This is my version of Levain Bakery’s Oatmeal Raisin cookies!! Probably the best cookies I’ve ever made. Can also be made with chocolate chips,but you’re just ruining a good raisin cookie!
1 cup butter, cold straight from the fridge, cut into tablespoons
1 1/4 cup light brown sugar
1/2 cup sugar
2 eggs, cold from the fridge
2 3/4 cup flour
1/4 cup cornstarch
1 1/2 cups old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup raisins
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.
3. Beat in cold eggs until well combined about 2 minutes scraping sides as you go.
4. Measure the flour using the spoon and level method and place into a sifter. Add corn starch, soda, and salt. Sift ingredients together.
5. Slowly add the sifted ingredients to the wet ingredients along with the oats and cinnamon. Pulsing a few times. Fold in the raisins.
6. Lightly spray cookie sheet with oil spray. Measure out extra large 4oz size balls of dough. Place 7 onto 1 baking sheet. Bake for 9-10 minutes. The tops should be starting to turn a little brown. Let cool on pan for 10 minutes.
Enjoy!
If you want to use chocolate chips, withhold the cinnamon and instead add 1 tsp of vanilla. And ALWAYS use semi sweet chocolate chips.
