Description
These Brown Butter Oatmeal Cookies with Chocolate Chips and Raspberries combine the rich, nutty flavor of brown butter with chewy oats, sweet dark chocolate chunks, and tart frozen raspberries. Perfectly soft in the center and slightly crisp on the edges, these cookies deliver a delightful balance of textures and tastes that make them an irresistible treat for any occasion.
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
Other Ingredients
- 140 g (1 ½ cups) rolled oats
- 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 butter. Cook it for about 4–5 minutes, swirling occasionally, until the butter turns golden brown and develops a nutty aroma. The milk solids will become toasted and amber-colored at this stage.
- Cool the Butter & Preheat Oven: Immediately transfer the browned butter to a bowl to cool slightly. While it cools, preheat your oven to 350°F (180°C).
- Mix Sugars with Brown Butter: Add both the granulated and brown sugars into the cooled brown butter and mix until well combined.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until the mixture becomes smooth and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, and baking soda.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until everything is incorporated.
- Fold in Oats and Chocolate: Switch to a spatula and fold in the rolled oats and dark chocolate chunks gently.
- Fold in Frozen Raspberries: Finally, gently fold in the frozen raspberries. The cold berries will slightly firm up the dough, which helps maintain the raspberries’ texture during baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
- Scoop and Shape Dough: Using a spoon or scoop, portion about 30 g (2 tablespoons) of dough per cookie. Roll into balls and gently flatten each one to form a cookie shape.
- Bake: Bake the cookies in the preheated oven for 12–14 minutes or until the edges are golden brown but the centers still look slightly soft. Avoid overbaking as the cookies will continue to set as they cool.
- Cool Completely: Let the cookies cool completely on the baking sheet before transferring them to a wire rack or serving. This cooling step ensures perfect texture.
- Enjoy Warm: If you prefer, you can enjoy one warm straight from the oven for a gooey, melty experience.
Notes
- Do not thaw the raspberries before adding them to the dough to prevent excess moisture and maintain texture.
- Brown butter adds a rich, nutty flavor that elevates ordinary oatmeal cookies.
- Watch cookies closely during baking to avoid overbaking; centers should remain slightly soft.
- Letting cookies cool on the baking sheet helps them set perfectly without breaking apart.
- Substitute dark chocolate chunks with semi-sweet or milk chocolate if preferred.
