Bouchon Oatmeal Cookies

27 Apr

Cookies….mmmmm….I am referred to by some friends as the cookie monster minus big eyes and blue hair. I love cookies and better yet eating them. Recently I found the best chocolate cookies in town from Creme de la Crumb and it was melt in your mouth goodness. Because of this craving for crunchy and chewy cookies I decided to make some. I have been flipping through recipe books again as my appetite for sugar and baking is high. As I gazed over the pages of tantalizing desserts, my gaze stopped at the oatmeal raisin cookies from Bouchon.

Most of you know oatmeal cookies are a tradition and I am a fan of tradition….so here we go. Key to making cookies are the creaming of butter and sugar and the incorporating of eggs one at a time. Cream the butter and sugar until it is light and fluffy and then add in the eggs until well mixed. Add the dry ingredients next. The recipe calls to refrigerate the dough but I skipped the step. Spoon and roll the dough into balls and flatten and bake at a preheated oven of 325F for 15-17 minutes.

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Here is what they looked like once baked.

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Oatmeal Raisin Cookies

144 g all purpose flour ( I used 160 grams flour)
1 tablespoon cinnamon
1 3/4 teaspoon baking soda
1 1/4 teaspoon salt
140 g light brown sugar
69 g granulated sugar (I used only brown sugar and used 150 g sugar and it was sufficient)
155 g unsalted butter ( I used 150 g)
1/4 cup or 62 g eggs ( 1 large egg)
1 1/4 teaspoon vanilla paste ( I used homemade vanilla extract)
2 cups old fashioned oats
1 cup raisin ( I used cranberries)
Opt chocolate chips

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This recipe is a keeper as the cookies were chewy and crispy. The chocolate and cranberries added complexity to the recipe but if it were raisins it too would have been an awesome cookie. Next time as an alternative nuts will be added as well. Eat cookies!!!!

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