While everyone in our family would give you a different answer if asked to name their favorite dessert, no one can pass up a good cookie. We have been on a cookie baking streak lately, and in addition to some old favorites I recently tried these oatmeal raisin ones from Thomas Keller's Bouchon Bakery cookbook. Previously, oatmeal raisin cookies were in the second choice, "does not contain chocolate" category, but this recipe has most definitely changed our minds.
They are big and buttery, crispy on the edges and chewy in the center. The spices are subtle and warm, while the raisins are soft and sweet. It's true that there is no chocolate, but we love these cookies just as they are. I have already made them several times at the request of my chocolate loving family, and that's a sure sign that these are delicious and deserve their turn in the cookie spotlight.
Oatmeal Raisin Cookies
Thomas Keller
144 grams (1 cup 1 teaspoon ) all purpose flour
7.7 grams (1 tablespoon) ground cinnamon
7.4 grams (1 1/2 teaspoons ) baking soda
3.6 grams (1 1/4 teaspoons) kosher salt
140 grams (1/2 cup + 3 1/2 tablespoons) light brown sugar
69 grams (1/4 cup +1 1/2 tablespoon) granulated sugar
155 grams (5.5 ounces) unseated butter room temperature
62 grams eggs (1 large)
7.7 grams vanilla bean paste or 1 teaspoon vanilla
155 grams (2cups) old fashion oats
156 grams (1cup) mixed raisins* we used craisins
1. Place flour,salt,baking soda and cinnamon in a bowl and
whisk to combine.
2. Place butter in the bowl of a stand mixer fitted with the
paddle attachment . Beat the butter on medium low until it is the consistency
of mayonnaise . Add the sugars and mix for 3-4 minutes, until fluffy. Scrape
the side and bottom of the bowl. Add the egg and vanilla and mix on low
for 15-30 seconds.do not over whip.
3. Add the dry ingredients in two additions, mixing on low
speed for 15-30 seconds after each addition. Scrape the sides and bottom of the
bowl to make sure the flour is completely incorporated. Add the oats and mix for a minute or two. Quickly fold in the raisins. Refrigerate the dough for 30
minutes.
Baking: heat oven to 325 degrees F. Line baking sheet with
parchment or use silpats . Using a large scoop place the cookies about 2 inches
apart on prepared baking sheet . Bake for 15 minutes turning pans 1/2 through baking. Cool on the pan for 5-10 minutes than transfer to a rack to
cool completely.
printable recipe
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