Levain Bakery in New York City makes a serious oatmeal cookie. Thick and chewy, filled with raisins and big enough to be a meal replacement, ABK’s Levain Bakery Oatmeal Raisin Cookie is a cookie your granny will love!
Oatmeal Raisin has been a favorite cookie in our home for many years. Grant’s favorite cookie is oatmeal raisin and it’s a close second to the Tried and True Chocolate Chip Cookie for me! I remember my mom making cookies for my dad when I was a young girl, his favorite was oatmeal raisin too.
I often hear oatmeal raisin cookies are an older person “thing”. That may be true, but listen up young people, you are missing out if you don’t try a Levain Bakery Oatmeal Raisin Cookie! Pull up a chair, I’m going to tell you why you need to make this cookie…
Last year, when I visited New York City and tasted my first Levain Cookie, I knew I had to make a copycat cookie so we could enjoy the Levain goodness anytime a craving struck! It began with the Levain Bakery Chocolate Chip Walnut Cookie, then the Levain Bakery Dark Chocolate Peanut Butter Chip Cookie, and now, my latest Levain copycat recipe, the oatmeal raisin dream.
If you read my original post, you know about the cookie heist story involving my friend Maria and her husband Dave and one highly suspect man carrying her Levain bag off of the plane!
Each time I’ve worked on a copycat, I’ve had a cookie carrier bring me cookies so I can taste, test and try to duplicate with authenticity. Of course, there are no ulterior motives… I don’t WANT to eat all of these cookies, but for the sake of science, I feel it’s my duty.
For the Levain Dark Chocolate Peanut Butter Cookie, my friend Kristin brought back a sample. For the Levain Bakery Oatmeal Raisin Cookie, my girlfriend Melinda carried the cookie back so I could taste test again. It had practically been a year since my last tasting of the oatmeal cookie and I wanted to get it right!
Today, I’m going to tell you why you need this cookie in your life and how to make the most authentic copycat right in your own kitchen! Here are the factors I used to come up with this at home version of the Levain Bakery Oatmeal Raisin Cookie…
It has to look like the original, right?
This copycat version looks a lot like the store bought. It’s big- 6 oz worth of cookie. You get about 9 cookies per recipe which (at the bakery) will cost you about $36 plus tax. If you live in NYC or are visiting that’s a great option. The cookies are huge. They’ll fill you up in a heartbeat. Or is that a heart attack? Either way. They are filling! This at home version looks just like the store bought original.
A few adjustments for flavor sake
I like a cookie that has a good balance between salty and sweet. In my opinion, the Levain cookie is a little lacking in the balance category. It’s really sweet and needs a little more salt. That said, this is a copycat of the Levain Bakery Oatmeal Raisin Cookie, and I wanted to create something that looks and tastes like the version you get in the store.
The recipe I developed calls for 1/2 teaspoon of salt, but I usually throw in a full teaspoon because I like a little more salt in my cookie. I always use unsalted butter as well, so I can control the amount of salt going into my baked goods!
The Levain owners have stated they like to keep things simple in their recipes, so I followed their lead in the Levain Bakery Chocolate Chip Walnut Cookie – no vanilla. They state on record that “vanilla doesn’t add much flavor”, so they left it out of the recipe. Also, I love walnuts with oatmeal raisin cookies, but the Levain Oatmeal Raisin Cookie does not include walnuts, so I left them out of my recipe.
The straight from the store in NYC Levain Bakery Oatmeal Raisin Cookie (above)
My version of the Levain Bakery Oatmeal Raisin Cookie
How to make the best Oatmeal Raisin Levain Cookie copycat!
For over 30 years, I have been using this recipes for oatmeal cookies. Best in the World Oatmeal Cookies, are made with 1/4 cup of cornstarch. I decided to use my favorite recipe as a base for making the Levain Oatmeal Raisin Cookie copycat. After a few adjustments, I felt it was really close to the real deal! Here are a few of the tips I have for making sure to get a perfect result every time you make a Levain copycat recipe:
Turn up the heat-The high heat is what cooks the outside of the cookie to a nice golden brown color, and barely cooks the inside of the cookie. If you have convection USE IT. If not, the cookies bake up perfectly without convection. The batch in all of the photos on this post were made using the regular bake feature on my oven.
Don’t overmix- #1 tip always for making yummy cookies or brownies! Over mixing the dough will cause your cookies to become tough. Less is more in the mixing department! Keep the mixer on low or medium low at all times. I like to use the pulse action to get the ingredients incorporated without over mixing.
