Levain Bakery Oatmeal Raisin Cookies

Levain Oatmeal Raisin Cookies


  • 240g unsalted butter, cut into bits
  • 250g soft light brown sugar
  • 95g granulated sugar
  • 2 large free range eggs
  • 385g of plain flour
  • 40g cornflour
  • 115g old fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 265g raisins


  1. Preheat the oven to 220*C/425*F/ gas mark 7.  Line several baking trays with baking paper.
  2. Cream the butter and both sugars on low  with an electric whisk until very well blended. No butter bits should be visible.  Beat in the eggs, one at a time.  Whisk together the flour, cornflour, soda, oats, salt and cinnamon. Add to the creamed mixture and mix on low until the flour disappears. Mix in the raisins.
  3. Using a pair of kitchen scales measure out amounts of 170g and drop onto the prepared baking sheets leaving plenty of space in between. I did five on one baking sheet and four on the other. Try not to compact the dough, it should be high and quite rough looking.
  4. Bake for 6 to 7 minutes until the cookie is barely set and yet golden on top.
  5. Remove from the oven and leave on the baking sheets for an hour to set up.  Store in an airtight container

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