Recipe Of The Day: Brown Butter, Golden Raisin & Pecan Oatmeal Cookies

 Something can be said about Oatmeal Cookies (just don't let it be anything negative ok!) Today is National Oatmeal Cookie Day, and with all the drama and BS going on in the World, I felt that instead of putting up a cookie recipe that promote health and life, I would put something fattening, filling and full of FLAVOR. 

These Brown Butter / Pecan & Golden Raisin Oatmeal Cookies are one of the easiest and best tasting cookie recipes we have put to use around The Supreme Plate test kitchen.

The brown butter adds another depth of nutty flavor to the cookie that just screams, dip me in milk and eat a plate full (ok maybe thats just my inner fat kid giving me signals to eat a few.)

So remember celebrate National Oatmeal Cookie Day and Enjoy these bad boys.

(click read more to read the entire recipe)

INGREDIENTS:

1 ½ cups pecans

½ lb (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 tsp pure vanilla extract

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp Kosher salt

3 cups old-fashioned oatmeal

1 ½ cups raisins (preferably golden raisins)

DIRECTIONS:

Preheat the oven to 350 degrees F.

While the oven pre-heats, in a small skillet over Medium heat melt the butter until it browns and remove from the heat and allow to cool.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp.

Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy.

With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl.

With the mixer on low, slowly add the dry ingredients to the butter mixture.

Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.

Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Enjoy!