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Lamb Family Estate

Brown Butter Oatmeal Cookies

Chewy oatmeal cookies made with nutty brown butter, plenty of cinnamon, and your choice of chocolate chips, raisins, or both.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 Servings
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter browned and slightly cooled
  • 1 cup granulated cane sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • 2 cups all-purpose flour
  • 2½ cups old-fashioned rolled oats
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips raisins, or a combination of both

Method
 

Brown the butter.
  1. Add the butter to a saucepan over medium heat. Cook, stirring or swirling frequently, as the butter melts and begins to foam. Continue cooking until the milk solids at the bottom turn golden brown and the butter smells nutty and toasted. Immediately pour the butter, including all of the browned bits, into a heat-safe bowl. Let cool slightly.
Preheat the oven.
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
Mix the wet ingredients.
  1. Combine the slightly cooled brown butter, granulated sugar, and dark brown sugar. Mix in the eggs and vanilla bean paste until well combined.
Add the dry ingredients.
  1. Add the flour, oats, cinnamon, baking powder, baking soda, and salt. Mix just until a dough forms.
Add the mix-ins.
  1. Fold in the chocolate chips, raisins, or a combination of both.
Scoop the cookies.
  1. Scoop the dough onto the prepared baking sheets, leaving room between each cookie for spreading.
Bake.
  1. Bake at 350°F for 12 minutes, until the edges are set and the centers still look slightly soft.
Cool.
  1. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Brown butter: Keep a close eye on the butter once it begins to foam. Continue cooking until the milk solids at the bottom turn golden brown and the butter smells nutty and toasted, then immediately remove it from the heat. Make sure to scrape all of those browned bits into the dough — that’s where so much of the flavor is.
Mix-ins: Use 2 cups total of chocolate chips, raisins, or a combination of both. I love these either way, so use whatever you have or whatever your family prefers.
Don’t overbake: The cookies may still look slightly soft in the center when they come out of the oven. Let them sit on the baking sheet for a few minutes to finish setting before moving them to a cooling rack.