Levain Bakery Knock Off Oatmeal Raisin Cookies
226 gm brown sugar
99 gm white sugar
2 eggs
65 gm cake flour
1 1/2 cup rolled oats 172 gm
1 cup Cold Butter cut into cubes
2 Eggs
2 cups Flour (260 gm)
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Raisins
Take raisins and put in uncomfortably warm water for 20 minutes.
Preheat oven to 350 degrees F.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins.
Chill dough for 15 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
226 gm brown sugar
99 gm white sugar
2 eggs
65 gm cake flour
1 1/2 cup rolled oats 172 gm
1 cup Cold Butter cut into cubes
2 Eggs
2 cups Flour (260 gm)
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Raisins
Take raisins and put in uncomfortably warm water for 20 minutes.
Preheat oven to 350 degrees F.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins.
Chill dough for 15 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
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