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
Scale
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.
