Levain Bakery Oatmeal Raisin Cookie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
10
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Course
Dessert
Levain Bakery Oatmeal Raisin Cookie
Description
The Levain Bakery Oatmeal Raisin Cookie recipe combines cold butter creamed with brown and white sugars, then integrates eggs and a mixture of flours, rolled oats, and spices like cinnamon. Raisins and chopped walnuts add texture and bursts of flavor. The dough is chilled briefly before forming large cookie balls, which are lightly pressed and baked at a high temperature for a short time. This method produces cookies with a crisp exterior and a soft, slightly underbaked center, lending a chewy bite.
The large size makes them filling, and the oatmeal adds a rustic texture balanced by sweet raisins. Cinnamon adds warmth without overwhelming, while walnuts contribute optional crunch. The recipe can yield 8 to 12 cookies depending on portions, fitting a typical baking sheet comfortably. After baking, resting them allows the structure to firm up for easier handling.
This recipe suits anyone looking for a classic oatmeal raisin cookie with a substantial size and a moist texture, perfect for pairing with milk or tea. The chilled dough step helps maintain shape and improves final texture.
Ingredients
- 1 cup butter cut into cubes, cold
- 1 cup brown sugar + 2 tablespoons
- 1/2 cup sugar
- 2 egg
- 2 cups flour
- 1/2 cup cake flour
- 1 1/2 cup rolled oats
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups raisins
- 1 cup walnuts chopped (OPTIONAL)
Instructions
- Preheat oven to 410 degrees.
- In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).
- Chill dough for 15 minutes.
- Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
User Reviews
Overall Rating
4.9
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