Bakery Style Oatmeal Raisin Cookies

Perfect Oatmeal Raisin Cookies 2

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.

Oatmeal Raisin Cookie Sheet

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.

Perfect Oatmeal Raisin Cookies

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.

Perfect Oatmeal Raisin Cookies split

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 [/print_this]


13 thoughts on “Bakery Style Oatmeal Raisin Cookies”

    1. I never would’ve thought oatmeal raisin would be your favorite, with all the other stuff you whip up. You should definitely blog your recipe!

  1. I know what you mean about experimenting with random ingredients! While baking, I’m always tempted to throw in a little of this, substitute some of that…but sometimes, basic is better. Especially when it involves extra thick oatmeal cookies. I love how big they are too!

    1. You said it best – sometimes basic is better! I’m proud of myself for keeping it simple this time around… next time, who knows what’ll end up in there!

  2. Liz, I am making these today for my dad for father’s day since he loves oatmeal cookies (i put in chocolate chips instead of raisins….) and i just ate some dough (oops), it is DELICIOUS! Can’t wait to try the finished cookie!!

    1. Yay, Jen! How’d they turn out? PS, I’m going to be in NY next month – we should start scheming our get together!

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