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 from Thomas Keller
- 1 cup + 1 teaspoon all-purpose flour
- 1 Tablespoons ground cinnamon
- 1 and 1/2 teaspoons baking soda
- 1 and 1/4 teaspoons kosher salt
- 1/2 cup + 3 and 1/2 Tablespoons lightly packed light brown sugar
- 1/4 cup + 1 and 1/2 Tablespoons granulated sugar
- 11 Tablespoons unsalted butter room temperature
- 1 egg
- 1 and 1/4 teaspoons vanilla paste I subbed with vanilla extract
- 2 cups old-fashioned oats do not use instant
- 1 cup raisins
- 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.