Description
A chewy oatmeal raisin cookie recipe enhanced with nutty brown butter for a rich, caramel flavor and perfect chewy texture. Easy to make and perfect for snacks or lunchboxes.
Ingredients
Scale
- 1 cup (225g) unsalted butter
- 1 cup packed (220g) dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 cup (150g) raisins
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup dark or semi-sweet chocolate chips
Instructions
- Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Mix wet ingredients: In a large bowl, combine cooled brown butter (including browned bits), brown sugar, and granulated sugar. Stir until smooth and glossy. Add egg and vanilla extract, mixing until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Bring it all together: Slowly add dry ingredients to wet, stirring just until incorporated. Fold in oats and raisins gently but thoroughly.
- Chill the dough (optional but recommended): Cover dough and chill in fridge for 30 minutes to 1 hour to improve texture and flavor.
- Bake the cookies: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Scoop heaping tablespoons of dough about 2 inches apart. Bake 10-12 minutes until edges are golden but centers are slightly soft.
- Cool and enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.
Notes
Do not rush browning the butter; stir constantly and watch carefully to avoid burning. Chilling the dough improves chewiness and flavor but can be skipped if short on time. Use old-fashioned rolled oats for best texture. Avoid overbaking to keep cookies chewy. Fold raisins in last to avoid breaking them up. Store cookies in airtight container at room temperature for up to 5 days or freeze dough balls for later baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 90
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: oatmeal raisin cookies, brown butter cookies, chewy cookies, easy cookie recipe, homemade cookies, snack, baking