Brown Butter Oatmeal Cookies

 

My search for a chewy moist oatmeal cookie has come to an end.  I have been looking for almost a year for a "Brown Butter Chewy Oatmeal Cookie" recipe and I finally found one based on "America's Test Kitchen".

Thom and I took a day trip to Cayucos last March to celebrate our 45th Wedding Anniversary. while there we came across the "Brown Butter Cookie Company", they have the BEST COOKIES.  The cookies were BIG, MOIST, CHEWY AND SOOO yummy.

I have to say that I did tweak the recipe just a little. The recipe called for 1 egg plus an egg yolk.  I found the dough in my first batch a little dry.  On my next batch I added two eggs which seemed to give me a dough that wasn't as crumbly.  I made sure my raisins were fresh and that the Oatmeal was Old Fashioned rolled Oats not the quick oats.  I found out that using quick oats makes for a drier cookie.  This recipe called for butter and vegetable oil which I have never used in a cookie before.  The combination of butter and oil did create a very moist chewy texture which I definitely love.

1 cup flour

3/4 teaspoon salt

1/2 tsp baking soda

4 Tablespoons unsalted butter

1/4 teaspoon ground cinnamon (I omit the cinnamon - my personal preference)

3/4 cups brown sugar

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla

1/2 cup fresh raisins 

3 cups old-fashioned rolled oats (do not use quick oats)

Preheat oven to 375 degrees and position the oven rack to the middle.  Line your baking sheet with parchment paper.  Whisk dry ingredients together and set aside.

Melt butter in a small skillet or saucepan over medium heat.  Swirl the pan occasionally until the butter foaming subsides.  Stir the butter scraping the bottom of the pan until the milk solids are golden brown 1-2 minutes.  Immediately transfer the butter to a large heat proof bowl. Using a spatula scrape all the butter into the bowl and add in sugar and oil, whisk until combined.  Add in the eggs and vanilla and whisk until smooth.  Using a wooden spoon or spatula mix in the flour until combined. add oats and raisins.  Note- I didn't use a hand or standing mixer to avoid adding in air to the batter. 

Divide the dough into 20 portions, about 3 tablespoons or a small cookie scoop.   Arrange the dough on a cookie sheet ad press each round into a disk.  Bake until the edges of the cookie are lightly brown and the centers are still soft but not wet 8-10 minutes.   Let the cookies cool on the sheet for 5 minutes then using a wide metal spatula transfer to a cooling rack.