Oatmeal raisin cookies from Bouchon Bakery (page 32) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Thegirlwho on September 28, 2022

    Best oatmeal cookie recipe so far. Raisins are good, but I once used chopped up dried figs and they were divine—like a chewy fig newton cookie. Most recently, I subbed dried cranberries for 1/3 of the raisins—also good. I reduced the cookie size to 50 grams and baked at 325 convection for 12 minutes.

  • jay.moe on August 16, 2022

    Cinnamon is definitely the dominant flavor in these oatmeal cookies, but it is not overpowering. I substituted dried cranberries for the raisins and made 17 smaller cookies using a medium scoop - the dough weighed around 60 grams per cookie. It only took 13 - 14 minutes in a standard oven due to the smaller size. The cookies are very delicate and spread considerably more than other recipes I have used. Although the cookies tasted good, I probably won't make them again since there are other oatmeal cookie recipes I like better.

  • sdutton on August 26, 2018

    I followed the recipe exactly as written weighing each ingredient. I made the smaller 72 g cookies sizes and baked them for about 14 minutes using convention. They are delicious. I will definitely make them again.

  • anya_sf on April 12, 2017

    I followed the directions precisely, weighing the ingredients. I made 12 "smaller" cookies, which ended up spreading to 4" in diameter and fairly thin, rather than being smaller and thicker. I'm not sure why, as I refrigerated the dough (although brought to room temp before baking, as instructed - my room wasn't warm). I weighed the dough (approx 76 grams each, slightly more than the stated 72 g). The baking time was pretty accurate, although it's harder to tell when they're done due to the dark color from the cinnamon. They were chewy and delicious, possibly the best ever, although the cinnamon is quite strong.

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