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Soft Grandma’s Oatmeal Raisin Cookies Recipe Easy Brown Butter Method

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Soft, chewy oatmeal raisin cookies with a rich, nutty flavor from brown butter. This easy recipe delivers nostalgic comfort with simple pantry ingredients and a melt-in-your-mouth texture.

Ingredients

Scale
  • 1 cup (2 sticks or 227g) unsalted butter, for browning
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (225g) raisins, soaked in warm water for 10 minutes and drained

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227g) of unsalted butter. Stir constantly as it foams and then turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat immediately to prevent burning and let it cool slightly (about 5 minutes).
  2. Mix sugars and eggs: In a large bowl, combine 1 cup packed brown sugar and ½ cup granulated sugar. Add the slightly cooled brown butter and stir until smooth. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  5. Add raisins: Drain the soaked raisins well and fold them into the dough evenly.
  6. Chill the dough (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes to help flavors meld and prevent excessive spreading.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  8. Scoop the dough: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheets. The dough will be slightly sticky.
  9. Bake for 10-12 minutes, or until edges are golden but centers still look soft. Cookies will firm up as they cool.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Watch the butter closely when browning to avoid burning. Fold dry ingredients gently to keep cookies tender. Chill dough to prevent spreading and improve flavor. Soak raisins in warm water or rum to keep them plump and juicy. Baking times may vary; start checking at 9 minutes. For flatter cookies, chill dough longer or add more oats.

Nutrition

Keywords: oatmeal raisin cookies, brown butter cookies, soft cookies, easy cookie recipe, homemade cookies, chewy oatmeal cookies, grandma's cookies

Find it online: https://coracooks.com/soft-grandmas-oatmeal-raisin-cookies-recipe-easy-brown-butter-method/