This recipe will give you around 10 big, thick/high cookies with a soft new yorkian style texture, but with the addition of the interesting flavor, and the crunchy and fuzzy texture from the muesli (seeds/oats/dried fruits) included in the dough.
TO DO: Add images
## Ingredients
- 200g white flour
- 200g muesli/oats
- 60g sugar
- 40g golden raisins
- 10g baking powder
- 160g butter
- 2 eggs (~100g)
- 80g chocolate chips
- 6g vanilla extract
- Pinch of salt (if using unsalted butter)
## Method
1.**Mix the dry ingredients.**
Make a well in the center to add the liquids later.
2.**Brown the butter.**
Brown the butter on medium heat (160°C). Avoid heating it too much to prevent splattering, but ensure it's not too low to cook it properly.
As the butter melts, it will separate into liquid butter and milk solids. Stir continuously for even cooking.
The color of the butter can be misleading, especially in dark pans. Cook it until it releases a nutty aroma (if using salted butter, this typically happens when it starts to foam), this usually takes between 5 to 10 minutes.
After removing the heat, let it chill till warm or room temperature.
When adding the butter to the mixture, don’t filter out the milk solids—they contribute to the nutty butter flavor.
