Levain Oatmeal Raisin Cookies

If you have ever visited New York City, chances are you have heard of or stood in the legendary line for a Levain Bakery cookie. Famous for their massive size, crispy exterior, and impossibly gooey, soft center, these cookies are the stuff of legend. While their chocolate chip variety usually steals the spotlight, the Levain Oatmeal Raisin Cookie is an absolute masterpiece that deserves equal praise. Packed with wholesome oats, plump raisins, and a warm hint of cinnamon, this isn’t your average lunchbox snack—it is a decadent, bakery-style indulgence. Explore more in our Breakfast Recipes collection.

Making these giant cookies at home might seem intimidating, but with the right techniques, you can easily replicate that iconic bakery experience in your own kitchen. The secret lies in using cold butter, a hefty amount of oats, and shaping the dough into tall, craggy mounds rather than flat discs. This ensures the cookies retain their signature thickness as they bake. Whether you are a lifelong raisin fan or a hesitant convert, this recipe will forever change how you think about oatmeal raisin cookies. For more related activities, check out our William Davis Sibo Yogurt Instructions.

Ingredients

To achieve that signature Levain texture, you will need a specific lineup of quality ingredients. Make sure your butter is properly chilled before you start!. Discover more free resources across our collection library.

• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• 1 cup dark brown sugar, packed
• 1/2 cup granulated white sugar
• 2 large eggs, cold
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 cup cake flour (for that ultimate tender crumb)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 1/2 cups plump raisins (dark or golden)
• 1 cup chopped walnuts (optional, but adds a great crunch)

Step-by-Step Instructions

Follow these simple steps to create bakery-quality cookies right at home.

1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. High heat is essential to give the cookies their crisp outer crust while keeping the inside gooey.
2. In a large bowl or stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar, and white sugar. Cream them together on medium speed for about 3 to 4 minutes until the mixture is just combined and slightly fluffy. Do not overmix.
3. Add the cold eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, cinnamon, and kosher salt.
5. Add the dry ingredient mixture to the wet ingredients and mix on low speed until just incorporated. A few flour streaks should still be visible.
6. Gently fold in the old-fashioned rolled oats, raisins, and chopped walnuts using a spatula until evenly distributed throughout the thick dough.
7. Divide the dough into large portions, weighing about 6 ounces (approx. 1/3 cup packed) each. Gently form them into rough, tall mounds. Do not smooth out the tops; the rugged edges create those desirable crispy bits.
8. Place 4 dough balls per baking sheet, leaving plenty of room for spreading.
9. Bake for 10 to 12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked.
10. Remove from the oven and let the cookies rest on the hot baking sheet for 10 minutes to finish cooking through. Transfer them carefully to a wire rack to cool completely.

Tips and Variations

Mastering these cookies is easy when you keep a few expert baking tricks in mind:

• Use Cake Flour: Combining all-purpose flour with cake flour lightens the dough, preventing the giant cookies from becoming overly dense or heavy.
• Keep Ingredients Cold: Cold butter and cold eggs prevent the cookies from spreading too fast in the oven, which is the secret to their massive height.
• Plump the Raisins: If your raisins are dry, soak them in warm water or rum for 10 minutes, then drain and pat dry before folding them into the dough for extra juicy bites.
• Mix Up the Mix-ins: Feel free to swap out the walnuts for pecans, or add a half cup of white chocolate chips if you want an extra touch of sweetness.

Serving Suggestions

Because these Levain-style cookies are so wonderfully large and rich, they are a meal in themselves! Serve them warm out of the oven alongside a tall glass of cold milk, or pair them with a robust cup of freshly brewed coffee in the morning. If you want to take dessert to the next level, sandwich a generous scoop of vanilla bean ice cream between two room-temperature cookies for an ultimate homemade ice cream sandwich.

Storage Instructions

If you somehow manage to have leftovers, proper storage is key to maintaining that fresh-baked texture.

• Room Temperature: Store the baked cookies in an airtight container with a slice of plain white bread. The cookies will absorb moisture from the bread, keeping them soft for up to 4 days.
• Freezing Baked Cookies: Wrap individual cookies tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in a 350°F oven for 5 minutes.
• Freezing Cookie Dough: Shape the dough into mounds and freeze them on a baking sheet before transferring them to a freezer bag. You can bake them straight from the freezer by simply adding 2 to 3 minutes to the total baking time.

Preparation & Cooking Specifications

Images References

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