Directions: |
Directions:Preheat the oven to 375F. Set oven rack to the middle position.
Line 2 baking sheets with parchment paper.
Whisk the flour, salt and baking soda in a medium bowl, set aside.
Melt the butter in an 8 inch skillet over medium high heat. Swirl pan occasionally until foam subsides. Continue to cook stirring and scraping the bottom with a spatula, until milk solids are dark golden brown and butter has a nutty aroma. 1 to 2 minutes.
Immediately transfer the browned butter to a large heatproof bowl. Scrape the skillet with a spatula.
Stir in the cinnamon.
Add the brown sugar, granulated sugar and oil to the butter in the bowl. Whisk until combined.
Add the egg and yolk, vanilla and whisk until the mixture is smooth.
Using a spatula or wooden spoon stir in the flour mixture into the butter mixture. Mix until well combined, about 1 minute.
Add the oats and the raisins and stir until distributed. Mixture should be stiff.
Divide dough into 20 portions. Each should be about 3 Tbsp (#24 scoop).
Arrange dough balls 2 inches apart - 10 balls, per sheet.
Press each ball into a 2.5 inch disk.
Bake 1 sheet at a time, until the edges are set, but centers are still soft.
Bake 8 to 10 minutes. Rotate the sheet half way through the baking.
Cookies should cool on the baking sheet for 5 minutes.
Transfer the cookies with a metal spatula to a wire rack and allow to cook completely before eating. |
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