Weigh it out and stack it high- If you want your cookies to turn out like the cookies pictured, weigh the dough, 6 0z each cookie, and stack the dough high. Don’t flatten the dough at all, just pile it on the cookie sheet. It will spread a little. If the dough spreads too much, use a little spatula to push the edges in right after it comes out of the oven. You may also make mini versions of the Levain cookies, for each mini, weigh dough to 3 oz each and bake for about 4-5 minutes.
Let it cool- On the previous posts, I once in a while receive comments saying the cookie “fell apart” after baking. This is the result of not letting the cookie cool properly. This cookie is thick and weighs almost 1/2 lb. It is barely baked, so it needs to be allowed proper cooling time before the cookie is moved off of the baking sheet. I like to let the cookies sit for at least 30 minutes or more.
The Levain Bakery Oatmeal Raisin Cookie is perfect for make ahead, as well as enjoying on the day of baking. Wrapped, the cookie can stay fresh for several days. They also freeze well stored in a Ziplock bag. Hope you love this recipe as much as we do. Happy baking my friends!
NOT OUR FIRST RODEO
If you don’t live near NYC, no worries, you can bake a copycat that will leave you wondering which cookie is better? All of the copycat versions of the Levain Bakery cookies are here on ABK. I’ve made multiple copycat versions of Levain cookies: the original Levain Chocolate Chip Cookie, the Dark Chocolate Chocolate Chip, and the Dark Chocolate Peanut Butter Chip Cookie. They were all tested, tested again, and retested until I felt the recipe was as close as possible to the real deal. Take a look at the Levain Bakery Chocolate Chip Cookie recipe for the most in-depth explanation of all the who, what, why and how on everything in my Levain Bakery copycat cookie journey. A little over the top, but seriously some of the most fun I’ve had in the recipe development game.
Levain Bakery Oatmeal Raisin Cookie
- 1 cup butter unsalted, cut into tablespoons*
- 1 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 1/2 cup Old Fashioned Oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt I like to use 1 teaspoon
- 1/2 teaspoon cinnamon
- 1 3/4 cup raisins
Pre-heat oven to 425 degrees or 400 convection with rack in center of oven.
In the bowl of a stand mixer, or a large mixing bowl, place cut butter. Mix on low until butter is broken up.
With the mixer on low, add sugars. Blend until there are no visible chunks of butter, about 1 minute on low or medium low.
Add eggs and mix until smooth on low or medium low.
Stop mixer and add flour, cornstarch, oats, baking soda, salt and cinnamon.
Pulse the mixer until the wet and dry ingredients are incorporated. This will take about 10 pulses of the mixer (quick on -off motion) . Then mix on low until the flour disappears.
Mix the raisins in using the pulse motion again.
Using a kitchen scale, measure out 6 oz portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high so it will still be thick after baking.
Place the cookies on a cookie sheet or jelly roll pan 4-5 per sheet.
Bake for 6-7 minutes or until the cookie is barely set and golden on top.
Remove from oven and let sit for at least 30-60 minutes to allow the cookie to set up.
-The butter should be barely soft.I can see an indentation when I push my finger into the side of the butter, but the butter will not totally collapse. Either leave the butter on the kitchen counter for about 30 minutes before using or microwave the butter. I remove my butter straight from the refrigerator and microwave it for 18-20 seconds, My microwave is not very powerful, most microwaves will probably need about 10-12 seconds to achieve the right result!
-The size of the eggs will determine the amount of moisture in the cookie to some degree. I recommend using large or extra large eggs. The extra large eggs from Costco are HUGE, so you may need to add a bit of flour 1-2 tablespoons if the dough is wet and sticky after mixing all ingredients together. Fold in the extra flour with a large spoon or spatula.
-sea salt is recommended but not absolutely necessary. I like the flavor of sea salt as opposed to table salt. The next time you have both sided by side, pour a little in your hand and taste the difference!
-You may substitute 2 cups of chocolate chips ( I recommend dark of semi sweet chocolate) for the raisins.
103 thoughts on “Levain Bakery Oatmeal Raisin Cookie”
For me this is something unique way to use oatmeal in my diet.
I just made these cookies, following your wonderful step by step instructions. These are golden! Funds up all around from my family 🙂
Thanks so much! Glad your family loved this recipe <3
Made these exactly to specifications (using 1 teaspoon of salt) and they were AH-MAZ-ING! I have made Si’s tried and true chocolate chip cookies (a favorite) and also the copycat Levian Chocolate Chip Walnut. I have to say I think I like these more than both of those! My 7 year old declared these “the best cookies I have ever made”! If anyone have people in their house that doesn’t like raisins. I weighed the dough and split it in half. I mixed Raisins in half the dough, and chocolate chips in the other half. Worked perfectly!
