If there's one thing you're bound to find at my house 99% of the time, it's cookies. Cookies, cookies, cookies - they're like the staple of the dessert world and I never get tired of them. I mean, how can you, really?
But for the longest time, there was exactly 1 cookie recipe I made over and over again, the first recipe I ever posted on this blog. I rarely make the same recipe twice unless I'm trying to perfect it, but when it came to desserts, all. I. ever. made. was those cookies. As much as I loved that recipe, it was time to move on. So I did what any sane cookie lover would do... and came up with another cookie recipe to love. :) Oatmeal Raisin Cookies, to be precise.
There are probably a billion and one Oatmeal Raisin Cookie recipes already out there, but I decided to throw my hat in the ring and kick things up a notch. If I was going to add another recipe to the world's cookie jar, it had to be worth it, you know? It literally took me MONTHS to make sure this recipe was everything I wanted it to be; finally getting to share it makes me feel pretty excited, and also just a tad nervous. It's like a big project that you work so hard on, and when you finally turn it in, you're really proud of it and you just hope that it will be well-received. Does anyone else feel this way about their cookie recipes?? I dunno... maybe it's just me. :)
These cookies are thick and chewy (pretty much requirements in my book), and FULL of flavor and texture. A few extra steps make these cookies special, and I promise you, the extra steps are easy and totally worth the end results. Browning the butter and toasting the nuts and oats adds so much delicious nutty flavor to every bite of cookie, and rehydrating the raisins makes them plump and maximizes their flavor potential. Using all brown sugar gives the cookies depth and richness, and cinnamon adds that perfect note of spice like cinnamon always does.
And, you know, there's whole wheat in these cookies, so they're healthy enough for breakfast... kidding.
Seriously though, these are quite possibly the perfect Oatmeal Raisin Cookies. My grandma even learned how to brown butter just so she could make them at home. Tell me that's not sweet. :)
P.S. You do need to chill this cookie dough before you bake the cookies. I know that might seem annoying, but just think... you can have your cookie dough all made in the fridge, and then bake as many as you want, whenever you want, for freshly-baked-cookies at all times. It's a good system, trust me!
Recipe Card
Oatmeal Raisin Cookies
Not your average Oatmeal Raisin Cookies - These cookies are nutty, chewy, and full of rich flavor. Brown butter, toasted nuts and oats, and plumped raisins take these cookies to a whole new level!
- Yield: 18-20 cookies 1x
Ingredients
- 4 ounces (½ cup) unsalted butter
- 4 ounces (1 cup) pecans (or sub walnuts)
- 3 ½ ounces (1 ⅛ cups) old-fashioned rolled oats
- 5 ⅝ ounces (1 cup) raisins
- 8 ounces (1 cup) water
- 4 ¼ ounces (1 cup, spoon and level) all-purpose flour
- 3 ⅛ ounces (¾ cup, spoon and level) whole wheat flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 9 ⅜ ounces (1 ¼ cups, packed) brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Brown the Butter: Cut the butter into tablespoons and place in a small skillet over medium-low heat. Whisk occasionally as it melts. Once melted butter starts bubbling, whisk very frequently until it turns a rich hazel color. Remove from heat and set on a cool surface, continuing to whisk for another 30-60 seconds. Set aside to cool until it reaches 70º to 72º on an instant-read thermometer (or until it has thickened substantially and appears to be reaching a solid state again - it will still be soft enough to whisk). You can put the brown butter in the fridge to speed up the cooling process.
- While the butter cools, preheat oven to 350ºF. Spread oats and nuts out on a parchment-lined baking sheet and toast in oven for 10-15 minutes, until fragrant.
- While the nuts are toasting, combine water with raisins in a small saucepan and bring to a low boil over medium-high heat. Cook for 5 minutes, stirring very frequently or constantly, to plump the raisins. Strain out water and set aside.
- Whisk together all-purpose and whole wheat flours, cornstarch, baking powder, cinnamon, and salt in a bowl.
- In a separate bowl, whisk together the cooled brown butter, vegetable oil, and brown sugar until well-combined. Add eggs, beating in one at a time, until mixture is smooth and lighter in color. Whisk in vanilla.
- Fold dry ingredients into wet until just combined - a bit of uneveness in the look of the batter is fine since you still need to add your mix-ins. Add oats, nuts, and raisins and fold in just until evenly dispersed. Chill dough in an airtight container in refrigerator for at least 8 hours, or overnight.*
- When ready to bake, preheat oven to 350º F and line a baking sheet with parchment or silpat. Scoop cookies by 2-ounce (about ¼ cup) portions and compact each piece of dough into a round disc. If the cookies have only been chilling for 8 hours, shape your dough into taller discs, like cylinders, so that they stay puffier once baked. Space apart on baking sheet. Bake for 10-13 minutes, switching and rotating baking sheet(s) halfway through time**, just until tops of cookies no longer appear wet (don't wait for them to get golden-brown). I would suggest baking for no longer than 13 minutes. Cool for about 10 minutes, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
Notes
*The cookie dough will keep in the fridge for at least a week, so feel free to only bake a few cookies at a time. That way - you can always have warm-from-the-oven cookies!
**Even if you're only baking one tray of cookies at a time, rotate the tray halfway through the baking time for even baking.
Do you love cookies as much as me? Better yet, do you make them as much as me?? What's your favorite kind?
