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The Ultimate Soft and Chewy Brown Butter Oatmeal Raisin Cookies

A tempting stack of four soft, chewy oatmeal raisin cookies resting on a small white plate.
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Make classic oatmeal raisin cookies with a rich flavor boost from brown butter. These cookies are soft, chewy, and full of comforting spice.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 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. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the milk solids turn deep brown and the butter smells nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the rolled oats and raisins by hand until evenly distributed throughout the dough.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape and deepens the flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they will firm up as they cool.
  • If you prefer a stronger cinnamon flavor, increase the amount to 1 1/2 teaspoons.
  • Use old-fashioned rolled oats for the best chewy texture; quick oats will result in a softer, cake-like cookie.

Nutrition

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