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The Ultimate Soft & Chewy Brown Butter Oatmeal Raisin Cookies

Three chewy brown butter oatmeal raisin cookies stacked on a small white plate, brightly lit by sunlight.
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You make the best homemade oatmeal raisin cookies with this easy recipe. These cookies are soft, chewy, and packed with cozy cinnamon flavor, making them a classic family favorite.

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 the butter smells nutty. This takes about 5 to 8 minutes. Pour the brown butter into a large, heat-safe bowl and let it cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until fully 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 in the refrigerator for at least 30 minutes. Chilling helps prevent spreading.
  8. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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 extra chewy cookies, slightly underbake them; they will firm up as they cool.
  • If you do not have rolled oats, you can substitute quick oats, but the texture will be less hearty.
  • To make this a Brown Butter Cookie recipe without raisins, simply omit the raisins.

Nutrition

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