Oatmeal Raisin Cookies That Don't Suck

Instructions

1. 1

   Soak the raisins

   Put raisins in a small bowl and cover with very warm water. Let them sit while you make the rest of the dough. This takes them from shriveled sadness to plump little flavor bombs. Drain well before adding to the dough.

2. 2

   Brown the butter

   Melt butter in a light-colored saucepan over medium heat, swirling occasionally, until the milk solids turn golden brown and it smells nutty. About 5-7 minutes. Pour into a large bowl and let cool for 10 minutes.

3. 3

   Mix the sugars and wet ingredients

   Whisk both sugars into the browned butter until combined. Add eggs one at a time, whisking well after each. Add vanilla.

4. 4

   Add dry ingredients

   In a separate bowl, whisk flour, baking soda, cinnamon, and salt together. Add to the butter mixture and stir until almost combined. Add oats and drained raisins and fold until everything is evenly distributed.

5. 5

   Bake

   Scoop 2-tablespoon balls onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until the edges are golden but the centers are still soft. They'll look underdone. They're not.

6. 6

   Cool

   Let cool on the pan for 5 minutes, then transfer to a wire rack. These are honestly better after they've cooled for 20 minutes. The chew develops as they set.

Nutrition

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