Brown Butter Maple Oatmeal Raisin Cookies
Brown Butter Oatmeal Raisin Cookies – Soft, chewy, and warmly spiced, these cookies are packed with plump raisins, sweetened with maple syrup, and finished with a touch of salt for the perfect balance.
Jump to Recipe
- Do I have to use brown butter?
- Why Brown butter everything?
- Brown Butter Oatmeal Raisin Cookies Variations:
- Brown Butter Oatmeal Raisin Cookie Ingredients & Substitutions:
- Let's Make Oatmeal Raisin Cookies:
- Storage:
- Tips to make Brown Butter Oatmeal Raisin Cookies:
- Brown Butter Maple Oatmeal Raisin Cookies
Give me a blanket, put on my favorite tv show, a glass of milk and a plate full of these brown butter oatmeal raisin cookies and I am HAPPY! These cookies might be my favorite cookies beside my bakery style chocolate chip cookies. I don't love sea salt on my chocolate chip cookies but these oatmeal raisins with a touch of salt oh my goodness they are divine.
I've made so many oatmeal raisin cookies and some of them are dry. They get dry after a couple of hours and the next day. My secret is maple syrup and quick oats! I know not many may agree with me about quick oats in oatmeal raisin cookies but rolled oats just take all the moisture out.
If your looking for more cookie recipes give these a try: Birthday Cake Cookies, M&M Cookies
Do I have to use brown butter?
Yes, if you skip the amount of brown butter in this recipe it messes with the total recipe you may end up with a really wet cookie or dry one. Find another recipe please!
Why Brown butter everything?
Brown butter is simply regular butter that’s been toasted until it turns golden brown, developing a rich, nutty, almost caramel like flavor. It adds depth and warmth to cookies, making them taste more complex and bakery worthy. Just like my brown butter rice crispy treats. As the butter browns, some moisture cooks off, which leads to a chewier, slightly denser texture with crisp edges.
That toasty, nutty flavor pairs especially well with oats, enhancing their natural heartiness. Add in sweet raisins and a hint of maple, and you’ve got a cookie that’s seriously hard to resist.
Brown Butter Oatmeal Raisin Cookies Variations:
I love raisins with oatmeal cookies. Not a fan of chocolate chips and oatmeal cookies but it's okay I totally understand that not everyone loves it. Feel free to substitute the raisins with any of these:
- Chocolate chips
- Dried Fruits
- M&M
- Nuts like walnuts and pecans
Brown Butter Oatmeal Raisin Cookie Ingredients & Substitutions:
- Butter: Unsalted Butter
- Brown Sugar: Use light brown or dark brown sugar, I always prefer dark brown sugar as it adds a more caramel flavor
- Pure Maple Syrup: please not the maple flavored syrup, it's not the same
- Eggs: Large eggs
- Vanilla Extract: Vanilla bean paste or vanilla extract works well
- Baking Soda: Don't substitute for baking powder
- Salt: Try not to skip the salt on the top. I used a local salt harvester called Lange Salt Co.
- Cinnamon: Adds so much warm to these cookies I use Saigon cinnamon
- Quick oats: Do not use old fashioned oats, it will not turn out the same
- Flour: All-purpose flour works best in this recipe, different flours will alter the text of the cookes
- Raisins: I use regular brown raisins in this recipe, golden raisins would do really well too.
Let's Make Oatmeal Raisin Cookies:
Brown Butter:
In a medium saucepan over medium heat, melt the butter. Continue cooking as the butter melts, stirring frequently, as it begins to foam and sizzle. The milk solids will start to turn golden, then deep amber, and you’ll notice a rich, nutty aroma. Once browned, immediately remove from the heat and pour into a heat-safe bowl, scraping in all the brown bits. Pour into a heatproof bowl and let it cool at room temperature for about 10–15 minutes and then freeze until it just solidifies.
Cookie Dough
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the browned butter and brown sugar on medium speed until smooth and creamy. Add in the maple syrup and mix until fully incorporated.
Add the egg and vanilla extract and mix to combine, then mix in the baking soda, cinnamon, and salt.
Once that’s evenly mixed, add the oats and flour and mix on low speed just until it’s fully combined. Fold in the raisins, then use a rubber spatula to incorporate everything together. The dough will be thick.
Tip: Soak the raisins in hot water for 5 to 10 minutes and then drain really well before adding to the cookie dough. This plumps the raisins up.
Time to bake
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
When ready, use a large cookie scoop (about 3 tablespoons) and place 6 cookies onto the pan, leaving a couple of inches between each.
Bake for 10–12 minutes, or until the edges are just barely golden and the centers look pale, puffed, and slightly underdone.
As soon as the cookies come out of the oven, immediately sprinkle each one with a pinch of flaky sea salt.
Let the cookies rest on the pan for about a minute, then transfer to a cooling rack while you bake the remaining cookie dough.
Enjoy them warm!
Storage:
These cookies store really well because of the maple syrup in the cookies. Store baked cookies in an airtight container on the counter on 3 to 5 days if that last that long.
Tips to make Brown Butter Oatmeal Raisin Cookies:
Ovens: Adjust bake time according to your oven. Bake one cookie first and see how it does before baking a whole tray if your new to baking.
Brown the Butter: Don't skip this step, you may not taste it but it truly deepens the flavor of the cookies.
Measure with a food scale: The right amount of flour is really important especially in cookies. Your results can vary a lot if you don't have enough or have too much flour.
Brown Butter Maple Oatmeal Raisin Cookies
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Sea Salt
- 2 ½ cup Quick Oats
- 1 ½ cup Brown Sugar
- ½ cup Maple Syrup
- 2 large Eggs
- 8 ounces Unsalted butter Browned
- 2 teaspoon Vanilla Extract
- 2 cups Raisins
Instructions
Brown Butter:
- In a medium saucepan over medium heat, melt the butter. Continue cooking as the butter melts, stirring frequently, as it begins to foam and sizzle.
- Once browned, immediately remove from the heat and pour into a heat-safe bowl, scraping in all the brown bits.
- Pour into a heatproof bowl and let it cool at room temperature for about 10–15 minutes and then freeze until it just solidifies.
Cookie Dough
- In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the browned butter and brown sugar on medium speed until smooth and creamy. Add in the maple syrup and mix until fully incorporated.
- Add the egg and vanilla extract and mix to combine, then mix in the baking soda, cinnamon, and salt.
- Once that’s evenly mixed, add the oats and flour and mix on low speed just until it’s fully combined. Fold in the raisins, then use a rubber spatula to incorporate everything together.
Time to bake
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- When ready, use a large cookie scoop (about 3 tablespoons) and place 6 cookies onto the pan, leaving a couple of inches between each.
- Bake for 10–12 minutes, or until the edges are just barely golden and the centers look pale, puffed, and slightly underdone.
- As soon as the cookies come out of the oven, immediately sprinkle each one with a pinch of flaky sea salt.
- Let the cookies rest on the pan for about a minute, then transfer to a cooling rack while you bake the remaining cookie dough.
- Enjoy them warm!
