Brown Butter Oatmeal Raisin Cookie Tart
I’m about to say something sacrilegious: I have learned to appreciate raisins in cookies.
Okay wait. Hear me out. I still love chocolate chunks. And I still am very much grateful for chocolate chunk cookies and oatmeal chocolate chunk cookies. BUT. I now also enjoy oatmeal raisin cookies.
I think it’s this whole adulthood thing. Like, one day you just stop feeling completely disillusioned by raisin-filled cookies. And that’s when you know you’re officially a grown-up person. It happens overnight, really.
So. If you’re ready to enter adulthood with me, DO DO DO make this brown butter oatmeal raisin cookie tart.
But side note: if you’re not ready slash don’t want nothin to do with oatmeal raisin anything, you can substitute chocolate chips or chunks for the raisins here.
First of all. This oatmeal raisin tart is so damn quick and easy to make. Especially for a tart. Because, surprise, this gooey oatmeal raisin cookie tart isn’t actually a tart. It’s an oatmeal raisin cookie dough, spread into a tart pan, thus taking on a tart shape.
Which also means you don’t have to spend time rolling and shaping individual cookies. So actually, this brown butter cookie tart is quicker to make than regular cookies.
This is essentially an oatmeal raisin cookie. But in 4,895,798,374x gooier form. Because it bakes up into a hot, giant, thick, dense, rich, tender, GOOEY cookie.
And hello the brown butter. MY FAVE.
Brown butter is butter that you melt a few minutes past its melted stage until it starts turning golden and emitting a nutty aroma. And this new flavor that results from those extra few minutes of melting is INCREDIBLE. It’s like caramel and hazelnut and butterscotch had a baby and only passed on the good genes.
Brown butter is wonderful, in a word.
Here’s one advantage raisins have over chocolate chips: they’re chewy. So, while raisins may not have that deep, rich, chocolatey flavor, they do have an irresistible chewiness to ‘em that pairs perfectly with the oats and the soft, tender oatmeal cookie here.
And make sure you don’t over bake your cookie tart. You want the edges just golden and set but the center still gooey and under baked. You want to be able to dig into a hot, gooey cookie mess. Or, you want to be able to cut gooey, thick slices if you’re down to wait for your oatmeal raisin cookie tart to cool some.
Quick and easy. Soft and tender. Chewy and gooey. Rich and thick. Caramelly and butterscotchy.
Brown butter oatmeal raisin cookie tart — you have officially initiated me into adulthood.
Brown Butter Oatmeal Raisin Cookie Tart
Yield: 9” tart/8 servings
1/2 cup (1 stick) butter
3/4 cup dark brown sugar, packed
1 large egg
2 teaspoons vanilla extract
2 teaspoons plain/Greek yogurt or sour cream
1 cup packed flour
1 3/4 cups quick oats
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup raisins (can sub chocolate chips)
1. Preheat oven to 350 F. Grease a 9” tart pan with a removable bottom. Set onto a baking sheet.
2. In a light-colored (so you can observe the browning) skillet, brown the butter: Chop up butter and place into skillet over a low-medium flame. First, the butter will melt. Once butter melts, it will foam and bubble. Make sure to stir the butter periodically with a rubber spatula. After a few minutes, the bubbling will subside and golden specks will appear on the bottom of the pan and the butter will start smelling nutty. This means your butter is browned! Warning: butter should have golden/amber specks, not completely brown ones. If the butter is too browned, tart may have a burnt/bitter taste. (Click here for video tutorial on browning butter.)
3. Remove skillet from flame right away and pour the browned butter into a large bowl. Make sure to scrape in all the browned specks from the bottom of the skillet. Let cool five minutes.
4. Stir brown sugar into the brown butter. Vigorously whisk in egg, vanilla extract, and yogurt/sour cream.
5. Pour flour, oats, cornstarch, baking soda, cinnamon, and salt over wet ingredients and stir everything together until just combined. Stir in raisins last.
6. Spread dough into prepared tart pan. Bake for about 20 minutes, until edges are golden but center is still slightly under baked. Dig right in while tart is hot or let cool before slicing.
