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Brown Butter Oatmeal Raisin Cookies – The nutty richness of brown butter pairs perfectly with warm spices, chewy oats, and sweet raisins. With a hint of crunch from toasted pecans, each bite is a delightful mix of textures and flavors. Perfectly golden on the edges and soft in the middle, these cookies are ideal for pairing with a cup of coffee or a glass of milk!
The Origin of Oatmeal Raisin Cookies
Oatmeal raisin cookies are related to Scottish Oatcakes, which date all the way back to the Roman times. The first recorded recipe for oatmeal raisin cookies was in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer. They were considered to be a healthier version of other baked goods and cookies.
What is brown butter?
Brown butter is butter that has been cooked in a skillet until the water evaporates and the milk solids have browned. It gives off a rich, nutty flavor that’s ideal for desserts and sauces.
What ingredients do I need to make Brown Butter Oatmeal Raisin Cookies?
All-purpose flour – Use the spoon and level method for measuring.
Old fashioned oats – Adds a chewy texture and nutty flavor, perfect for oatmeal cookies.
Baking powder – A leavening agent that gives the cookies a bit of a rise when the cookies bake.
Baking soda – Another leavening agent that helps the cookies spread and brown as they bake.
Salt – Balances out the sweetness of the sugar and assists in the baking process.
Eggs – A binder that holds the ingredients together.
Unsalted butter – Helps the cookies as they spread and adds a rich flavor that complements the brown sugar.
Light Brown Sugar – Richer than granulated sugar and contains molasses for a darker color.
Granulated sugar
Vanilla extract
Ground cinnamon – Give the cookies a cozy flavor.
Ground nutmeg – Spiced flavor that pairs well with oats and raisins.
Raisins – Add natural sweetness and a chewy texture for classic oatmeal cookie goodness.
Toasted pecans – Optional, but they bring a nutty crunch that complements the brown butter and spices.
For exact measurements and directions, see the recipe card below.
What equipment do I need to make Brown Butter Oatmeal Raisin Cookies?
You’ll need the following equipment:
- Skillet
- Large cookie sheet
- Parchment paper
- Whisk
- Small heat-proof bowl
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
- Medium Cookie Scoop
How do I make Brown Butter Oatmeal Raisin Cookies?
In a skillet over medium heat, melt the butter, stirring occasionally as it foams and sizzles. After 5-7 minutes, it will turn golden brown with a nutty aroma, and the sizzling will slow down. Transfer to a small heat-proof bowl and let it cool for 2 hours or refrigerate for faster solidifying (about an hour).
Preheat the oven to 350°F. Line 2 large cookie sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, use an electric mixer to beat the brown butter, white sugar, and brown sugar until fluffy, about 3-4 minutes. Add the eggs one at a time, followed by vanilla, mixing until pale.
Gradually add the flour mixture to the wet ingredients until just combined. Try not to over mix the dough.
Fold in the oats, raisins, and pecans until evenly mixed.
Scoop 1-1/2 tablespoons of dough onto the parchment-lined cookie sheet, spacing each 2 inches apart. I can fit 12 cookies on a large (half-sheet) cookie sheet. You’ll need to use the cookies sheets twice for 4 batches of cookies total.
Bake each batch of brown butter oatmeal raisin cookies for 12 minutes or until the edges are golden and the centers are just set. Let the cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack.
Serve warm or at room temperature. Store the brown butter oatmeal raisin cookies in an airtight container.
Are there any substitutions I can make for the ingredients?
There are a few substitutions you can make…
Use salted butter instead of unsalted butter. You’ll want to cut the amount of added salt in half to 1/4 teaspoon.
You can use dark brown sugar, but the cookies will spread more, be crispier, and have a darker color.
I don’t recommend quick oats because they may make the cookies softer rather than crisp and chewy.
How do I store Brown Butter Oatmeal Raisin Cookies?
Store the cookies in an airtight container like a plastic container or Ziplock bag. You can leave them on the counter for up to 5 days, in the fridge for 2 weeks, or in the freezer for 3 months.
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough ahead of time. Store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Just make sure to thaw the dough in the fridge overnight before baking.
Brown Butter Oatmeal Raisin Cookies
Equipment
- 1 (12-inch) skillet
- 2 Large cookie sheets
- Parchment paper
- Whisk
- 1 small, heat-proof bowl
- Large and medium mixing bowls
- Electric mixer Stand mixer with a paddle attachment can also be used
- Medium cookie scoop
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups old-fashioned oats
- 1 ½ cups raisins
- ½ cup chopped pecans toasted (optional)
Instructions
- In a skillet over medium heat, melt the butter, stirring occasionally as it foams and sizzles. After 5-7 minutes, it will turn golden brown with a nutty aroma, and the sizzling will slow down. Transfer to a small heat-proof bowl and let it cool for 2 hours or refrigerate for faster solidifying (about an hour).
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, use an electric mixer to beat the brown butter, white sugar, and brown sugar until fluffy, about 3-4 minutes. Add the eggs one at a time, followed by vanilla, mixing until pale.
- Gradually add the flour mixture to the wet ingredients until just combined. Try not to over-mix the dough. Fold in the oats, raisins, and pecans until evenly mixed.
- Scoop 1-1/2 tablespoons of dough onto the parchment-lined cookie sheet, spacing each 2 inches apart. I can fit 12 cookies on a large (half-sheet) cookie sheet. You’ll need to use the cookie sheets twice for 4 batches of cookies in total.
- Bake each batch of brown butter oatmeal raisin cookies for 12 minutes or until the edges are golden and the centers are just set. Let the cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack.
- Serve warm or at room temperature. Store the brown butter oatmeal raisin cookies in an airtight container.
Notes
- There’s no need to refrigerate the dough before baking! The extra flour will help keep the cookies together.
- The amount of cookies this recipe yields is based on using a 1-1/2 tablespoon cookie scoop. If you use a cookie scoop that’s a different size, the amount of cookies you have will be different than what’s listed.
- If you use dark brown sugar instead of light brown sugar, the cookies will spread out more and will be crispier because of the extra molasses compared to light brown sugar.
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