Brown Butter Maple Oatmeal Raisin Cookies
These cookies are the best kind of oatmeal cookie. Rich with brown butter, sweet from dark brown sugar, full of flavor from maple syrup, and soft and chewy from the addition of avocado oil. I like using avocado oil for its buttery flavor and health benefits, but you can swap it with a neutral oil like canola if you like. Note that in the ingredients, I call for “broken” walnuts. Instead of chopping the nuts, I prefer using my hands to break up the walnut halves into larger pieces. You’ll enjoy their flavor and texture in the cookie when they carry a little more heft. Don’t overbake these, or else they’ll end up more crispy than chewy.
Ingredients
- 8 tablespoons butter
- 6 tablespoons avocado oil
- ¼ cup pure maple syrup
- 300 grams (1 ½ cups) dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 190 grams (1 ½ cups) all-purpose flour
- 280 grams (3 cups) rolled oats, not instant
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg, or use ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raisins
- 1 cup (75 grams) broken walnuts (see headnote)
Instructions
- Preheat your oven to 275 F. This seems low, but you’ll want a lower heat to cook these so they have time to spread out. Line two baking sheets with parchment paper. Note that if you are refrigerating your dough (see step 5), you’ll want to preheat your oven later, just before baking.
- Begin by browning your butter. Place the butter in a small saucepan over medium heat. Once the butter melts, stir occasionally and let it bubble and cook until the milk solids begin to turn brown. Once you see the browned bits of milk solids in the butter, carefully pour the butter into a metal or heat proof bowl. Add the dark brown sugar, and stir to fully moisten the sugar with the butter.
- Add the oil and maple syrup to the bowl and stir to combine. Mix in the eggs and vanilla and whisk to ensure even distribution.
- In a separate bowl, combine the flour, oats, cinnamon, nutmeg, salt, baking powder and baking soda. Stir to combine, then add it to the wet ingredients. Once the mixture is thoroughly combined, stir in the walnuts and raisins.
- At this point, I suggest refrigerating the dough for at least 2 hours to hydrate the flour and oats. However, if you are in a hurry you can proceed with baking right away.
- Use a 2 inch cookie scoop to portion the dough on the parchment lined sheets, spacing them at least 2 inches apart. Use the palm of your hand to flatten the dough balls, then place them in your preheated oven for 14-15 minutes.
- Let the cookies cool on the pan for 2-5 minutes, then remove them to a cooling rack. Cookies keep for a week stored at room temperature.
Tried this recipe?Let us know how it was!
