Who doesn't love a good oatmeal cookie? I know I do! And these hit the spot! Now, there are a few varieties, but the best ever comes with a bourbon drizzle are a special fall treat!
A few things you need to know about these cookies. The first one is that the browned butter is ESSENTIAL. I've included instructions.
Secondly: NEVER USE THE HAND or STANDMIXER! Whisk, little cowgirl, whisk!
These are truly moist and delicious, and always a favorite at any event. By using currants instead of raisins, I make a cookie that isn't so sweet.
- 3 cups Old Fashioned Rolled Oats (do NOT substitute!)
- 1 cup all-purpose flour (you can change this out with whole wheat or a split between the two)
- 3/4 tsp salt
- 1/2 tsp baking soda (you can use a lower-sodium version)
- 4 tbsp browned butter*
- 1/2 cup vegetable oil (liquid coconut oil works too!)
- 1/4 tsp cinnamon
- 1/2 cup white sugar (sub with Splenda for baking or your choice of alternative white sugar)
- 3/4 cup light brown sugar (sub with Splenda brown sugar or other brown blends)
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- 1/2 cup raisins (note: I use currants because they're small and not so sweet)
- Whisk together the flour, salt, and baking soda.
- Brown the butter and add the cinnamon to the warm butter to bloom the flavor.
- Add to a large bowl with the oil and sugars and mix.
- Add in the vanilla, then add in the eggs (slightly whisked first!)
- Add in the flour mixture, followed by the oats and then the raisins.
NOTE: ALL HAND MIX! DO NOT USE ANY ELECTRIC MIXER! The error of using an electric mixer with this cookie is the risk of over-mixing, which ends up with oat-cakes instead of cookies.
To make a medium-sized cookie, you will need 3 tbsp of dough per cookie, flattened out to 2 1/2" diameter (lightly wet your hand or spray the bottom of a cup to do this).
Bake at 375 for 9-10 minutes. They will be slightly underdone in the middle. YOU WANT THAT for the cookies to finish cooking on the tray for FIVE MINUTES and yet maintain a chewy center.
How to brown butter.
Most commercial butters have a certain amount of water. If you opt to use European-made butters (like Kerrigold), you will cut down on the amount of water in the butter. To brown the butter, take the amount you need and add 1 tsp to it. Place in a stainless steel pan or a pan with a white coating. Set it to medium-low and begin the melting process. YOU WANT TO WATCH THIS CAREFULLY, as it can burn in a moment. Almost all butters will sputter, so watch out and make sure you don't get hit by it. Once it turns golden with little deep brown specks, remove from the heat to prevent burning.
Blooming the flavor of a spice is when you warm the spice in either hot water or warmed butter, or oil, or even in a dry pan before adding it to the mixture you're making.