A couple of things I learnt from previous cookie baking experiements-
1) Browned butter makes for a tastier cookie. If your cookie recipe calls for a stick of butter, convert half of that to browned butter and add the remaining half a stick into the browned butter and let it melt away. You need NOT increase the quantity of butter.
2) Walnuts are a great addition adds crunch to the cookie. Be sure to toast them (chopped) on a skillet till your nose advises you when they're done. I don't ever toast nuts in the oven because I am fairly certain I will burn them.
The rest of the recipe is adapted from here.
- Boiling water
- 1/2 cup raisins
- 1/2 cup All purpose flour
- 1/2 cup multigrain flour (I used the multigrain pancake mix I have)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened - 2 Tbsp as browned butter and 2 Tbsp as regular softened butter
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup rolled oats (not quick-cooking)
- In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
- Preheat oven to 370 F
- Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- In the bowl of an electric mixer, beat the butter, browned butter combination and sugar until light and fluffy. Beat in the egg and vanilla until combined. Gently add the flour mixture until just combined; stir in the oats and raisins. I add the flour mixture in thirds so each portion has time to get incorporated.
- Using a tablespoon, drop the cookies onto parchment-lined baking sheets. I usually get 8-10 per sheet. Bake for 12 minutes till they are fully cooked in the center. Check for doneness after 10 minutes. Allow to cool completely before indulging.