Levain Oatmeal Raisin Cookies

5 from 20 votes

Loaded with plump, juicy raisins and warm spice, these Copycat Levain Oatmeal Raisin Cookies are oversized and perfect for sharing. They're a taste of New York without having to go into the city to visit Levain Bakery for the original version and are soft and chewy - just right with a glass of ice-cold milk!

Prep Time15

Cook Time10

Additional Time15

Total Time40

Course: Cookies

Cuisine: American

Servings: big cookies

Calories: 731kcal

Author: Amy Nash

Ingredients

1 cup salted butter, cold
1 ¼ cups light brown sugar
½ cup granulated sugar
2 large large eggs
2 teaspoons pure vanilla extract, optional
2 ¾ cups all-purpose flour
¼ cup cornstarch
1 ½ cup old-fashioned or rolled oats (not instant or quick oats)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 ¾ cup raisins
1 cup walnuts, roughly chopped (optional)

Instructions

Preheat oven to 425°F. Line two baking sheets with parchment paper.
Cut the cold butter into cubes, then add to the bowl of a stand mixer fitted with a paddle attachment. Add both sugars and beat well for 3-4 minutes. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.
Add flour, cornstarch, oats, baking soda, salt, and cinnamon. Mix until combined then stir in raisins and walnuts.
Divide the dough into 6-ounce mounds (about 9 nine cookies) and space them apart on the baking sheet so they have room to spread when baked.
Bake for 9-11 minutes until the cookie is barely set and slightly browned on top. Cool for at least 15 minutes on the pan before transferring to a wire cooling rack.

Notes

These cookies are massive. You could easily make 12 more moderately (but still large) sized cookies. But the Levain Bakery makes their cookies on the huge side, so that's what I was going for.
Levain doesn't include vanilla or walnuts in their oatmeal raisin cookies, but I love both. You can leave them out if you prefer.

Nutrition