Dark Chocolate Filled Oatmeal Raisin Cookies With Brown Butter

8 Cookies
41 min

Learn how to make soft and chewy Chocolate Filled Oatmeal Raisin Cookies made with Brown Butter! It is really easy and I’ll show you every step.

Oatmeal Raisin Cookies can be pretty delicious but I’ve decided to turn it up a notch and fill it with dark chocolate and use brown butter instead of regular butter. If you think this makes it complicated, it really doesn’t, it is super easy and I’ll show you every step you need to know, including the brown butter! These cookies are soft and chewy and the chocolate melted in the middle makes it so much better! The brown butter adds a nice nutty and rustic flavor to it and goes really well with the oats and raisins. If you love chocolate you can keep the chocolate pieces a little bigger or, if you want just a touch of chocolate flavor, cut the chocolate into smaller pieces. These cookies should be kept in the fridge for about 2hrs before baking or you can just leave it in the fridge overnight. You can also freeze them if you don’t feel like eating it right away.

Dark Chocolate Filled Oatmeal Raisin Cookies With Brown Butter

Recipe details

  • 8  Cookies
  • Prep time: 30 Minutes Cook time: 11 Minutes Total time: 41 min
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Ingredients

Brown Butter

  • ½ cup Butter

Cookies

  • ½ cup Brown Butter (see recipe)
  • ¼ cup Brown Sugar
  • ¼ cup Sugar
  • 1 pc Egg
  • 1 tbsp Honey
  • ¾ cup Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Oats
  • ½ cup Raisins
  • 8 pcs Dark Chocolate Pieces

Instructions

Brown Butter

Put the butter in a pan over medium heat. Let the butter cook and gently move the pan every once in a while.
When the color starts to darken and it is almost golden brown, turn the heat off immediately to stop the cooking. Allow it to cool down (watch video for visual)

Cookies

In a medium size mixing bowl, add the cooled brown butter, brown sugar and sugar. Using a whisk, cream the ingredients until light and fluffy.
Add the honey and egg to it and whisk again until fully incorporated. Once that is done, add all the dry ingredients in, minus the chocolate and mix it with a spatula until it is all combined into a dough.
Using a baking scoop, scoop some dough and flatten it out into a disk. Put a piece of chocolate in the middle and cover it with the dough around it and roll that into a ball (watch video for visual instructions). Once all the cookie balls have been shaped with the chocolate in the centre, put them on a baking tray with parchment paper and press them down until flat (about 1/2-1 inch thickness)
Place the cookies in the fridge for about 2hrs or overnight (or in the freezer if you're not eating it right away). Once ready, pre heat the oven to 180°C/350°F and bake the cookies for 11mins. They will still feel soft to the touch when they're ready but will harden up a little once cooled.

Tips

  • Once the butter is light golden brown get it off heat right away. The residual heat will continue to cook it until it is golden brown.
  • Make sure to cream the sugars and brown butter well together.
  • Do not over mix the dough once the dry ingredients are added.
  • The size of the chocolate pieces will depend on how much chocolate you want to ooze out of the cookie. The bigger the piece, the more chocolate you'll have.

Bianca Borges|Cup of B
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