Brown Butter Oatmeal Raisin Cookies

Add 113 grams of butter to a small saucepan over medium heat, stirring occasionally, until it starts to fizz slightly. Continue to stir until you see the milk solids turn a toasty brown. Whisk in 2 tablespoons of milk until combined and pop this in the freezer for 10 minutes to cool down.

Add 6 tablespoons of granulated sugar and 6 tablespoons of brown sugar to the bowl of a stand mixer.

When the butter is solid but soft, cream it with the sugars for 10 minutes (yes, 10!) scraping down the sides. It will become white and very fluffy.

Add the egg and 1/2 teaspoon vanilla and mix until lightened, 2-3 minutes.

In another bowl, whisk together 150 grams of flour, 17 grams of cornstarch, 1 teaspoon of salt, 1/2 teaspoon of cinnamon and 1/2 teaspoon of baking soda.

Alternating between the dry ingredients and the 120 grams of oats and 8 grams of raisins, add them to the wet ingredients in two batches, mixing on low until just combined.

Scoop the cookie dough into seven 100g cookies, piled high. Chill these in the fridge while you preheat the oven.

Preheat an oven to 375°F convection or 400°F standard. On a parchment lined baking sheet, bake the cookies for 9-10 minutes on the top rack. After 10 minutes, begin checking every minute and take the cookies out when they are golden brown. They may still look slightly underdone in the center, but that is totally fine.

Let them cool for 20-30 minutes before eating.