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Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it. Immediately pour the brown butter into a heatproof bowl and let it cool for 10 minutes.

In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until creamy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the raisins until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly underdone in the middle, but they will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it. Immediately pour the brown butter into a heatproof bowl and let it cool for 10 minutes.

In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until creamy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the raisins until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly underdone in the middle, but they will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
