I discovered browned butter last year when I made these Pumpkin Cookies with Browned Butter Icing, and I have to say that it makes EVERYTHING better. That’s a fact.
After perusing the ‘net (do people still call it that?) for something sweet to bring over to a friend’s house for a casual dinner Friday night, I decided to create/adapt my own. If you follow my blog at all, you might get the impression that I’m a little lazy. It’s OK. It’s true. So, I was on the hunt for a recipe that used ingredients I already had on hand. Thanks to my Twitter feed, I was introduced to this recipe for White Chocolate Cranberry Oatmeal Cookies with Browned Butter. There were only two flaws with this recipe: 1) I did not have dried cranberries (no big deal; I had raisins) and 2) My husband does not like white chocolate (another non-issue….easy to omit).
So alas, I modified that recipe and ended up with a really yummy oatmeal raisin cookie. I added white chocolate chips to about 1/3 of the batch. I keep taste testing each version (with and without white chocolate chips) and can’t figure out which I like better 🙂 The browned butter really gives these cookies a nice, nutty flavor. I might add chopped pecans if I make them again. Give these a shot if you’re up for straying from your go-to oatmeal cookie recipe!
Oatmeal Raisin Cookies with Browned Butter
2 cups flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. cinnamon
16 T. butter (2 sticks)
1 c. brown sugar, firmly packed
1/2 c. white sugar
2 t. vanilla
2 c. oats
1 c. raisins
1 c. white chocolate chips (optional)
1 c. chopped nuts (optional)
- Preheat the oven to 375°F.
- In a medium mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
- Put the raisins in a small bowl of warm/hot water (enough to cover all the raisins) and set aside.
- In a large mixing bowl combine the brown sugar and granulated sugar. Set aside.
- Add the butter to a medium skillet over medium heat. Allow the butter to foam. Once the foam has cleared gently stir the butter with a wooden spoon until it begins to brown. Continue stirring gently until the butter smells nutty and has browned.
- Remove the butter from the heat and immediately pour into the mixing bowl with the sugars. Mix well to combine.
- Add the eggs to the sugar mixture one at a time, beating after each addition.
- Stir in the vanilla.
- Slowly add the flour mixture to the sugar mixture stirring well to combine.
- Drain the raisins that have been soaking in warm water.
- Stir in the oats, raisins, white chocolate chips and nuts, taking care to evenly distribute them throughout the cookie dough.
- Drop tablespoons of dough onto the cookie sheets 3 inches apart.
- Bake for 8-10 minutes or until the edges are just browned.
- Remove from oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.