Brown Butter and Vanilla Oatmeal Raisin Cookies
14 tablespoons unsalted butter
3/4 cup bread flour
3/4 cup cake flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla bean paste
1 teaspoon light corn syrup
3 cups quick oats
1 cup raisins, plus more for the tops
fleur de sel
Place the butter in a pan and heat over medium-low heat, stirring occasionally. The butter will get very foamy, then start to subside. Stir more frequently, checking for a deepening in color and golden to light brown bits. The butter will have a nutty scent. Remove from heat and pour into a heatproof bowl or glass measuring cup. Let cool.
Meanwhile, whisk the flours, cinnamon, baking soda, baking powder, and salt together. Set aside.
Once the butter has cooled, scrape into a mixing bowl (brown bits included) with the sugars. Cream together for several minutes. Add the eggs, beating until combined, scraping down the sides and bottom of the bowl. Beat in the vanilla bean paste and the corn syrup.
On low speed, add the flour mixture. Scrape the sides and bottom of the bowl. Stir in the oats and raisins.
Refrigerate the dough for 12 to 24 hours. When ready to bake, let the dough sit at room temperature for about 45 minutes before scooping. Line cookie sheets with parchment. Preheat oven to 350.
Use a 2 or 3-tablespoon scoop to portion onto prepared cookie sheets. Press lightly with a juice glass to flatten. (Dip bottom of glass in flour if it is sticky.) Sprinkle each cookie with a bit of fleur de sel. Press a few raisins into the top of each cookie.
Bake for 13-16 minutes, until the edges look done and the centers are still a little soft. Let sit on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely.
To read the full post: bakeat350.net/2018/05/brown-butter-and-vanilla-oatmeal-raisin.html
