And if you’ve had those cookies, you know this is HIGH praise. I’ll just say it: these are the best cookies I’ve eaten since our classic chocolate chip cookies. They’re pretty much perfect for every situation. These cookies are the perfect heartwarming treat and go perfectly with a glass of milk, a cup of coffee, or a big ol’ mug of hot chocolate. It’s soft, tender, warm, cozy, and perfectly sweet. If a really good hug could be a cookie, it would be a brown butter oatmeal raisin cookie. These soft and chewy brown butter oatmeal cookies are loaded with raisins and old fashioned oats to make the perfect hearty cookie. Introducing our new favorite cookie: brown butter oatmeal raisin cookies. Let rest on baking pan for 5 minutes before transferring cookies to a wire rack to cool.This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Rotate the baking sheet when returning to the oven. Midway through baking, remove cookies from the oven and drop the baking pan on the counter to flatten the domes. Bake the cookies for 12 to 15 minutes, until they just start to turn brown around the edges.Place the dough balls evenly spaced 7.5cm (3 inches) apart on the baking sheet and flatten the tops slightly with your hand.Line a baking sheet with parchment paper. To bake the cookies, preheat the oven to 175✬ (350✯).Chill the batter overnight or at least for a few hours. Measure out 50g dough balls (you can use ¼ cup to help).On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.Add the eggs to the butter and sugar mix, one at a time, and beat until thoroughly combined.In a separate bowl, cream butter, granulated sugar and brown sugar until very light and fluffy, about 5 minutes with a hand mixer.In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda.Note: You can watch a video of the recipe on Instagram here. In terms of the baking time, I baked the first dozen as per the recipe and the cookies came out flat, really brown and cooled to a crisp – no chew at all! For the second dozen, I reduced the baking time to nearly half and these cookies came out much better with the right amount of softness in the centre. This slows down the melting of butter and sugar and keeps the dough high as the air pockets steam in the oven. The aeration helps the cookie dough loaded with micro pockets of air. This gets it light and fluffy, like in the first picture in the bowl with the red spatula. Joanne stresses about creaming butter and sugar well. I really liked the addition of freshly grated nutmeg, in addition to cinnamon, as it adds a spicy kick to the cookies. Not with these cookies by Joanne Chang – there are equal parts oats and flour.

A lot of oatmeal cookie recipes look like granola bound together with a little batter, because in most recipes, the amount of oats usually double the amount of flour. To me, an oatmeal raisin cookie must be chewy, filled with spice and big bonus if there’s more ‘cookie’ than oats. (No, this post isn’t sponsored by Subway, although this Community episode was, and it was a hoot.) I think the first time I ever had oatmeal raisin cookies was in one of these meal deals. The best part of any meal is dessert and with Subway, it’s the cookies. It used to be such a treat when my mum would get a 6 inch sub from Subway when I was in school, washed down with a side of Coke.

Subways oatmeal raisin cookie recipe