Description
Soft and Chewy Oatmeal Raisin Cookies are super simple to make and come together in about 30 minutes. Packed full of raisins and toasted oats along with plenty of brown butter, these cookies store for up to a week and are great for gifting or mailing!
Ingredients
- 130g old fashioned oats (toasts down to 110g, if you are not toasting the oats, use 110g)
- 130g butter, cut into chunks, cold from the fridge is fine
- 20g milk powder
- 90g Brown Sugar
- 70g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla, either vanilla bean paste or extract
- 125g All-Purpose Flour
- 1 tsp (3g) kosher salt
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp baking powder
- 190g raisins
Instructions
- Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper for the cookies. Place the oats on an unlined baking sheet, and bake in the oven for 10-15 minutes, shaking often, until lightly golden. Remove from the oven and allow to cool, then weigh the cooled oats - you need 110g and the oats can lose some moisture in the oven so top up if needed.
- In a medium saucepan, melt the butter over medium heat. Add in the milk powder and continue to cook, whisking often, until the mixture turns golden brown and starts to smell nutty - this takes 3-4 minutes depending on the stove heat.
- Weigh out 120g of the brown butter mixture (see notes section below) and leave to cool for about 10 minutes so that it does not scramble your eggs. If you want to do this quickly you can place the bowl in the fridge and stir regularly, or place the bowl into a larger bowl of ice and stir regularly until cool.
- Add the brown sugar, granulated sugar and egg to the bowl with the brown butter. Whisk well for 1-2 minutes, or mix using an electric mixer until the mixture has lightened in colour and thickened slightly. Add the vanilla and mix well to combine.
- Add the 110g toasted oats, flour, salt, cinnamon, baking soda, and baking powder. Mix until partially combined, then add the raisins and mix to combine fully using a spatula.
- Using a #24 cookie scoop (2.5Tbsp), place scoops of dough (about 75g) onto the prepared baking sheets - I do about 6 per baking sheet.
- Bake the cookies for 12-14 minutes, until golden brown and the edges are set. Remove from the oven and bang the pan down on the counter top to deflate the cookies slightly. If desired, use a cookie cutter slightly larger than the cookie to scoot it into a circular shape.
- Leave the cookies to cool on the sheet pan for 10-15 minutes then transfer to a cooling rack to cool completely.
- Store leftover cookies in an airtight container for up to a week.
Notes
If you choose not to toast the oats, just skip the toasting step, and use 110g untoasted old fashioned oats in the recipe.
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.