Browned Butter Chocolate Chunk & Oatmeal Raisin Cookies
Makes: Makes 35 cookies
  • 2½ cups oats (use old-fashioned, not quick or instant)
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup firmly packed light brown sugar
  • ⅔ cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1¾ cups semisweet chocolate chunks (1/2-inch size chunks)
  • ⅔ cup dark raisins
  1. Whisk oats, flour, baking soda, cinnamon and salt in a small bowl to aerate and combine; set aside.
  2. Melt butter over medium heat in a large saucepan. Once melted, continue to simmer over low-medium heat for a couple of minutes or until browned. The milk solids will turn golden brown, but take care and do not allow them to burn. There will be a toasted, buttery aroma. Remove from the heat and pour into a large mixing bowl. Whisk in the brown sugars until combined. Whisk in the vanilla, then the eggs, one at a time. Add flour mixture, chocolate chunks and raisins and fold in just until blended. Cover bowl with plastic wrap and refrigerate overnight. (You may freeze dough up to 1 month double wrapped in plastic wrap; defrost in the refrigerator overnight before proceeding).
  3. Position racks in upper and lower third of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  4. Drop generously rounded tablespoons 2 inches apart on cookie sheets; flatten cookies using palm (lightly floured only if necessary) to about ½-inch thickness. They should be about 2 ½ inches across.
  5. Bake for about 12 to 15 minutes or until edges and tops have just begun to color. The cookies will be a bit darker and firmer around the edges, but soft in the center and on the top. They firm up upon cooling; do not over bake. Place sheets on racks to cool cookies for 5 minutes, then remove cookies from sheets and place directly on racks to cool. Store for up to 1 week at room temperature in airtight container.
Recipe by Bakepedia at