Brown Butter Oatmeal Cookie Recipe

These brown butter oatmeal cookies are soft and chewy oatmeal cookies that are made in 1 bowl with no chilling in less than 30 minutes.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 227kcal

Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Melt butter in a small saucepan over medium-high heat, stirring occasionally, until the butter turns amber brown and smells nutty, about 2 minutes.
¼ cup butter
Pour the butter and any browned bits into a large, heatproof bowl.
Stir in the brown sugar, granulated sugar, and oil until combined.
1 cup dark brown sugar, ¼ cup granulated sugar, ½ cup vegetable oil
Add the egg, egg yolk, and vanilla. Whisk in until combined.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
Add flour, salt, baking soda, and cinnamon. Stir in just until combined.
1 cup+ 2 tablespoons all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon
Stir in oats and raisins.
2 ¾ cups old-fashioned rolled oats, ½ cup raisins
Scoop dough by 1.5 tablespoon (medium cookie scoop) and place dough scoops 2 inches apart on prepared baking sheet.
Gently press the dough down slightly.
Bake 7-10 minutes, or until the edges of the cookies are set and the centers are soft.
Let cookies cool on sheet for 5 minutes.
Transfer to a wire cooling rack to cool completely.

Brown sugar: You can use light brown sugar, but the flavor won't be quite as strong.
Flour: I highly recommend weighing the flour (click "metric" just above the ingredients for the weights). If you don't have a kitchen scale, sift or stir the flour to break it up. Lightly spoon it into the measuring cup (don't scoop it) and then level.
Raisins: You can substitute other types of dried fruit, like dried cranberries, or chocolate chips.
Nutrition values are estimates.