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.
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
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!
Brown Butter Oatmeal Cookies Defined
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.
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, Cinnamon, Cardamon, Nutmeg, Baking Soda, Old Fashioned Oats and of course…Raisins.
Why Use 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 Brown Butter do to Cookies?
Brown butter adds a deep, nutty, and slightly caramelized flavor to cookies, enhancing their overall richness. It also affects the texture—since browning butter removes some of its moisture, cookies made with brown butter tend to be chewier, denser, and sometimes crispier around the edges. Brown butter creates a more complex, bakery-style taste that elevates even the simplest cookie recipes.
How to Make Brown Butter
In a saucepan melt the butter over medium heat and whisk the butter. Foam will start to foam as the butter melts. The butter will take on a light brown color and will smell nutty.
Ensure the butter is cool before using it.
Substitutes for Brown Butter Cookies
I love raisins in my cookies, but you might not and there are other substitutes you can use such as chocolate chips, dried cherries, chopped nuts or even dried cranberries.
Enjoy
These cookies can be enjoyed on their own as they are that good. You can enjoy them with a glass of milk, coffee and make them into an ice cream sandwich cookie.
Check out these other posts!
Moist Dark Chocolate Cake Recipe
Easy Peach Blackberry Galette
Classic Thumbprint Cookies Recipe
Amazon Storefront
Follow my Amazon Storefront to find more looks for less and all our finds!
Follow along: Instagram | Pinterest | LiketoKnowit
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
- 1.5 tsp. vanilla extract
- 1 1/3 cup all purpose flour
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch of cardamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 cup old fashioned oats
- 1/3 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.
These cookies were so good and chewy; just how I like them. The brown butter did make a difference with the flavor and I loved them.
I am so glad you liked these…they are so good.
Yum,yum,yum! The brown butter was perfect in this cookie!!
Thanks for sharing….this one will be a regular bake at our home!
.
Good to hear…so glad you liked them!