This homey all-American cookie is brought up a half-notch with the addition of brown butter! This is a classic comfort cookie, best served with a tall glass of milk.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Cool time 30 minutesminutes
Servings 24
Calories 107kcal
Author Irvin
Ingredients
1/2cupunsalted butter at room temperature115 g or 1 stick
1/2cuppacked dark brown sugar110 g
1/2cupwhite granulated sugar100 g
1teaspoonvanilla extract
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonkosher salt
1large egg
1 1/2cupsrolled oats165 g
3/4cupall-purpose flour105 g
1/2cupraisins80 g
Instructions
First brown the butter by placing the butter in a large skillet or sauté pan (preferably one with a silver or light-colored bottom). Cook the butter on high heat until it completely melts, then reduce the heat to medium low. Continue to cook, stirring frequently with a heat proof spatula, until the milk solids have started to turn golden brown and smell nutty.If you need more specific hints on making brown butter, see the brown butter section above.
Pour the butter into a heat proof bowl, being sure to scrape in all the brown bits as well. Place the butter in the refrigerator for 30 minutes or until it is solid.While the brown butter is chilling, preheat the oven to 350°F. Line two baking pans with silicon baking mats or parchment paper.
Once the butter has solidified, scrape it in the bowl of a stand mixer fitted with a paddle attachment, making sure to add in the brown bits as well. Add the brown sugar, white sugar, vanilla extract, baking soda, cinnamon, nutmeg and salt. Mix the ingredients together until they are well blended, creamy in texture and cling to the side of the bowl.
Scrape down the sides and add the egg. Mix to incorporate and scrape down again.
Add the oats and flour. Mix until the dry ingredients are absorbed. Add the raisins and mix slowly until the raisins are distributed evenly in the dough.
Scoop out 1-inch balls (about 1 tablespoon) of the cookie dough and place on the prepared baking sheet, about 2 inches apart from each other. Bake in the oven for 9 to 11 minutes or until the cookies are golden brown and just set.Let the cookies cool for 5 minutes on the pan before moving them to a wire cooling rack to cool further.
Notes
If you find making brown butter too fussy, just skip that step and use room temperature butter in place of the brown butter.