As much as I love experimenting with random ingredients in recipes, sometimes it’s good to get back to basics. I think you might agree, since one of the most popular recipes here on LBBakes is my copycat recipe for Levain Bakery’s chocolate chip walnut cookies.
You just can’t beat a classic cookie, you know? And that’s why I decided earlier this week it was time to perfect the classic oatmeal raisin cookie. I pushed the greek yogurt and chocolate chips out of the way (but not too far out of the way 😉 ), and whipped up a batch of all butter, oatmeal laden, cinnamon spiced, and raisin speckled cookie dough.
These cookies are extra big — the size of the palm of my hand! — just like the kind you’d find at a bakery. And since the dough is chilled before baking, you get a soft, almost-gooey-but-not-too-much-so center. And since the cookies are so big, they have plenty of time to develop those nice crisp edges we all know and love while they’re in the oven. Crisp edges + soft inside = recipe for cookie success.
Another thing making these cookies a classic? The raisins. No, seriously! I decided to load up on the raisins in this cookie because, well, go big or go home.
Something you’ll love about this recipe: the entire dough comes together in one bowl. I know, trained bakers are probably cringing at the thought. But I find that if you mix the dry ingredients in a large bowl, make a well in the center, and mix the wet ingredients in the well (and then incorporate all), you get equally awesome results. And one less bowl to clean.
And since father’s day is fast approaching, these cookies would be perfect for the occasion. What dad doesn’t love at oatmeal raisin cookie? I know mine does, which is why I packaged up these cookies as soon as they cooled and sent them north to my dad! (hopefully you’re not reading this yet). Happy Father’s Day, pops!
[print_this]Bakery Style Oatmeal Raisin Cookies
Classic oatmeal raisin cookies just like you’d find at a bakery. For added texture, try stirring in chopped walnuts.
Makes 1 1/2 dozen cookies
Prep time: 15 minutes
Cook time: 25 minutes
- 4 cups quick cooking oats
- 1 1/3 cups white whole wheat or all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk (any kind)
- 2 1/2 cups raisins
In a large mixing bowl, stir the oats, flour, cinnamon, nutmeg, baking soda, cornstarch, and salt. Make a well in the center of the bowl. Add the butter, sugars, eggs, vanilla and milk; mix the wet ingredients until blended well. Stir the wet ingredients into the dry ingredients, incorporating all ingredients in one bowl. Stir in the raisins.
Line two cookie sheets with parchment paper. Use a large cookie scoop or ice cream scoop to form the dough into balls; set each on the cookie sheets, at least 2 1/2 inches apart. Place the cookie sheets in the refrigerator to chill at least 2 hours.
Heat the oven to 375 degrees F; remove the cookies from the refrigerator.
Bake at 375 degrees 15 minutes. After 15 minutes, remove the cookies from the oven and press on them gently to flatten slightly (aim for a cookie about 1-inch thick). Lower the heat to 350 degrees F and continue baking 10 minutes, or until the edges are golden brown. Allow the cookies to cool completely on the cookie sheets (the cookies may still seem “doughy” in the middle, but they will set once you remove them from the oven).
This is an original recipe from http://www.littlebittybakes.com. [/print_this]