Before you think you'll never make these because you don't like oatmeal raisin cookies, let me tell you that I'm in the same camp. THESE CHANGED MY MIND. Now, I've made oatmeal raisin cookies in the past...if you've been reading the blog for a while, you know they're always for my dad. I've liked those cookies, but these I looooooooove. As in, I'm going to make them again FOR MYSELF...with the raisins and everything, not swapping them out for chocolate chips like I usually would.
It all started out pretty simply. Well, my dad broke his arm. (Maybe that wasn't so simple.) I decided to make oatmeal raisin cookies to ship to him during his recovery. I planned to make the oatmeal cookie recipe from the carton. Then, I thought...
- what if I added more vanilla?
- what if that vanilla was vanilla bean paste?
- what if I browned the butter?
- what if I added a bit of corn syrup for extra chewiness?
- what if I used the method from the New York Times chocolate chip cookies?
- what if I added a bit of fleur de sel to each cookie before baking?
And with all of those questions stirring, the brown butter and vanilla oatmeal raisin cookie was born. The resulting cookie is rich, buttery, vanilla-y, chewy, soft, and oh so delicious. It's the best oatmeal cookie you'll ever make.
We start with brown butter. I always take my butter off of the heat a bit early....just when the bits are golden, not dark brown. The rich taste is there, but there's no worry of burning it.
For the flour, I used a mix of bread flour and cake flour. That's one of the secrets in those New York Time chocolate chip cookies. It works here, too.
For the oatmeal, I used quick cook oats. The oats are small, making for a smoother dough and a less craggy cookie.
The fleur de sel sprinkled on the top of each one is really the icing on the cake here. *chef kissing fingers*
You should know that like the New York Time cookies, this dough will rest in the fridge, but just for about 12-24 hours or overnight.
Y'all. This cookie is smiling at you. "He" was so cute that I posted a picture on Instagram and several people said it reminded them of Groot. Awwww. I was almost sorry to eat him.
Brown Butter and Vanilla Oatmeal Raisin Cookies
14 tablespoons unsalted butter
3/4 cup bread flour
3/4 cup cake flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla bean paste
1 teaspoon light corn syrup
3 cups quick oats
1 cup raisins, plus more for the tops
Place the butter in a pan and heat over medium-low heat, stirring occasionally. The butter will get very foamy, then start to subside. Stir more frequently, checking for a deepening in color and golden to light brown bits. The butter will have a nutty scent. Remove from heat and pour into a heatproof bowl or glass measuring cup. Let cool.
Meanwhile, whisk the flours, cinnamon, baking soda, baking powder, and salt together. Set aside.
Once the butter has cooled, scrape into a mixing bowl (brown bits included) with the sugars. Cream together for several minutes. Add the eggs, beating until combined, scraping down the sides and bottom of the bowl. Beat in the vanilla bean paste and the corn syrup.
On low speed, add the flour mixture. Scrape the sides and bottom of the bowl. Stir in the oats and raisins.
Refrigerate the dough for 12 to 24 hours. When ready to bake, let the dough sit at room temperature for about 45 minutes before scooping. Line cookie sheets with parchment. Preheat oven to 350.
Use a 2 or 3-tablespoon scoop to portion onto prepared cookie sheets. Press lightly with a juice glass to flatten. (Dip bottom of glass in flour if it is sticky.) Sprinkle each cookie with a bit of fleur de sel. Press a few raisins into the top of each cookie.
Bake for 13-16 minutes, until the edges look done and the centers are still a little soft. Let sit on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely.
Oatmeal Raisin Cookies that even a self-professed raisin-hater can love. Yes, PLEASE.
