Oatmeal Raisin Cookies

Oatmeal Raisin Cookies from Confessions of a Bright-Eyed Baker
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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


  • 4 ounces (1/2 cup) unsalted butter
  • 4 ounces (1 cup) pecans (or sub walnuts)
  • 3 1/2 ounces (1 1/8 cups) old-fashioned rolled oats
  • 5 5/8 ounces (1 cup) raisins
  • 8 ounces (1 cup) water
  • 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
  • 3 1/8 ounces (3/4 cup, spoon and level) whole wheat flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 9 3/8 ounces (1 1/4 cups, packed) brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. Whisk together all-purpose and whole wheat flours, cornstarch, baking powder, cinnamon, and salt in a bowl.
  5. 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.
  6. 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.*
  7. When ready to bake, preheat oven to 350º F and line a baking sheet with parchment or silpat. Scoop cookies by 2-ounce (about 1/4 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.


*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.