Browned butter oatmeal cookies
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Browned Butter Oatmeal Cookies
From "Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies" by Alice Medrich
2 cups (6.67 ounces) rolled oats
1/4 cup water
1-1/4 cups (5.625 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter
3/4 cup (5.25 ounces) packed light brown sugar
1/2 cup (3.5 ounces) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 large egg
1 cup (3.5 ounces) walnuts, chopped (I used milk chocolate chips)
1 cup (5 ounces) raisins (I used milk chocolate chips)
Place the oats in a small bowl and sprinkle with the water.
Combine the flour, baking soda, cinnamon and nutmeg in a medium bowl and mix together thoroughly with a whisk or fork.
Cut the butter into chunks and melt in a large saucepan over medium heat. (I browned the butter and let it cool for 10 minutes before adding the other ingredients.) Remove from the heat and stir in the sugars, vanilla, and salt. Add the egg and stir briskly. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the walnuts, raisins and oats. Let the dough stand for at least 1 but preferably 2 hours or (better still) cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven.
For large cookies, scoop about 2 level tablespoons of dough and place the cookies about 3 inches apart on parchment-lined baking sheets. For small cookies, scoop 1 level tablespoon of dough. Bake for 12 to 15 minutes for large cookies, 10 to 12 minutes for small cookies, or until the cookies are golden brown on top. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Cool the cookies completely before storing or stacking. May be kept in an airtight container for several days.
Carol Ramos blogs at The Pastry Chef's Baking.
Related post: Alton Brown's Chocolate Chip Cookie
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