Brown Butter Oatmeal Craisin Cookies

Put 1 1/2 cups of butter in a large sauce pan on the stove and cook the butter until it browns. Really watch the butter because it can go from brown butter to burned butter very fast. It’s the actually milk solids that will brown so keep an eye on it!

Once the butter browns, immediately pour it into a bowl and let it set up. If needed, refrigerate for 10-15 minutes to help it set up. Be sure it’s still soft (room temperature) when you mix it in your mixer.

Place the old fashioned oats on a baking sheet and into a 350 degree oven for about 10 minutes or until it’s toasted. Remove from the oven and let it cool to room temperature before adding it to the cooking dough.

Cream the brown butter and sugars together in your mixer for about 3 minutes.

Add the vanilla, baking soda, baking powder, salt, cinnamon and nutmeg mixing everything together, scraping down the sides as needed.

Add the eggs and mix everything together.

Add the flours, cooled/toasted old fashioned oats and craisins mixing everything together until well blended. If needed, scrape down the bowl to ensure even mixing.

Preheat your oven to 350 degree’s.

On a parchment lined baking sheet, drop the cookie dough (about 2 tbsp) onto your baking sheet. My cookie sheet fits 12 cookies.

Baking the cookies 11-15 minutes in your oven. Be sure to watch your oven and when you start to see the edges brown, remove from the oven and let the cookies cool on the baking sheet. My oven takes about 11 minutes for them to bake.

Remove the cookies from the baking sheet when cooled, serve and enjoy!