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Ultimate Soft & Chewy Brown Butter Oatmeal Raisin Cookies

A close-up stack of three golden brown oatmeal raisin cookies resting on a white plate.
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Make soft and chewy oatmeal raisin cookies using brown butter for a deeper flavor profile. This recipe yields perfectly textured cookies every time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 and brown bits form at the bottom, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, combine the slightly cooled brown butter, brown sugar, and granulated sugar. Whisk until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in the rolled oats and raisins by hand until evenly distributed throughout the dough.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes, or until the edges are set and golden brown but the centers 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, press the dough balls down slightly before baking.
  • If you prefer a less intense brown butter flavor, reduce the cooking time slightly until the butter is just melted and foamy, skipping the browning stage.
  • You can substitute dried cranberries or chopped walnuts for some of the raisins.

Nutrition

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