Brown Butter and Raisin Cookies

Cook Time 45 minutes plus 2 hours if you brown the butter

Servings makes 20 approx

Ingredients

200g raisins (or any dried fruit of your choice), soaked in boiling water for 10 minutes 

225g plain flour 

1 tsp salt 

1 tsp baking powder

2 tsp vanilla bean paste 

250g unsalted butter

200g brown sugar

200g caster sugar 

2 eggs, at room temperature

300g rolled oats

Method

Melt the butter over medium heat in a saucepan until it becomes foamy. Continue cooking for a further 1 - 3 minutes or until the bubbles subside, the milk solids turn a golden brown being careful that it doesn’t burn. A wonderful nutty aroma should be present. Remove from the heat and cool, swirling regularly. Cool to room temperature then allow it to solidify. This can be made up to a week in advance. 

Preheat the oven to 160°C and line two trays with baking paper.

In a large bowl, add the flour, salt, and baking powder and mix to combine.

In the bowl of a stand mixer fitted with a paddle attachment, beat the browned butter until pale. Add in the sugars and beat until fluffy. This should take about 2-3 minutes on medium speed. Add in one egg at a time and the vanilla bean paste and continue to mix. 

Fold in the flour mixture, raisins and oats. Be sure to scrape the sides of the bowl and bring the dough together until it's just combined (don't overmix). Roll dough into 2 tbsp balls and place, well-spaced, onto the lined baking tray.

Flatten the tops of the balls and bake for 20-25 minutes. Bake until lightly golden and still soft, they will harden as they cool.

Cool for 5 minutes on a baking tray and then transfer to a wire rack for 30-40 minutes until completely cooled.