Brown Butter Oatmeal Raisin Cookies

Cookies
September 17, 2020
Cookies
September 17, 2020

Brown Butter Oatmeal Raisin Cookies

  • Prep time: 15 min
  • Cook time: 15 min
  • Total time: 1 hr

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.

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Brown Butter Oatmeal Raisin 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 raisin cookie with a bite taken out

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.

brown butter oatmeal cookies on parchment paper

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.

brown butter oatmeal raisin cookies on marble

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!

  1. Start by melting your butter over medium heat in a small sauce pan.
  2. 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.
  3. 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.
  4. Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.

brown butter oatmeal raisin cookies

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.

brown butter oatmeal cookies

Alright, my angels. I am off to eat some cookies. I hope you’ll be doing that very soon too 🙂

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Brown Butter Oatmeal Raisin Cookies

5 from 9 reviews

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!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter, browned and cooled
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup old fashioned oats
  • 1/2 cup raisins

Instructions

  1. 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.
  2. 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.
  3. Add the flour, salt and baking soda and beat until well mixed. Add the oats and beat to combine.
  4. Last add the raisins, folding to distribute them evenly.
  5. Refrigerate the cookie dough for at least a half hour, or overnight.
  6. 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.
  7. Allow to cool before eating!

Keywords: brown butter oatmeal raisin cookies, brown butter oatmeal cookies, oatmeal raisin cookies

Notes

  1. 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.

— STILL HUNGRY? —

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Recipe rating

  1. I never write reviews, but these are one of the best cookies I have ever eaten. I’ve never made such chewy cookies with such a deep flavor profile. I did have to bake mine 3-4 minutes longer, but I’m guessing that’s due to the fact that I don’t know how big my cookie scoop is (compared to the recommenced 1oz) and I baked mine on a stone baking pan, not a sheet pan with parchment paper. I was worried that I was going to over bake them, but they are as chewy, gooey, and delicious as described. So glad I made these, they exceeded my expectations! Thank you for sharing!

  2. I never write reviews, but I have to say these are one of the very best cookies I have ever eaten. I’ve never made such a chewy cookie with such deep flavors. I did have to bake my cookies for about 3-4 more minutes, but that could have been due to the fact that I don’t know how big my cookie scoop is and that I baked them on a stone baking pan without parchment paper. These were so so good. Thank you for sharing!

  3. For some reason, mine didn’t spread out at all! and they look more like levain cookies than soft and chewy like yours.

  4. Do you have gram measurements for this recipe? I feel like with cup measures, a lot of things could go wrong with measurement.