“Stephen says his MOUTH IS ALREADY WATERING WALKING TO THE DOOR!” 🤤
Now, that’s what I like to hear!
The neighbors are so grateful for my sweet treat gifts, but a comment like that TRULY makes my day. YES!!!! This will keep the cookies coming, for sure!!
Melting and browning the Irish butter in this recipe creates a super sweet and nutty caramelization of the fat, blending perfectly with just the right amount of brown sugar. The cornstarch softens things up a bit, resulting in the perfect chew. Just a few jumbo raisins, then, makes it all worthwhile. These could just be the best cookies EVER!
BROWN BUTTER: Browned butter will act very similar to butter in recipes, but it will have a different flavor. It has a nutty flavor. If you replace browned butterfor regular butter in baked goods, it will deepen the flavor and make the baked good more rich.
Brown Butter Raisin Cookies
1 lb. Kerrygold butter (the cream of the crop)
2 cups brown sugar
3 large eggs
1 Tbs. cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. sea salt
3 cups all purpose flour
1 1/2 cup jumbo mixed raisins
In a medium skillet, melt the butter over low heat. Allow to simmer and “brown” until golden and sweet. Transfer to a large bowl and allow to cool.
Reserve any remaining butter I’m the skillet and sauté the raisins until caramelized.
Once the butter has somewhat cooled, beat in the sugar, eggs, cornstarch, baking soda and powder, vanilla, and salt. Combine well.
Fold in the flour 1/2 cup at a time.
Next, fold in the caramelized raisins.
Once fully combined, chill the dough for 30-60 minutes.
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper.
Scoop 1″ balls on to the parchment paper and flatten with the back of a juice glass.
Bake for 12-13 minutes, until golden brown.
Soft, chewy, caramelized perfection – best cookies EVER!
