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Brown Butter Oatmeal Raisin Cookies

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Cozy brown butter oatmeal raisin cookies with a chewy texture and warm spice notes, featuring a deep caramel-like flavor from browned butter.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 3/4 cup (150 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp (140 g) all-purpose flour
  • 1 1/2 cups (135 g) old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup (110 g) raisins, soaked in warm water for 10 minutes and drained

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon. The butter will foam, then begin to turn golden brown with a nutty aroma—this usually takes about 5-7 minutes. Watch closely to avoid burning. Once browned, remove from heat and let cool slightly (5 minutes).
  2. Mix sugars and wet ingredients: In a large bowl, combine 3/4 cup (150 g) packed brown sugar and 1/4 cup (50 g) granulated sugar. Add the slightly cooled brown butter and mix until creamy. Beat in 1 large room-temperature egg and 1 tsp pure vanilla extract until smooth and combined. This step takes about 3 minutes.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 cup + 2 tbsp (140 g) all-purpose flour, 1 1/2 cups (135 g) rolled oats, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt. Make sure the cinnamon is evenly distributed for consistent flavor.
  4. Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Fold in 3/4 cup (110 g) raisins that have been soaked in warm water for 10 minutes and drained.
  5. Chill the dough (optional): For thicker cookies, refrigerate the dough for 30 minutes. This step helps control spread during baking.
  6. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape the cookies: Scoop dough using a cookie scoop or tablespoon, spacing about 2 inches (5 cm) apart on sheets. Flatten slightly with your fingers for even baking.
  8. Bake: Bake for 10-12 minutes, rotating the pans halfway through for even color. Cookies should be golden around the edges but still soft in the center.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to set the chewy texture.

Notes

Watch the butter carefully when browning to avoid burning; stir constantly. Soak raisins in warm water for 5-10 minutes for plumper, juicier bites. Chill dough for thicker cookies and to control spread. Use a cookie scoop for consistent size and shape. Oven temperatures vary; use an oven thermometer if possible and rotate pans halfway through baking.

Nutrition

Keywords: brown butter, oatmeal raisin cookies, chewy cookies, easy cookies, homemade cookies, baking, dessert, cozy treats

Find it online: https://bitefuljoy.com/brown-butter-oatmeal-raisin-cookies-easy-recipe-for-chewy-texture/