Brown Butter Oatmeal Raisin Cookies

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Hearty, chewy, and filled with familiar flavors of a homemade oatmeal cookie, these brown butter oatmeal raisin cookies have even better flavor with the addition of brown butter in the batter. You’ll be reaching back for more with these cookies’ irresistible taste. Brown butter, brown sugar, molasses, and raisins–all amazing flavors paired together–make them one of my favorite cookies.

Brown Butter Oatmeal Raisin Cookies

A few weeks ago, someone left a comment on our Brown Butter Molasses Chocolate Chip Cookies recipe asking if we have a recipe for oatmeal raisin cookies. I thought that was a great idea so I got to work coming up with an oatmeal raisin version of that brown butter cookie recipe. And I’m sure glad I did! There’s nothing like the taste that brown butter adds to a recipe–cookies in particular.

Brown Butter Oatmeal Raisin Cookies

What is brown butter? you may be asking. It’s simply butter that’s been cooked down on the stove to reveal brown bits (i.e., lots of flavor). It’s important to remember when browning your butter, that you take your time. You want the burner on medium heat while stirring. After a few minutes, brown bits will start to appear. Keep stirring until you smell almost a nutty flavor–that’s when you know you’re done. Simply remove the pan from the heat and let it cool down. Once it’s cooled, you can add that butter to your room temperature butter in the mixer. Using brown butter in addition to softened butter will add to the unique, almost butterscotch flavor of the cookie. And since you’re still using regular butter as well, it’ll cream up nicely along with the sugars.

Brown Butter Oatmeal Raisin Cookies

I added raisins to this recipe because we’re pro-raisin in this family 🙂 , but of course feel free to omit them if they’re not your thing. I also didn’t put any cinnamon in here because I wanted that delicious brown butter flavor to shine through. The brown butter, along with the brown sugar and touch of molasses has such great flavor–they all compliment each other so nicely.

Brown Butter Oatmeal Raisin Cookies

One tip is to refrigerate the batter for at least 30 minutes so the fat in the butter has some time to harden, which prevents the cookies from spreading too much while baking. And because we’re using brown butter in this recipe, chilling the batter allows the brown butter more time to enhance the cookie’s flavor.

Brown Butter Oatmeal Raisin Cookies

These Brown Butter Oatmeal Raisin Cookies are a perfect snack on a winter’s day. They’re hearty, flavorful, and when eaten fresh from the oven, are sure to warm up your body and soul. Delicious cookies have a way of doing that, don’t they? Make and share a batch with your family and/or friends today–they’re sure to be the highlight of your day!

Brown Butter Oatmeal Raisin Cookies
Brown Butter Oatmeal Raisin Cookies
Print Recipe
Hearty, chewy, and filled with familiar flavors of a homemade oatmeal cookie, these brown butter oatmeal raisin cookies have even better flavor with the addition of brown butter in the batter.
Brown Butter Oatmeal Raisin Cookies
Print Recipe
Hearty, chewy, and filled with familiar flavors of a homemade oatmeal cookie, these brown butter oatmeal raisin cookies have even better flavor with the addition of brown butter in the batter.
Ingredients
Servings:
Instructions
  1. Line baking sheets with parchment paper, or use baking stones. In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
  2. In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the eggs and vanilla and beat for several minutes until light and creamy.
  3. In separate bowl, whisk together dry ingredients: flour, baking soda, salt. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in raisins. (You can then cover the bowl with plastic wrap and stick in the fridge for at least a half hour or up to several days.)
  4. With a large-sized cookie scoop, scoop out dough onto prepared baking sheets, pressing dough down slightly. Bake one sheet at a time in preheated oven for 10-12 minutes or until lightly browned around edges. Let cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Store in airtight container.
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