I don’t usually care for oatmeal raisin cookies, but this recipe from Thomas Keller’s book, Bouchon Bakery, is really great. These cookies came out crunchy on the outside and chewy on the inside. I used a mix of dark and golden raisins.
144 g all-purpose flour
7.7 g ground cinnamon
7.4 g baking soda
3.6 g kosher salt
140 g light brown sugar
69 g granulated sugar
155 g unsalted butter, at room temperature
62 g eggs
7.7 g vanilla paste
155 g old-fashioned oats
156 g mixed raisins
- Place the flour in a medium bowl. Sift in the cinnamon and baking soda, add the salt, and whisk together.
- Whisk together the sugars in a small bowl, breaking up any lumps.
- Place the butter in the bowl of a stand mixture fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again.
- Add the combined dry ingredients in two additions, mixing on low speed for 15 to 30 seconds after each, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
- Add the oats and pulse on low about 10 times to combine. Pulse in the raisins. Refrigerate the dough for 30 minutes.
- Spoon large rounded pieces of cookie dough (about 100 g each) onto parchment paper-lined baking sheets, spacing 1-inch apart.
- Bake cookies at 325°F, rotating sheets halfway through, until golden grown, about 15 minutes. Let cool on wire racks.