I took the Quaker Oats “Vanishing Oatmeal Raisin Cookies” recipe and made a few changes/additions. I used the America’s Test Kitchen approach for browning the butter and also added honey and pecans. I also used the America’s Test Kitchen approach for stirring the batter and letting it sit which they use for their Perfect Chocolate Chip cookie recipe. Additionally I plump and soak the raisins.
- 14 tablespoons butter (1 stick plus 6 tbsp)
- 1 tablespoon of honey
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar (I use the C&H Baker’s sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker Oats (quick, uncooked)
- 1 cup raisins.
- 3/4 cup pecans, ground
- Heat oven to 325′
- Put 10 tablespoons of the butter in a pan and cook over medium heat until the butter starts to brown. Put the remaining 4 tablespoons of butter (cold or room temp) in a large bowl. Pour the browned butter over the solid butter and stir until all is melted.
- Add the honey
- Put the raisins in a saucepan and cover with water. Bring just to a boil. Turn off heat and allow to sit. Drain the raisins about 5 minutes before you are ready to add them to the recipe. It’s okay for the raisins to be wet.
- Mix Flour, Baking Soda, Cinnamon, and Salt in a separate bowl.
- Add both sugars to the butter and beat well.
- Add eggs and vanilla and beat well for 30 seconds. Let batter rest for 3 minutes.
- Repeat step 7 a total of three times.
- Add oats, raisins, and pecans and mix well.
- Add flour mixture and stir until just combined.
- Bake for 10-12 minutes rotating the baking sheet half way through cooking.
- Cool on a wire rack.
- The browned butter gives this recipe a nuttier flavor.
- The beating and waiting will change the consistency of the batter making it airier and smoother.
- I add the flour last because I want to be careful not to overmix it and thus overdevelop the gluten.
- I rarely measure the honey or the vanilla – I just put a spoonful.