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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Levain Bakery Oatmeal Raisin Cookie Recipe

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This recipe for Levain Bakery Oatmeal Raisin Cookie is from The Ono Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Cold Butter, cut into cubes
1 cup + 2 Tbsps. brown sugar
½ cup sugar
2 eggs
2 cups flour
½ cup cake flour
1½ cups rolled oats
1 tsp. cornstarch
¾ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1½ cups raisins
1 cup walnuts, chopped (optional)
Directions:
Directions:
Preheat oven to 410º.

In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

Add cake flour, all purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).

Chill dough for 15 minutes.

Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4 - 6 cookies on one large cookie sheet. The dough makes 8 - 12 large cookies.

Bake for 9 - 11 minutes or until golden brown on the top. Let them rest for at least 10 - 15 minutes to set.

 

 

 

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