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There’s something about oatmeal raisin cookies that just feels like a hug from the inside out.

This version is my go-to because it checks all the boxes!

Soft and chewy centers, crisp golden edges, and the coziest brown butter flavor. Plus? You don’t even need a mixer!

Over the years, I’ve tested A LOT of oatmeal raisin cookie recipes! But these are the ones my husband can’t stop raving about!

They’re simple and just a little elevated thanks to a few small tricks, brown butter (yes please) and a quick soak for the raisins in hot water with a splash of vanilla. It softens them and gives the whole cookie a richer, deeper flavor.

I like to bake off a batch right away and freeze the rest for fresh cookies as needed. Just pop a couple into the oven, and 16 minutes later

Fresh baked oatmeal raisin cookies!

Are These Healthy Oatmeal Raisin Cookies?

That depends on your definition of healthy! Around here, we think real food made from scratch with simple, organic ingredients absolutely counts!

These oatmeal raisin cookies are made with organic flour and oats, real butter, and no weird ingredients! Just the good stuff!

I’ve been trying to support my blood sugar while enjoying a sweet treats, I just feel so much better when I pair one with something rich in protein.

My go to is a a glass of raw milk with collagen stirred in, or I’ll sip on some homemade bone broth alongside it. You could also enjoy a cookie after a protein-rich meal to help keep things more balanced.

So while I wouldn’t call these a low-sugar or low-fat version, they are made with care and intention. To me, that’s what makes them healthy, nutritionally supportive, satisfying!

Tips for the Best Cookies

Don’t skip the soak! Even 10 minutes in hot water (with a splash of vanilla) makes the raisins taste so much better.
Brown your butter slowly. When it starts foaming and smelling like heaven, you’re close. I turn off the heat once it starts browning and keep stirring—trust the process!
Let the butter cool slightly so it doesn’t scramble your eggs. You want it warm, not piping hot.
Bake a few now, freeze the rest. Fresh cookies always taste best, and this dough is perfect for baking a few at a time.

Ingredient Notes

Oats: I use organic old-fashioned oats for the best chewy texture, but quick oats should work too if that’s what you have on hand.
Flour: This Organic all-purpose flour is my FAVORITE! I’ve been using it for almost 2 decades!
Butter: I use what I have on hand (which is usually salted butter we get at Costco). If you’re using unsalted, add an extra pinch of salt to the dough.
Cinnamon: Measure with your heart! I think the teaspoon + a half I call for in the recipe is nice but if you want more this dough can handle it!
Sugars: A mix of white and brown sugar gives the cookies depth and softness.

Yield: 30-36

Author: Kassandra

Brown Butter Oatmeal Raisin Cookies

These chewy oatmeal raisin cookies are made with brown butter and vanilla-soaked raisins for extra flavor—no mixer required! The perfect easy cookie recipe for cozy baking.

Prep time: 20 MinCook time: 14 MinTotal time: 34 Min

Ingredients

1 cup (227g) salted butter
¾ cup (150g) white sugar
1 cup (200g) brown sugar
1 tbsp vanilla extract
1½ tsp cinnamon
2 eggs
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 cups (360g) all-purpose flour (I use organic)
1½ cups (135g) old-fashioned oats
1½ cups (about 10 oz / 285g) raisins
Optional: splash of vanilla for soaking

Instructions

Soak the Raisins: Place raisins in a heatproof bowl. Cover with boiling water and add a splash of vanilla extract (optional). Let soak while you prepare the dough, about 10–15 minutes. Strain well before using.
Brown the Butter: In a medium saucepan, melt butter over medium heat. Stir constantly. Once it starts to foam and smell nutty, turn off the heat and keep stirring until golden brown bits form. Let cool slightly (warm but not piping hot).
Make the Dough: In a large bowl, mix the brown butter, white sugar, brown sugar, vanilla, and cinnamon until smooth. Add eggs one at a time and mix well. Stir in baking soda, baking powder, and salt. Add flour, oats, and drained raisins. Stir until fully combined.
Scoop: Use a cookie scoop to portion dough onto a lined baking sheet. Bake right away, or freeze the dough balls to bake later.

Bake

Fresh dough: Bake at 350°F for 12–14 minutes until edges are golden and centers look just set.
Frozen dough: Bake straight from frozen at 350°F for 16-18 minutes.
Let cookies cool on the pan for a few minutes before transferring to a wire rack.

Storage + Freezing

Room temp: Store baked cookies in an airtight container for 3–4 days (if they last that long!).
Freezer (dough): Scoop and freeze dough balls on a tray, then transfer to a bag once solid. Bake straight from frozen—no need to thaw.
Bake from frozen: 350°F for about 16 minutes. They’ll be golden and perfect!

♡ PIN IT FOR LATER ♡

These brown butter oatmeal raisin cookies have officially become a staple in our kitchen. I love how easy they are to make (no mixer, hallelujah) and how good they taste every single time.

Whether you’re baking them for a weekend treat, to stock the freezer, or just because it’s Tuesday and you want cookies! You’ll be hooked! Hugs + Happy baking!