Brown Butter Oatmeal Raisin Cookies

The ultimate oatmeal raisin cookie recipe. The cookies are a little chewy and brown buttery, with a hint of cinnamon from the nutmeg.

These cookies are made with brown butter, oats, raisins, and spices. They are the perfect sweet treat for breakfast or dessert.

Brown butter oatmeal raisin cookies are our new favorite cookie. These soft and chewy brown butter oatmeal cookies are packed with raisins and old fashioned oats for a healthy treat.

Cookies with Brown Butter and Oatmeal

Brown butter oatmeal raisin cookies, if a very fantastic hug could be a cookie. It’s soft, sensitive, warm, comfortable, and just the right amount of sweet. These cookies are the ideal comfort food, and they go well with a glass of milk, a cup of coffee, or a huge mug of hot chocolate. Or even just a glass of water. They’re almost ideal in any case. I’ll just say it: they are the greatest cookies I’ve ever had, even better than our traditional chocolate chip cookies. And if you’ve ever tasted those cookies, you’ll understand why.

Brown butter oatmeal cookies are what they sound like.

I almost don’t want to share this brown butter oatmeal cookie recipe since it’s so amazing. It’s that valuable to me. But, of course, I’d never do anything like that to you. Now, I will admit that I have an obsession with oatmeal rising cookies, but these brown butter oatmeal cookies are pretty much the cookie of my dreams. The centre is really gooey and chewy, with a crispy edge and just enough toasting oats to make things hearty without tasting like oatmeal. They’re fantastic. And I’m certain you will as well.

What is brown butter, and how does it differ from regular butter?

Regular butter is “toasted” to make brown butter. Brown butter gets its name from the fact that it becomes brown. Duh. It acquires a lovely nutty, toasted caramel flavor that makes you want to drink it right away.

No? It’s just me. It’s all right.

Brown butter combines great with a variety of tastes, but it’s particularly good with oats because of the nutty, toasted undertones that go so well with oatmeal. Add a few raisins and you’ve got yourself a delicious cookie.

So, how do you go about making brown butter?

Browning your butter adds a depth and richness to it that enriches so many recipes and elevates any baked dish from decent to drool-worthy. Plus, once you’ve gotten the hang of it, it’s not that difficult to accomplish!

1. To begin, melt the butter in a small sauce pan over medium heat.
2. To ensure that the butter is uniformly heated, whisk it frequently while it melts. The butter will begin to froth as it melts. This is the sweet spot between boiling the butter (which is NOT what you want) and not getting the butter heated enough.
3. Keep an eye out for the butter. DO NOT WALK AWAY, for example, changes from its regular yellow hue to a deeper golden hue, and finally to a lovely light brown. The fragrance will tell you it’s done: roasted, nutty, and heavenly. It may rapidly turn from light brown to burned, so remove it from the fire as soon as you notice the change.
4. Remove it from the fire and place it in a basin to cool before using in your recipe.

What are the additional ingredients required for brown butter oatmeal cookies?

• Butter
• Sugar Granules
• Brown Sugar is a kind of sugar that is used
• Eggs
• Salt
• Extract of Vanilla
• Flour for All Purposes
• Soda (baking)
• Oatmeal (Old Fashioned)
• Raisins

Raisins are disgusting… Is it possible to make these oatmeal brown butter cookies without them?

Yes, of course! Now, I understand that a lot of people despise raisins (and I think you’re insane since I love them). But, hey, whatever. I’d want some more raisins.) , but don’t worry if you don’t like raisins. These brown butter oatmeal cookies are still delicious. These cookies are as delicious with varied fillings or plain! We also like preparing these cookies with the following ingredients:

• chips of chocolate
• dates, chopped
• pieces of white chocolate
• cherries that have been dried
• nuts, chopped
• m & m’s
• chunks of toffee (SO GOOD)

And there are a slew of more add-ins! Everything you’d suppose to cut up and put into cookie dough goes nicely with the salty-sweet, oat-y dough.

