Levain Oatmeal Raisin Cookie Recipe

The Secret to Soft, Moist Oatmeal Raisin Cookies

Are you looking for the perfect oatmeal raisin cookie recipe? Look no further! This Levain-inspired recipe uses a secret trick to make your cookies soft and moist. The key is to soak the raisins in egg before adding them to the dough.

To start, prepare the raisins by adding three large eggs to a small bowl. Whisk the eggs until the whites and yolk combine, then add vanilla and continue whisking until well combined. Next, add three tablespoons of granulated sugar and one tablespoon of brown sugar to the egg mixture and stir until dissolved. Finally, cover the bowl with plastic wrap and refrigerate for at least an hour or up to 24 hours.

Once the raisins have soaked in the egg mixture, it's time to make the cookie dough. In a large mixing bowl, cream together one cup of butter (at room temperature) and three-quarters cup of granulated sugar until thoroughly combined. Add two cups of all-purpose flour, one teaspoon of baking soda, and one teaspoon of salt to the butter mixture and mix until just combined.

Now it's time for the secret trick: add the raisins to the cookie dough, but don't mix yet! Instead, stir in three-quarters cup of Quaker Old Fashioned Oats. The oats will help absorb some of the moisture from the raisins and egg mixture, resulting in a softer cookie.

Next, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Use a two-tablespoon ice cream scooper to portion out the dough into balls, about one inch apart. You should end up with around 12-15 cookies per batch.

Bake the oatmeal cookies for 10-12 minutes, or until they are lightly golden brown around the edges. Remove from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

The result is a soft, chewy cookie with perfectly plump raisins throughout. This Levain oatmeal raisin cookie recipe is sure to become a new favorite!