Description

These perfectly chewy oatmeal raisin cookies feature browned butter for a nutty depth, old-fashioned oats for texture, and plump raisins. They stay soft for days and are easier to make than you think.

Ingredients

Scale

1 cup (226g) unsalted butter
2 cups (250g) all-purpose flour
3 cups (270g) old-fashioned rolled oats
1 ½ cups (225g) raisins
1 ½ cups (300g) light brown sugar, packed
½ cup (100g) granulated white sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt

Instructions

Brown the butter: Melt butter in a saucepan over medium heat, stirring constantly until it turns golden amber and smells nutty (about 10 minutes). Pour into a heat-proof bowl and cool until just warm.
Mix wet ingredients: In a large bowl, whisk the cooled brown butter, brown sugar, and white sugar vigorously for 2 minutes until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix dough: Gradually add dry ingredients to wet ingredients. Mix until flour disappears, being careful not to overmix. Fold in oats and raisins.
Chill dough: Cover and refrigerate dough for at least 1 hour (ideally 24 hours) to hydrate oats and firm up butter.
Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and bake: Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden but centers look soft.
Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, brown the butter properly and chill the dough for at least 1 hour. Soak raisins in hot water for 10 minutes before adding to plump them up. Do not overbake; centers should look slightly soft. Store in an airtight container with a slice of bread to maintain chewiness.

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 150
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: oatmeal raisin cookies, chewy cookies, brown butter cookies, easy cookie recipe, homemade cookies, fall baking