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Brown Butter Oatmeal Raisin Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 16 large cookies 1x

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Description

Brown Butter Oatmeal Raisin Cookies are a classic cookie with a delicious twist. Brown butter is whipped into the cookie dough base to add a toffee-like flavor that is irresistible. Add in some oats, raisins and a hint of cinnamon to make a drool-worthy cookie!


Ingredients

Scale
  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups raisins

Instructions

  1. In a small sauce pan, melt one of the sticks of butter over low heat. Melt it down until it is caramelized and golden brown. It will have a toffee-like smell. Watch it closely as it can easily turn and burn. Pour the browned butter into the bottom of your mixing bowl to cool and re-set for about 20-30 minutes. You can also make the brown butter in advance, store in the refrigerator and bring to room temperature as you would with regular butter.
  2. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the browned butter with the regular softened butter. Add in the sugar and brown sugar and cream together until light and fluffy, a few minutes.
  3. Add in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla extract. Mix in the flour, oats, baking soda, salt and cinnamon until a cookie dough forms. Add in the raisins and mix until just combined.
  4. Use a large cookie scoop to scoop the cookies onto a non-greased baking sheet, placing them a few inches apart. Bake for 12-14 minutes, or until the cookies are set and slightly golden brown. Bang the pan on the countertop after they come out of the oven to help the cookies settle a bit.
  5. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat until all the cookie dough has been used.

Notes

  • The brown butter can be made a day or so in advance and store in the refrigerator. Allow to come to room temperature and soften before making your cookies.
  • A large cookie scoop or a medium cookie scoop can be used. You will get 16 large cookies and about 20 medium-sized cookies.
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