Best Oatmeal Cookies Recipe
Enjoy the ultimate Oatmeal Cookies Recipe featuring browned butter, toasted oats, and a chewy, gooey center with crisp edges for a bakery-style treat right at home.
Equipment
- Baking Sheets
- Skillet
- Wire rack
Ingredients
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, room temperature
- ½ cup (4 oz/115 g) granulated sugar
- ½ cup (3 oz/85 g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (4 ½ oz/128 g) rolled oats
- ⅔ cup (3 ⅓oz/94 g) raisins
Instructions
Prep the Oven and Build the Flavor Base
- Heat your oven to 375°F (190°C) and line two large cookie sheets with parchment paper.
- Set a skillet over gentle heat and cook the butter until the milk solids turn amber and smell deeply nutty. Pour it into a bowl right away and let it cool to a soft, room-temperature solid. In a dry skillet, toast the rolled oats for a few minutes just until they smell warm and nutty, then let them cool completely.
Mix the Dough
- In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt until evenly distributed.
- In a large bowl, cream the cooled brown butter with the granulated sugar and light brown sugar for 3 to 4 minutes until lighter in color and fluffy. Add the egg and vanilla extract, then beat until fully incorporated and smooth.
- Add the dry mixture to the wet ingredients and fold with a spatula just until the flour disappears into the dough to avoid overmixing.
- Fold in the toasted oats and the plumped raisins, stirring only until they are evenly scattered throughout the dough.
Portion and Bake
- Using a tablespoon measure, scoop heaped spoonfuls of dough onto the prepared cookie sheets, leaving about 2 inches between each one.
- Bake for about 9 to 10 minutes, until the cookies are lightly risen and golden brown around the edges. The centers should still look slightly soft.
Cool and Store
- Let the cookies rest on the baking sheet for a few minutes so they finish setting, then move them to a wire rack to cool fully.
- Keep the baked cookies in an airtight container for up to 3 days at room temperature.
Notes
Know Your Butter: Room temperature butter means approximately 65°F (18°C), soft enough to give when pressed but never greasy or half-melted to ensure the cookies do not spread too much.
Cream Properly: Take a full 3 to 4 minutes to beat the butter and sugars together. This builds essential air pockets to keep the cookies lighter.
The Cookie Scoot: Place a round biscuit cutter or a large mug over the cookies immediately out of the oven and swirl it in a quick circle to create perfectly round edges.
Use Old-Fashioned Oats: Always choose old-fashioned rolled oats over quick oats or steel-cut oats for the best chewy structure and moisture balance.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.