Go Back
–+ servings
Print
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.

Levain Bakery Oatmeal Raisin Cookie

The ORIGINAL Levain Bakery Oatmeal Raisin Copycat Cookie Recipe. 5 Star Rating.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10
Author Melissa Stadler, Modern Honey

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

  1. Preheat oven to 410 degrees.
  2. 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.
  3. Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).
  4. Chill dough for 15 minutes.
  5. 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.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.