Cooking Instructions

• In large skillet set over medium-high heat, melt butter. Swirl pan until butter stops frothing, it turns a light brown color and it smells nutty, about 3 to 5 minutes.
• Strain browned butter through fine-mesh sieve into large bowl. Chill in refrigerator for 20 to 30 minutes or until firm but not hard.
• Preheat oven to 375°F.
• In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.
• Using electric mixer, beat cooled brown butter and granulated sugar in large bowl until light and fluffy. Beat in egg yolk and vanilla. Add flour mixture; beat until incorporated.
• Add oats and beat on low speed until incorporated. Stir in chocolate chips and raisins.
• Scoop out 2-tbsp portions of dough and roll into balls. Arrange on parchment paper–lined baking sheets, spacing about 3 inches apart. (The cookies will spread.)
• Bake 1 cookie sheet at a time, rotating pan halfway through, for 10 to 15 minutes or until golden brown around edges and tops are set.
• Let cool completely on baking sheet. Store in airtight container at room temperature for up 2 to 3 days or freeze for up to 1 month.

Tips

• For white chocolate cranberry oatmeal cookies, add 1 tbsp lemon zest with the vanilla, substitute dried cranberries for the raisins, and substitute white chocolate chips for the dark chocolate chips.