Oatmeal raisin cookies with dark chocolate chips, orange zest, pecans, and browned butter.
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 16 Tbsp butter (2 sticks)
- Grated zest of one orange
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 1 large egg
- 1 egg yolk
- 2 1/2 cups oatmeal rolled oats (Quaker Quick or Old Fashioned, do not use instant)
- 2/3 cup chocolate chips
- 1/2 cup chopped pecans (can sub walnuts)
- 1/2 cup raisins
1 Center rack in oven and preheat to 375°F. Line two large cookie sheets with parchment or Silpats. Whisk together the flour, baking soda, and cinnamon.
2 Combine granulated sugar with grated orange zest, set aside.
3 Heat ten tablespoons butter in small saucepan, place remaining 6 tablespoons butter in large mixing bowl. When butter is nicely browned (see: how to brown butter) and has a nutty aroma, pour over the remaining butter and mix until all butter is completely melted.
4 Add the granulated sugar and orange, brown sugar, vanilla and salt to the butter and whisk until combined. Add the egg and egg yolk. Whisk for thirty seconds and let stand for three minutes, repeat this process twice more until mixture is thick and shiny, this will enhance the flavor and texture of the cookies.
5 Working with the stand mixer, combine the wet and dry ingredients. Mix until fully incorporated. Add in the oatmeal, chocolate chips, raisins and nuts and mix well.
6 Spoon dough in 4 Tbsp balls onto baking sheet, about 2 inches apart. Bake for 10-11 minutes, until the edges just turn brown. Remove from oven and let cool for 5 minutes before transferring the cookies to a rack to cool completely.
Yield: Makes 16 cookies.