Levain Bakery Signature Oatmeal Raisin Cookie Recipe

Ok so I promised that Levain's Oatmeal Raisin Cookies would be next.  I haven't even tried them yet but I can already tell they will be insane.  I made two batches - one with just raisins, and another with semi sweet chocolate chips and blue M&Ms for my best friend who is expecting a baby boy :).   I hope you enjoy this recipe as much as I know I will! 

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Ingredients

• 1 cup (2 sticks) Cold Butter cut into cubes
• 1 cup + 2 Tablespoons Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 2 cups Flour
• 1/2 cup Cake Flour
• 1 1/2 cup Rolled Oats
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1 1/2 cups Raisins
• 1 cup Walnuts chopped (OPTIONAL)
• 1 1/2 cups Semi Sweet Chocolate Chips (OPTIONAL, BUY WHY?)

Instructions

1. Preheat oven to 410 degrees.
2. 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. Add eggs one at a time, mixing well after each addition.
3. Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).
4. Chill dough for 15 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Thank you again to Modern Honey for the recipe inspiration.