If you’re looking for a cookie that brings together the rich, nutty depth of brown butter with the wholesome chew of oats, plus bursts of tart raspberry and melty chocolate pockets, you simply must try this Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe. This cookie masterclass comes together with ingredients you probably already have yet transforms them into a tender, flavorful treat that balances sweetness, texture, and a touch of tang so beautifully. Every bite feels cozy and special, perfect for sharing with friends or enjoying as your personal little indulgence.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential—the brown butter creates a deep, nutty flavor, oats give a hearty chew, while chocolate chips and raspberries introduce luscious sweetness and fresh tartness. Each component plays its part perfectly to bring this Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe to life.
- Unsalted butter, ½ cup (120 g): Browned for that signature nutty aroma and depth of flavor.
- Granulated sugar, ⅓ cup (70 g): Balances sweetness and helps with cookie texture.
- Brown sugar, ⅓ cup lightly packed (60 g): Adds moisture and a hint of caramel richness.
- 1 large egg: Binds the dough and contributes to its soft structure.
- Vanilla extract, 1 teaspoon: Elevates and rounds out the overall flavor.
- All-purpose flour, ¾ cup (100 g): The base that keeps everything together.
- Salt, ½ teaspoon: Enhances and balances the sweetness.
- Cinnamon, 1 teaspoon: Adds warmth and subtle spice.
- Baking soda, ¼ teaspoon: Helps cookies rise just the right amount.
- Rolled oats, 1 ½ cups (140 g): Gives chewy texture and wholesome bite.
- Dark chocolate chunks or chips, ½ cup (85 g): Melty pockets of bittersweet indulgence.
- Frozen raspberries, 1 cup (125 g): Added straight from the freezer for bursts of fresh tartness.
How to Make Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
Step 1: Brown the Butter
Start with melting your unsalted butter in a small saucepan over medium heat. Keep an eye on it, swirling occasionally, until it turns a gorgeous golden brown with a nutty aroma—this should take about 4 to 5 minutes. The milk solids will darken slightly, creating that signature flavor foundation. Once perfect, transfer the butter immediately to a bowl and let it cool just a little while you preheat your oven to 350°F (180°C).
Step 2: Make the Dough
Into the warm brown butter, add both granulated and brown sugars, stirring until the mixture feels glossy and uniformly combined. Next, whisk in your egg and vanilla extract to form a smooth, luscious base. In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, and baking soda, then gently incorporate this dry mix into the wet ingredients. Swap to a spatula and fold in your rolled oats and dark chocolate chunks for texture and richness.
Step 3: Add the Raspberries
Carefully fold in the frozen raspberries last, right before shaping. The cold berries will slightly firm up the dough, making it easier to handle, and they stay distinct enough to burst in softened, sweet-tart jewels after baking. The raspberries’ bright flavor offsets the cookie’s richness perfectly.
Step 4: Shape and Bake
Line a baking sheet with parchment paper to prevent sticking and help with even baking. Scoop about two tablespoons (30 g) of dough for each cookie, gently rolling into balls before flattening slightly—this helps them bake evenly with tender centers and crisp edges. Bake for 12 to 14 minutes until the edges are golden but the centers remain a bit soft to the touch. Remember, these cookies will continue to set as they cool, so avoid overbaking. Let them cool fully on the baking sheet unless you plan to enjoy one fresh and warm right away.
How to Serve Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
Garnishes
While these cookies are fantastic on their own, you can elevate the presentation by sprinkling a tiny pinch of flaky sea salt on top just before serving. This little touch contrasts beautifully with the sweetness and enhances the chocolate’s depth. A light dusting of powdered sugar also adds a festive look and extra hint of sweetness without overpowering the flavors.
Side Dishes
Pair your Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe alongside a tall glass of cold milk or a steaming cup of black coffee or herbal tea. The warmth of your beverage highlights the comforting qualities of the cookies, while the milk rounds out their richness, making each bite feel like a cozy hug.
Creative Ways to Present
For a creative touch at gatherings, serve these cookies on a rustic wooden board with fresh raspberries scattered around, letting the colors pop. Alternatively, sandwich two cookies together with a swipe of vanilla bean frosting or mascarpone cheese for an irresistible dessert treat. They also make delightful ice cream sandwich bases, adding texture and fine raspberry notes to creamy sweetness.
Make Ahead and Storage
Storing Leftovers
These brown butter oatmeal cookies with chocolate chips and raspberries stay wonderfully fresh when stored in an airtight container at room temperature for up to 5 days. To preserve their soft centers and prevent the oats from drying out, avoid refrigeration unless in very warm climates.
