Thomas Keller's Oatmeal Raisin Cookies

Being the chocolate lover I am, I rarely see a non-chocolate or lemon dessert that I *have* to make.  But that was different with these cookies.  When I saw these on Eva Bakes, I knew I would be making these and I'd love them.

Thomas Keller is the owner of The French Laundry, which has been ranked as one of the top 50 restaurants in the world for the past 10 years.  While Matt and I did not get to eat there, we did explore their garden and take a few pictures.  He also owns Per Se in New York, which is currently ranked as the 6th best restaurant in the world. Bouchon bakery is another very popular restaurant he owns and he is a Michelin 3 star chef which means that his restaurants have "Exceptional cuisine and worth a special journey".  This guy knows his food. So, not surprisingly, this is the perfect oatmeal raisin cookie-moist and chewy with just the right amount of spice from the cinnamon.

Something quite interesting about this original recipe is that it makes 6 cookies.  Could you imagine?  Yes, 6 extremely large cookies, but still, only 6!  I tend to like my cookies a little smaller so I made them smaller.  They were still quite large but came out perfect.  I'm not sure how much the consistency would change, but I stored these in an airtight container with a piece of bread (yes that trick really does work) and they stayed perfectly moist and chewy-just the way I like my cookies!

Oatmeal Raisin Cookies

1 cup + 1 teaspoon all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking soda

1 1/4 teaspoons kosher salt

1/2 cup + 3 1/2 tablespoons lightly packed light brown sugar

1/4 cup + 1 1/2 tablespoons granulated sugar

11 tablespoons butter, room temperature

1 egg

1 1/4 teaspoons vanilla paste (I used vanilla extract)

2 cups old-fashioned oats (do not use instant)

1 cup raisins

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a separate small bowl, whisk together the sugars until no lumps remain.

In the bowl of a stand mixer, cream the butter on medium speed. Add the sugars and mix for 3-4 minutes until mixture is light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and mix on low until just combined (do not overmix). Again, scrape down the bowl again. Add the dry ingredients in two additions while mixing on low speed. Mix until just combined. Add the oats and let the stand mixer go around for about 10 revolutions to combine. Then add the raisins until they are just incorporated-do not overmix. 

Refrigerate the dough for 30 minutes. Preheat the oven to 325 degrees F. Line baking sheets with silicone baking mats or parchment paper.

To make 6 huge cookies, use an ice cream scoop and divide the dough into 6 equal portions. Roll them into balls and place 3 on a cookie sheet.  To make smaller cookies, portion the dough into desired amount of equal pieces and roll them out. 

Bake at 325 degrees F for 21-23 minutes if you made 6 cookies. If you made 12 cookies, bake at 325 degrees F for 18-20 minutes, adjust time accordingly.

Set the pans on a cooling rack for 5-10 minutes and then transfer the cookies to the rack to cool completely.

Yield: 6 or more cookies.

Source: Bouchon Bakery by Thomas Keller and Sebastien Rouxel via Eva Bakes