Description
Experience the cozy, deep flavor of browned butter in these soft and chewy oatmeal cookies loaded with a colorful trio of golden raisins, dark raisins, and tart cranberries. Perfectly balanced with warm spices, these treats offer a wholesome and rustic twist on a classic favorite.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old fashioned oats
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1/2 cup dried cranberries
Instructions
- Melt the butter in a saucepan over medium heat, swirling occasionally until it turns golden brown and smells nutty, then pour into a bowl to cool.
- Whisk the cooled brown butter with both sugars until combined, then stir in the egg, egg yolk, and vanilla extract until the mixture is glossy.
- In a separate bowl, toss together the flour, oats, cinnamon, nutmeg, baking soda, salt, raisins, and cranberries to ensure the fruit is evenly coated.
- Gradually fold the dry ingredients into the wet batter until no streaks of flour remain, being careful not to overmix.
- Cover the dough and refrigerate for at least 30 minutes to help the oats hydrate and prevent the cookies from spreading too much.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper; scoop 2-tablespoon mounds of dough and bake for 13 minutes until the edges are golden.
Notes
To ensure your cookies have the best texture, let the browned butter cool to room temperature before mixing; if it is too hot, it can melt the sugars and result in a greasy dough. For even baking, rotate your cookie sheet halfway through the oven time, and remember that the cookies will continue to firm up as they cool on the baking sheet.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American