If you’re ready to fall in love at first bite, the Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe is about to become your new favorite treat. Imagine the rich, nutty warmth of browned butter blending perfectly with chewy oats, pockets of luscious dark chocolate, and the bright, tangy burst of fresh raspberries. These cookies balance sweet and tart in an irresistible way, offering a complex texture that’s crispy at the edges yet tender in the middle. Whether you’re baking for a cozy afternoon snack or an impressive dessert, this recipe brings joy to every bite and smiles all around.
Ingredients You’ll Need
This cookie recipe uses simple ingredients, each playing a vital role in crafting the perfect texture and flavor. From the golden richness of browned butter to the soft chewiness of rolled oats and the fresh zing of tart raspberries, every element works together to create a cookie you’ll want to savor again and again.
- Unsalted butter (120 g / ½ cup): Browning this adds a deep, nutty flavor that’s the secret to these cookies’ richness.
- Granulated sugar (70 g / ⅓ cup): Brings sweetness and helps with the cookie’s crisp edges.
- Brown sugar (60 g / ⅓ cup, lightly packed): Adds moisture and a subtle molasses note for chewiness.
- Egg (1 large): Binds the ingredients and keeps the cookies tender.
- Vanilla extract (1 teaspoon): Lifts the flavors and adds warmth.
- All-purpose flour (100 g / ¾ cup): Provides structure without weighing the cookies down.
- Salt (½ teaspoon): Balances sweetness and enhances overall taste.
- Cinnamon (1 teaspoon): Gives a cozy spice that complements the oats and chocolate beautifully.
- Baking soda (¼ teaspoon): Helps with subtle leavening for a soft bite.
- Rolled oats (140 g / 1 ½ cups): Delivers that classic chewy oatmeal texture.
- Dark chocolate chunks or chips (85 g / ½ cup): Melts into gooey pockets of rich flavor.
- Frozen raspberries (125 g / 1 cup; do not thaw): Adds a burst of tart juiciness that contrasts beautifully with the sweet chocolate.
How to Make Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
Step 1: Brown the Butter
The magic starts here. Melt the butter in a small saucepan over medium heat, swirling occasionally so it cooks evenly. After about 4 to 5 minutes, it’ll turn a beautiful golden brown and release a nutty aroma that instantly whets your appetite. You’ll notice the little toasted milk solids have turned a rich amber color—this is the flavor jackpot. Pour the browned butter into a bowl to cool slightly while you preheat your oven to 350°F (180°C).
Step 2: Prepare the Dough
Next, stir the granulated and brown sugars directly into your slightly cooled browned butter until everything is well combined. The combination of sugars with the buttery base is what gives these cookies their perfect texture and slightly caramelized sweetness. Beat in the egg and vanilla extract until the mixture is smooth and glossy—that signals you’re on the right track to luscious cookies.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda. These dry ingredients not only provide the foundation for the cookie but the cinnamon adds a subtle warmth that plays nicely against the chocolate and raspberry. Gradually add this mixture to your wet ingredients and stir just until everything is barely combined—over-mixing can make the cookies tough, and we want tender, chewy perfection.
Step 4: Fold in the Oats, Chocolate, and Raspberries
Switch to a spatula and gently fold in the rolled oats and chocolate chunks. These add heartiness and luxurious pockets of melted chocolate in each bite. Finally, fold in the frozen raspberries—don’t thaw them! The cold berries actually help firm up the dough slightly, making it easier to shape and ensuring the raspberries maintain their lovely texture and fresh tartness through baking.
Step 5: Shape and Bake
Line a baking sheet with parchment paper for easy cleanup and scoop approximately 30 grams (about 2 tablespoons) of dough per cookie. Roll each scoop into a ball and gently flatten it a little so it bakes evenly. Pop them into your preheated oven and watch for 12 to 14 minutes until the edges turn golden and the centers still look a bit soft. Resist the urge to overbake; the cookies will continue to set as they cool, resulting in that perfect chewy center. Let them cool on the baking sheet before transferring—or enjoy one warm straight from the oven for an unbeatable treat.
How to Serve Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
Garnishes
Sprinkle a few fresh raspberries or a dusting of powdered sugar on top for an elegant, inviting presentation. A small drizzle of melted dark chocolate can add even more indulgence for special occasions.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a warm cup of freshly brewed coffee, or a comforting mug of spiced chai. Their balance of sweet, tart, and nutty notes complements many drinks, making them a delightful snack or dessert companion.
