Stick with dark-colored raisins for a taste of being a kid again. Or swap golden raisins for a lighter, more sophisticated variation.

Scott Hocker
December 2014

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Recipe Summary

active:
30 mins
total:
1 hr 45 mins
Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a heavy-bottomed skillet set over medium heat, whisking constantly, then cook until lightly browned bits form in the bottom of the skillet and the butter is light tan in color with a nutty aroma, about 8 minutes. Remove from heat; butter will continue to brown even after removed from heat. Transfer butter to a medium bowl and place in the refrigerator. Chill for at least 1 hour.

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  • Adjust oven racks to upper and lower third of the oven and preheat oven to 350°. Line two baking sheet pans with parchment paper.

  • In a medium bowl, whisk together the oats, flour, baking powder, salt and cinnamon. Set aside.

  • To the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, dark brown sugar and sugar (Alternately, use a large bowl and a hand-held electric-mixer.) Beat on high until the mixture is fluffy, about 3 minutes. Scrape down sides of the bowl with a spatula. Beat in the eggs and vanilla until just combined. With mixer on low, add the oat mixture in 2 batches, beating just until combined. Fold in the raisins.

  • Drop 2-inch balls of dough onto prepared baking sheets using a tablespoon or small ice-cream scoop. Flatten slightly using the bottom of a glass. Bake, rotating and baking sheets midway through baking, until cookies are uniformly light brown, 12 to 14 minutes. Let cookies cool on baking sheets until set, about 2 minutes, then transfer to a wire rack and let cool completely. Serve.

Make Ahead

The dough can be refrigerated for up to three days or frozen for up to two months.

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