LEVAIN OATMEAL RAISIN COOKIE RECIPE PLUS

Using a 2-inch-diameter round cutter, cut out scones, dipping cutter into flour each time between cuts. Pat down into a layer 3/4 to 1 inch thick. If dough is very sticky, flour top of dough as well. Weigh the cookie dough into 6-ounce balls. Stir in all-purpose flour, cake flour, cornstarch, baking soda, and salt, just until combined. Add eggs and vanilla and mix for 1 minute longer. Turn dough out onto a well-floured surface. Scrape the sides of the bowl with a spatula. If dough appears at all dry, add remaining 1/4 cups of half-and-half until just combined. (Mixture will not be creamed, just mixed together.) Quickly pour in 1 1/4 cups of half-and-half while mixing quickly. Combine everything except half-and-half until just combined.

Levain Bakery Oatmeal Raisin Scones Ingredients: 3 cups all-purpose flour, plus more for the counter 2 1/2 cups rolled oats 3/4 cup white sugar 2 tablespoons baking powder 1 teaspoon kosher salt 12 ounces sweet butter, cold and diced small 1 cup golden raisins 1 1/2 cups half-and-half Directions: Preheat oven to 350 degrees. In another bowl, add softened vegan butter, brown sugar, and sugar. In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. And while we couldn't get you the top-secret recipe for those (I'm working on it!), we did get you the recipe for Levain's Oatmeal Raisin Scones. Set aside 10 minutes or until a gel-like texture forms. In a large bowl cream together butter and sugars until light and fluffy. It's known for super-huge, super-gooey, to-die-for cookies. Step 1 Preheat oven to 350 and line two baking sheets with parchment paper. Add in the dry ingredients and mix until almost combined. Add the egg, mix and scrape the mixing bowl down. Cream butter then add the white sugar, brown sugar, and mix until lighter in color and fluffy. Let them rest for at least 10-15 minutes to set.If you love baked goods and haven't been to Levain Bakery in New York City, go. In a large bowl whisk together the flour, cinnamon, and baking soda, set aside. Stop the mixer and add in the flour, oats, baking soda, cinnamon, and salt.

Once the dough is chilled, remove it from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Add in the flax egg, vanilla, and molasses. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. In a large bowl, use a mixer to beat the softened butter and sugars for 1-2 minutes. Bake for 9-11 minutes or until golden brown on the top. Mix the flaxseed and water in a small bowl and set aside.The dough makes 8-12 extra large cookies. You will fit 4-6 cookies on one large cookie sheet. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. If you cook too long, the cookies will be crispier Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. Lightly press on top of dough to smooth out. Bake at 180☌ / 350☏ (160☌ fan) for 11 minutes. Separate dough into large balls and place on lightly colored cookie sheet.Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined.Add eggs one at a time, mixing well after each addition.

In a large bowl (again I used my stand mixer as I did with the Levain Chocolate Chip Cookies) cream together cold butter and sugars until light and fluffy, about 4 minutes.

Microwave for about 2 minutes covered with plastic wrap.

Or place raisins in small bowl and add 1/4 cup water. 1 1/2 cups Semi Sweet Chocolate Chips (OPTIONAL, BUY WHY?) Bring raisins and water to a boil in a small saucepan, Cover and turn off heat.

1 cup (2 sticks) Cold Butter cut into cubes.

LEVAIN OATMEAL RAISIN COOKIE RECIPE PLUS

Levain oatmeal raisin cookie recipe