Brown Butter Oatmeal Raisin Cookies
Hearty, chewy, and filled with familiar flavors of a homemade oatmeal cookie, these brown butter oatmeal raisin cookies have even better flavor with the addition of brown butter in the batter.
  1. Line baking sheets with parchment paper, or use baking stones. In skillet over medium heat, melt one stick of butter. Stir occasionally, until frothy and brown bits appear and butter smells nutty, about 7-10 minutes. Remove from heat and pour in bowl to slightly cool.
  2. In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the eggs and vanilla and beat for several minutes until light and creamy.
  3. In separate bowl, whisk together dry ingredients: flour, baking soda, salt. With mixer on low, slowly add the dry ingredients to the batter until just combined. Stir in raisins. (You can then cover the bowl with plastic wrap and stick in the fridge for at least a half hour or up to several days.)
  4. Preheat oven to 375 degrees F. With a large-sized cookie scoop, scoop out dough onto prepared baking sheets, pressing dough down slightly. Bake one sheet at a time in preheated oven for 10-12 minutes or until lightly browned around edges. Let cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Store in airtight container.