Okay, my angels, let’s get this party started. I’m going to go have some cookies now. I’m hoping you’ll be doing it soon as well.

Print

Brown butter oatmeal raisin cookies, if a very fantastic hug could be a cookie. It’s soft, sensitive, warm, comfortable, and just the right amount of sweet. These cookies are the ideal heartwarming treat for the fall season!

• Sofi is the author of this piece.
• 15-minute prep time
• Time to prepare: 11 minutes
• 1 hour total time
• 1 batch yields 18 cookies.
• Dessert is a category of food.
• Oven method
• American cuisine

• Sofi is the author of this piece.
• 15-minute prep time
• Time to prepare: 11 minutes
• 1 hour total time
• 1 batch yields 18 cookies.
• Dessert is a category of food.
• Oven method
• American cuisine

Scale:

1x2x3x

• Sofi is the author of this piece.
• 15-minute prep time
• Time to prepare: 11 minutes
• 1 hour total time
• 1 batch yields 18 cookies.
• Dessert is a category of food.
• Oven method
• American cuisine

Ingredients

• 3/4 cup browned and cooled unsalted butter
• 3/4 cup sugar (brown)
• a quarter cup of white sugar
• 1 egg yolk + 1 egg
• vanilla extract (two tablespoons)
• a third of a cup of all-purpose flour
• a half teaspoon of salt
• 1/2 teaspoon bicarbonate of soda
• 2/3 cup oats, old fashioned
• a half cup of raisins

Instructions

1. Brown the butter in a medium saucepan over medium heat, stirring frequently, until it foams and becomes golden brown, giving a nutty scent. Make sure the butter is very little browned. When butter browns, the moisture evaporates, causing your dough to dry up. Remove the butter from the stove as soon as it begins to become brown and smell nutty to avoid any additional liquid from escaping. Remove the butter from the fire and set it aside to cool for about a minute, or until it is no longer hot to the touch.
2. Combine the brown butter, brown sugar, and white sugar in a large mixing basin. Mix everything together until it’s smooth. Combine the egg, egg yolk, and vanilla essence in a mixing bowl. Mix thoroughly.
3. Mix in the flour, salt, and baking soda until well combined. Toss in the oats and mix well.
4. Finally, fold in the raisins to equally distribute them.
5. Refrigerate the cookie dough for at least 30 minutes, or up to 24 hours.
6. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Scoop the cookie dough into balls using a 1 ounce cookie scoop, spacing them 2 inches apart on the prepared baking sheet. Bake for 11 minutes*, or until the rims are golden brown and the centers have swelled up but are still gooey in the middle.
7. Allow to cool completely before eating.

Brown butter oatmeal raisin cookies, oatmeal raisin cookies, brown butter oatmeal cookies

Notes

1. Make sure these brown butter oatmeal cookies aren’t overbaked. The cookies will continue to bake as they cool, so when you take them out of the oven, they should be underbaked.

These cookies are crispy and brown in color, with a hint of raisins. The oatmeal gives them a nice texture, while the butter adds a rich flavor to the dough. Reference: crispy brown butter oatmeal cookies.

Frequently Asked Questions

What does Brown butter do to cookies?

A: Brown butter adds a nutty, caramel flavor to baked goods. It also prevents browning when baking cookies or cakes with milk and sugar in them.

Why do my oatmeal raisin cookies get hard?

A: Oatmeal raisin cookies will typically get hard, so they dont melt in your mouth.

Are Oatmeal Raisin Cookies better for you?

A: Oatmeal raisin cookies are better for you than chocolate chip.

Related Tags

• brown butter cookies
• brown butter oatmeal cookies pioneer woman
• best brown butter oatmeal cookies
• best oatmeal raisin cookies
• brown butter oatmeal cookies filled with caramel and peanut butter