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.
