Chewy, traditional oatmeal cookies, loaded with nutty, rich flavor and studded with plump raisins and crunchy walnuts.
This dough comes together in a snap and the brown butter gives it an incredibly buttery toffee flavor which pairs perfectly with the nutty oats and chunks of chopped nuts.
The cookies get their chewiness from the melted butter and brown sugar and bake up nice and thick with a perfect golden brown color.
Chewy Oatmeal Raisin Cookies
- 1/2 cup unsalted butter, browned and cooled
- 3/4 cup cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups quick cooking oats
- 1/2 cup raisins
- 1/2 cup chopped nuts (or chocolate chips)
- (To make Peanut Butter Oatmeal Cookies: add 1/2 cup peanut butter and cut oats in half)
Preheat oven to 350 degrees F. and line cookie sheet with parchment paper.
Over medium heat, melt butter in a small saucepan. Stirring constantly, continue to cook butter until it starts to foam. Keep stirring until brown specks start to appear at the bottom of the pan and butter has turned an amber color and gives off a warm nutty/toffee scented aroma. Immediately remove from heat and pour into a shallow heat proof bowl before it burns. Place in the refrigerator to cool.
Whisk together the flour, baking soda, salt, cinnamon and oats; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy. On low speed, add the eggs and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in mix-ins of your choice with a spatula or wooden spoon.
Scoop dough into 16 balls (about 2 tablespoons each), and place onto prepared baking sheets. Bake 10-14 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely. Store at room temperature in an air tight container.
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