Chewy Brown Butter Oatmeal Raisin Cookies

I know generally people are either hot or cold when it comes to Oatmeal Raisin Cookies, but I invite those of you who think you hate them to give them one more try, just to make sure. These Delicious Chewy Brown Butter Oatmeal Raisin Cookies just might change your mind. And if they don’t, no worries. Leave the raisins out, and you’ve still got an incredible cookie. You could even add some chopped walnuts in the place of raisins like these Out of this World Chewy Oatmeal Cookies.

The Out of this World Chewy Oatmeal Cookies are actually where I got the idea for this extra delicious version of an oatmeal raisin cookie. They are so good. I knew they would be awesome with the minor tweaks of browning the butter first to deepen the flavor and adding sweet and tangy raisins. Even my kids, who gasped in horror when they saw me adding raisins to these cookies, somehow managed to eat the entire batch in less than two days. I’m just saying, these are pretty dang good, and you know you need to use those raisins in your cupboard anyway. Might as well whip up a batch. I can’t wait to hear if you find a little love in your heart (and stomach) for them.

More Irresistible Cookies

Step-by-step pictures for how to make Chewy brown Butter Oatmeal Raisin Cookies

Tips for Making Chewy Brown Butter Oatmeal Raisin Cookies

If possible, remember to brown the butter an hour or two before you want to mix up the cookies. This gives it time to cool a little before you mix it with the shortening and sugars. You can put it in the fridge for 20-30 minutes to speed up the cooling, if you prefer.
Another way to speed up the cooling of the browned butter is to remove it from the pan you cooked it in because the pan will continue to hold the heat.
For a nice texture use half old-fashioned and half quick oats in the cookies.
If you do not have shortening, you can use coconut oil in its place.
If you do not like raisins, you can sub chopped walnuts or pecans in place of the raisins or even dried cranberries or dried blueberries.

baker’s tools:

Chewy Brown Butter Oatmeal Raisin Cookies

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

The best oatmeal raisin cookies you'll ever have. Chewy and with such depth of flavor. You'll find yourself coming back for just one more until they are gone.

Author: Slightly adapted from a Recipe from Teresa Sperry

Recipe type: Cookie

Serves: 5 dozen

Ingredients

½ cup butter, browned and cooled
½ cup shortening or coconut oil
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1½ cups flour
3 cups oatmeal (I like to use half quick oats and half regular oats, or put all three cups of regular oats into the food processor for a few pulses to break them into smaller pieces.)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
1 cup raisins

Instructions

Brown the butter in a small saucepan on the stove. (Try to do this at least an hour before mixing up the cookies to give it time to slightly cool.) You brown the butter by letting it melt and continue to cook, stirring regularly until the fats brown and settle at the bottom. Once it does this, quickly take it off the burner and transfer the butter to a container so it can cool faster.
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat baking mat.
In a stand mixer or with a hand mixer, cream together the browned butter, shortening or coconut oil, granulated sugar, and brown sugar. Mix until nice and fluffy, 1-2 minutes.
Next, add the eggs and vanilla. Mix well for 1 minute.
In a separate bowl, mix together the flour, oatmeal, salt, baking soda, baking powder, and cinnamon. Mix well.
Next, combine the butter mixture with the dry mixture until completely mixed together. Then add the raisins and mix until evenly distributed.
Using a cookie scoop, place dough balls 2 inches apart on a large cookie sheet and bake at 350 degrees for 10-12 minutes.
When done, let cookies sit on the cookie sheet for 1-2 minutes before transferring them to a cooling rack.
Enjoy!