Brown butter adds a rich, nutty flavor to all sorts of sweets - cookies, frosting and even Rice-Krispies treats. And it adds great flavor to savory recipes as well.
1 cup all-purpose flour
¾ tsp salt
½ tsp baking soda
4 tbsp unsalted butter
¼ tsp cinnamon
¾ cup dark brown sugar
½ cup sugar
½ cup vegetable oil
1 large egg plus 1 large yolk
1 tsp vanilla
3 cups old-fashioned rolled oats
½ cup raisins (optional)
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Whisk flour, salt, and baking soda together in a medium bowl; set aside.
Melt butter in an 8 inch skillet over medium-high heat, swirling pan, until foaming subsides. Continue to cook, stirring and scraping bottom of pan, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
Add sugar, brown sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins and stir until evenly distributed.
Divide dough into 20 portions, each about 3 tablespoons. Arrange dough balls 2 inches apart in prepared cookie sheets, 10 dough balls per sheet. Using your damp hand, press each ball into
2½ inch disks.
Bake, 1 sheet at a time, until edges are set and lightly browned and centers are still soft (about 8 to 10 minutes). Let cookies cool for 5 minutes; transfer to wire rack and cool completely.
