Not your average oatmeal raisin cookies.
These are made with brown butter & toasted milk powder for nuttiness. The oats are blitzed into a coarse flour which gives these cookies a soft & fudgy centre and super crispy edges. Plus there’s a generous helping of soaked raisins & 54% dark chocolate.
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These are some next level oatmeal raisin cookies! We’re making these with brown butter & toasted milk powder for a rich, nutty flavour. And adding some 54% cocoa dark chocolate for that classic chocolate & raisin combo.
If you’ve read any of my other cookies recipes, you will have seen that I love using toasted milk powder. It’s like gold dust! Basically a dried version of brown butter, we use it in cookies to increase the nuttiness that we get from browning butter. My full guide to toasted milk powder can be found on the blog.
Feel free to use any type of chocolate. I like to use a 54% cocoa dark chocolate as it’s not too bitter & not overly sweet. Whatever chocolate you go for, make sure to use bars instead of chocolate chips. Using roughly chopped chocolate is the secret to getting molten pools of chocolate in your baked cookies!
For this recipe, we’re using porridge oats that are blitzed into a coarse flour. We do this to another layer of flavour & texture. Feel free to use the oats whole if you’d prefer.
Salt On Cookies?
A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.
If you’ve ever searched for a cookie recipe on Google, chances are you’ve come across the pan banging technique by Sarah Kieffer from The Vanilla Bean Blog. This technique involves banging the tray of cookies onto your oven rack towards the end of the cooking process. This causes the cookies to deflate, spreading the chocolate out & giving the cookies crinkly edges.
This recipe calls for an overnight chill in the fridge. The reason behind this is so that the cookies don’t spread out too much. If your short on time, an hour or two will do the trick but don’t skip the chilling step!
The Cookie Scoot
A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.
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- How To Make Toasted Milk Powder
- How To Make Brown Butter
- Brown Butter & Rye Chocolate Chip Cookies
- Salted Tahini Chocolate Chip Cookies
- Chocolate Brownies
Toasted Milk, Chocolate & Raisin Oatmeal Cookies
- Stand Mixer
- Large Saucepan
- Large Baking Tray
- 200 g Unsalted Butter
- 145 g Dark Brown Sugar
- 130 g Caster Sugar
- 1 Large Egg
- 2 Egg Yolks
- 300 g Plain Flour
- 100 g Porridge Oats
- 1 tbsp Toasted Milk Powder
- 1 tsp Cinnamon
- 1 tsp Vanilla Essence
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 175 g Raisins
- 120 g Dark Chocolate 54% Cocoa
- Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
- Place the raisins into a bowl & cover with boiling water. Leave to soak for 10 minutes then leave to drain whilst you make the cookie dough.
- Into the bowl of a stand mixer, place the brown butter, the softened butter & both of the sugars. Use the paddle attachment to mix together until fully combined (make sure not to overmix the butter at this stage, 2-3 minutes of mixing maximum).
- Beat the egg, yolks & vanilla together then with the mixer running on a medium speed gradually beat into the butter & sugar.
- Sift together the flour, cinnamon, baking powder, bicarbonate of soda & salt.In a jug blender, blitz the porridge oats into a coarse flour (will take around 10 seconds on a high speed).Add the oats & flour mix into the butter & egg & mix on a low speed until just combined.
- Roughly chop 60g of the chocolate & mix into the cookie dough along with the raisins. Chill the dough in the fridge for 30 minutes to firm up.
- In the meantime, chop the remaining chocolate into 15 equally sized chunks.
- Once the dough has firmed up, scoop into 15, 75g portions & roll into balls with your hands. Making sure that there’s plenty of chocolate & raisins in each portion. Press a dark chocolate chunk into the top of each ball.Place the portioned cookie dough on a baking tray or into a large container then leave in the fridge overnight.
- The next day, preheat an oven to 180°c.Take the cookies out of the fridge & leave to warm up slightly while your oven is preheating.
- Line 3 large baking trays with baking parchment & place 5 cookies on each tray, making sure there’s plenty of room between them.For best results, bake the cookies one tray at a time.
- Bake the cookies for 13-14 minutes, until the cookies are set & golden brown round the edges.Using a large, round cookie cutter, scoot each cookie into a perfect round shape. Sprinkle each cookie lightly with Maldon salt, then leave to cool completely.
Cook the cookies on the grid shelf which is placed on the bottom set of runners in the baking oven. Kept in an airtight container, these cookies will keep for 2-3 days This cookie recipe calls for an overnight chill in the fridge. Don’t be tempted to skip this step as it will affect the baked cookie’s texture. This recipe uses both brown butter & toasted milk powder for extra flavour. My guide to making both of these can be found on the blog. When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate. The best way to blitz the oats into a flour is using a jug blender. They should still be quite coarse to retain some texture. Make sure to use old fashioned oats for this recipe, not instant.