Brown Butter Oatmeal Cookies

The flavor in these cookies will knock your socks off and have people begging for your secret ingredient. If you’ve never used brown butter before, you’re about to level up your baking game!

Yield: 30

Author: Michelle's Lane

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Brown Butter Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies with deep notes of toasty butter and brown sugar.

Prep time: 30 MinCook time: 13 MinInactive time: 43 MinTotal time: 1 H & 26 M

Ingredients

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla
• 2 eggs
• 1 tablespoon molasses (can also use honey)
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 2/3 cups flour (if you use fresh milled flour subtract 1 tablespoon)
• 3 cups rolled oats
• 1-2 cups raisins (this recipe can handle up to 2.5 cups of raisins, but the balls are more difficult to form)

Instructions

Browning the Butter

1. Place the butter into a small sauce pan or pot over medium heat (using a pan makes this process a bit quicker).
2. Once the butter melts, stir constantly with a spoon or whisk to make sure all the butter is circulating and not stationary on the bottom of the pan.
3. You will continue this until the butter turns a golden brown and you see toasty brown bits at the bottom of the pan. This takes about 8-10 minutes.
4. Once you reach this point you'll remove the butter from heat & immediately transfer to another dish to cool. If you over-cook the butter it will have a bitter, burnt taste & will be quite dark. You would have to start over with new butter at that point.
5. Stages of browning the butter are as follows: 1. Melting stage 2. Foamy on top stage 3. Foam disappearing and butter clarifying to a gold color 4. "Is it done yet?" stage (probably not, but you're almost there) 5. Clear, deep gold color with some sediment falling to the bottom becoming a toasty brown color. Stop here!
6. Do not strain the toasty bits out of the butter. Those bits hold the intense flavor that will set your cookies apart from regular oatmeal cookies.

Cookie Instructions

1. Add butter and sugars to a mixer & cream together until sugar is well combined into the butter.
2. Add in vanilla, eggs, molasses, cinnamon, salt, and baking soda; mix well.
3. Add in the flour a little at a time.
4. Slowly mix in the oats
5. Slowly mix in the raisins
6. *If you use fresh-milled flour, allow the dough to rest on the counter for 10 minutes
7. Refrigerate the dough for 45 minutes (if using FMF refrigerate for 1 hour)
8. Form into smallish golf balls and line 8-12 on a cookie sheet
9. Bake at 350° for 13 minutes
10. Allow the cookies to cool on the baking sheet for 5-8 minutes before transferring. This will help them set and create the crispy, buttery edges with soft and chewy centers.

Notes

Feel free to add chocolate chips instead of raisins. If you want chocolate chips AND raisins then use 1 cup of each.

If you prefer crispy oatmeal cookies, decrease the amount of molasses and refrigerator time by half.

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