Brown Butter Maple Oatmeal Raisin Cookies
Brown Butter Oatmeal Raisin Cookies: Soft, chewy, and warmly spiced, these cookies have raisins, sweetened with maple syrup, and finished with a touch of salt.
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Sea Salt
- 2 ½ cup Quick Oats
- 1 ½ cup Brown Sugar
- ½ cup Maple Syrup
- 2 large Eggs
- 8 ounces Unsalted butter Browned
- 2 teaspoon Vanilla Extract
- 2 cups Raisins
Instructions
Brown Butter:
- In a medium saucepan over medium heat, melt the butter. Continue cooking as the butter melts, stirring frequently, as it begins to foam and sizzle.
- Once browned, immediately remove from the heat and pour into a heat-safe bowl, scraping in all the brown bits.
- Pour into a heatproof bowl and let it cool at room temperature for about 10–15 minutes and then freeze until it just solidifies.
Cookie Dough
- In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the browned butter and brown sugar on medium speed until smooth and creamy. Add in the maple syrup and mix until fully incorporated.
- Add the egg and vanilla extract and mix to combine, then mix in the baking soda, cinnamon, and salt.
- Once that’s evenly mixed, add the oats and flour and mix on low speed just until it’s fully combined. Fold in the raisins, then use a rubber spatula to incorporate everything together.
Soak the raisins in hot water for 5 to 10 minutes and then drain really well before adding to the cookie dough. This plumps the raisins up.
Time to bake
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- When ready, use a large cookie scoop (about 3 tablespoons) and place 6 cookies onto the pan, leaving a couple of inches between each.
- Bake for 10–12 minutes, or until the edges are just barely golden and the centers look pale, puffed, and slightly underdone.
- As soon as the cookies come out of the oven, immediately sprinkle each one with a pinch of flaky sea salt.
- Let the cookies rest on the pan for about a minute, then transfer to a cooling rack while you bake the remaining cookie dough.
- Enjoy them warm!
Notes
Storage:
These cookies store really well because of the maple syrup in the cookies. Store baked cookies in an airtight container on the counter on 3 to 5 days if that last that long.
Tried this recipe?Let us know how it was!