Chewy Oatmeal Raisin Cookies Recipe
Servings 13 cookies
Feast your cookie-loving taste buds on the Best Recipe For Oatmeal Raisin Cookies! They're deliciously chewy and made with browned butter to take them over the top!
Ingredients
- 14 tablespoons unsalted butter sliced into tablespoons and divided
- 1 cup raisins 172g, 6 ounces, plus more for topping
- ¾ cup hot water
- 2¼ cup old fashioned oats 180g
- 1¾ cup bread flour 240g, spooned and leveled
- 2 tablespoons powdered milk 12g
- 1 teaspoon salt 7g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ cup dark brown sugar 150g, packed
- ½ cup granulated sugar 110g
- 1 tablespoon vanilla bean paste or extract
- 1 large egg room temperature
- 2 additional large egg yolks room temperature
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the 14 tablespoons unsalted butter out of the refrigerator to sit at room temperature for 15 minutes before using.
- Add 1 cup raisins and ¾ cup hot water to a medium bowl and let the raisins soak until ready to use.
- In a medium bowl, whisk together the 2¼ cup old fashioned oats, 1¾ cup bread flour, 2 tablespoons powdered milk, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon baking soda, and ¼ teaspoon ground nutmeg.1¾ cup bread flour, 1 teaspoon salt, ½ teaspoon baking soda, 2 tablespoons powdered milk
- Add 10 tablespoons of the butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.14 tablespoons unsalted butter
- Add the ¾ cup dark brown sugar, ½ cup granulated sugar, and 1 tablespoon vanilla bean paste and mix to combine.½ cup granulated sugar, ¾ cup dark brown sugar, 1 tablespoon vanilla bean paste
- Add 1 large egg and 2 additional large egg yolks and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds for a total of 2 minutes of mixing. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.1 large egg, 2 additional large egg yolks
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Drain the raisins, then blot them dry with a paper towel. Fold the raisins into the dough.
- Portion the dough with a #16 cookie scoop and break the balls of dough in half and press the flat edges together so the broken and craggy side is upward. Press it together and drop the dough 3 inches apart on the prepared baking sheet.
- Top the scoops of dough with extra raisins and gently press them into the top of the dough.
- Bake for 8 to 10 minutes, rotating halfway through. The cookies should look slightly brown around the edge. Remove from the oven and use a round biscuit cutter to circle and swirl the cookies to make them more round (video example here). Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
Nutrition
Calories: 349kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 240mg | Potassium: 202mg | Fiber: 3g | Sugar: 21g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Find it online: www.sugarandsoul.co/oatmeal-raisin-cookies/