These chewy oatmeal raisin cookies are irresistible! Browned butter, brown sugar, cinnamon, and nutmeg make these cookies soft and delicious!
Soft and Chewy Oatmeal Raisin Cookies
I never understood why so many people feel so strongly against oatmeal raisin cookies. Why do people give these cookies so much hate?!
Although I do have to admit, it's rarely made well. It's often quite dry and dense, and the lack of chocolate chips can come off less appetizing next to cookies full of melty chocolate chips.
My oatmeal raisin cookies are damn good! They're soft and chewy, and full of brown butter, so definitely not dry. I promise you won't regret that you didn't grab a chocolate cookie.
Are Oatmeal Cookies Healthy?
No. These are definitely not the cookies for you if you're looking for something guilt-free. Although they have more oats than flour and don't have any chocolate chips in them, they still contain a good amount of browned butter, brown sugar, and egg yolks for a rich flavor.
If you're looking for healthier cookies, go check out my chickpea chocolate chip cookies instead!
How To Make Oatmeal Raisin Cookies
In a large bowl, combine the brown sugar and granulated sugar, set it aside, and brown the butter. Put the unsalted butter in a pan on medium heat for about 5-7 minutes until the butter turns golden and the milk solids have browned at the bottom of the pan.
It should smell absolutely heavenly at this point!
Pour the browned butter over the sugar and stir. Make sure you scrape all the brown bits in the pan and add them to the bowl!
While the butter and sugar mixture cools off, combine the all-purpose flour, oats, baking soda, fine sea salt, and spices in a separate bowl.
To the browned butter mixture, add the egg and egg yolks one at a time and stir. Add the vanilla extract and stir again.
Add the dry ingredients into the wet ingredients and mix together with a spatula or wooden spoon. When most of the flour is mixed in but you still have bits of flour showing, fold in the raisins only until you no longer see the flour!
Cover the bowl and chill the dough in the refrigerator for at least an hour.
Using a cookie scoop (mine holds 4 teaspoons / 20ml), scoop out the dough onto a parchment paper-lined baking sheet and bake it in a preheated oven at 375°F/190°C for 7-9 minutes. Let it cool completely on the baking sheet, or as long as you can wait.
Which Oats Are Best For Oatmeal Cookies?
Both old-fashioned oats and quick oats are great options, but I like a combination! The quick oats meld with the cookie dough but the old-fashioned oats keep their shape and texture and have more of a presence in the cookie.
I like the combination, but you could easily substitute one for the other!
Can You Freeze The Cookie Dough?
Absolutely! Scoop out the cookie dough onto parchment paper and stick it in the freezer. Once they're completely frozen, put them into a freezer bag and keep them in the freezer until you're ready to bake them!
They'll need an extra minute or two in the oven if you're baking them from frozen, or you can defrost them in the fridge overnight and bake them as you would fresh cookie dough!
Other cookie recipes to check out!
- The BEST Chocolate Chip Cookies
- Gluten-free Chocolate Chip Cookies
- Gluten-free Chai White Chocolate Cookies
Oatmeal Raisin Cookies
- ¾ cup (170g) unsalted butter, cubed
- 1 cup (200g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 2 egg yolks
- 2 teaspoons (20g) vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (90g) quick oats
- 1 cup (100g) old fashioned oats (rolled oats)
- ¾ teaspoon (4g) fine sea salt
- ¾ teaspoon (4g) baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (160g) raisins
- Preheat the oven to 375°F/190°C. Line baking sheets with parchment paper, and set aside.
- Put the brown sugar and granulated sugar in a large bowl and set it aside.
- Put the unsalted butter in a pan on medium heat for about 5-7 minutes until the butter turns golden and the milk solids have browned at the bottom of the pan. Pour the browned butter over the sugar and stir. Scrape all of the browned milk solids off the bottom of the pan and add it to the bowl. Set aside to cool.
- In a separate bowl, add the all-purpose flour, oats, baking soda, fine sea salt, spices and whisk together to combine.
- To the browned butter mixture, add the egg and egg yolks one at a time and stir after each addition. Add the vanilla extract and stir again.
- Put the flour mixture into the butter mixture and mix together with a spatula or wooden spoon. When most of the flour is mixed in but you still have bits of flour showing, add the raisins and fold them in only until the flour doesn't show anymore. Cover the bowl and let it chill in the fridge for an hour.
Your cookies look perfect! Yum!
Thanks Sarah 🙂
Frugal Hausfrau says
I love the combo of oats here - instant and standard do add different textures! The cookies look gorgeous and Thanks for bringing this by Fiesta Friday!
The mixture of both oats do make for a yummy cookie in my opinion 😉 Thanks for visiting Mollie!
Oatmeal raisin are just such a classic and comforting cookie. Your pictures look great. Thanks for sharing this at Fiesta Friday #117!
Thanks Scarlett! Can't go wrong with oatmeal raisin, right? Such a comfort cookie!
Joleen @ Joleen Cuisine says
UHHM HI these look soo good!! In high school I would always grab oatmeal raisin cookies after I headed out from work at the cafeteria and they were my absolute FAVORITE!
Wow you worked in the cafeteria in high school?! You must have so much experience cooking and baking! I LOVE oatmeal raisin cookies. I used to make them quite often in college but not so much anymore, since I now bake a variety of things for this blog.
I use Splenda Sugar substitutes & even 1 Tbsp. of corn syrup is a no no for me..since it is only 1 Tbsp. will it make too big a difference if omitted?
Hi Margo! Omitting the corn syrup is no problem. You could substitute with honey if you're worried, but if you can't have honey, then skip it altogether?? Let me know how it turns out using Splenda!