If there’s one piece of wisdom I can impart to you for a full and happy life, it is this: Do not skimp on the butter. That is my gift to you. You’re welcome.
Say you’re making a batch of Brown Butter Oatmeal Raisin Cookies for the second time in a week because your family devoured them like Shai Hulud seeking to eat an Ornithopter. You attempt to recreate the magic that was your first experiment, only to find yourself without butter, catastrophe! The options are, drive 0.3 miles to the nearest grocery, call it a day and chalk this one up to laziness, or push through with the remaining ingredients, thus creating a “healthier” option. For me it’s a no-brainer but I’ll say it anyway, don’t skimp on that fat! Put on your flip-flops and get in the car. Use whatever animal fat you can find, whether it be butter, lard, tallow, ghee or an amalgamation of them all…do not do without.
If life is a song, butter is the melody. It adds flavor, richness, color and texture to our pathetic existence. Butter is the new bacon. We have to give it the proper respect for being everything to everyone.
Therefore these cookies are the perfect vehicle for such an illustrious ingredient. Without the correct amount of butter you won’t get the perfect cookie, believe me. Batches one and two were worlds apart. There was only one slight difference between the two, and not coincidentally, it was butter or lack thereof. Go figure. When you make the brown butter for this recipe, don’t be ashamed to make just a bit more than the recipe allows. Once you complete the browning process, take a spoon and dip it in. Get a nice taste of the transformation that butter has made. It’s about as drastic as when Soundwave transforms from a Decepticon into a boom box!
This should make about a dozen cookies depending on your personal size preference. I didn’t want to make a ton at a time because I believe they should be eaten within a day or two. Oh and I like extra raisins! And guess what? There’s a cheat. See if you can figure it out. You’ll need:
Brown Butter Oatmeal Raisin Cookies
1/2 Cup Butter or more
1/3 Cup Dark Brown Muscavado Sugar
1/3 Cup Cane Sugar
1 tsp Vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt
1 Packet instant organic oatmeal. (I used one with flax seeds, but be creative and use what you like or happen to have on hand. It will more than likely change the flavor if you go with something like maple or apple cinnamon)
A lot of Golden Raisins. I’ve never measured them, you’ll know when you have enough.
To make the cookie, turn your oven to 350°. In a saucepan, heat the butter over a medium flame. After a few minutes the butter will start to bubble and probably pop at you. It’s ok. No big deal. Then it’ll begin to change to a caramel hue. Get on top of it and stir until you see it actually turn brown. There will be little bits on the bottom of the pan. That’s ok. Let the pan cool until it’s safe to put in the fridge for a complete cooling. Then put in fridge. Duh. Let it set about 15 minutes. I usually will take this time to get the rest of my mise prepared.
Sift the flour, baking soda, cinnamon, and salt in a separate bowl.
When the butter has cooled, add the sugars, egg and vanilla and combine with a hand mixer for about 2 minutes until it looks kind of like frosting.
Then take the flour mixture and fold into the butter mixture. After everything is evenly incorporated mix in the packet of oats (the cheat) and then the raisins.
Roll into little 2 inch balls and then flatten them on an ungreased cookie sheet. You want those bottoms crispy. Smash them real good. You’re looking for a thinner cookie, not puffy. Don’t overcrowd them. Just make 6 at a time.
Bake for 10-12 minutes or until the look is golden brown enough for you.
In conclusion, let me reiterate that I believe butter to be the most important ingredient for a happy life. Too little, and your life will be flavorless, lacking texture and slightly cake-like. Too much…? Well I don’t think that’s possible.