Brown Butter Chocolate Chip Toasted Oatmeal Raisin Cookies

Brown Butter Chocolate Chip Toasted Oatmeal Cookies

Brown Butter Chocolate Chip Toasted Oatmeal Cookies

Brown Butter Chocolate Chip Toasted Oatmeal Cookies

One Year: Black Bean Salsa
Two Years: Pappardelle With Brown Butter and Chives

Brown Butter Chocolate Chip Toasted Oatmeal Raisin Cookies
Makes about 2 dozen
1 1/2 cups rolled oats
1/2 cup (1 stick) unsalted butter, cut into cubes
3/4 cup all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp chinese five spice
1/4 tsp salt
1/2 cup brown sugar
1 egg
2 tsp vanilla extract
1/2 cup raisins (optional)
3/4 cup high-quality milk or semisweet chocolate chips (I use Ghirardelli)

Preheat oven to 350 degrees Fahrenheit. Spread oats evenly on a baking sheet and place in oven to toast until fragrant and golden, about 10 minutes. Meanwhile, place butter in small saucepan on medium-high heat. Stir occasionally, allowing the butter to melt completely, and then to brown. Butter will foam first, and then pop. Once nutty, fragrant, and speckled with little brown flecks, remove from heat and let cool. In a medium-sized bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in oats. Set aside. In a large bowl, beat together brown sugar and brown butter until fluffy, about 2 minutes. Add egg and beat for one additional minute. Beat in vanilla. Stir in dry ingredients in halves, being careful not to over-mix. Stir in raisins and chocolate chips. Scoop in heaping tablespoonfuls onto baking sheet(s). Bake for 8 minutes, rotating halfway through. Allow to cool on baking sheet(s) for 5 minutes before transferring to cooling rack. Store in airtight container for up to three days.

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