Classic oatmeal raisin cookies elevated with nutty brown butter and a sprinkle of flaky sea salt. The browned butter adds a deep, caramelized flavor that transforms these familiar cookies into something truly special.
Add a vanilla or cream cheese frosting for extra flavor. For chewier cookies, slightly underbake; for crispier cookies, bake an additional 1 to 2 minutes.
You can substitute dried cranberries or chopped dates for the raisins if desired. Store cookies in an airtight container at room temperature for up to 5 days.
Ingredients
Scale
Measurement units
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
- flaky sea salt (for sprinkling)
Ingredients
Scale
Measurement units
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
- flaky sea salt (for sprinkling)
Instructions
Brown the butter
Melt butter in a light-colored saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty, about 5 to 7 minutes. Watch carefully to prevent burning.
Equipment
- light-colored saucepan
- spatula
- Medium bowl
Cool the browned butter
Pour the browned butter into a large mixing bowl and let it cool for 10 minutes until warm but not hot.
Equipment
- large mixing bowl
- Medium bowl
Cream butter and sugars
Add both sugars to the browned butter and beat with an electric mixer on medium speed until well combined, about 2 minutes.
Equipment
- electric mixer
- Medium bowl
Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
Equipment
- electric mixer
Ingredients
- eggs (2 large)
- vanilla extract (2 tsp)
Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Equipment
- mixing bowl
- whisk
- Large mixing bowl
- Medium bowl
- Baking sheets
Ingredients
- baking soda (1 tsp)
- salt (½ tsp)
Combine wet and dry ingredients
Add the dry ingredients to the butter mixture and mix on low speed just until combined.
Equipment
- electric mixer
Fold in oats and raisins
Stir in the oats and raisins with a wooden spoon or spatula until evenly distributed.
Equipment
- wooden spoon or spatula
Ingredients
- raisins (1 ½ cups)
Chill the dough
Cover the dough and refrigerate for at least 30 minutes or up to 2 days for best results.
Preheat oven and prepare baking sheets
Preheat the oven to 350°F and line baking sheets with parchment paper.
Equipment
- oven
- baking sheets
- parchment paper
Portion the cookies
Scoop 2–3 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets.
Equipment
- cookie scoop or spoon
- baking sheets
- Cookie scoop or tablespoon
Bake the cookies
Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly underdone.
Equipment
- oven
Finish with flaky sea salt
Remove from the oven and immediately sprinkle each cookie with a small pinch of flaky sea salt.
Equipment
- Cookie scoop or tablespoon
Ingredients
- salt (½ tsp)
- flaky sea salt
Cool the cookies
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- wire rack
- Baking sheets
- Wire cooling rack
Before you cook
Cook notes
- • Add a vanilla or cream cheese frosting for extra flavor
- • Store cookies in an airtight container at room temperature for up to 5 days
- • For chewier cookies, slightly underbake; for crispier cookies, bake an additional 1 to 2 minutes
- • You can substitute dried cranberries or chopped dates for the raisins if desired
- • Cookie dough can be scooped into balls and refrigerated up to 2 days before baking
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