Brown Butter Oatmeal Raisin Cookies
I love a good, soft, chewy cookie. These brown butter oatmeal raisin cookies are soft, tender, warm, cozy, and lightly sweet. Pure perfection!
This recipe is easy to make with baking staples that you likely already have on hand. Step away from the basic oatmeal raisin cookie and into the world of brown butter oatmeal cookies. There is a difference…I promise.
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If you’re needing a comfort food cookie then these are it! With autumn just around the corner; these are perfect for a cozy night at home or to share with your friends. Just make sure to keep some for yourself!
What are Brown Butter Oatmeal Cookies?
Brown butter oatmeal cookies are still your traditional oatmeal cookie but with added benefits. Browning the butter gives the cookies a more intensely nutty, butterscotch flavor. The cookies are super gooey and chewy in the middle with a crunchy edge and just enough toasty oats to keep things hearty.
I do have a thing for oatmeal raisin cookies. They are a nice substitute for chocolate chip cookies when you are craving something a little bit more hearty. These brown butter oatmeal cookies are perfection.
What is Brown Butter?
Brown butter is like butter magic…Brown butter is regular butter that has been “browned.” You are cooking the butter slightly past its melting point; just long enough to toast the milk solids in the butter.
Without getting too scientific; as butter heats up, the water in the butter evaporates and sugars and amino acids in the butter react to create new flavor compounds and turn the butter from white/yellow to brown.
What Does Browned Butter do to Cookies?
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.
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 in some raisins and you have cookie perfection.
How to 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.
TIP: Watch butter closely. The color will progress from bright yellow to a golden tan, then quickly to a deep golden brown. When you smell a nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, remove from heat.
Brown Butter Oatmeal Cookie Ingredients
Other than butter, or brown butter, you will need the following basic ingredients. You likely have these already in your pantry as they are staples when it comes to baking.
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Salt
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Old Fashioned Oats
- Raisins
Raisin Substitutes for Brown Butter Cookies
Not everyone likes raisins and I totally can’t understand that because I do adore raisins. So…if you hate raisins or want to change things up a bit, there are many different options to add to these cookies. You can still enjoy these brown butter oatmeal cookies with something other than raisins or leave them plain. Boring…but whatever you like!
We also love making these cookies with:
- chocolate chips
- chopped up dates
- dried cherries
- dried cranberries
- chopped nuts
- m & m’s
Really…anything you can think of that would taste good in these cookies – go ahead and add them in. So many different options to make them completely your own creation.
Check out these other posts!
Moist Dark Chocolate Cake Recipe
Easy Peach Blackberry Galette
Classic Thumbprint Cookies Recipe
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Brown Butter Oatmeal Cookies
I love a good, soft, chewy cookie. These brown butter oatmeal raisin cookies are soft, tender, warm, cozy, and lightly sweet. Pure perfection!
Ingredients
- 3/4 cup light brown butter (1.5sticks)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/3 cup all purpose flour
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- pink of cardamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 cup old fashioned oats
- 1/2 cut raisins
Instructions
- Preheat oven to 350 degrees
- Brown the butter on medium heat, occasionally stirring unti it is a light brown color and begins to foam. Remove the butter from the heat and into put into a bowl until it is cool.
- In a mixing bowl, combine the brown sugar, white sugar and butter.
- Add in the eggs and vanilla until fully incorporated.
- Combine flour, baking soda, salt, cinnamon, nutmeg and cardamon in a small bowl and stir together.
- Add the dry ingredients slowly to the batter.
- Stir in the oats and gently add in the raisins.
- Refrigerate the batter for 30-minutes or overnight.
- Line a cookie sheet with parchment paper and scoop the batter onto the sheet using a cookie scoop. Place 2 inches apart.
- Bake for 8 minutes and let cool until firm.
Hello, Amy
Besides the fact that there are several typing errors in this blog, the recipe doesn’t tell me how much flour to use! I am in the middle of preparing this recipe at the moment so I guess I’ll have to use my own expertise to figure it out.
Wow…so sorry about that. We can all make mistakes and miss something, but thank you for bringing it to my attention. The flour is 1 1/3 cup.