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Levain Bakery Oatmeal Raisin Cookies. The ORIGINAL Levain Bakery Copycat Oatmeal Raisin Cookie by Modern Honey. Soft and chewy oatmeal raisin cookie from the popular New York City bakery -- Levain Bakery. The BEST oatmeal cookie recipe.
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4.92 from 107 votes

Levain Bakery Oatmeal Raisin Cookie

The ORIGINAL Levain Bakery Oatmeal Raisin Copycat Cookie Recipe. 5 Star Rating.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Servings: 10
Author: Melissa Stadler, Modern Honey

Equipment

  • kitchenaid mixer
  • baking sheet
  • parchment paper baking sheets
  • measuring cups and spoons
  • spatula set
  • turner
  • cookie scoop

Ingredients

  • 1 cup Cold Butter cut into cubes
  • 1 cup + 2 Tablespoons Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 2 cups Flour
  • 1/2 cup Cake Flour
  • 1 1/2 cup Rolled Oats
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 1/2 cups Raisins
  • 1 cup Walnuts chopped (OPTIONAL)

Instructions

  • Preheat oven to 410 degrees.
  • 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 and walnuts (optional).
  • 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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