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Method

Day Before

Set up: Combine the ground cinnamon, ground nutmeg, and ground ginger in the bowl of the stand mixer

Brown the butter: Cut the butter into 1-tablespoon pieces. Melt the butter in a medium saucepan over medium heat until foamy, 3-4 minutes. Use a stiff silicone spatula to cook the butter, whisking constantly until the sputtering subsides and the solids are deeply browned, another 2-3 minutes. Immediately remove the saucepan from the heat.

Bloom the spices: Pour the browned butter into the bowl of the stand mixer, making sure to scrape the saucepan for any lingering browned milk solids. Stir to distribute the ground spices within the browned butter.

Transfer the brown butter mixture to the refrigerator, until the butter has solidified but is still slightly soft to the touch, 25-30 minutes. Don’t leave the butter in the fridge too long, as the will butter become too firm to whip.

Maximize your time: While the butter cools, take the eggs out of the refrigerator and set aside. Use a balloon whisk to combine the flour, kosher salt, and baking soda in a large bowl, then set aside.

Cream the butter and sugar: Use a stiff silicone spatula to break up the cooled butter into large pieces. Add the dark brown sugar and granulated sugar to the bowl of the stand mixer. Fit the paddle attachment to the stand mixer, and mix on medium speed until light and fluffy (around 4-5 minutes), stopping once at the around halfway to scrape the sides of the bowl.

Make the cookie dough: With the mixer on low, add the eggs one at a time, waiting until the egg disappears completely (around 10-15 seconds) before adding the next one. Stop the mixer as soon as both eggs disappear, and scrape the sides of the bowl and the paddle attachment.

Set the mixer to low. Add the milk and the vanilla extract and mix until the liquid is fully incorporated and no visible pockets of liquid remain (about 15-20 seconds).

Stop the mixer and add the combined dry ingredients into the bowl of the stand mixer. Pulse the mixer on low for a few seconds, then mix on low until the dry ingredients are just combined (15-20 seconds). Do not overmix (it’s okay if some flour-y bits remain on the sides of the bowl).

Fold the mix-ins: Scrape the paddle and remove the bowl from the stand mixer. Using a silicone spatula, fold the oats and raisins into the cookie dough. Scrape down the sides and from the bottom to incorporate any remaining flour-y pockets. Fold until the oats and raisins are evenly distributed throughout the dough (or until all of the oats have stuck to the dough).

Form the cookies: Line a half baking sheet with parchment paper. Use a 1⁄4 cup measure to portion the dough (about 19-20 cookies). Alternatively, you can measure out the portions using a digital kitchen scale (about 65 grams each).

Cover the portioned cookies with plastic wrap and chill in the refrigerator for at least 12 hours (ideally overnight).

Day Of

Bake the cookies: Preheat the oven to 350°F. Line a half baking sheet with parchment paper. Place the portioned cookies on the baking sheet, no more than 6 at a time in a 2 by 3 array. Bake the cookies until the edges are golden-brown, 18-20 minutes. Let the cookies cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.

Once cooled, the cookies can be stored in an airtight container at room temperature for up to 3 days.

Remaining cookie dough can be stored in a freezer bag for up to 2 months. If baking the cookie dough from the freezer, bake for an extra 2 minutes. .