Extra chewy, with crunchy edges, these oatmeal raisin cookies are made with brown butter and vanilla extract which makes them extra flavorful. Create these cookies in no time at home, without special equipment, and enjoy them with a cup of milk.
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Why you should try this oatmeal raisin cookie recipe
- Extremely flavorful cookies. A simple trick of using brown butter elevates these cookies to another level giving them a very warm, nutty flavor. If you’re looking for more cookie recipes that use brown butter, check out these Pumpkin chocolate chip cookies.
- If you love chewy oatmeal cookies, this oatmeal raisin cookies recipe is a must-to-try. In my experience, cookies made with bread flour and oatmeal always turn out to be the chewiest out there.
- You won’t need a hand mixer. If you have a hand mixer or a stand mixer, you can use them but they are not necessary equipment to make these oatmeal raisin cookies. In fact, you can make this recipe with just a mixing bowl, whisk, and a spatula.
If you like to bake with rolled oats or oat flour, you should check out these Oat flour chocolate chip cookies. Alternatively, try these Chocolate oatmeal cookies that are made with quick-cook rolled oats.
Ingredients you will need
- Flour – I use bread flour to achieve a very chewy texture but all-purpose flour will work as well.
- Oatmeal – You will need quick oats to make these chewy oat and raisin cookies.
- Baking soda
- Baking powder
- Salt
- Unsalted butter – No need to bring the butter to room temperature as you will need to melt it anyway.
- Sugar – You can use brown sugar or a 50/50 mix of white and brown sugar.
- Egg
- Vanilla extract
Cooking tips
- Don’t burn the butter. It takes a split second for the butter to go from a beautiful golden to burned. So keep an eye on it and remove it from the heat once it turns a light amber color.
- After transferring the butter into a bowl, let it cool down for 10 minutes. You can then mix in the sugar to cool it down even further. After that, it should be okay to add the egg without cooking it upon contact.
How to make oatmeal raisin cookies
Brown the butter and prepare the dough
- Combine the bread flour, oats, baking powder, baking soda, and salt.
- Melt the butter in a light-colored saucepan over medium-low heat until it turns golden brown and smells nutty. Pour the browned butter into a bowl and allow it to cool down until just warm.
- Add the sugar and whisk well.
- Add the egg, milk, and vanilla and whisk until well incorporated and emulsified.
- Add the dry mixture and using a rubber spatula mix just until no dry ingredients are left.
- Fold in the raisins and place the bowl with the cookie dough in the fridge while the oven is preheating.
Shaping and baking the cookies
- Preheat the oven to 355F (180C) and line 2 baking sheets with parchment paper.
- Scoop 24 cookie dough balls onto the prepared baking sheets leaving 2" (5 cm) in between. Bake for 12 minutes in batches or until the cookies have spread, puffed up, no longer look wet on top, and turned a golden-brown color around the edges.
- Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.
Possible variations
- Add spices – Experiment with the flavor profile by incorporating aromatic spices like cinnamon, nutmeg, or a dash of cardamom.
- Glaze with tempered chocolate – Consider dipping or drizzling your oatmeal raisin cookies with tempered dark or milk chocolate like I did with these Matcha cookies or these Almond cookies.
- Add nuts – Enhance the texture and flavor by introducing your favorite nuts into the cookie dough. Whether it's chopped walnuts, pecans, or almonds, the added crunch will complement the chewiness of the oats and the sweetness of the raisins
FAQ
How to store these cookies?
Store them in an air-tight container for up to two weeks or freeze them for up to 2 months.
Can you store the cookie dough in the fridge?
You can make the cookie dough ahead of time and store it tightly wrapped in plastic wrap in the fridge for up to 4 days or freeze it for up to 2 months.
More cookie recipes
Recipe card
Oatmeal raisin cookies
Extra chewy, with crunchy edges, these oatmeal raisin cookies are made with brown butter and vanilla extract which makes them extra flavorful. Create these cookies in no time at home, without special equipment, and enjoy them with a cup of milk.
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Servings: 24 cookies
Calories: 125kcal
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Whisk
- Saucepan
- Rubber spatula
- Parchment paper
Ingredients
- 150 g bread flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g rolled oats quick oats
- 100 g raisins I use sultana raisins
- 120 g unsalted butter can be cold
- 200 g brown sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 tablespoon whole milk or heavy cream
Instructions
- In a mixing bowl, add the bread flour, oats, baking powder, baking soda, and salt. Mix well.
- Melt the butter in a light-colored saucepan over medium-low heat. Stir occasionally until it turns golden brown and smells nutty (5-8 minutes). Pour the browned butter into a bowl and allow it to cool down until just warm.
- Add the sugar and whisk well.
- Then, add the egg, milk, and vanilla and whisk until well incorporated and emulsified.
- Add the dry mixture and using a rubber spatula mix just until no dry ingredients are left.
- Fold in the raisins and place the bowl with the cookie dough in the fridge while the oven is preheating.
- Preheat the oven to 355F (180C) and line 2 baking sheets with parchment paper.
- Scoop 24 cookie dough balls (I used a 2-tablespoon cookie scoop) onto the prepared baking sheets leaving 2" (5 cm) in between. Bake for 12 minutes in batches or until the cookies have spread, puffed up, no longer look wet on top, and turned a golden-brown color around the edges.
- Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.
Video
Notes
Store the cookies in an air-tight container for up to two weeks or freeze them for up to 2 months.
Store the cookie dough tightly wrapped in plastic wrap in the fridge for up to 4 days or freeze it for up to 2 months.
Nutrition
Nutrition Facts
Oatmeal raisin cookies
Serving Size
1 cookie
Amount per Serving
Calories
125
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
18
mg
6
%
Sodium
96
mg
4
%
Potassium
76
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
137
IU
3
%
Vitamin C
0.2
mg
0
%
Calcium
25
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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