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Soft and Chewy Brown Butter Oatmeal Raisin Cookies

A tempting stack of freshly baked brown butter oatmeal raisin cookies piled high on a white plate.
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Make classic oatmeal raisin cookies that are perfectly soft and chewy. Browning the butter adds a deep, nutty flavor that makes this family favorite special.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a large heatproof bowl and let it cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats and raisins by hand until evenly distributed throughout the dough.
  7. Cover the bowl and chill the dough for at least 30 minutes. Chilling helps prevent spreading and improves texture.
  8. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  10. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, use old-fashioned rolled oats, not instant oats.
  • If you skip the chilling step, your cookies will spread more and be thinner.
  • You can substitute dried cranberries or chopped walnuts for some of the raisins for a variation.

Nutrition

Find it online: https://delishcraze.com/oatmeal-raisin-brown-butter-cookies/