Oatmeal raisin cookies are a lunchbox staple, and I like to think of this recipe as the adult version. Rich with toffee notes from browned butter and nutmeg, the cinnamon-scented dough is filled with thick rolled oats and tons of raisins.
pinchnutmegabout 1/8-1/4 teaspoon, I grate a little in using a Microplane
6ozdark brown sugar170 grams or 3/4 cup, well-packed
3.9ozgranulated sugar110 grams or 1/2 cup
2 ½tspMorton's kosher saltif using a different type of salt, please weigh 13 grams of salt for accuracy
2tspvanilla extract
½tspmaple emulsionoptional, but really lovely
2large eggsat cool room temperature
8ozall-purpose flour227 grams or 2 scant cups
10ozrolled oats284 grams or 2 1/2 cups (I use Bob's Red Mill extra thick for maximum chew)
1teaspoonbaking soda
10.6ozplump raisins300 grams or 2 cups
Instructions
In a small saucepan with a silver or white interior, melt the butter over medium-low heat, swirling the pan occasionally.
When the butter is melted, turn the heat to medium-high and continue to cook until the milk-solids fall to the bottom of the pan and turn a medium brown. You can read more about how to brown butter here.
Immediately pour the browned butter into a medium mixing bowl, lightly scraping the pan to get as much of the milk solids as you can. Allow to cool for about 10 minutes.
While the butter is cooling, in a medium bowl, combine the flour, oats, and baking soda. Whisk well.
In a small bowl, combine the cinnamon, nutmeg, brown sugar, granulated sugar, salt, maple emulsion (if using), and vanilla extract.
Whisk the sugar mixture into the browned butter until smooth. Whisk in the eggs, one at a time, until completely incorporated.
Dump in the dry ingredients and stir until mostly combined.
Add the raisins, and stir them in until uniformly distributed and no loose flour remains.
Press plastic wrap directly onto the surface of the dough and refrigerate for 90 minutes to give the flour and oats a time to hydrate and to make the dough easier to handle.
To Bake
Place a rack in the center of your oven, and heat to 325F/160C.
Line two half-sheet pans with parchment.
Scoop 1.75 oz portions of dough, roll them into balls, and then press them into "patties," about 1/2" thick. Place cookies, 8 to a tray (3-2-3 to accommodate spreading), cover and return the remaining dough to the fridge, and bake, one tray at a time until set and golden brown around the edges and a little underdone on the tops, about 16-18 minutes. For crisp cookies, scale at 1 oz apiece and bake for the same amount of time. Or bake larger cookies until uniformly golden brown.
When the cookies are done, allow to cool on the trays for 1-2 minutes before using a spatula to remove them to a cooling rack to cool completely.
Repeat with the remaining dough.
Once cool, store in air-tight containers at room temperature for up to 5 days or freeze for longer storage.
Notes
Soft Oatmeal Raisin Cookie Variation
Instead of browned butter, use 5 oz whole butter, very soft but not melted.Substitute half the granulated sugar, by weight, with an equal weight of maple syrup.Soak the raisins in boiling water or simmering apple juice or white grape juice for 15 minutes. Then drain, pat dry, and cool to room temperature before adding to the dough.The procedure in the main recipe remains the same.The combination of additional liquid in the whole butter, maple syrup, and the soaked raisins will yield a cakier cookie that may start with crisp edges as soon as they cool but will soften up as they sit.These softer cookies would be great sandwiched together with cream cheese frosting as oatmeal whoopie pies.
To Make a Half Recipe, 14-15 cookies
5 oz butter
1 1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
3 oz dark brown sugar
1.9 oz granulated sugar
6 grams salt, 1 1/4 teaspoon Morton's kosher salt or 2 teaspoons Diamond crystal
1 teaspoon vanilla
1/4 teaspoon maple emulsion, optional
1 large egg
4 oz all-purpose flour
5 oz rolled oats
1/2 teaspoon baking soda
5.3 oz / 1 cup plump raisins (don't soak them unless they are super old and dried up)
Follow the same directions as in the main recipe. You'll probably get 8 cookies on 1 sheet and 7 on another.