Brown Butter Oatmeal Raisin Cookies
Brown Butter Oatmeal Raisin Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup raisins
Instructions
- 1
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.
⏱️ 17 min
- 2
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.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Fold in the raisins until evenly distributed throughout the dough.
⏱️ 1 min
- 7
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.
⏱️ 30 min
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 10
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.
⏱️ 12 min•🌡️ 350
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Oatmeal Raisin Cookies
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup raisins
Instructions
- 1
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.
⏱️ 17 min - 2
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.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Fold in the raisins until evenly distributed throughout the dough.
⏱️ 1 min - 7
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.
⏱️ 30 min - 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 10
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.
⏱️ 12 min•🌡️ 350 - 11
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.
⏱️ 5 min