Servings: 20 cookies
Ingredients
- 142 g (1 cup)* all-purpose flour *Scoop & Sweep (NOT spoon and sweep)
- 4.5 g (3/4 tsp) kosher salt
- 2.5 g (1/4 tsp) baking soda
- .75 g (1 tsp)** ground cinnamon **this is a little more than his recipe
- 60 g (4 Tbsp) brown butter*** see note below for instructions
- 112 g (1/2 cup) vegetable oil
- 149 g (3/4 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 50 g 1 whole egg
- 20 g 1 egg yolk
- 10 g (1/2 tsp) vanilla extract
- 255 g (2 1/2 cups) rolled oats
- 150 g (3/4 cup) raisins
Instructions
- Sift dry ingredients. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
- Brown butter in a pan. See my note below on browning butter.
- Bloom cinnamon in hot butter. To bloom the cinnamon: Add the ground cinnamon to the pan of hot brown butter, swirl until it bubbles, then remove from the heat, about 15 seconds.
- In a large bowl, combine the brown butter/cinnamon mixture with oil. Combine with brown sugar and granulated sugar.
- Add eggs (egg and yolk) and vanilla and stir until combined.
- Fold dry ingredients into wet ingredients. Using a stiff rubber spatula or wooden spoon, stir the dry ingredients into the wet until just combined.
- Fold in rolled oats and raisins.
- Let dough rest in fridge for at least 30 minutes. Using a #40 (2 Tbsp) scoop, portion out the dough onto a parchment paper-lined baking sheet. Refrigerate the dough balls for at least 30 minutes.
- Bake at 350℉ / 177℃ for 8-10 minutes. Preheat the oven. Line a baking sheet with parchment paper and arrange 6 dough balls on the tray. Bake for about 8 to 10 minutes or until golden brown along the bottom. This may vary depending on size of dough balls and how chilled they are. Repeat with more cookies or freeze the dough balls for future baking.
Notes
***How to brown butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 8 minutes.
Tried this recipe?Let us know how it was!
