Description
These Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries offer a delightful combination of nutty browned butter, chewy oats, sweet chocolate, and tart frozen raspberries for a unique twist on classic oatmeal cookies. With a golden edge and soft center, these cookies are perfect for a comforting treat that balances rich, sweet, and fruity flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 120 g (½ cup) unsalted butter
- 70 g (â…“ cup) granulated sugar
- 60 g (â…“ 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 over medium heat, melt the unsalted butter. Let it cook for about 4–5 minutes, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. The milk solids should become toasted and amber-colored. Immediately transfer the browned butter to a bowl and allow it to cool slightly.
- Preheat the Oven: While the butter cools, preheat your oven to 350°F (180°C).
- Combine Sugars with Brown Butter: Add both the granulated sugar and brown sugar to the slightly cooled browned butter and mix until well combined.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until the mixture is smooth and glossy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, and baking soda. Add this dry mixture to the wet ingredients and stir just until incorporated.
- Fold in Oats and Chocolate: Using a spatula, fold in the rolled oats and dark chocolate chunks or chips evenly throughout the dough.
- Add Frozen Raspberries: Gently fold in the frozen raspberries last. The cold berries will slightly firm up the dough, which is desirable.
- 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 the dough into balls, and then gently flatten each ball into a cookie shape.
- Bake: Bake the cookies for 12 to 14 minutes, until the edges turn golden brown but the centers still appear slightly soft. Avoid overbaking as the cookies will continue to set as they cool.
- Cool: Let the cookies cool completely on the baking sheet before moving them.
- Enjoy Warm or Cooled: These cookies can be enjoyed warm for a soft, melty experience, or cooled for a chewier texture.
Notes
- Do not thaw the frozen raspberries before adding them to the dough to maintain dough firmness and prevent excess moisture.
- Browned butter enhances the nutty flavor of the cookies; be careful not to burn it.
- Cookie centers should look slightly soft when removed from the oven to ensure perfect texture after cooling.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a crunchier cookie, bake a minute or two longer, watching carefully.
