Oatmeal raisin cookies from Thomas Keller
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Oatmeal raisin cookies from Thomas Keller

These are the BEST oatmeal raisin cookies and come from famed chef Thomas Keller.
Prep Time25 mins
Cook Time23 mins
Chilling time30 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 12
Author: Eva Bakes


  • 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.


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