Brown Butter Oatmeal Raisin Cookies are a gourmet take on the classic, beloved cookie. They combine the nutty, caramelized richness of browned butter with chewy oats, sweet raisins, and a hint of cinnamon. This cookie has deep roots in American baking history, originally popularized in the early 1900s as a wholesome, hearty treat. With the added complexity of brown butter, this version delivers depth and nostalgia in every bite.
Why You’ll Love Brown Butter Oatmeal Raisin Cookies
These cookies are irresistibly chewy, warmly spiced, and packed with texture. Browning the butter enhances the flavor profile with nutty, toffee-like undertones that elevate the whole cookie. The contrast between the crispy edges and soft center is spot-on, and the balance of sweetness from raisins and warmth from cinnamon makes these perfect for cozy afternoons, gifting, or late-night cravings.
Expert Tips and Tricks
- Brown the butter slowly over medium heat, stirring constantly—stop once it smells nutty and amber bits form on the bottom.
- Chill the dough for at least 30 minutes to prevent spreading and intensify the flavor.
- Use old-fashioned rolled oats for texture; avoid quick oats or steel-cut.
- Soak raisins in hot water or rum for 10 minutes before baking to plump them up.
- For uniform size, scoop cookies with a #40 cookie scoop (~1.5 tbsp dough).
Recipe Variations and Possible Substitutions
- Substitute raisins with chopped dried cherries, cranberries, or dates.
- Swap ½ the raisins for semi-sweet chocolate chips for a hybrid twist.
- Use walnuts or pecans for a crunchy add-in.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified GF oats.
- Dairy-Free: Use vegan butter and skip the egg for a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
Serving and Pairing Suggestions
Serve these cookies warm with a cold glass of milk, a hot cup of chai, or alongside a scoop of vanilla bean ice cream. They’re equally fitting for bake sales, holiday cookie boxes, or as a comforting dessert after a hearty meal. These cookies also freeze well, making them perfect for prepping ahead and enjoying later.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to 5 days.
- For soft cookies, place a slice of bread in the container to retain moisture.
- Freeze dough balls for up to 3 months—bake from frozen, adding 1–2 extra minutes.
- Reheat baked cookies in the microwave for 10–15 seconds for that “fresh-from-the-oven” feel.
Recipe FAQs
Why brown the butter instead of just melting it?
Browning butter adds a nutty, complex flavor that enhances the cookie’s richness.
Can I make these without chilling the dough?
You can, but the cookies will spread more and taste less developed. Chilling is highly recommended.
Do I need to soak the raisins?
Soaking isn’t required, but it makes raisins softer and more flavorful in the final cookie.
Can I double the batch?
Absolutely. This dough scales well—just mix in stages so everything combines evenly.
Brown Butter Oatmeal Raisin Cookies
Discover the rich, nutty twist on a classic with these Brown Butter Oatmeal Raisin Cookies. Perfectly golden and irresistibly chewy, they are the ideal blend of sweetness and warmth for any occasion.
Ingredients
- 1 cup unsalted butter
- 1¼ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until butter turns golden brown with a nutty aroma. Remove from heat and let cool.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture and mix well.
- Stir in oats and raisins until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden brown.
- Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 112mgCarbohydrates: 32gFiber: 2gSugar: 17gProtein: 3g
