Brown Butter Oatmeal Raisin Cookies

Ingredients

• 2 sticks (1 cup) unsalted butter

• 200 grams (1 cup) light brown sugar

• 50 grams (1/4 cup) granulated sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 205 grams (1 1/2 cups) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• A pinch of salt

• 260 (3 cups) whole rolled oats

• 150 grams (1 cup) raisins

Preparation

1. In a medium saucepan over medium cook your butter stirring frequently. You will notice that little brown flecks will start to appear on the bottom of the pan. Keep cooking until the butter has become brown but not too much that the flecks turn black. Remove it from the heat as soon as it reaches that point and pour it into the bowl of a stand mixer. Wait for the butter to re-solidify to room-temperature before starting the next step. To speed up this process you can place it in an ice bath or in the refrigerator after it cools to room temperature.

2. Add 200 grams brown sugar and 50 grams granulated sugar to the re-solidified brown butter in a stand mixer bowl. Using the paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy (about 3 minutes). Once fluffy, scrape down the sides of the bowl with a rubber spatula and add two eggs and 2 teaspoons vanilla extract. Beat on medium for another minute until well combined. Scrape down the brown again.

3. Inn a small bowl whisk together 205 grams all-purpose flour, 1/2 teaspoon baking soda, and a pinch of salt. In three additions, slowly beat the flour mixture into the stand mixer. Mix until just combined. Finally, add the 260 grams of oats and 150 grams of raisins. Use a rubber spatula to mix in until everything is well combined.

4. Cover the dough in plastic wrap and refrigerate for at least 2 hours (ideally overnight).

5. When you are ready to bake your cookies, preheat the oven to 350 ºF (180 ºC). Line two baking sheets with parchment paper and set aside.

6. Roll dough into balls (I recommend about 2 tablespoons in size) and place at least 2 inches apart on the baking sheets. I recommend using a cookie scoop (my favorite is linked here).

7. Bake until the cookies are golden brown (for about 8 - 12 minutes). Remove from the oven and let cool for 5 minutes. Then place them on a wire cooling wrack and let come to room temperature. Serve at room temperature or store them in an airtight container.

Notes

• Yield: ~ 24 oatmeal rasin cookies