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Levain Bakery Oatmeal Raisin Cookies Recipe

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4.4 from 27 reviews

  • Author: Ava
  • Total Time: 25 minutes
  • Yield: 10 large cookies

Description

Discover the iconic Levain Bakery Oatmeal Raisin Cookies, known for their perfectly thick, chewy texture packed with rolled oats, plump raisins, and optional walnuts. These cookies blend cold butter and a mix of brown and granulated sugars, creating a rich and flavorful base, baked to golden perfection at a high temperature for a soft center with a lightly crisp exterior.

Ingredients

Butter and Sugars

  • 1 cup Cold Butter, cut into cubes
  • 1 cup + 2 Tablespoons Brown Sugar
  • 1/2 cup Sugar

Wet Ingredients

  • 2 Eggs

Dry Ingredients

  • 2 cups All-Purpose 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

Add-ins

  • 1 1/2 cups Raisins
  • 1 cup Walnuts, chopped (optional)

Instructions

  1. Preheat Oven: Set your oven to 410°F (210°C) to prepare for baking the cookies at a high temperature, crucial for achieving the signature Levain Bakery cookie texture.
  2. Cream Butter and Sugars: In a large bowl, cream together the cold butter cubes, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 4 minutes. This process incorporates air to help with the cookie’s texture. Then, add the eggs one at a time, mixing thoroughly after each addition to ensure even distribution.
  3. Add Dry Ingredients and Mix-ins: Combine the cake flour, all-purpose flour, rolled oats, cornstarch, baking soda, salt, and cinnamon. Stir these dry ingredients into the creamed butter and sugar mixture until just combined. Gently fold in the raisins and walnuts if using, being careful not to overmix.
  4. Chill Dough: Refrigerate the cookie dough for 15 minutes. Chilling firms up the dough, making it easier to handle and helps control spreading during baking.
  5. Shape Cookies: Divide the dough into large balls, each weighing approximately 4.5 to 6 ounces if using a scale. Place them on a lightly colored cookie sheet, spacing them out evenly. Lightly press the top of each ball to smooth the surface.
  6. Bake Cookies: Bake the cookies for 9 to 11 minutes until the tops turn golden brown. Remove from the oven and allow the cookies to rest on the baking sheet for 10 to 15 minutes to set, which completes the cooking process and helps maintain their thick, chewy texture.

Notes

  • Using cold butter is key to achieving the thick, cakey texture characteristic of Levain cookies.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Chilling the dough helps control spreading and improves texture.
  • For uniform cookies, use a kitchen scale to measure dough portions between 4.5 to 6 ounces.
  • Optional walnuts add a nice crunch and depth but can be omitted for nut-free cookies.
  • Letting cookies rest after baking is important for their final structure and chewiness.
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/levain-bakery-oatmeal-raisin-cookies-recipe/