Madison's Browned Butter Oatmeal Raisin Cookies

I am the worst at planning ahead. I also am the worst at leaving butter out to soften an hour or so in advance when I want to bake cookies. So, I started playing around with cookie recipes using browned butter rather than soften room temp butter... And this is the absolute most delicious thing you can do to any cookie recipe. Hands down.

My tips and tricks:

To make the browned butter: Melt however much butter you need for your recipe in a skillet on the stove over medium heat. Watch it carefully. You want to pull it off the heat as soon as you see a the milk solids turning nice golden color. By browning the butter, you create an incredible nutty richness. For this recipe you will want to transfer your browned butter to a shallow dish and let it chill in the fridge until it is soft and “whipp-able".

The mix-ins: It seems like a lot of oats, but it makes for a nice chewy cookie. Feel free to replace raisins with dried cranberries or chocolate chips or whatever. Play around with quantity of mix-ins to change the texture of the cookie.

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