levain oatmeal raisin cookie recipe
The Best levain oatmeal raisin cookie recipe
I have been making these levain style oatmeal raisin cookies for years and they are always a hit. My kids love the soft center and crispy edges and I love that they are packed with oats and raisins which make them feel a little more wholesome than a regular cookie. This recipe is perfect for bake sales after school snacks or just a quiet afternoon treat. The oats add fiber and the raisins give natural sweetness so you dont need as much sugar as other cookie recipes. I also like that you can make the dough ahead and bake fresh cookies whenever you need them. My family always asks for these and I am happy to oblige because they are simple to put together and use basic pantry ingredients. If you want a cookie that feels special but is still easy enough for a weeknight this is the one to try. The texture is just right not too cakey and not too flat and the flavor is warm and comforting with a touch of cinnamon. I hope your family loves them as much as mine does.
Levain Style Oatmeal Raisin Cookies
These thick and chewy oatmeal raisin cookies have a soft center and crispy edges just like the famous bakery version. The oats and raisins make them a more filling treat with a bit of fiber and natural sweetness.
🥘Ingredients
For the Cookie Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Levain Style Oatmeal Raisin Cookies Works
These levain style oatmeal raisin cookies are a staple in my kitchen because they are easy to make and always turn out perfect. They work for any occasion from a casual snack to a holiday dessert table and my family devours them every time. I am sure you will love having this recipe in your collection too.
❓ Frequently Asked Questions About Levain Style Oatmeal Raisin Cookies
1. Why are my cookies flat?
Flat cookies usually happen if the butter is too soft or melted. Make sure your butter is softened but not runny. Also chilling the dough for 30 minutes before baking helps the cookies hold their shape and stay thick.
2. Can I use quick oats instead of old fashioned oats?
I recommend old fashioned rolled oats for the best texture. Quick oats are more processed and will make the cookies softer and less chewy. If you only have quick oats the cookies will still taste good but they wont have the same hearty texture.
3. How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft add a slice of bread to the container which will absorb extra moisture. You can also freeze the baked cookies for up to 3 months.
4. Can I make the dough ahead of time?
Yes you can make the dough up to 2 days ahead and keep it in the fridge. Let it sit at room temperature for 10 minutes before scooping and baking. You can also freeze the dough balls on a baking sheet then transfer to a freezer bag and bake straight from frozen adding a couple extra minutes to the bake time.
5. Can I add nuts or other mix ins?
Absolutely. Chopped walnuts or pecans are a great addition. You can also swap the raisins for dried cherries or chopped dried apricots. Just keep the total amount of mix ins around 1 to 1 1/2 cups so the dough stays balanced.