I have not tried using chocolate chips (yet!) but have had lots of questions so it’s good to hear how you made this batch with half raisins and half chocolate chips! And a 7 year old’s endorsement is the best kind!
Thanks for reading ABK!
These are LEGIT. I used choc chips instead of the raisins and they’re soooo good! This and your regular levain chocolate chip cookies have become the end of all cookie searching. I’m a serious cookie connoisseur and I’ve been searching for “the one”. I guess I’ve found “the two”! Thank you!!!
Thanks Holly! Everyone loves the Levain copycat recipes! Thanks for following ABK.
I replaced raisins with chocolate chips and they were amazing! Same ratio. xo thanks for these amazing Levain recipes!!!!
Thank you Emi! Thanks for your note about modification too!
Ok these were the bomb!!! Seriously so good!!! I made 4 oz size cookies so they would go farther and baked them for 5 minutes at 400 convection. I will definitely be making them again!! Thanks for the recipe!
Can I add walnuts? In addition to the raisins?
Do I use cold butter? I know in the chocolate chip version, it specifically said to use cold butter…
Never mind…I just saw your notes below the ingredients. 🙂
I use butter that is slightly softened. I take it out of the fridge and microwave it for about 18 seconds in my microwave, but for most people about 10-12 will do. My microwave is not especially powerful! You can also just set the butter on the counter for about 30 minutes before using.
Can you write the size of the butter in grams?
Should the brown sugar be packed or loosely measured?
Is the brown sugar packed or measured loosely?
I lightly pack the brown sugar. I hope you enjoy making and eating these cookies! Send me a picture on Instagram and I’d be happy to share it.
Thanks for reading ABK!
Any tips for baking the dough after it has been in the fridge?
I usually take the dough out for about 15 minutes while the oven is heating up and then bake as directed, it may take a minute or two longer for baking after refrigerated!
Hi I just returned from NYC carrying 1.5 doz Levain Oatmeal Raisin Cookies home on the plane. When I got back I looked for a clone recipe and found yours. I made them this morning exactly as directed but they came out really anemic looking. Not nicely browned on top like Levain’s and your pictures. I have an oven thermometer and all is good with the oven. Plus they looked raw. How did you get them so nicely brown on top?
All ovens cook differently. As you bake your cookies, make sure the top doesn’t look shiny, and starts to brown. Pull them out and let them sit for 10-15 minutes until they set. What type of oven are you using? I use a convection oven. Gas ovens tend to take longer. Hope your second try works a bit better.
Thanks for reading ABK.
really loved reading your blog. It was very well authored and easy to understand. Unlike other blogs I have read which are really not that good.Thanks alot!
You’re welcome, Karen. Thanks for sharing and for reading ABK!
Should the cookie sheets be greased? I can’t seem to find where it mentions that. This recipe sounds wonderful 🙂
Hi Linda, if you’re not using parchment paper, I would grease the cookie sheets. Thanks for asking and for reading ABK!
I read this recipe and notes but did not see any cornstarch listed as an ingredient, although it’s mentioned Levain uses it, so please clarify. Thank you. Linda
Hi Linda, the cornstarch is listed in the ingredients list for 1/4 cup.
Hi! Has anyone made these without the corn starch with success!? I have someone in the fam allergic to corn.
We have used tapioca starch and they were great.
Really great recipe! Super easy and straight forward. they look exactly like levain cookies and taste super super similar too. I highly recommend trying them out. Thanks for the recipe!
Thanks for your comment, Clare. I love how easy and delicious they are too, and how much they taste like the original version.
These cookies are perfect in every way. Amazing what a small amount of cinnamon does to that amount of dough. Thank you for all the testing you did to give us a free recipe that my family will enjoy for years to come!
You’re very welcome, Elizabeth. The Levain Bakery cookies are some of my favorites to make because of their delicious flavor. Thanks for sharing and for reading ABK!
What modification would you recommend for a mini (3 oz) cookie? I tried them and they were great, except they didn’t spread out much. When I made your Levain Chocolate Chip Walnut cookies in the mini size, they were perfectly spread out yet thick and soft. Any suggestions?
