Levain Bakery Oatmeal Raisin Cookies: Crispy Outside with Soft Center | Cooking with Kurt
Learn how to make Levain Bakery style Oatmeal Raisin Cookies! These thick and soft cookies are crispy on the outside and doughy, chewy, and melt-in-your-mouth on the inside. Perfect for breakfast, snack, or dessert! Enjoy!
RECIPE:
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Equipment:
Measuring Set -
9-inch Whisk -
Stand Mixer -
Jelly Roll Pan -
Parchment Paper -
Recipe makes 10 large cookies
Ingredients:
2 cups AP flour [240 g] -
1/2 cup cake flour [60 g] -
1 tsp cornstarch [2.5 g] -
3/4 tsp baking soda [3.8 g] -
3/4 tsp salt [4.3 g]
1/2 tsp cinnamon [1.4 g] -
1 1/2 cups rolled oats [120 g] -
1 cup (2 sticks) butter [227 g]
1 1/8 (packed) cups light brown sugar [247.5 g] -
1/2 cup granulated sugar [100 g] -
2 large eggs [100 g]
2 tsp vanilla extract [10 mL] -
2 1/2 cups raisins [400 g] -
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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BETH OATMEAL CHOCOLATE CHIP COOKIES
Makes 15 3” Cookies
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) butter, softened
½ cup (100g) white sugar
½ cup (90g) brown sugar
1 egg
1 tbsp (15ml) vanilla extract
¾ cup (90g) all-purpose flour
½ tsp (2.5ml) baking soda
½ tsp (2.5ml) salt
¾ cup (45g) Old Fashioned Oatmeal
¾ cup (110g) Dark Chocolate Chips
1/3 cup (50g) walnuts, chopped
1/3 cup (50g) unsweetened shredded coconut
METHOD:
Preheat oven to 350F(176C).
In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy. About 5 minutes.
Then add the egg and vanilla extract. Beat together.
In a separate, small bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the mixer and combine, scraping down the sides as needed.
Then add the chocolate chips, nuts, and coconut. Beat to combine.
Line a baking sheet with parchment paper. Then scoop out 6 scoops of dough with an ice cream scooper (2 oz size).
Bake on the lower third rack for 15 minutes. Edges of cookies will be golden brown and centers will be just set. They should not look wet, but “just set”. Removing them at this stage will make them nice and chewy!
Allow the cookies to cool for 10 minutes on the baking tray. The residual heat from the tray will continue to set the centers.
Transfer the cookies to a cooling rack and allow to cool for 30 minutes (if you can stand it!) the flavors will be even better as they cool, and the cookies will have a beautiful chewy texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chocolate Chip Oatmeal cookies / Raisin Oatmeal Cookies
For Popparoc46: The oatmeal cookie recipe I use
2 cups flour
1 tsp Baking Powder
1 tsp baking soda
1 tsp salt
Mis above in small bowl, set aside
In Larger bowl mix:
1 cup vegetable shortening
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
Mix the above with electric mixer until fluffy.
Add flour mix to the shortening/sugars mix gradually, blending well
To this add:
2 1/2 cups quick cooking oats
Mix well.
You may add in raisins, chocolate chips, nuts etc. at this point. Around 2 cups total of add-ins is about right.
Form dough into 1-2 inch balls and place onto greased or parchment paper lined cookie sheet about 1 apart. Flatten the dough balls slightly with your hands.
Bake at 350F for 10-15 minutes until bottoms are golden brown.
Music by Kevin Mcleod/incompetech.com
GIANT OATMEAL RAISIN COOKIES! Streetspeed717 Favorite! CHUNKY COOKIE EPISODE 3 | Frenchies Bakery
It's Mikes birthday and oatmeal raisin cookies are his fav!! So I figured it's only right to make theme for our chunky cookie series!
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Here’s how Levain makes their iconic cookies. #Levain #Cookie #NYC
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