Wednesday, December 12, 2012

Oatmeal raisin cookies from Thomas Keller

I know what you're thinking - another oatmeal raisin cookie? But wait - this is not your average oatmeal raisin cookie. I've already made a fantastic thick and chewy oatmeal cookie, but this is different. One key reason is that this is Thomas Keller's recipe. Those of you who aren't familiar with Thomas Keller only need to know that he is considered one of the world's best (if not THE best) chef. He owns and operates Bouchon Bakery and The French Laundry, which has consistently made the exclusive Top 50 "Best Restaurants of the World." He's a 3-Michelin star chef., which is pretty much equivalent to being the best of the best in the restaurant industry. Yeah, this man is that good.

Another reason these cookies are different is that the cookies are absolutely ginormous. I normally would have happily portioned out this dough into at least 24 cookies, but Chef Keller actually wrote the recipe for only 6 cookies. Six.  I decided to split the dough and make twelve cookies instead. My husband wears a size large in gloves, and one of these (12) cookies barely fit into his palm.

As expected, these oatmeal raisin cookies were phenomenal. They were slightly crisp on the outside and had a wonderful chewiness on the inside. My husband already declared these as one of the best cookies he's ever had (next to Jacques Torres' mudslide cookies). I happily agreed.

Now that I've made my first Thomas Keller recipe, I can't wait to try more!

Oatmeal raisin cookies
  • 1 cup + 1 tsp all-purpose flour
  • 1 TBSP ground cinnamon
  • 1-1/2 tsp baking soda
  • 1-1/4 tsp kosher salt
  • 1/2 cup + 3-1/2 TBSP lightly packed light brown sugar
  • 1/4 cup + 1-1/2 TBSP granulated sugar
  • 11 TBSP butter, room temperature
  • 1 egg
  • 1-1/4 tsp vanilla paste (I subbed with vanilla extract)
  • 2 cups old-fashioned oats (do not use instant)
  • 1 cup raisins
Directions
In a medium bowl, sift or 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 light and fluffy. Scrape down the sides and bottom of the bowl.

Add the egg and vanilla paste and mix on low until just combined (do not overmix). 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 in the raisins until they are just incorporated. Refrigerate the dough for 30 minutes. Preheat the oven to 325 degrees F.

If you want 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 (I recommend using a Silpat). If you are like me and want 12 smaller cookies (which are still massive compared to a standard cookie), portion the dough into 12 equal pieces and roll them out. I put 6 cookies on a pan.

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.

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 12 cookies, depending on your appetite!

Source: Bouchon Bakery by Thomas Keller and Sebastien Rouxel, page 32

10 comments:

  1. loving the new look for the blog!! and the oatmeal cookies sound pretty great, too!

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  2. Thomas Keller is one of my chef heroes!!!!!! I need these cookies in my life. My husband and I would shamefully eat all of these to ourselves. haha.

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  3. Yum! These sound like my kind of cookies! I love Thomas Kellar...if I give you my address can you send some my way? :-)

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    Replies
    1. Of course you know I would!

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    2. perfect cookies love the combinations

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  4. Oats and fiber are healthy to consume on a daily basis and Thomas' oatmeal raisin cookies look wonderful.
    Faye

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  5. I've made so many batches of these cookies but somewhat reasons my cookies have never spread as it supposed to. I am so frustrated why my cookies didn't come out perfectly. The taste is perfect but I have big fat cookies not thin ones.
    I followed the recipe sincerely and correct amount of ingredients.
    Only thing I can think is either my oven is not a confection oven or cookie pans??? Do I need a fancy cookie sheet or pan?

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    Replies
    1. i have a few ideas... Check the actual temperature of your oven. It is possible that it isn't coming up to temperature correctly so double check it with an oven thermometer. Also, is your baking soda old? How many cookies are you trying to bake? 6 or 12? Did you double check the baking times above? A final idea you can try is to flatten the cookie dough balls with the bottom of a glass or a spatula before you bake. Let me know if any of these work!

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    2. Thank for the tips! I am thinking that the oven temperature might not be accurate. I will buy an oven thermometer to douch check the temp. I've been making only 12 cookies since those 6 giant cookies were too much to eat especially they didn't spread out. My bake soda is fresh so that's not the issue.
      If I flat the dough before baking, do you think they spread better? But I' would definitely try it if the oven thermometer didn't work out.

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    3. I would definitely try flattening the dough. I have used that technique with other chilled cookies and it works for me. I hope it also works for you!

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