These cookies were amazing AND easy!!! I don’t even like oatmeal raisin cookies and made these for my husband and ended up eating half of them 😀 I was a bit scared that the cookies would not be baked all of the way through, even after letting them sit on the pan for one hour, but they were perfect! I used the 1 tsp. salt (coarse) and it was such a nice flavor enhancer! I am definitely going to make these again! Thanks for the best copycat recipe!
I’m so glad to hear that, Jamie! These cookies are some of my favorite from the Levain Bakery. And I agree, course salt adds a nice balance to the sweetness. Thanks for sharing and for reading ABK,
just curious about the reason not to use vanilla extract
I was wondering the same thing
Levain themselves have said that they don’t use vanilla because it doesn’t really do much to the flavor of the cookie.
In this post and also in the first Levain cookie copycat I posted I explain in detail about the owners of Levain Bakery in NYC stating they do not use vanilla in their cookie recipe, because it does not add much flavor. Thanks for your question!
This is by far my favorite chocolate chip cookie recipe. I follow it step by step and have never had a cookie not turn out. Si, you do amazing work! I am so grateful for your blog!
Thank you Mckenzie! Im glad you loved this recipe <3
My favorite cookie I’ve made from ABK! I sub the raisins for chocolate chips and it’s just the best! I’ve been to Levain twice and this is the perfect substitute for living many miles away from their bakery, not to mention I prefer ABKs version with CC.
I came across this recipe late one night when my kids wanted Crumbl chocolate chip cookies. Now they like these more than Crumbl! Sorry Crumbl fans. I like making them the 3oz size. I get about 3 dozen that way. We don’t like walnuts so I always add more chocolate chips. I have also used this as a base for white chocolate macadamia cookies with great success!
These are the very best oatmeal raisin cookies we have ever had! Everyone loves how big they are too!!
I made these last night and compared them to some left over Levain oatmeal cookies I have and I have to say these are legit! The center did end up mushier than I like, so I’ll probably bake at 400F and maybe bake for 10-12 mins instead of 7mins at 425F, other than that I highly recommend this!
Thank you for those suggestions, Dianne, they’re very helpful for those who don’t like the gooey inside either. And thanks for reading ABK!
I’m curious if you tried the longer bake time? I’m dubious about a 7 minute bake time because I thought it would be mushy (which you just confirmed). So yeah… did your modification make the middle more firm? Thanks!
I can’t wait to try to make this!! Do you have any suggestions to divide the though without a scale? Thanks in advance!
Hi Juliane, if you don’t have a scale, the recipe makes about 8 very large cookies, so I would just divide the dough as evenly as you can into 8 dough balls. Hope this helps and thank you for asking!
Made these with dark chocolate chips instead of raisins and they were PERFECT! Instructions were easy to follow and the post answered my questions.
Can you freeze the dough to save it for later??
Hi Mari, you can freeze the dough, I would shape the dough balls first and then freeze them in an air-tight container or freezer bag. Thank you for asking and for reading ABK!
Would the cookies turn out a lot different if I use rolled oats instead of old fashioned?
Hi Kris, no the cookies should still turn out great, thank you for asking!
Loved these cookies! Be sure to read (and follow) the tips, which are soooo helpful. My one big change is that I swapped out chocolate chips for the raisins (don’t get me started about raisins in cookies). I almost like these more than the regular Levain chocolate chip cookies. It’s very close. These also freeze really well. Great work Si!
Thank you for sharing, Liz, the tips really make a difference in these cookies!
These were AMAZING! I made some changes (partially because some of the ingredients weren’t available)
I used dark brown sugar instead and I subbed half the raisins for chocolate chips, so I had a little mix.
I was able to get 12 pretty big cookies out of this, which was awesome. Ended up baking them for about 12 mins in a normal oven at 425.
All in all, definitely making these again. SO GOOD!
Thank you so much for sharing your alterations! So very helpful.
Hi! I tried making your Chocolate Chip Walnut Cookies and I should say that it taste very close to the Levain Bakery Chocolate Chip Walnut Cookies. I love it! Just curious why the Oatmeal Raisin Cookies doesn’t use Cake flour in the recipe? Thanks in advance! You’re the best!
