Levain Bakery Oatmeal Raisin Cookies
Selasa, 28 April 2020
Levain Oatmeal Raisin Cookies
Ingredients:
- 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
Instructions:
- Preheat the oven to 220*C/425*F/ gas mark 7. Line several baking trays with baking paper.
- 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.
- 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.
- Bake for 6 to 7 minutes until the cookie is barely set and yet golden on top.
- Remove from the oven and leave on the baking sheets for an hour to set up. Store in an airtight container