Brown Butter Oatmeal Raisin Cookies
Soft, chewy and packed with warm spices and sweet golden raisins. These cookies have the perfect balance of hearty oats, brown butter and cinnamon for extra flavor.
Servings: 12
Ingredients
- 2 cups of golden raisins or sultanas
- 1 cup brown butter
- 2 cups instant oats
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tbs of vanilla extract
- 1 1/2 cup AP flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350F and line a cookie pan with parchment paper or a silicone mat.
- Brown the cup of butter in a large skillet. You will let the butter continue to melt until it begins to boil. The butter will simmer for about 5 minutes and then you will see the butter "bloom" into a deep brown color.
- Once the butter has browned, add the golden raisins and the oats. Stir until they come together and let them sit while you bring together the other ingredients.
- In a large mixing bowl, add all of the dry ingredients including the sugars. Mix those ingredients together.
- Add the eggs and vanilla extract and mix all of the ingredients until combined.
- Add the brown butter mixture to the rest of the ingredients and after mixing you should have a complete cookie dough.
- Using an ice cream scoop, scoop the dough and roll it in your hands to create an even dough ball. Place the dough balls on the cookie sheet leaving 1-2 inches in between each cookie. Bake for 10-12 minutes, also watching for set edges with a soft center.
Notes
*You can use regular dark raisins in this recipe.
*You can use just regular melted butter.
I like to sprinkle my cookies with a little flakey sea salt. That can be omitted as well.