Soft and Chewy High Altitude Brown Butter Oatmeal Raisin Cookies
An easy recipe for soft and chewy oatmeal raisin cookies, made with brown butter and spiced with cinnamon.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ⅓ cup light or dark brown sugar, lightly packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup old-fashioned oats
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ⅔ cup raisins
- ½ cup pecans, chopped, optional
Instructions
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, and nutty, golden brown solids have formed on the bottom of the pan.Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.
- After cooling the brown butter, add the granulated sugar and brown sugar, and mix vigorously with a wooden spoon for 1 minute.
- Stir in the egg and vanilla until smooth.
- Separately, whisk together the flour, oats, salt, baking soda and cinnamon. Add the dry ingredients to the butter mixture, and stir together into a dough. Stir in the raisins, and, if desired, chopped pecans and chocolate chips.
- Divide the dough into 12 portions (slightly less than what would fill a cupcake scoop), roll into balls, and flatten the balls slightly with the palm of your hand.Note that if you added the pecans, divide the dough into 14 portions.
- Line a large baking sheet with parchment paper, and place the dough balls 3 inches apart on the baking sheet. Place the pan in the refrigerator to chill for 20 minutes.
- While the dough is chilling, preheat the oven to 350 F.
- Bake the chilled cookies on the center oven rack for about 8 - 8 1/2 minutes. They should appear set around the edges, underdone in the middle, and very pale. Do not over bake, or they will end up dry.
- Cool the cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Notes
- Leftover cookies should be stored in an airtight container for 2-3 days. Since oats are very absorbent, oatmeal cookies tend to dry out faster than other cookies, but a slice of plain sandwich bread in a cookie jar does wonders to keep them soft.
- The cookies can also be wrapped well and frozen for 3-6 months.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/