Oatmeal Raisin Chocolate Chip Cookies have a secret hidden ingredient — brown butter! It adds an amazing flavor and they’ll satisfy all of your cookie cravings in just one bite.
Inspiration for Oatmeal Raisin Chocolate Chip Cookies
Well, for the “chocolate,” anyway. 😉
I wanted to be okay with just the raisins and oats . . . . but I really wasn’t.
I soaked the raisins and started gathering the other ingredients. As I moved around the kitchen, I tried to stop thinking about it and move on . . . . but I couldn’t.
I just wanted to warm up the oven and stay home . . . . but I didn’t.
And then there I was at the market, in the check out line, with a bag of chocolate chips.
I just couldn’t get comfortable with the idea of making these cookies without chocolate.
What’s in Oatmeal Raisin Chocolate Chip Cookies
Other than the chocolate, oats and raisins, that is.
- brown butter
- brown sugar
- vegetable oil
- all-purpose flour
- cinnamon and salt
What does using brown butter do?
Well, for starters, it’s fun to have a hidden secret ingredient.
Brown butter adds a delicious rich, toasted, nutty flavor that puts these cookies over the top.
- The brown butter can be days ahead of time! Up to a couple of weeks, even. It doesn’t usually happen, but my goal is to always have some at the ready.
- While we’ve already determined how exciting the brown butter is, you can also use regular unsalted butter. It will alter the flavor a little, but they’ll still be delicious.
- Obviously I highly recommend adding the chocolate, but if for some crazy reason you have an aversion to that, they will still be delicious! Super delicious, in fact.
The below cookies are the same, without the chocolate.
Oatmeal Raisin Chocolate Chip Cookies have a secret hidden ingredient -- brown butter. It adds an amazing flavor and they'll satisfy all of your cookie cravings in just one bite.
Makes about 3 dozen cookies
- 1 1/2 cups raisins
- 1 cup water
- 1 cup brown butter (click here for how to make it), softened to room temperature
- 2 tablespoons vegetable oil
- 1 cup dark brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups old fashioned oats
- 1 cup mini semisweet chocolate chips
Preheat the oven to 375°F, and line a couple of baking sheets with parchment paper.
Place the raisins in a small bowl and pour the water in a small pot on the stove. Bring it to a boil and then immediately pour it over the raisins. Let them sit for 20 minutes and then drain them.
While the raisins are soaking, in a large bowl, mix the softened brown butter with the oil, sugar and vanilla.
Add the eggs and mix until it's as smooth as possible.
In another bowl, gently combine the flour, cinnamon, salt and baking soda. Once it's evenly mixed, add it to the wet ingredients. Now stir just until you no longer see any flour. (Be careful not to mix past this point.)
Fold in the soaked, drained raisins, oats and chocolate chips.
About 1 to 2 tablespoons each, drop the batter onto the parchment-lined baking sheets, with at least 2-inches between them.
Bake in the preheated 375°F oven until they appear almost solid and the edges are becoming golden, 8 to10 minutes.
Let them cool on the baking sheet for a couple of minutes and then transfer them carefully to a cooling rack. Repeat until you've used all of the batter.
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