Bouchon Bakery Oatmeal Raisin Cookies by Wendy @ The Weekend Gourmet

I’m so excited to share one of my favorite cookie recipes with Jaime’s readers today! In 2009, my husband and I vacationed in Napa Valley…and one of the places we visited was Thomas Keller’s Bouchon Bakery in Yountville…so many awesome baked goodies!! Michael’s all-time-favorite cookie is oatmeal raisin, and he proclaimed Bouchon’s amazing. It wasn’t hard to see why: they were buttery and full of raisins. He gave me the new Bouchon Bakery cookbook for Christmas last month…and I’m sure you can figure out which recipe he asked me to make first. I whipped up a batch of these amazing oatmeal cookies last weekend, and I’m thrilled to share the recipe with you today!

 

Since these cookies are so delicious, I only made two tiny tweaks to the original recipe: I didn’t have the vanilla paste called for in the recipe, so I used high-quality bourbon vanilla instead. I also added 2-3 grates of fresh nutmeg to complement the generous amount of cinnamon in the recipe. These cookies are buttery and delicious…and quite large. Be aware that the measurements for the ingredients in this recipe are very specific – and a bit unorthodox. Trust me: the extra time it takes to measure everything precisely is worth it! This recipe makes 1 dozen large cookies, so one or two with a cold glass of milk should satisfy even the biggest cookie monsters in your life!

Bouchon Bakery Oatmeal Raisin Cookies

 

 

Barely tweaked from Bouchon Bakery

 

Step 1:

Add 6 tbs. softened unsalted butter to a mixing bowl and beat on medium speed until pale yellow and fluffy – about 2-3 minutes. Whisk together in a small bowl: 1/2 cup+ 3 .5 tbs. light brown sugar (lightly packed) and 1/4 cup+ 1.5 tbs. granulated sugar. Scrape the butter down the sides of the mixing bowl, then add the sugar mixture to the mixing bowl. Beat on medium speed for 3-4 minutes, scraping the bowl once halfway through.

Step 2:

Scrape down the side of the bowl one more time, and then add the following wet ingredients to the mixing bowl: 1 large egg (room temperature) and 1 tbs. good-quality bourbon vanilla. Mix for 15-30 seconds on low speed…just until the eggs and vanilla are incorporated. It’s ok if the mixture looks “broken” – the important thing is not to whip it into a frenzy!

Step 3:

Whisk the following dry ingredients in a small bowl: 1 cup + 1 tsp. AP flour, 1 tbs. ground cinnamon (Vietnamese high-oil cinnamon is my preferred type), 3-4 grates fresh nutmeg, 1.5 tsp. baking soda, and 1 ¼ tsp. kosher salt. Add the dry ingredients to the mixing bowl in two additions, mixing on low speed for 15-30 seconds after each addition. Be sure to scrape the bottom of the bowl between additions to make sure there are no dry ingredients left on the bottom.

Step 4:

Add 2 cups old-fashioned oats to the mixing bowl and incorporate on low speed for 10 seconds. Finally, add 1 cup mixed raisins – I used ½ cup regular raisins and ½ cup golden raisins. Incorporate the raisins into the cookie dough on low speed for 10 seconds. Refrigerate the dough for 30 minutes.

Step 5:

Preheat oven to 325, and line a large baking sheet with parchment or a Silpat. Divide the chilled dough into 12 even pieces – about 2 tbs. – and roll into balls. Place the cookies on the baking sheet, leaving plenty of room for them to spread as they bake. For reference, I placed six balls of dough on a 15-inch rimmed baking sheet. Bake the cookies for 18-20 minutes, rotating the pan halfway through the baking time for even browning.

Step 6:

Set the pan on a cooling rack and let the cookies cool for 5-10 minutes. Carefully remove the cookies from the pan with a spatula and let them cool completely on the rack. Chef Keller says these cookies are best enjoyed on the day they are made, but can be stored in an airtight container for up to 3 days. I can vouch that they are still tasty 2-3 days after baking, and they become chewier with time.

 

Note:

You can also make REALLY big cookies by dividing the dough into six portions using a #10 ice cream scoop. You can cook three cookies at a time by placing one ball of dough in the upper left corner of the pan, one ball of dough in the lower right corner of the pan, and one ball of dough in the center of the pan. Bake for 21-23 minutes, rotating the pan halfway through the baking time.

These cookies are so good – crisp edges, chewy middles…and raisins in every bite! I loved the spiciness that the cinnamon provided, and the warmth and background flavor from the nutmeg worked really well. All you need is an ice-cold glass of milk, and you’re ready for dessert…or a great afternoon snack. I hope you give these cookies a try really soon.

 

If you liked this recipe, head over to The Weekend Gourmet to check out the rest of Wendy's creations.  You can also stay up to date with her latest recipes by joining any of her social networks:

 

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