Oatmeal Raisin Cookies
Oatmeal raisin cookies are different from other cookies. They contain amazing rolled oats and sweet gooey raisins. These cookies are soft, chewy, and crispy.
Ingredients
- 1 cup Unsalted butter
- 1½ cup All-Purpose Flour
- 1 tsp Kosher salt
- 1½ tsp Baking soda
- 1/4 tsp Ground cinnamon
- 1½ cup Rolled Oats
- 2 Large Eggs room temperature
- 1 cup Dark brown sugar
- 3/4 cup Granulated sugar
- 2 tsp Vanilla extract
- 1 cup Raisins
Instructions
- Using a saucepan over medium heat add the unsalted butter. Allow the butter to melt with occasional stirring of the pan. Cook the butter for 5-8 minutes. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Add the brown butter to the bowl of an electric mixer. Allow the butter to fully cool before proceeding.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt. Set aside.
- Using an electric mixer on medium speed, mix together the brown butter, granulated sugar, and brown sugar. Mix until well combined, roughly 3 minutes.
- Next add the eggs (one at a time) and vanilla extract to the electric mixer. Mix well. Lastly, add in the flour mixture. Continue to mix for 1 minute.
- Remove the bowl from the electric mixer. Fold in the rolled oats and raisins. Cover the bowl in plastic wrap and refrigerate for 30 minutes or up to 36 hours.
- Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- Remove the cookie dough from the refrigerator. Using a 1 ½ tablespoon cookie scoop, portion out the cookie dough on parchment paper. Leave at least 2 inches between each ball of cookie dough. Do not flatten out the cookie dough.
- Bake the cookies for 10-12 minutes or until the edges of the cookies are golden brown. Allow the cookies to cool for a few minutes before transferring to a wire cooling rack. Repeat this process for the remaining cookie dough. Enjoy.