The best Oatmeal Raisin Cookies we’ve had! Browning the butter was a great idea and added a little something extra, we couldn’t get enough of these.
Oatmeal Raisin Cookies
Joe absolutely loves Oatmeal Raisin Cookies, they are one of his favorite cookies. I’ve had a really hard time finding one I could make at home that turned out they way they should. I have searched and tried so many times I’d just about given up. I don’t give up easily so when I saw this recipe from The Girl Who Ate Everything on Pinterest I decided it was time to try again. Y’all I am so glad I did, these are the best Oatmeal Raisin Cookies I’ve ever had and Joe did an actual happy dance when he tried them!
The original recipe calls for melted butter and I thought that since I had to melt it anyway, I might as well leave it in a little longer and brown it. Y’all, my brainstorms either turn out really well or they fail in spectacular fashion. In this case, I’m going to call it a stroke of absolute genius because it added amazing flavor and took these to a new level.
Once the butter was browned, I dumped it in a glass measuring cup to keep it from burning and let it cool off while I got started on the next part.
I measured the dry ingredients into a bowl, set it aside and got my Kitchen Aid fired up. I threw in the sugars and the cooled brown butter and let it do it’s thing for a minute or so until everything was combined. The sugar mixture doesn’t cream with melted butter, it looks a little more like crystallized sugar. It’s a bit of a struggle to move beyond this point because it smells amazing and you might be tempted to dig right in with a spoon, not that I would ever do that or anything…ahem.
Eventually I managed to convince myself to put down the spoon so I could throw in the cinnamon, vanilla, egg and additional yolk. I let the mixer run for a few minutes until it lightened up. The mixture was pretty thick so I pulled it off the mixer for the next part.
I added the flour mixture and combined it by hand, which I hate doing because I’m entirely too lazy. The dough is pretty thick so it worked out better that way. Once it came together, I threw in the oatmeal and raisins. I grabbed a surgical glove (everyone has those in their kitchen, right?) and squished them in by hand because the spatula was completely useless.
I went after the dough with a cookie scoop and plopped them on a cookie sheet lined with a silicone baking mat then tossed them in the oven at 325 for about 10 minutes. I pulled them out when the edges were crisp and the centers were still soft and that was perfect!
Y’all, I’ve made these 3 different times since I found the recipe with the excuse that I needed to fine tune the recipe and they were amazing every time. This is my new go to Oatmeal Raisin Cookie recipe, a definite win from Pinterest and I know you’ll love them as much as we did!
- 14 Tbsp Butter
- 1 3/4 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Packed Brown Sugar
- 1/2 Cup White Sugar
- 1 tsp Cinnamon
- 1 Tbsp Vanilla Extract
- 1 Egg
- 1 Egg Yolk
- 1 1/2 Cups Old-Fashioned Oats
- 1 Cup Raisins
- Cut butter into pieces and add to a saucepan, melt over low/medium heat. When butter has melted, stir constantly while remaining on heat until lightly brown and has a slightly nutty smell. Remove from heat immediately and pour into a container to cool slightly.
- While butter is cooling combine flour, baking soda and salt. Set aside.
- Mix browned butter and sugars for a minute until well combined.
- Add cinnamon, vanilla, egg and egg yolk and mix for several minutes until fluffy.
- Add flour mixture and stir until just combined then mix in oats and raisins.
- Roll dough into balls and bake in preheated 325 degree oven for 10 - 12 minutes. Edges should be slightly browned and centers should be soft.
Recipe adapted and reprinted with permission from The Girl Who Ate Everything