I used an oatmeal cookie I have used for years as the base and starting point for this copycat recipe. I my oatmeal cookie recipe I used, as a base, it calls for cornstarch, so I decided to go with cornstarch, instead of cake flour in this recipe. Cornstarch is a key ingredient in cake flour, so there really is not much difference! Hope this helps and thanks for reading ABK 🙂
I made this exactly as written and baked the 6 oz. cookies at 400 degrees, on convection, and on the middle shelf. After 7 minutes they didn’t look done so I gave them two extra minutes. I let them cool to almost room temperature and then sampled them. Not ever having had the original I don’t know what the center should be like but these seemed under baked, almost raw. I decided to put them back in the oven (I know that this is a bad idea generally) at 390/convection. It took nine minutes to reheat and continue to bake the cookie to a point that a toothpick came out clean. Is this over baking this cookie? Are the centers supposed to be raw? How do you know when they are done? Thanks.
First, yes, the cookies are barely baked and still gooey in the middle! Every oven is different, but I bake the cookies according to the directions on the recipe. It sounds like your oven may bake a little on the cooler side, so next time, I’d just try to add 2-3 minutes to the bake time on the recipe from the start. The cookie photograph with the middle of the cookie showing has been cooked and cooled completely. If a toothpick inserted in the center comes out clean, it is overcooked! Hope this helps.
My family said they were even better than Levain’s! Love them!
Wow, what a compliment, thank you Janet!
Can I chill the dough over night?
Hi Kili, yes you can chill the dough overnight, thanks for asking!
Hi – I’m very familiar with and LOVE Levain cookies, have been buying and baking them for years. Your oatmeal raisin recipie is spot on! The taste, look and crumb are exact! That said, it calls for 1/4 cup corn starch, which is perfect. Wondering why the chocolate chip ones (all flavors) have such a drastic difference in amount of cornstarch. Think it has to do with the oats?? Just wondering! Thanks, Lisa
What a wonderful wonderful recipe. I followed the directions exactly. I made 9 cookies as suggested.
Next time I will increase the cinnamon to 1 tsp and the salt to 1 tsp as you suggested.
Your recipe is so good I am going to put it in my book.
Thank you SOOOOOO much for sharing this!
Hi there! I used you recipe for the Levain Oatmeal cookies and they turned out amazingly delicious. I made a few improvisations… Added a lil nutmeg, used a combo of golden raisins and cranberries, and salted the top with Himalayan pink salt. Thanks so much for sharing your recipes!
I love those addition, Louis, thank you so much for sharing!
Thank you Louis! These improvisations sound like excellent additions!
Have a great day!
These were so delicious!!! I followed each step exactly, I even went a little lower on the brown sugar and they still were amazing ! Very easy to make as well
si, I’ve made ALL of your levain knock-offs and they’re always huge hits with friends, family and co-workers … I lived in NYC for 14 years, but these little mounds of love are expensive! always follows your recipe to a tee and refrigerate the dough overnight to meld the flavors together (a tip I learned from a bakery manger friend).
I made about 19 3oz cookies for a halloween party last night that were well received. my only nit is that I should have kept them in the oven a minute or two longer (I baked at 425 for 6 minutes) since I had 3 trays going at the same time and they were slightly too gooey for my taste.
I also subbed in 1 cup of raisins and 1 cup of semisweet chocolate chips because I wanted to make more of a hybrid cookie. delicious!
Yum! I subbed 3/4 cup raisins for chocolate chips and chose the full teaspoon sea salt. Baked 1/2 size cookies (3oz) and they’re plenty big for me. My first time using corn starch in cookies and the outside crunch is fabulous. I did bake them a little longer in convection when the first batch were a bit gooey. After I let them cool on the sheet for an hour they really did firm up perfectly- soft in the middle. Amazing! I also love your favorite chocolate chip cookie recipe with oats in them. Thanks!
I made these and they are OH SO GOOD! I’ve never been to Levain but I don’t think I need to go. Your take on these and the chocolate chip….. fantastic!
I actually froze these and baked from frozen at 425 for 8 min like you did with the chocolate chip cookies. Really really good!!!
Thank you for your review and for your instruction on baking the frozen cookies.
And thank you for reading ABK!
Do you know if there’s a way to incorporate peanut butter into this recipe??
this is the best oatmeal cookie recipe I have tried! great flavor and they didn’t spread when baking. I made more of a 3 oz size and they are the bomb!
Thank you Andrea! I like the 3 oz size as well 🙂
Hi Si, can I use Rolled Oats? If I do, how much should I use and how long should I cook it? Does this changes the whole recipe? I have too much Rolled oats and don’t want to buy old fashioned flour,
Thank you for sharing this recipe.
Sorry I missed your question earlier! Yes, you can use rolled oats. Just substitute the same amount. The cook time is the same on the cookies! TI will change the texture slightly, but I think you will still love the result!
