Ingredients:
- 1 cup butter (browned and then solidified)
- 1½ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2½ cups old-fashioned oats
- 1 cup craisins
- ½ cup dark chocolate chips
Instructions:
- Begin by browning the butter in a medium saucepan over medium heat. Continue to cook until it turns a golden brown color with a nutty aroma, then transfer to a glass bowl and let it solidify in the fridge until it reaches a soft solid state.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream the solidified brown butter and both sugars until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing on low speed until each is well incorporated, then stir in the vanilla extract.
- Gently mix in the flour, baking powder, baking soda, salt, and cinnamon until just combined. Be careful not to overmix.
- Fold in the oats, craisins, and dark chocolate chips into the batter.
- Using a ¼ cup scoop, form the dough into large balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-14 minutes, or until the edges are golden brown. If desired, sprinkle freshly baked cookies with a pinch of flaked salt.
- Allow the cookies to cool on the baking sheet to help them set before transferring to a cooling rack.
Notes:
- For precise measurements, weighing the ingredients with a kitchen scale is recommended, particularly for flour.
- If the cookies aren’t perfectly round after baking, you can shape them by circling around the edges with a spatula.
Enjoy the wonderful blend of flavors and textures in these homemade oatmeal cookies!
