My favorite cookie is an oatmeal cookie, and I’ve spent YEARS testing different recipes to get the perfect cookie.
This is the perfect cookie.
It’s crisp on the edges, chewy in the middle, with just the right amount of sweetness.
The magic is the brown butter. It gives these cookies deeply butterscotchy notes – and I love butterscotch. 🙂
I was inspired by this Smitten Kitchen recipe for Brown Butter Coconut Cookies. I’d had brown butter in savory dishes, but I’d never thought of browning my cookie butter!
Here’s the recipe.
- 1 cup butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 cup packed light brown sugar
- 6 tablespoons water
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 cups old-fashioned oats
- 1 cup raisins (optional – but I think the perfect oatmeal cookies have raisins)
Brown the butter.
That means melt it in a saucepan over medium heat – and then keep cooking until it’s brown and lovely and smells nutty and complex.
After it melts it will foam up, then settle down and cook – that’s when you want to start stirring. Stir it while it browns to keep those solid bits from sticking to the bottom of the pan.
After it browns, pour it into a glass measuring cup (or other heatproof container) and stick it in the fridge until it goes solid again. Don’t leave those solid bits behind! Just scrape them right into the butter.
Now it’s just like making any cookies!
Preheat the oven to 350 degrees.
Scrape the solidified browned butter into a bowl. Add the two kinds of sugar and beat until it’s nice and fluffy.
Stick your head in the bowl and take a deep sniff. That brown butter is magic!
Add the water, the egg and the vanilla and mix them in.
Combine the flour, baking soda and salt and add them to the butter mix. Beat until combined. It’s going to be a pretty soft, wet batter at this point, but the oatmeal is going to soak up a lot of that liquid.
Add the oatmeal and the raisins and mix them in.
Scoop them up into biggish balls onto an ungreased cookie sheet. I used my favorite cookie scoop which holds about 3 tablespoons – or just under 1/4 cup. I think you could easily go a little bigger or a little smaller – just adjust the baking time a bit if you do.
Bake for 13 minutes, or until they are starting to set up and brown on the edges. Let them cool on the pan for a minute or two and then transfer to a cooling rack.
Bonus tip!
I like my cookies freshly baked, so unless I’m bringing these to an event, I don’t bake all the dough right away.
I scoop dough balls onto a cookie sheet and freeze them, then toss them into a container. I pull out one or two at a time and thaw them in the fridge overnight before baking.
I love them when they’re still warm in the center, but have cooled enough for the edges to crisp.
Best. Oatmeal. Cookies. Ever.