Has school started back yet for you? Here in Tennessee it started yesterday. I realize this was the first time in over 20 years that I didn’t have any boys in school!! My youngest, Cannon graduated last May and is about to head off on a mission for our church in a couple of weeks. CRAZY!! Our last one is about to leave the nest! Who will eat all these cookies now?!!
When I did have children in school, I would always make cookies on the first day of school to welcome them home. We would all sit around the table enjoy a cookie and some cold milk while they told me all about their first day! So in honor of school starting…I thought I would share this fabulous brown butter oatmeal raisin cookie recipe!
There’s something undeniably nostalgic about a warm oatmeal raisin cookie—but let’s be honest: they don’t always get the love they deserve. Too often, they’re passed over for chocolate chip or peanut butter varieties. But not these ones.
They aren’t your average oatmeal raisin cookies. These are next-level, chewy, rich cookies infused with deep, nutty brown butter, a splash of molasses, and a whole tablespoon of pure vanilla extract. With crisp edges, soft centers, and the perfect mix of old-fashioned oats, raisins, and (if you’re into it) a few toasty walnuts, this is the kind of cookie that could convert even the most loyal chocolate chip fan. I like to finish them off with a little sprinkle of Maldon sea salt flakes.
Why Brown Butter?
Brown butter is magic. It’s just butter that’s been melted and gently cooked until the milk solids turn golden and nutty—but the flavor transformation is huge. It gives these cookies a warm, toffee-like depth that regular butter just can’t compete with. It’s worth the extra few minutes, I promise.
The Secret Ingredients That Make a Difference
Aside from the brown butter, this recipe leans on a tablespoon of molasses to add that subtle chew and old-fashioned flavor. Cinnamon adds warmth, and the raisins bring natural sweetness and that classic oatmeal cookie bite.
If you like a little crunch, chopped toasted walnuts are a fantastic addition. Totally optional, but highly recommended!
Tips for the Best Oatmeal Raisin Cookies
- Don’t skip chilling the dough: It helps the flavors meld and prevents the cookies from spreading too much.
- Use a cookie scoop: The dough can be sticky, and a scoop makes life easier (and cookies prettier).
- Do not overtake: they should be barely brown when you take them out of the oven.
- Let them cool on the baking sheet: They’ll finish setting up outside the oven without getting overbaked.
These cookies are the perfect weekend baking project—easy enough for a lazy afternoon, but special enough to share (if you must). Pair them with a cold glass of milk, a cozy blanket, and your favorite book or show.
If you try them, let me know what you think in the comments! And don’t forget to snap a photo and tag me on Instagram—@melandboyskitchen—so I can see your delicious creations.
Happy baking!
xo
Melanie
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Brown Butter Oatmeal Raisin Cookies
Description
This perfectly chewy and flavorful Oatmeal Raisin cookie will win your heart even if you thought you only liked chocolate chip cookies—trust me!
Ingredients
- 1 cup butter, browned and then solidified again
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs*
- 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
- 1 Tablespoon molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats*
- 1 cup raisins
- optional: 1/2 cup chopped toasted walnuts
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the solidified butter and both sugars together on medium speed until smooth, about 2 minutes.
- Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
- Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky.
- Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
*Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
Recipe Source: Adapted from two recipes the Salted Sweets and Sally Baking Addiction.
Thank you for this sweet comment :). That makes me happy that you are enjoying my recipes!! xoxo
Your recipes are always on point! Thank you again for sharing!