If a really good hug could be a cookie, it would be a brown butter oatmeal raisin cookie. It’s soft, tender, warm, cozy, and perfectly sweet. In other words: YOU NEED THESE COOKIES.
Introducing our new favorite cookie: brown butter oatmeal raisin cookies. These soft and chewy brown butter oatmeal cookies are loaded with raisins and old fashioned oats to make the perfect hearty cookie.
Brown Butter Oatmeal Cookies
If a really good hug could be a cookie, it would be a brown butter oatmeal raisin cookie. It’s soft, tender, warm, cozy, and perfectly sweet. These cookies are the perfect heartwarming treat and go perfectly with a glass of milk, a cup of coffee, or a big ol’ mug of hot chocolate. Or just, like, a glass of water. They’re pretty much perfect for every situation. I’ll just say it: these are the best cookies I’ve eaten since our classic chocolate chip cookies. And if you’ve had those cookies, you know this is HIGH praise.
What are brown butter oatmeal cookies?
This brown butter oatmeal cookie recipe is so good I almost don’t want to share it. It’s that precious to me. But, of course, I’d never do that you. Now, I will preface this with saying that I do have a thing for oatmeal raising cookies, but these brown butter oatmeal cookies are pretty much the cookie of my dreams. Super gooey and chewy in the middle with a crunchy edge and just enough toasty oats to keep things hearty without tasting too much like you’re eating oatmeal. I love them. And I know you will too.
What is brown butter?
Brown butter is made by “toasting” regular butter. It’s called brown butter, because it turns, well, brown. Duh. It develops a beautiful nutty, toasty caramel taste that just makes you want to drink it.
No? Just me. K cool.
Brown butter pairs beautifully with so many different flavors, but it goes especially well with oats because of its nutty, toasty notes that really complement oatmeal. Toss some raisins in there and you’ve got yourself a damn good cookie.
So…how do you make brown butter?
Browning your butter gives it an amazing, complexity that enhances so many recipes, and really takes any baked good from pretty good to absolutely drool worthy. Plus, once you get the hang of doing it, it’s not all that hard to do!
Start by melting your butter over medium heat in a small sauce pan.
Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
What other ingredients do you need to make brown butter oatmeal cookies?
Butter
Granulated Sugar
Brown Sugar
Eggs
Salt
Vanilla Extract
All Purpose Flour
Baking Soda
Old Fashioned Oats
Raisins
Ew raisins…can I make these brown butter oatmeal cookies without them?
Of course! Now I know that a lot of people hate raisins (and personally I think you are CRAZY for it because I adore them. But whatever. More raisins for me.), but if you’re not a raisin fan–no worries. You can still enjoy these brown butter oatmeal cookies. These cookies are just as scrumptious with different mix-ins or totally plain! We also love making these cookies with:
chocolate chips
chopped up dates
white chocolate chunks
dried cherries
chopped nuts
m & m’s
toffee pieces (SO GOOD)
And so many other stir ins! Basically anything you would think to chop up and fold into cookie dough works well with the salty-sweet, oat-y dough.
Alright, my angels. I am off to eat some cookies. I hope you’ll be doing that very soon too 🙂
If a really good hug could be a cookie, it would be a brown butter oatmeal raisin cookie. It’s soft, tender, warm, cozy, and perfectly sweet. These cookies are the perfect heart warming cookie to make this Fall!
If a really good hug could be a cookie, it would be a brown butter oatmeal raisin cookie. It’s soft, tender, warm, cozy, and perfectly sweet. These cookies are the perfect heart warming cookie to make this Fall!
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool for about a minute, or until no longer hot to the touch, before using.
In a large mixing bowl combine the brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
Add the flour, salt and baking soda and beat until well mixed. Add the oats and beat to combine.
Last add the raisins, folding to distribute them evenly.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Allow to cool before eating!
Keywords: brown butter oatmeal raisin cookies, brown butter oatmeal cookies, oatmeal raisin cookies
Notes
Make sure you do not over bake these brown butter oatmeal cookies. The cookies will continue to bake as they cool so they should be very under baked when you take them out of the oven.
Absolutely delicious and super simple. I used a mix of golden and black raisins, dried cherries, apricots, and blueberries (Trader Joe’s now has a package of mixed dried fruit) and increased the amount of fruit to about 1 cup – Thanks Broma for another delicious recipe!!!!
I don’t remember the last time I baked and it wasn’t a recipe from you! Chocolate chip cookies (made twice) turned out chewy and flatter than these. Mine caked out a bit which was disappointing. I made sure not to brown the butter too much too. Still taste very good though!
Hiya, great recipe and easy to do! I love oatmeal raisin cookies, like obsessed. I just tried the recipe, and my cookies cake out puffy instead of flat like yours. This is the one reason I loathe baking them myself. What could I have done wrong? Should they be room temperature before baking? I left them overnight in the fridge. Any tips or insight would be much appreciated. As I will try this again 😄 because they taste amaze!
It’s possible you over browned your butter! When you brown butter it evaporates off so if you browned it too well you’ll be left with less liquid AKA less wet dough AKA thicker cookies! Next time try browning the butter a little bit less or if your dough feels dry you can add a tablespoon of milk or yogurt!
Mmmmmm! These are calling out to me! Oatmeal raisin are not my favorite cookie but these look delicious! I think oatmeal raisin with nuts, chocolate chips and topped with that sprinkling of sea salt would be sooooo good. Thank you for the recipe.
Leave a comment and rate this recipe!
Absolutely delicious and super simple. I used a mix of golden and black raisins, dried cherries, apricots, and blueberries (Trader Joe’s now has a package of mixed dried fruit) and increased the amount of fruit to about 1 cup – Thanks Broma for another delicious recipe!!!!
★★★★★
YUM! I will have have to try these out with some other mixed fruits!
I don’t remember the last time I baked and it wasn’t a recipe from you! Chocolate chip cookies (made twice) turned out chewy and flatter than these. Mine caked out a bit which was disappointing. I made sure not to brown the butter too much too. Still taste very good though!
Hiya, great recipe and easy to do! I love oatmeal raisin cookies, like obsessed. I just tried the recipe, and my cookies cake out puffy instead of flat like yours. This is the one reason I loathe baking them myself. What could I have done wrong? Should they be room temperature before baking? I left them overnight in the fridge. Any tips or insight would be much appreciated. As I will try this again 😄 because they taste amaze!
★★★★★
It’s possible you over browned your butter! When you brown butter it evaporates off so if you browned it too well you’ll be left with less liquid AKA less wet dough AKA thicker cookies! Next time try browning the butter a little bit less or if your dough feels dry you can add a tablespoon of milk or yogurt!
I’m glad you decided to share this recipe! I’m going to make it this weekend with chocolate chips.
Mmmmmm! These are calling out to me! Oatmeal raisin are not my favorite cookie but these look delicious! I think oatmeal raisin with nuts, chocolate chips and topped with that sprinkling of sea salt would be sooooo good. Thank you for the recipe.
★★★★★
Hi Susan! Thank you so much for your sweet comment. You can totally make these with whatever mix-ins you’d like!