Deep brown-butter toffee, warm cardamom, and a tender chew. The spice and aroma carry it — the glaze is optional.

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Yield: ~12 cookies (2 oz) / ~16 cookies (1.5 oz)

Prep: 20 min (+1 hour chill) | Bake: 13–15 min (2 oz) / 11–13 min (1.5 oz)

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Ingredients

Cookies

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½ cup (113 g) unsalted butter (to be browned)

1 tbsp water (restores moisture lost during browning)

½ cup (100 g) dark brown sugar, packed

¼ cup (50 g) granulated sugar

1 large egg, room temperature

1 tsp vanilla bean paste (or extract)

¾ cup + 2 tbsp (105 g) all-purpose flour

½ tsp baking soda

½ tsp ground cinnamon

⅛ tsp ground cardamom

¼ tsp kosher salt

1 ½ cups (135 g) old-fashioned rolled oats

¾ cup (113 g) raisins

1 tbsp bourbon (for soaking raisins)

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Vanilla Drizzle (default)

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½ cup (60 g) powdered sugar

1 tbsp heavy cream (or milk)

¼ tsp vanilla extract

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Instructions

1. Soak the raisins: Toss raisins with the bourbon and let sit while you make the dough (or microwave, covered, 15 sec to plump fast).

2. Brown the butter: Melt butter over medium heat, swirling, until it foams, clears, and turns golden with a nutty aroma (5–8 min). Pour into a bowl, stir in the water, and cool until warm but not solid.

3. Wet: Whisk the cooled brown butter with both sugars. Whisk in the egg, then the vanilla.

4. Dry: In a separate bowl whisk flour, baking soda, cinnamon, cardamom, and salt. Fold into the wet just until combined.

5. Mix-ins: Fold in the oats and the soaked raisins (plus any liquid).

6. Chill: At least 1 hour.

7. Bake: 350°F (175°C). Scoop balls onto parchment (2 oz, or 1.5 oz for the bar). Bake 13–15 min for 2 oz / 11–13 min for 1.5 oz, until edges are golden and centers are set — not wet or glossy. (Brown-butter dough firms up in the last 90 seconds; pulling early is what makes them fall apart.)

8. Finish: Cool completely, then whisk the drizzle smooth and zig-zag over the tops.

Optional bourbon glaze: replace the cream with 2 tsp bourbon + 1 tsp cream. Polarizing — nice as a labeled "spiked" option rather than the default.

If still too rich: reduce butter by 1 tbsp next batch; brown butter is nearly pure fat.