Freezing
If you want to enjoy these cookies later, they freeze fabulously. Place baked and fully cooled cookies in a single layer on a baking sheet first, freeze until firm, then transfer them to a freezer-safe airtight container or bag. They’ll keep well for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy your frozen or leftover cookies warm, place them in a preheated 300°F (150°C) oven for around 5 minutes. This reheats the chocolate chunks to their melty best and refreshes the cookie’s softness without making them hard or overdone, bringing them back to that freshly baked magic.
FAQs
Can I use fresh raspberries instead of frozen?
You can, but frozen raspberries help maintain the dough’s shape better as they keep it firmer during mixing and baking. Fresh raspberries might release more moisture, creating a softer, possibly more delicate cookie.
What’s the advantage of browning the butter?
Brown butter adds a deep, nutty flavor and complexity that plain melted butter can’t achieve. It makes these cookies richer and more flavorful, setting them apart from your average oatmeal cookie.
Can I substitute chocolate chips for another type of chocolate?
Absolutely! Dark, semi-sweet, or even milk chocolate chunks work beautifully. You could also try white chocolate for a different sweetness profile, but dark chocolate complements the raspberries best.
Why do the cookies look soft in the center when done?
These cookies are best when slightly underbaked so that the centers remain soft and chewy. They continue to set as they cool, so pulling them out of the oven when edges are golden ensures the perfect texture.
Is there an allergy-friendly alternative to oats?
If you need oat-free options, you can experiment with gluten-free rolled millet flakes or quinoa flakes for a somewhat similar texture, but the flavor and chew will differ slightly. Toasting these alternatives can help deepen their taste.
Final Thoughts
Whether you’re baking for a special occasion or simply treating yourself, the Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe promises a delightful mix of textures and flavors that feel both familiar and exciting. The warmth of brown butter mingled with the joy of fresh raspberries and chocolate chips is a combination worth savoring and sharing. Give these cookies a try, and I’m confident they will quickly become one of your favorite homemade treats to bake again and again.
Print
Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 42 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Brown Butter Oatmeal Cookies featuring rich browned butter, chewy oats, dark chocolate chips, and bursts of tart frozen raspberries. These cookies combine a nutty depth from the butter with the fruity freshness of raspberries for a perfectly balanced treat that’s soft in the center with crisp edges.
Ingredients
Wet Ingredients
- 120 g (½ cup) unsalted butter
- 70 g (⅓ cup) granulated sugar
- 60 g (⅓ cup), lightly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 100 g (¾ cup) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- 140 g (1 ½ cups) rolled oats
Add-ins
- 85 g (½ cup) dark chocolate chunks or chips
- 125 g (1 cup) frozen raspberries (do not thaw)
Instructions
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Cook for about 4–5 minutes, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. The milk solids should be toasted and amber-colored. Immediately transfer the browned butter to a bowl and let it cool slightly.
- Preheat Oven: While the browned butter cools, preheat your oven to 350°F (180°C).
- Mix Sugars into Butter: Add granulated sugar and brown sugar to the cooled browned butter and stir until fully combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, and baking soda. Gradually add this dry mix to the wet ingredients, stirring just until incorporated.
- Fold in Oats and Chocolate: Use a spatula to fold the rolled oats and dark chocolate chunks or chips into the dough evenly.
- Incorporate Frozen Raspberries: Gently fold in the frozen raspberries last. The cold berries will firm up the dough slightly—this is desirable to maintain texture.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Scoop approximately 30 g (2 tablespoons) of dough per cookie, roll into balls, and gently flatten them slightly on the baking sheet.
- Bake: Bake the cookies for 12–14 minutes until the edges become golden but the centers still appear slightly soft. Avoid overbaking as these cookies continue to firm as they cool.
- Cool: Let the cookies cool completely on the baking sheet before transferring to a wire rack or serving.
- Enjoy Warm or Cool: While they are best cooled, you can also enjoy a cookie warm for a melty, indulgent treat.
Notes
- Use frozen raspberries without thawing to prevent excess moisture in the dough.
- Do not overbake: the cookies will look slightly soft in the center when done and will firm up as they cool.
- Brown butter adds a deep nutty flavor that enhances the complexity of the oatmeal and chocolate.
- Rolling the dough balls gently flatten ensures even baking and nicely shaped cookies.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
