Brown Butter Oatmeal Raisin Cookies are a thing of true beauty and a classic, comforting cookie if there ever was one. They’re buttery, tender and perfectly chewy with plenty of raisins and candied-walnuts. They’re a true classic made even better. These fantastic oatmeal raisin cookies are easy to make and even easier to enjoy.

Grab a glass of cold milk and let’s get started!

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My philosophy on cookies is kind of like my philosophy on salads. I don’t want either to be lacking in flavor, texture, or heft. I want them full of stuff. These brown butter oatmeal raisin cookies are just that. The dough is soft and chewy and buttery, but they are so full of raisins and candied-walnuts that its almost impossible to have just one.

I’ll also tell you a secret. I’ve never been a fan of the oatmeal raisin cookie. That is, until I made these. They’re that good.

Walnuts
Maple Syrup
Butter
Flaky Sea Salt
Eggs
Brown Sugar
Flour
Old Fashioned Oats
Baking Soda
Cinnamon
Raisins
Turbinado Sugar

how to make brown butter oatmeal raisin cookies

brown butter oatmeal raisin cookies on a cooling rack

Candied Maple Walnuts

I cannot put into words how good this part of the recipe is. Do not skip this step. And, I always make a little extra candied walnuts for ice cream toppings, too.

To start, add the walnuts and maple syrup to a skillet over medium heat. Stir often, until the walnuts become nice and toasty and the maple syrup begins to thicken. This takes me about 5 minutes or so.

Pour the candied walnuts onto a plate or cutting board and sprinkle with a generous cascade of flaky sea salt. Set these aside and let them cool while we move to the next step.

Brown Butter

Brown butter oatmeal raisin cookies need brown butter. My love affair with brown butter goes back many years at this point. The simple step absolutely transforms the flavor of the cookies.

To brown the butter, cook the sticks of butter in a heavy-bottom skillet or pot on medium heat. Do not walk away from this step. Stir often until the butter begins to brown. You will see it start to foam and, then, when the foam begins to dissipate, the brown bits should start to become visible.

The brown butter also has a distinctive smell that should be made into a candle. It’s rich and nutty. You’ll definitely be able to tell.

Once the butter is browned, remove from heat and let cool for about 5 minutes.

picture of brown butter in a pot — This is how I like my brown butter to look!

Guys, this dough is the stuff dreams are made of. Brown butter oatmeal raisin dough is nutty and tender and lovely and alllll the things. As far as how to do it, its very basic. Cream the brown butter and sugar together. Mix in the eggs and vanilla. Add the flour and baking soda until just mix, and, then, just fold in the chips and candied walnuts. That’s it!

I use a tablespoon scoop to help keep everything the same size for baking. Using the scoop, deposit the chocolate chip cookie dough onto a parchment paper lined baking sheet. Bake in a preheated 350° oven for 10 minutes. Remove and let the cookies cool for about 5 minutes before you move them to a cooling rack.

Attempt not to eat them all at once. They’re so good. I like mine with a cup of hot coffee, the kids love theirs with a glass of cold milk, and my husband just devours them any way he can.

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kitchen essentials

Equipment

Ingredients

2 cups walnuts, chopped
¼ cup maple syrup
1 cup butter, softened
flaky sea salt
1½ cup brown sugar
2 eggs
1 tbsp vanilla
1½ cups AP flour
1 cup old fashioned oats
1 tsp cinnamon
1 tsp baking soda
2 cups raisins
turbinado sugar

Instructions

Preheat oven to 350°.
Add the walnuts and maple syrup to a skillet over medium heat. Stir often, until the walnuts become nice and toasty and the maple syrup begins to thicken. This takes me about 5 minutes or so.
Pour the candied walnuts onto a cutting board and sprinkle with a generous cascade of flaky sea salt. Set these aside and let them cool.
To brown the butter, cook the sticks of butter in a pot on medium heat. Do not walk away from this step. Stir often until the butter begins to brown. You will see it start to foam and, then, when the foam begins to dissipate, the brown bits should start to become visible. The brown butter also has a distinctive smell. It's rich and nutty. You'll definitely be able to tell.
Once the butter is browned, remove from heat and let cool for about 5 minutes.
Cream the cooled brown butter and sugar together. Mix in the eggs and vanilla.
Add the flour, oats, cinnamon, and baking soda, stirring until just combined.
Fold in the candied walnuts and raisins. You will need a little elbow grease here to ensure that all the walnuts and raisin are evenly distributed.
Using a tablespoon scoop, portion dough balls onto a parchment paper lined baking sheet about 2-3 inches apart.
Before you put the dough balls into the oven, give them a little tap on the top. Just to flatten them out slightly. Sprinkle the tops with a little turbinado sugar.
Transfer to oven and bake for 10 minutes. The edges will be ever so slightly golden and the top slightly doughy. Remove from heat and allow to cool on the baking sheet for about 5 minutes.
Enjoy!

Nutrition

If you guys make this Brown Butter Oatmeal Raisin Cookies, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!

Brown Butter Oatmeal Raisin Cookies

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