These lightly spiced oatmeal cookies are studded with craisins and made with delicious brown butter. These are the perfect after-school, after-work, need-a-snack, need-something-sweet cookie!
You probably have all the ingredients already for these soft and thick oatmeal craisin cookies.
These oatmeal craisin cookies are chilled before baking, giving you an extra thick cookie. Are you a chocolate chip cookie kind of person or an oatmeal cookie kind of person?
Tell me about this recipe!
- This oatmeal cookie recipe starts off with browning butter. This gives you a delicious nutty and toasted taste. Chill the butter until it is solid.
- The cookies are lightly spiced with cinnamon and nutmeg – my favorite spices for drop cookies!
- The dough is folded with cranberries, though you could substitute it an equal amount of raisins.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Oats: make sure you are using whole, rolled oats – not quick cooking oats. Those oats will be too dry and powdery and your cookie won’t have the same texture.
- Butter: I always use European style butter, like Kerry Gold, for my cookies! The higher butterfat content will make your cookies much richer.
- Spices: I use a combination of nutmeg and cinnamon
How to make this recipe
Step 1: Start off by browning your butter! Place your butter in a small saucepan and melt it on medium-low heat. The butter will then begin to foam and sputter, keep an eye on it until the milk solids turn brown. Take it off the heat and allow it to cool.
Step 2: Once the butter has cooled, place it in the fridge for 2-3 hours. You want it to be the same consistency of softened butter.
Step 3: Mix your flour, spices, salt and baking soda together.
Step 4: Beat the browned butter with a hand mixer or in a stand mixer with the paddle attachment for 2 minutes, until creamy.
Step 5: Add the brown sugar and sugar to the butter and mix for another 1-2 minutes. Add your eggs and vanilla mixing once more.
Step 6: Fold in your dry ingredients, oats and cranberries. Let the dough chill for at least 45 minutes. Preheat the oven to 350 and scoop out your cookie dough, making each cookie out of 2 tablespoons of dough. Bake for 13-14 minutes.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake
- Make sure your butter is fully browned before taking it off the heat. Make sure the milk solids have turned a light brown and it smells nutty and toasted.
Frequently Asked Questions
Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.
Once you’ve scooped out the cookie dough balls, place them in a freezer bag and freeze. When you’re ready to bake, place in the oven and bake for an extra minute or two.
Keep in a tupperware at room temperature for up to 5 days.
While these cookies are made with whole oats and dried fruit, they are still cookies with butter and sugar!
Try these cookie recipes next
Thick and Soft Brown Butter Oatmeal Craisin Cookies
- 1 cup unsalted butter
- 1 cup light brown sugar
- ⅓ cup sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups rolled oats
- 1 cup craisins
- Place your butter in a small saucepan and melt over medium-low heat. Once melted, allow the butter to foam and sputter and then let it brown. This can take 5 minutes. The white milk solids should turn a light brown and it should smell nutty and toasted. Take off the heat.
- Pour the browned butter in a bowl and let it cool. Place in the fridge for 2 hours until it firms up.
- Whisk the flour, cinnamon, nutmeg, salt and baking soda in a medium bowl. Set aside.
- In a stand mixer with the paddle attachment or using a hand held mixer, cream the softened browned butter for 2-3 minutes until it is very creamy.
- Add your two sugars and beat for another 2 minutes.
- Add the eggs and vanilla to the dough and mix for another minute. Make sure you scrape down the sides and bottom of the bowl to get all the dough mixed properly.
- Add flour mixture to the butter and mix on a low setting until it is thoroughly combined. Fold in your oats and cranberries. The dough is going to be very sticky, so place in the fridge for at least 45 minutes.
- Preheat your oven to 350°F/175°C and line 2 baking sheets with parchment paper.
- Using a 3 tablespoon cookie scoop, scoop out the dough and make sure you have 3-4 inches between each cookie. Bake them 6 at a time on your cookie sheets for 13-14 minutes.
- Allow the cookies to chill for 5 minutes before moving them to a cooling rack.