Better Oatmeal Raisin Cookies

These cookies are packed with oats but ofter the perfect balance off chewy and soft without crumbling. By browning the butter first, you end up with a dough which has hints of toffee and caramel offset by the sweetness of raisins and salty zest of sea salt. A guaranteed crowd pleaser!

Prep: 15 min
Cook: 10 min
Total: 25 min
Yields 20 cookies

Nutritional Info

Carbs per serving: 29g

Preheat oven to 375°F. Line two rimmed baking sheets with parchment paper.
4 tablespoons butter
Melt butter in a small skillet over medium-high heat. Stir frequently until foaming subsides and butter has browned slightly, about 3 minutes.
Transfer melted butter to a large bowl.
144g / ¾ cup dark brown sugar
96g / ½ cup sugar
¼ cup vegetable oil
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Add dark brown sugar, sugar, oil, cinnamon, and nutmeg to bowl with melted butter. Whisk until combined.
2 eggs
2 teaspoons vanilla extract
Add eggs and vanilla extract. Whisk to combine.
124g / 1 cup all-purpose flour
1 teaspoon sea salt
½ teaspoon baking soda
Add flour, sea salt, and baking soda to bowl. Whisk to combine.
240g / 3 cups old-fashioned rolled oats
82g / ½ cup raisins
Add old-fashioned oats and raisins to bowl. Using a spatula, stir to combine.
Using a 2 tablespoon measure, shape dough into 18 to 20 balls, dividing evenly between baking sheets. Run you hands under water briefly and while still wet, press down gently on dough balls to flatten into disks.
Bake at 375°F until lightly browned and centers are still soft but not wet, about 10 minutes. Remove from oven and let cool on wire rack for 5 to 10 minutes.
Using a spatula, transfer cookies to wire rack and let cool completely. Store in an airtight container for up to 5 days.