These are hands down the BEST Brown Butter Oatmeal Raisin Cookies EVER!
Here’s what I love about these cookies:
- THE BROWN BUTTER! Oh, sorry for screaming that… but when it comes to brown butter, I want to sing its praises from the rooftop for all to hear. Brown butter not only adds depth and flavor to these cookies, but it gives them the most incredible texture. They’re soft and chewy! For real.
- Plump juicy raisins in every-single-bite! I recommend using a brand you know and love.
- This recipe calls for 1 tablespoon of vanilla extract, which adds the loveliest flavor.
- Also, cinnamon! I tested these cookies with and without cinnamon and my taste testers all agreed with cinnamon is the way to go.
- Texture! I know I kind of mentioned this earlier, but it’s worth repeating: the texture of these cookies is EVERYTHING!
- NO CHILL TIME! The cookie dough is ready to be baked right away.
Tips and Tricks for Recipe Success:
- If you’ve never browned butter before, don’t fret! It’s really simple. You’ll need a pan, two sticks of butter, and a touch of patience – that’s it! You’ll start off melting the butter in a skillet. Once the butter has completely melted, you’ll continue to cook the butter, on medium heat (or medium-low if your stove top runs hot), until it’s turned a golden brown and smells slightly nutty. Just be sure you stay stove side once the butter has melted; brown butter can turn into burnt butter very fast.
- You will need to bring your browned butter back to room temperature before incorporating it into the recipe. To do this, simply pour the butter into a heatproof bowl and place it in the fridge for 30 to 45 minutes. You want it solid, but soft enough that when you gently press it with your finger it leaves an indentation.
- Don’t over bake! Your cookies should be set at the edges but still soft in the center.
- Feel free to add up to a 1/2 cup of chopped walnuts or chocolate chips, if desired.
These brown butter oatmeal raisin cookies are going to rock your world! I just know it 😉
If you try these Brown Butter Oatmeal Raisin Cookies, let me know!
- 2 sticks (1 cup) unsalted butter, melted until browned then brought back to room temperature (please see post for more on this)
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 and 1/2 cups rolled oats (not instant oats)
- 2 cups raisins
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the browned butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats and raisins into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.