Browned butter is the secret here, simmered until the milk solids turn deep golden and smell nutty, giving these cookies a caramelized depth before the mixing even starts. Old-fashioned rolled oats give every bite a hearty, chewy structure, while plump raisins add pockets of natural sweetness throughout the dough. A hit of cinnamon and a whisper of nutmeg round out the warm spice profile, and a short chill keeps the dough firm enough to scoop into thick, bakery-style rounds. They come out of the oven with set, golden edges and centers that stay soft and matte, firming up into that perfect chewy-on-the-inside, crisp-on-the-outside texture as they cool. Add chopped walnuts if you want extra crunch in every bite. This is a great one to bake up for anyone keeping an eye on added sugar without giving up a classic, cozy cookie.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
Add the brown sugar and granulated sugar to the cooled brown butter and beat with an electric hand mixer on medium speed until combined and slightly fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
