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.
Omg these were delicious! I love oatmeal raisin cookies and these will be my go too for sure. The brown butter just sets it off. I added more reasons because I love them lol.
These were tasty! I’ve been trying a ton of different oatmeal chocolate chip cookie recipes trying to find a new favorite. We loved this cookie BUT felt like there wasn’t enough oatmeal for it to really taste like an oatmeal cookie. Everyone decided this was delicious as a chocolate chip cookie, but it didn’t meet what we were looking for in an oatmeal cookie. We’ll definitely be making it again though when the chocolate chip cookie craving hits. I left out the raisins, added chopped bittersweet chocolate and pecans. I also used a 3T scoop and baked them for about 10.5 minutes. I refrigerated the dough first to keep them from spreading too much – likely a result ofbeing at higher elevation.
Pretty good cookies! I replaced the brown butter with a brown butter ghee at a 1:1 ratio and the flavor is amazing—also subbed a 1:1 gluten free flour. Mine definitely did not brown/darken as much as the original photo but I enjoyed! I did half the batch at 13 minutes and half the batch at 11 minutes. The 11 minute ones were way better. They looked way underdone, just take them out anyway. Let them cook for five minutes or so! Very good.
Leave a comment and rate this recipe!
Great cookie recipe 😋
★★★★★
Omg these were delicious! I love oatmeal raisin cookies and these will be my go too for sure. The brown butter just sets it off. I added more reasons because I love them lol.
★★★★★
These were tasty! I’ve been trying a ton of different oatmeal chocolate chip cookie recipes trying to find a new favorite. We loved this cookie BUT felt like there wasn’t enough oatmeal for it to really taste like an oatmeal cookie. Everyone decided this was delicious as a chocolate chip cookie, but it didn’t meet what we were looking for in an oatmeal cookie. We’ll definitely be making it again though when the chocolate chip cookie craving hits. I left out the raisins, added chopped bittersweet chocolate and pecans. I also used a 3T scoop and baked them for about 10.5 minutes. I refrigerated the dough first to keep them from spreading too much – likely a result ofbeing at higher elevation.
★★★★
Pretty good cookies! I replaced the brown butter with a brown butter ghee at a 1:1 ratio and the flavor is amazing—also subbed a 1:1 gluten free flour. Mine definitely did not brown/darken as much as the original photo but I enjoyed! I did half the batch at 13 minutes and half the batch at 11 minutes. The 11 minute ones were way better. They looked way underdone, just take them out anyway. Let them cook for five minutes or so! Very good.
★★★★
Think these are possible to make GF? I think the only thing that’s not GF in this recipe is the flour. Any suggestions?
You could replace the flour with a gluten free cup for cup blend! We love Bob’s Red Mill 1:1 baking flour!