Bouchon Bakery is a gift from the heavans. Seriously. Thomas Keller’s cookbook is a magical mix of elegant food pictures and delicious recipes. I would buy the book for the pictures alone… they’re that gorgeous!
Now, let’s talk recipes. They’re semi-life-changing. I made macarons for the first time using Keller’s formula, and I’m hooked! But, the real show stopper is the oatmeal raisin cookie recipe. OH. My. GOODNESS. It’s phenomanal. My search for the best/perfect/OMGdelicious oatmeal cookie is officially over. After enduring my fair share of lacy, crispy, lopsided, snowball-ish, flavorless failures, I can officially say that Keller’s recipe produces THE BEST oatmeal raisin cookies. Perfectly chewy, pleasantly spicy, and visually appealing, these treats are mind-blowing. They’re worth making a double-batch to hoard in the freezer. That’s saying a lot, coming from a raisin-hater.
P.S. Happy four-day weekend! Actually, only some of us high-schoolers are off today. Don’t ask me why…. I’m just rollin’ with it. I wouldn’t want to be that kid who accidentally reminds Mr. So-and-So to check the homework that nobody’s completed. Sometimes, the best strategy is to just shut up and be happy. Words of wisdom right there ;)
Recipe Notes: The entire recipe uses grams/ounces. I know it’s annoying, but it really does help with achieving consistent results! Plus, do you really want to measure out 1/2 cup + 3 1/2 tbsp of sugar? I didn’t think so. Also, feel free to add chocolate instead of raisins, but I prefer golden raisins and dried cranberries.
Life-Changing Oatmeal Raisin Cookies
yields about 24 medium cookies, or 6 absolutely gigantic cookies (according to the book)
- 144 grams (1 cup + 1 tsp) all-purpose flour (I used 1/2 WW pastry flour)
- 7.7 grams (1 tbsp) ground cinnamon
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 140 grams (1/2 cup + 3 1/2 tbsp lightly packed) dark brown sugar
- 69 grams (1/4 cup + 11/2 tbsp) granulated sugar
- 5.5 oz unsalted butter, at room temperature
- 62 grams eggs (about 1 extra-large egg)
- 2 tsp pure vanilla extract
- 155 grams (2 cups) old-fashioned rolled oats
- 1 cup (give or take) mixed raisins/dried fruit/chocolate
1) Sift the flour, cinnamon, baking soda, and salt into a medium bowl. Lightly whisk the mixture to evenly distribute the ingredients.
2) In the bowl of a stand mixer with the paddle attachement, cream the butter on medium- low speed. It should get to a mayonnaise-like consistency. Add the sugars, and beat for 3-4 minutes or until fluffy. Scrape down the sides of the bowl as needed, and add the eggs and vanilla, mixing until just combined. Add the flour mixture in two additions, mixing for 20 seconds in between on low speed. Pour in the oats and raisins and mix until evenly combined. Refrigerate the dough for 30 minutes.
3) Preheat the oven to 325 degrees F. Roll about 2 tbsp of dough into a ball, and space each round evenly on a cookie sheet covered in parchment. Bake the cookies for 15-20 minutes, or until golden brown. The centers may seem a bit soft, but they will firm up while they cool. Allow the cookies to cool on the pan for 5 minutes. Then, transfer them to cooling racks to cool completely.
Prepare for your mind to be blown. Enjoy!
Slightly adapted from Bouchon Bakery by Thomas Keller and Sebastian Rouxel