Brown Butter Oatmeal Raisin Cookies

My Dad loves oatmeal raisin cookies!  I have tried several different recipes, but was never really satisfied with the results.  I recently tried a recipe for snicker doodles, that browned the butter, so I thought I would try the same technique to improve oatmeal raisin cookies.

Cut the butter into small pieces.

Stir constantly over medium-high heat, until butter has browned like this. Transfer to a separate pan, to stop the cooking, and to speed-up the cooling process.

After the butter had cooled I mixed it with the brown sugar, and the granulated sugar, and beat it until well incorporated.  Add the vanilla, cream, eggs and mix well.

I put the old fashioned oats in the food processor, and pulsed the machine several times, for a finer texture.

In a separate bowl mix together the other dry ingredients, (minus the oats) and beat until just combined. With the mixer running on low speed, gradually add the oats to the batter.  By hand, stir the raisins into the cookie dough. 

Cover the mixing bowl, and refrigerate the batter for several hours or overnight.

Heat the oven to 350 degrees.  Line two baking sheets with parchment paper, and scoop out approximately 2 tablespoons of dough, and shape into a ball.  Flatten each cookie slightly with your hand.

Bake for 12-14 minutes, and let cool for several minutes before removing from the cookie sheet.

Brown Butter Oatmeal Raisin Cookies

Recipe Author: Carolina Food and Fitness

1 cup unsalted brown butter

1 cup brown sugar

½ cup granulated sugar

1 tablespoon vanilla extract

3 tablespoons heavy cream

2 large eggs

2 cups all-purpose flour

½  teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon espresso powder

1 teaspoon baking soda

1 teaspoon baking  powder

3 cups old-fashioned oats (pulsed in the food processor)

1 1/2 - 2 cups raisins

Bake at 350 for 12-14 minutes.