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Prep time
40 minutes
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Cook time
10 minutes
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makes
40 cookies
Author Notes
This recipe is based off of Mr_vittles' oatmeal cookies, using what I had in my pantry. The flavor of the browned butter combined with the nuts, chocolate, and dried fruit is heavenly. My favorite way to eat them is with a cup of coffee in the morning, but they are perfect for any occasion. —sashatries
Ingredients
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1 cup
dried raisins, currants, or cherries
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3/4 cup
dark chocolate chunks or chips
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3 cups
AP flour
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1 cup
salted butter
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2 cups
light brown sugar
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2
Large eggs, room temperature
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1 teaspoon
vanilla extract
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1/2 cup
quick cook steel cut oats or rolled oats
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1/2 cup
unsalted roasted nuts (I chose almonds, hazelnuts, and walnuts)
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 teaspoon
ground cinnamon
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turbinado or white sugar for rolling
Directions
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Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
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In a small saucepan, brown the butter until it is a deep brown color and smells fragrant.
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In a food processor, combine the raisins, 1/4 cup of the flour, and 1/4 cup of the chocolate chips. Pulse until a paste is formed.
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In a large bowl or the bowl of a stand mixer, combine the browned butter, the sugar, and the vanilla extract. Beat for 5 minutes. Add in the eggs and beat until the mixture becomes homogenous, about 1 minute. Add the raisin paste and mix until there are no clumps.
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In a food processor, coarsely grind the nuts until there are a few pea-sized chunks.
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In a medium sized bowl, combine the remaining 2 3/4 cups of flour, the nuts, oats, salt, cinnamon, and baking soda. Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the remaining chocolate chips.
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Roll the dough into ping pong sized balls and carefully roll them in the sugar and place them on a baking sheet two inches apart. Gently flatten them with the bottom of a glass.
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Bake the cookies for 15-25 minutes, or until the tops are cracked and browned. Let sit for 10 minutes before enjoying!
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