Creative Ways to Present
For parties or gifting, stack the cookies in a pretty tin or tie with a ribbon and add a sprig of fresh mint or a raspberry on top. You can also sandwich two cookies together with a smear of raspberry jam or cream cheese frosting for an extra special treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe cookies will stay fresh for up to five days when stored in an airtight container at room temperature. Keeping them sealed prevents the oats from drying out and maintains the chewy texture you love.
Freezing
If you want to prepare in advance, freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag or container. You can bake them straight from frozen, just add a couple of extra minutes to the baking time. Finished cookies also freeze well—wrap them tightly and thaw at room temperature when cravings hit.
Reheating
To revive that just-baked warmth and gooey center, pop a cookie in the microwave for about 15 seconds or place it in a low oven (300°F / 150°C) for 5 minutes. This softens the chocolate and brings the aromas back to life.
FAQs
Can I use fresh raspberries instead of frozen in this Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe?
While fresh raspberries can be used, frozen ones are preferred because they hold their shape better during baking and help keep the dough firm. Fresh raspberries may release more moisture, potentially making the cookies softer and changing the texture.
Why is browning the butter important in this recipe?
Browning the butter develops a rich, nutty flavor that adds depth and complexity to the cookies. It transforms ordinary butter into a flavorful base that enhances every other ingredient in the recipe.
Can I substitute quick oats for rolled oats in this recipe?
Rolled oats work best here because they provide the chewy texture signature to oatmeal cookies. Quick oats might make the cookies denser and less textured, but if that’s what you have, it will still be delicious—just expect a slightly different mouthfeel.
How do I prevent the raspberries from bleeding into the dough?
Keep the raspberries frozen when folding them into the dough and handle the dough gently. This helps them maintain their shape and reduces the risk of the juices spreading too much before baking.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and ensure your oats are certified gluten-free. This swap keeps the texture and flavor intact with no compromise.
Final Thoughts
Baking the Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe is like inviting a little warmth and happiness into your kitchen. Each cookie offers a perfect harmony of flavors and textures that’s sure to become a beloved staple. So grab your ingredients and give these a try—you’re in for one delightful treat that will bring smiles and a few happy sighs around your home.
Print
Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 42 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Brown Butter Oatmeal Cookies studded with rich dark chocolate chunks and bursting with frozen raspberries. The brown butter adds a deep, nutty flavor, perfectly complemented by the cinnamon and chewy oats, creating a unique and irresistible cookie experience.
Ingredients
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 4–5 minutes, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. The milk solids should become toasted and amber-colored. Immediately transfer the brown butter into a bowl and allow it to cool slightly. Meanwhile, preheat the oven to 350°F (180°C).
- Make the Dough: Add both granulated and brown sugars to the warm brown butter, mixing until thoroughly combined. Stir in the large egg and vanilla extract until the mixture becomes smooth and glossy. In a separate bowl, whisk together all-purpose flour, salt, cinnamon, and baking soda. Gradually add the dry ingredients to the wet mixture and mix just until combined to avoid overworking the dough. Switch to a spatula and fold in the rolled oats and dark chocolate chunks.
- Incorporate Raspberries: Gently fold in the frozen raspberries last, being careful not to break them up too much. The cold berries will slightly firm the dough, which is beneficial for shaping.
- Shape & Bake: Line a baking sheet with parchment paper. Scoop approximately 30 g (2 tablespoons) of dough per cookie, roll into balls, and gently flatten them to form cookie shapes. Bake in the preheated oven for 12–14 minutes, or until the edges are golden and the centers look slightly soft. Avoid overbaking, as the cookies will continue to set while cooling.
- Cool & Serve: Allow the cookies to cool completely on the baking sheet before transferring to prevent breaking. Enjoy warm if desired; they are delicious right out of the oven.
Notes
- Do not thaw raspberries before folding them into the dough; this helps maintain dough firmness and prevents excess moisture.
- Watch the butter closely while browning to avoid burning; it should be golden amber with a nutty scent.
- Use parchment paper on the baking sheet to prevent sticking and promote even baking.
- Cookies will firm up as they cool, so remove them from the oven when centers remain slightly soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
