Bouchon: Oatmeal Raisin Cookies

by Joanne on December 10, 2013

Maybe the Oatmeal Raisin Cookie isn’t special enough for a holiday cookie but it IS popular enough.  Almost everyone enjoys a good oatmeal cookie.  This one from Bouchon Bakery’s special recipes is one of the best.
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Crisp on the outside, chewy in the middle. Isn’t this the perfect oatmeal raisin cookie?!

Bouchon Oatmeal Raisin Cookie5

Slight variations were made in the recipe below to the one found in the book. *The book suggests baking by weight as I typically do in my kitchen but I know most home cooks use measuring cups and spoons.

Bouchon Oatmeal Raisin Cookie4

Makes 2 dozen standard sized cookies

  • 1 cup + 1 tsp all purpose flour
  • 1 TBS Cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 1/2 cup + 3 1/2 TBS dark brown sugar *The original recipe uses lightly packed LIGHT brown sugar.
  • 1/4 + 1 1/2 TBS granulated sugar
  • 5 1/2 TBS Unsalted butter at room temperature
  • 2 medium eggs, slightly beaten
  • 1 1/4 tsp vanilla
  • 2 cups Old Fashioned Oats
  • 1 cup raisins (mix golden and regular raisins)

Use your standing mixer for this recipe.

Whisk flour, cinnamon, baking soda, and salt together. Set aside.

Beat the butter until creamed (consistency of mayonnaise).  Add both brown and granular sugar and beat another 4 minutes.

Scrape down the mixer bowl sides and add eggs and vanilla, mixing on low for 30 seconds.  Scrape down sides and add the flour mixture in 2 additions:  add 1/2, mix on low for 15 seconds then add the rest of it.

Scrape down the mixer bowl sides and then pulse in the oats, about 10 pulses.  Add the raisins and pulse to incorporate.   Refrigerate the dough for 30 minutes.

Preheat the oven to 325 F. *Note that convection ovens, using the same temperature setting will allow a more even browning of the cookie.

Line baking sheets with parchment, divide dough into 2 dozen standard size cookie balls, flatten only slightly then bake for 15 – 18 minutes.  Allow to cool. They are best eaten the day they are made.

Bouchon Oatmeal Raisin Cookie1

Great excuse to pig out Party smile

Bouchon Oatmeal Raisin Cookie2

Raisins?  No Raisins? What’s your preference?  If you like raisins, golden or dark? If you don’t like raisins, do you like dried cranberries? *Did you know that no sugar is added to raisins but sugar is added to dried cranberries?

Joanne

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2 Comments

  • At 2013.12.10 21:43, Tina@GottaRunNow said:

    Pinned! It’s been far too long since I’ve baked oatmeal raisin cookies. I like all raisins and Craisins, too. I even found some less-sugary Craisins that taste great to me.

    • At 2013.12.11 10:43, Heather said:

      golden raisins in oatmeal cookies are the BEST. I love the chewiness they add!

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