Hi. I just made this recipe yesterday. It was too sweet for me, but my customers said they hat it tastes good. I baked it at 11 minutes, then the color turned awesome.. Maybe I need some adjustment with the sugar and salt.. But, overall, its good 😊 I haven’t tasted the real one cause I’m from the Philippines 😁
I used salted butter and 1 full tsp of salt, I love a slightly saltier cookie, and oh my goodness, these are THE best oatmeal raisin cookie ever. And the best oatmeal raisin cookie is the best cookie ever in my book! Lol. My family is obsessed
I made this recipe as directed, refrigerated the dough for a few hours and then cooked them for 7 minutes at 425, let them sit for 35 minutes, and they were still raw. Cooked them for 10 more minutes and that made a huge difference-cooked to perfection!
Thank you for this information. It’s true that depending on the oven you are using, baking times can vary quite a bit! I’m glad these Levain cookies turned out well with extra time. Thank you for your help, thanks for all the stars, and thanks for reading ABK!
Haiiii Si, I’m a reader from Indonesia
been reading your recipes, and especially drooling for this recipe <3
however can you please share the metric measurement for this recipe so i could bake the perfect cookie just like you did.
tried to convert your recipe using internets baking conversion but every website seems to have different amount of conversions.
would really really appreciate your responds. thankyou <3 warm hugs from indonesia
These are amazing! I’ve been trying so hard to get big thick oatmeal cookies and these are perfect. I did add a splash of vanilla and used the whole tsp of salt. I did half raisins, half white choc chips and they are my husband’s new favorite treat. I got 15 – 3oz cookies + 2- 2 5/8 oz cookies. Thank you!
Thanks for sharing your secrets to your oatmeal cookie success. White chocolate and raisins sound wonderful and I’m so glad your husband gets to feel the joy of your baking accomplishments! I have four Levain cookie recipes posted on ABK – let me know if you try another. Thank you.
It’s amazing!! How long do you think they can last out of the fridge or in the fridge?
Isn’t the 2 cup cornstarch too much for the recipe
This recipe calls for ¼ cup cornstarch. Hope this helps!
How much oil should I substitute for butter?
I and my family absolutely adore your cookie recipe, so I would like to gift it to a friend’s daughter who can only eat baked goods that are:
– Dairy free (hence no butter 🚫 🧈)
– Egg free (I plan to substitute with applesauce)
– Gluten free
– Nut free
I am not sure about the proper amount of oil to sub in this recipe with all of the other substitutions you are suggesting… you may be able to use butter flavor Crisco or other solid shortening as a substitute. I’d look for the butter flavor. Good luck!
OVER THE TOP GOOD! My family does the happy dance when I make these. If I wanted to add peanut butter to the recipe, how much would you suggest and would it need additional oven time?
Thanks again Si for another no-fail, incredibly good cookie.
Funny story – I made a batch and right when I took them out of the oven my neighbors and their kids came over. The house smelled divine and my hubby told me to HIDE the cookies because he didn’t want to share. Next time I’ll make a double batch and take them some.
Made these exactly as directed and they are out of this world beautiful and delicious. We love going to Levain Bakery in NYC and this version of their oatmeal raisin seems 100% authentic. Thank you so much for doing the work to bring this much joy to the world!
Look no further this is the best oatmeal cookies ever! The combination of spices, nuts and raisins with the oatmeal makes this the ultimate cookies! A taste like no other, if you love oatmeal cookies this is the best.
Made these with a mix of semi-sweet, dark and milk choc chips in place of raisins. Perfection!
Could I leave out the 1/2 cup granulated Sugar and just use the 1 and 1/4 brown sugar? And it NOT affect anything in the cookie except for the sweetness? Since chemo therapy for HER2 Breast Cancer anything with sugar in it always tastes double the sweetness. Would it effect the structure of the cookie? Thank you for taking the time. I love oatmeal in baking but refuse to eat it for breakfast. I think because I ate it for breakfast on school days until I was 18. But always look for recipes using it in baked goods. A good oatmeal raisin muffin recipe is also hard to find. I want a recipe for oatmeal rasin bars, too. 🤔 Or maybe an oatmeal raisin loaf cake or quick bread. Or an oatmeal craisin pecan no-knead bread. 🤣 Back to your cookie recipe. One thing at a time so I can get to the rest of your site searching for new and exciting recipes, Now I found you!🤔 You didn’t know you were lost…did you. 🤣
What so you substitute or add if you want just oatmeal cookies (no raisins or chocolate chips)?