![]() ![]() Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven. Bake at 375 F (190 C) for 10-12 minutes until the edges are set and the middle still looks slightly under baked. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Using a large scoop (about 3 TBSP per cookie) scoop rounded mounds of dough onto parchment lined baking sheet.Add the rolled oats and the raisins into the mixing bowl and use a rubber spatula to fold them in.This should only take about 10-15 seconds of mixing. Add the flour and mix until it is just incorporated.Scrape down bowl making sure to scrape the bottom of the bowl as well. Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl.Add in the egg and the vanilla and mix until combined.In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), mix together the butter, granulated sugar, and dark brown sugar until combined. The butter does not need to solidify before using it for this recipe. Set aside to cool slightly for at least 5 minutes. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Stir the butter occasionally until melted. BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat.(I like to reserve the bourbon in the refrigerator to make cocktails with!) Drain the raisins completely, before adding to the dough. Let soak for up to 12 hours before making the cookies. SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon (or spiced rum) to just barely cover them. ![]() Step 3: Mix the Butter, Sugar, Eggs, and Vanilla Then pour off and let cool for about 5 minutes. Stir the butter frequently until it turns a dark golden brown. It elevates the flavor so much!Ĭut the butter into small pieces and cook it over medium heat. This is going to give the cookies some nutty and toasted notes. Once you’re ready to make the cookies, we’re going to start by browning the butter. I like to save the liquid in the refrigerator to use for cocktails later! Step 2: Brown the butter I usually use bourbon but spiced rum is equally as delicious! Soaking the raisins will plump them up and make the raisins much more flavorful and palatable.īefore you make the cookies, drain them very well. They are loaded with soaked raisins, chewy oats, and lots of cinnamon flavor! Let’s get to making them… Step 1: Soak the RaisinsĪt least 8 hours before you plan to make the oatmeal raisin cookies you will want to soak your raisins. These oatmeal raisin cookies are chewy in the middle and slightly crispy on the outside. How to Make the Best Ever Oatmeal Raisin Cookies Use a lot of Cinnamon: The ratio of cinnamon in an oatmeal raisin cookie shouldn’t be overlooked.But using dark brown sugar amplifies this even more! Use Dark Brown Sugar: These cookies call for a high ratio of brown sugar which gives them more chew.This gives them more caramel notes and more depth of flavor. Brown the Butter: I also like to brown the butter in my cookies.Soaking them in bourbon, or even spiced rum, plumps them up and gives them much more flavor to enhance the oatmeal raisin cookie experience. Soak the Raisins: The biggest secret to making the best ever oatmeal raisin cookies is to soak the raisins.But I am a firm believer that there is a big difference between average oatmeal raisin cookies and truly amazing oatmeal raisin cookies that even raisin haters might enjoy! What Makes These Oatmeal Raisin Cookies the Best? I feel like people either love them or hate them. Oatmeal raisin cookies are controversial. These are seriously the best ever oatmeal raisin cookies! The key is to soak the raisins, brown the butter, and use a good dose of cinnamon!īourbon Soaked Oatmeal Raisin Cookie Overview ![]()
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