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Nick
I don't often write on blog sites when scoping recipes. I had to. This is masterclass stuff. Made them twice already. First time much to my disappointment someone ate all the raisins in my house, improvised with Skor pieces and walnut....not bad but dry, I still loved it tho. Tonight it was made proper. W.O.W. Just unreal how good those are. The browned butter is such a killer trick. Thank you, I really appreciate this recipe and will be using it forever.
alexandra
Oh my goodness, this comment totally made my day! Thank you SO much for taking the time to leave a comment and let me know. I'm so happy you loved them. :)
Victoria
SOOOO excited to try these out! If I don't like nuts in my cookies, will I need to replace them with additional oats or simply omit the nuts and leave as is?? Thank you!
alexandra
You can just leave out the nuts!
Tracy
Wonderful!!! I put off making these cookies for awhile. It looked like a lot of extra steps and I finally allowed time to do it. I am so glad I did. The extra steps are well worth it and kind of fun to do. My husband (the cookie critique in the house) said he is not really an oatmeal cookie person but these were the best he has ever had. He took some to work and one of his employees ate most of them. I sent more with him the next day which meant I had to make another batch. We love the m&m cookies and I want to try more of your recipes. Thanks for sharing your recipes and your talent!!!!!!
alexandra
Oh wow, thank you so much for the incredible comment! You just made my day. :) I actually came up with this recipe for my mom who's a huge lover of oatmeal raisin cookies, and while I know the extra steps can seem like a nuisance at first, I really think they make a big impact ultimately. I'm so glad you agree! The M&M cookies are one of my favorites as well.
marian
I can't find whole wheat flour. Can i use all purpose flour instead? thanks.
alexandra
Yes, definitely! :)
marian
Thank you for replying. Last question, how many days can the baked ones be kept/stored?
alexandra
I would say about a week they'll keep quite well. :)
Malin
OMG, those look insane! I am so making them!!! I was actually making ccc and had already browned some butter when I stumbled over this recipe, but luckily browned butter goes into here too! A little change of cookie-mind, all of a sudden! ;)
Just one, or two questions: First, and most importantly: Are they chewy?
And have you tried freezing the dough? Or any idea how long it can be kept in the fridge?
alexandra
Haha thanks!!
I think these cookies are chewy! I've haven't tried freezing this dough, but I do that with some of my cookie dough here and there, and I'm sure it would work just fine here too. It will keep in the fridge for at least a week, probably a bit longer.
P.S. I have a brown butter ccc recipe too. :)
Meagan
I made these a few months back and I cannot tell you how good they were! My boyfriend is a oatmeal-raisin cookie fanatic and he said these were the best he's ever had! Of course I couldn't agree more! I am thankful for the special techniques and side-notes (browning the butter, hydrating the raisins, etc.) because I'm sure the recipe would not be the same. I actually am making them again today--thanks again! :)
alexandra
I'm so glad you stopped by to let me know! That's an amazing compliment coming from a true oatmeal-raisin cookie lover. :) And I'm glad you found all the little extra techniques helpful and worth it!
Pooja
I came across your site through foodgawker (I think) and after looking at these, I could not resist them. I did not have walnuts so I substituted almonds and I did not have cinnamon so I omitted it. It was still THE BEST cookies I have ever made...I could not stop eating them, they are so darn addictive. I am going to get walnuts and cinnamon and make them again in the weekend, I want to experience their full potential now, lol. Thank you so very much for these, I love your site. I am going to try many more recipes from here now that the first attempt has been such a huge success.
Pooja
And the extra steps are totally worth it too. The trick of boiling raisins in water is pure genius :). Sorry for leaving multiple comments, I am just so excited at how well these turned out.
alexandra
Oh my gosh, thank you so much! I'm thrilled that you tried the cookies and I'm so glad you loved them I really think the extra steps are worth it and I'm happy to hear you did too! I actually like the pecans in these cookies even better than the walnuts, but if you like walnuts a lot, those are awesome too. And the cinnamon is definitely a must-try :)
kristan @ the-broken-bread
These cookies look and sound amazing! I can attest to the necessity of putting your dough in the fridge for a few hours, it really makes a difference! Thanks for sharing this recipe... I hope to try it out soon!
alexandra
Thank you so much! That would be awesome if you try the cookies out! I really think you'll love them. It took a while for me to hop on board the "chill your cookie dough" train, but now I'm a total believer. :)
sandra rose
For any of you who simply HAVE to have cookies, I can tell you that these are the best created oatmeal raisin cookies ever made! I am not joking. I'm her lucky Mom. Her grandma was so amazed at these cookies that after she went back east, having spent time here with us, she kept begging for this recipe to re-create over there. FINALLY, the gift of a lifetime! Her button cookies, too, are to die for. :)
alexandra
Haha thank you Mom!
Ashley
Oh gosh these look so thick! And wonderful! And no, you can never get tired of cookies ... ever : ) haha I always always have a stash in my freezer ready to go at all times. I need to try these soon!
alexandra
Thank you!! I would figure that you would be along the same cookie mindpath as me :) For a while I used to always have all my cookies scooped and in the freezer, ready to bake when I ran out, but lately I just keep the chilled dough in the fridge and bake little batches. Both methods work when the end goal is fresh cookies! You should try these; I know you'll like them!
Averie @ Averie Cooks
They look incredible & so soft, chewy, and packed with texture!
alexandra
Spot on description! Thanks Averie :)
Laura (Tutti Dolci)
I love thick and chewy cookies! With brown butter and toasted oats, what's not to love?
alexandra
Exactly! :)
Nora @ Buttercream Fanatic
Usually I refuse to acknowledge the validity of a cookie that does not contain chocolate, but I have a feeling I wouldn't even notice with these. I love how thick and soft they look!
alexandra
Oh my gosh, I totally feel you! I almost refuse to acknowledge any dessert period if it doesn't contain chocolate, not because it's not good, but just because I need my chocolate. :) But I seriously LOVED these cookies, even without the chocolate. From one chocolate lover to another, they're worth it!