The depth of brown butter, a touch of cardamom, and a bourbon glaze elevate this classic into an absolute luxury experience.

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Yield: ~24 standard cookies (approx. 2 oz each)

Prep time: 20 mins (+ 1 hour chill) | Bake time: 10–12 mins

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Ingredients

For the Cookies:

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1 cup (225g) Unsalted butter (to be browned)

2 tbsp Water (critical to restore moisture lost during browning)

1 cup (200g) Dark brown sugar, packed

½ cup (100g) Granulated sugar

2 Large eggs, room temperature

2 tsp Vanilla bean paste (or extract)

1 ½ cups (185g) All-purpose flour

1 tsp Baking soda

1 tsp Ground cinnamon

¼ tsp Ground cardamom (the secret gourmet spice)

½ tsp Kosher salt

3 cups (270g) Old-fashioned rolled oats

1 ½ cups (225g) Raisins

2 tbsp Bourbon (for soaking raisins)

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For the Glaze & Topping:

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1 cup (120g) Powdered sugar

1 ½ tbsp Bourbon

1 tbsp Heavy cream (or milk)

Maldon flaky sea salt (for finishing)

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Instructions

1. Prep the Raisins: In a small bowl, toss the raisins with 2 tbsp of bourbon. Let them soak while you make the dough.

2. Brown the Butter: Melt the butter in a saucepan over medium heat. Swirl frequently until it foams, clears, and develops dark gold specks with a nutty aroma (5–8 minutes). Pour into a heatproof bowl, stir in the 2 tbsp of water, and let it cool until warm but not solid.

3. Wet Ingredients: Whisk the cooled, hydrated brown butter, dark brown sugar, and granulated sugar together. Whisk in the eggs one at a time, followed by the vanilla paste.

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

5. Mix-ins: Fold in the rolled oats and the bourbon-soaked raisins (including any extra liquid in the bowl).

6. Chill: Chill the dough in the fridge for at least 1 hour.

7. Bake: Preheat oven to 350°F (175°C). Scoop 2 oz balls onto parchment-lined sheets. Bake for 10–12 minutes until the edges are golden but centers remain soft.

8. The Finish: The second they come out of the oven, sprinkle lightly with flaky sea salt. Let cool. Whisk the glaze ingredients together until smooth and drizzle elegantly over the completely cooled cookies.