Levain Oatmeal Raisin Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
9 big cookies
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Calories
731 kcal
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Course
Baked Goods
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Cuisine
American
Levain Oatmeal Raisin Cookies
Description
This recipe starts with cold, cubed butter beaten with two types of sugar until well mixed, followed by incorporation of eggs and vanilla extract. The dry ingredients include all-purpose flour, corn starch, rolled oats, baking soda, salt, and mild cinnamon, combined into the wet mixture. Raisins and optional chopped walnuts are folded in last. The dough is portioned into approximately 6-ounce mounds, yielding fewer but generously sized cookies reminiscent of the style offered by Levain Bakery.
Baked at 425°F for 9 to 11 minutes, the cookies develop slightly browned, barely set tops with chewy interiors. Cooling on the pan before transferring to racks helps set their structure. Oats provide a hearty texture, while raisins add sweetness and chew, complemented by the subtle warmth of cinnamon.
Adding vanilla extract and walnuts is a personal variation from the original Levain recipe, enhancing aroma and crunch, but these can be omitted to approximate the bakery's standard. These cookies suit those who prefer larger, thick cookies with a balance of crispy edges and soft centers.
Ingredients
- 1 cup butter cold, salted, 227g
- 1 1/4 cups light brown sugar 250g
- 1/2 cup granulated sugar 100g
- 2 large egg large
- 2 teaspoons vanilla extract optional, pure
- 2 3/4 cups all-purpose flour 388 grams
- 1/4 cup corn starch 40g
- 1 1/2 cup rolled oats not instant or quick oats, 120g, or old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cup raisins
- 1 cup walnuts optional, roughly chopped
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Cut the cold butter into cubes, then add to the bowl of a stand mixer fitted with a paddle attachment. Add both sugars and beat well for 3-4 minutes. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.
- Add flour, cornstarch, oats, baking soda, salt, and cinnamon. Mix until combined then stir in raisins and walnuts.
- Divide the dough into 6-ounce mounds (about 9 nine cookies) and space them apart on the baking sheet so they have room to spread when baked.
- Bake for 9-11 minutes until the cookie is barely set and slightly browned on top. Cool for at least 15 minutes on the pan before transferring to a wire cooling rack.
Notes
- These cookies are intentionally made large (about 6 ounces each) to mimic Levain Bakery's style; for smaller cookies, divide dough into smaller portions.
- Adding vanilla extract and walnuts is optional; traditional Levain Oatmeal Raisin Cookies do not include these ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9big cookies
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 731kcal | 37% |
| Carbohydrates | 107g | 36% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 465mg | 19% |
| Potassium | 444mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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