Ingredients
Method
- Melt the butter in a medium saucepan over medium heat. Once it begins to foam, stir frequently until it turns a rich amber color and smells nutty. Remove from heat and let it cool slightly.1 cup salted butter
- Whisk together brown sugar and eggs in a large bowl until smooth and creamy. Add vanilla extract and the cooled brown butter, whisking until combined.1 cup brown sugar, 2 large eggs, 1 tsp vanilla extract
- In another bowl, mix the flour, oats, baking powder, baking soda, salt, and cinnamon. Gradually add this to the wet mixture, stirring gently until just combined.2 cups all-purpose flour, 2 cups old-fashioned oats, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon
- Fold in the raisins evenly. The dough should be thick and slightly sticky.2 cups raisins
- Cover and chill the dough for at least 30 minutes. This helps the cookies bake thicker with a chewy center. This step is technically optional, but we strongly recommend it if you have the time.
- Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper. Scoop dough balls about 2 inches apart. For extra cinnamon flavor, roll each ball in your cinnamon-sugar mixture before baking.¼ cup brown sugar, 1 tsp cinnamon
- Bake for 12–15 minutes, or until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool, giving you the perfect chewy texture.
Nutrition
Calories: 348kcalCarbohydrates: 54gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 54mgSodium: 296mgPotassium: 255mgFiber: 3gSugar: 18gVitamin A: 411IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Notes
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
