Description
Levain Bakery Oatmeal Raisin Cookies blend plump raisins, hearty oats, and cinnamon into quick, chewy, crowd-pleasing treats.
Ingredients
Scale
- 1 cup (2 sticks/226g) cold unsalted butter, cubed
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs, cold from refrigerator
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 cups (270g) old-fashioned rolled oats (not quick oats)
- 2 cups (300g) raisins
- 1 cup (120g) chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Ensure your butter and eggs are cold from the refrigerator. Measure all ingredients before beginning so the assembly goes smoothly. If your raisins seem dry, soak them in warm water for 10 minutes, then thoroughly pat dry to plump them up.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This ensures the leavening and spices will be evenly distributed throughout your Levain Bakery Oatmeal Raisin Cookies. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sugars Cut the cold butter into small cubes and add to the bowl of your stand mixer fitted with the paddle attachment (or use a hand mixer). Add both granulated and brown sugars. Beat on medium speed just until the mixture comes together but still has a somewhat chunky texture—about 1-2 minutes. You’re not looking for the light and fluffy consistency of traditional cookie recipes.
- Step 4: Add Eggs and Vanilla Add the cold eggs and vanilla to the butter-sugar mixture. Mix on medium speed just until incorporated, about 30 seconds. The mixture may look slightly curdled, which is perfectly fine and will contribute to the texture of the finished cookies.
- Step 5: Combine Wet and Dry Ingredients With the mixer on low speed, gradually add the dry ingredient mixture until barely combined. Stop mixing as soon as no dry flour is visible. Overmixing will develop the gluten in the flour and make your cookies tough rather than tender.
- Step 6: Add Oats, Raisins, and Nuts Gently fold in the rolled oats, raisins, and walnuts (if using) with a wooden spoon or spatula. Mix just until evenly distributed throughout the dough. The dough will be thick and somewhat sticky.
- Step 7: Form and Bake the Cookies Divide the dough into roughly 6-ounce portions (about the size of a baseball) to create authentic Levain-sized oatmeal raisin cookies. Place only 4-6 cookies per baking sheet, leaving plenty of room between them. Bake for 11-13 minutes, until the edges are set and golden brown but the centers still look slightly underbaked.
- Step 8: Cool Properly Allow the cookies to cool on the baking sheets for 10-15 minutes before transferring to a wire rack. This resting period is crucial for achieving the perfect texture as it allows the centers to set slightly while remaining gooey.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg