2 cups dark raisins2 cups all-purpose flour1 cup unsalted butter, browned2 cups light brown sugar2 large eggs1 teaspoon vanilla extract2 cups old-fashioned rolled oats1 teaspoon baking soda1 ¼ teaspoons kosher salt½ teaspoon ground cinnamonOptional, white/turbinado sugar, for rolling
Feel free to reduce the sugar amount to 1 and ½ cups if you want your cookies less sweet. I think they are better the way they are.
Substitute light for dark brown sugar. Add 1 teaspoon "espresso powder" or very finely ground coffee to the dry mixture. Cut the rolled oats amount to 1 cup and add another 1 cup of oat bran (if you do not have access to oat bran, add 1 cup of rolled oats in a food processor, and pulse about 10 to 12 times). Overall, the changes will result in a cookie with a deeper flavor, chewier texture, and ultimately, better cookie. Hint: They will also pair excellently with coffee.
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.To make the raisin paste: Toss raisins with ¼ cup of the flour. Grind in a food processor with a blade attachment for 20-30 seconds until the raisins form a very thick paste and come together in a ball. If you don't have a food processor, you can use a blender or meat grinder to form the raisin paste.
Brown the butter in a saute pan, making sure it does not burn. It is better to take the time and stay with the butter, than walk away from the pan. When you begin to see the bottom of the pan becoming browned, remove from heat. Add sugar, vanilla extract, and browned butter to a bowl and mix using a hand mixer or in a stand mixer; on medium speed. If it looks separated, it's okay. Mix for about 5 minutes to incorporate some air into the batter. Add eggs, and continue to mix on medium speed. At this time the mixture should almost immediately come together. When the mixture appears homogeneous, add raisin paste and mix until thoroughly combined.
In a separate bowl, combine the remaining 1 ¾ cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet mixture in 2 additions, until there is no flour visible.
Roll small pieces of dough into balls slightly smaller than a ping pong ball, about 38mm. If using, roll the balls in a dish of sugar, this will make them extra crunchy when baked. Place balls on the lined baking sheet, making sure they are about 2 inches apart. Using the buttery side of the butter wrapper, flatten each dough ball slightly to allow for even baking.
Bake for 12-15 minutes, until the cookies are crinkly on top and just begin to turn golden brown. Another good way of testing is to lift a corner of the cookie if it bends slightly and reforms when let go, they are ready. Allow cooling for 5 minutes on the baking sheet, before transferring cookies to a cooling rack. Store in an airtight container for up to 1 and a half weeks.
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