Ingredients:

  • 1 ½ cups All-Purpose Flour (180 grams)
  • 1 teaspoon Baking Soda (5 grams)
  • 1 teaspoon Ground Cinnamon (3 grams)
  • ½ teaspoon Fine Sea Salt (3 grams)
  • ¾ cup Unsalted Butter (170 grams)
  • 1 cup packed Light Brown Sugar (220 grams)
  • ½ cup Granulated White Sugar (100 grams)
  • 1 Large Egg (Room temperature)
  • 1 Large Egg Yolk
  • 1 tablespoon Vanilla Extract (15 ml)
  • 2 cups Old-Fashioned Rolled Oats (180 grams)
  • 1 cup Raisins (150 grams)

Instructions:

  1. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring constantly. Continue to cook until the butter foams, milk solids separate, turn a rich amber brown, and smell nutty. Immediately pour into the mixing bowl to stop the cooking.
  2. Whisk the Sugars: While the brown butter is still warm, whisk in both brown and white sugars until fully combined.
  3. Add Wet Ingredients: Beat in the whole egg, the extra egg yolk, and vanilla extract until the mixture is uniform and creamy (about 1 minute).
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Incorporate Dry Mix: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Stop immediately once the last streaks of flour disappear.
  6. Fold in Oats and Raisins: Gently fold in the rolled oats and raisins (or other mix-ins) using a rubber spatula. Do not overmix.
  7. Scoop the Dough: Using a ¼ cup cookie scoop, portion the dough onto a parchment-lined plate or tray. Roll them into neat spheres.
  8. The Critical Chill: Cover the dough balls and refrigerate for a minimum of 30 minutes (up to 2 days). Meanwhile, preheat the oven to 350°F / 175°C and line baking sheets with parchment or silicone mats.
  9. Bake: Place 6–8 chilled dough balls per sheet (allowing ample space for spreading). Bake for 10–12 minutes. The edges should be lightly golden brown, but the centres should still look slightly underdone.
  10. Cooling: Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.