Apple Cinnamon Brown Butter Cookies (Print Version)
Chewy brown butter oatmeal cookies with fresh apple, raisins, and warm cinnamon spices.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 cups old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
06 - 1 cup unsalted butter
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract
→ Add-ins
11 - 1 cup raisins
12 - 1 medium apple, peeled, cored, and finely diced
13 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt butter in a medium skillet over medium heat. Continue cooking, stirring frequently, until butter foams and turns golden brown with a nutty aroma, about 3 to 5 minutes. Remove from heat and let cool for 10 minutes.
03 - In a large bowl, whisk together flour, oats, baking soda, salt, and cinnamon until evenly distributed.
04 - In a separate large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well mixed. Add eggs and vanilla extract, then beat until smooth and creamy.
05 - Gradually add dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix.
06 - Fold in raisins, diced apple, and chopped nuts if using, distributing evenly throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until edges are golden brown and centers appear just set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Brown butter adds a deep, caramelized richness that regular butter simply cannot match.
- The apple pieces keep the centers soft and fruity long after the cookies have cooled.
- They freeze beautifully, so you can always have a stash ready for unexpected guests.
02 -
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in seconds.
- Dicing the apple too large will leave wet pockets in the cookies, so aim for pieces no bigger than a pea.
03 -
- Chill the dough for 30 minutes before baking if your kitchen is warm, which prevents the cookies from spreading too thin.
- Always underbake them slightly because they continue cooking on the hot pan after you pull them from the oven.