Imagine biting into a cookie so decadent, so perfectly balanced, that it transforms your entire dessert experience. These aren't just any ordinary oatmeal raisin cookies – these are the famous Levain Bakery-style cookies that have cookie lovers swooning across the country! With their massive size, crispy edges, and gloriously soft centers, these cookies are a masterpiece of texture and flavor that will make you forget every mediocre oatmeal raisin cookie you've ever tasted.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the old-fashioned oats, raisins, and chopped walnuts using a rubber spatula until evenly distributed throughout the dough.
- Using a large cookie scoop or measuring cup, portion the dough into 4-ounce balls. Place the dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie.
- Gently press down on each dough ball to slightly flatten, maintaining a thick, rustic shape characteristic of Levain-style cookies.
- Bake in the preheated oven for 14-16 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't overmix the dough – mix just until ingredients are combined to keep the cookies tender.
- For extra flavor, consider toasting the walnuts before adding them to the dough.
- Use a large cookie scoop to create those signature oversized Levain-style cookies.
- Make sure to leave plenty of space between cookies on the baking sheet, as they will spread.
- For the most authentic texture, slightly underbake the cookies – they should look slightly soft in the center when you remove them from the oven.
- Let the cookies cool on the baking sheet for 10 minutes to help them set properly.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 42g
Protein: 5g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 55mg
