Some foods just need a little more love, don’t you think? Some foods will just never get the warm lovey hugs from everyone. For example, I like sauerkraut, and I have since I was a kid. But I know that liquidy sour cabbage is pretty much an acquired taste. (By the way, even though I like sauerkraut, I hate bratwurst, and I’m pretty sure the two are supposed to be eaten together. Go figure).
But sometimes people avoid certain treats for reasons I can’t even fathom. The humble oatmeal raisin cookie gets a little grief sometimes. People who are expecting chocolate chip bite into the raisins and feel their dreams being crushed. 😉
I guess oatmeal raisin cookies are the nerds of the cookie world, where chocolate chip cookies would be the cool kids with designer jeans. But personally I’ve always had a soft spot for nerds, so I say oatmeal raisin lovers unite! 😀
There isn’t much to dislike about this cookie. First of all, it’s made with brown butter, and we all know that brown butter equals happiness. When mixed with the brown sugar in this batter the taste created can only be described as “caramely goodness.” ❤️
Another tasty aspect of this cookie is the way you spread out that raisin flavor. Instead of just tossing them in the way you would with chocolate chips, you make a raisin paste using a food processor. That way you have a taste of raisins in each bite. Sound good? It sounds good to me!
If you are on the fence about oatmeal raisin cookies, these might just convert you. (Just try dunking them in milk. Seriously). And if you already love them like I do, this will just solidify those feelings. Oatmeal raisin forever!
- 2 cups dark raisins
- 2 cups all-purpose flour
- 1 cup unsalted butter, browned
- 2 cups light or dark brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups old fashioned oats
- 1 tsp. baking soda
- 1¼ tsp. Kosher salt
- ½ tsp. cinnamon
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Make the raisin paste by combining raisins with ¼ cup of the flour. Grind this mixture in a food processor for 20-30 seconds, until the raisins become a thick paste that turns into a ball. Set aside.
- Brown the butter in a saucepan on low heat until you see it becoming lightly browned on the bottom.
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, vanilla, and browned butter and mix on medium speed for 5 minutes to incorporate air.
- Add eggs one at a time, and continue mixing until combined.
- When the mixture looks like it's come together, add the raisin paste and mix in until thoroughly incorporated.
- In a medium bowl, combine the remaining 1¾ cups flour, oatmeal, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the wet in two additions, scraping down the sides of the bowl if you need to.
- Mix until the flour is all completely blended in.
- Roll the dough into balls slightly smaller than a ping pong ball, and place on the cookie sheet, making sure that the balls are two inches apart. Flatten the dough balls slightly.
- Bake for 12-15 minutes, until they just begin to turn brown.