I have a
slight addiction to Levain Bakery—it is a small bakery on the Upper West Side
that makes the best cookies you will ever eat—and, they are HUGE. But, at $4 a cookie,
they are also expensive. Plus, the bakery is in a small shop (with a smaller
set of stairs)—this makes buying them almost impossible when I have Alex in the
stroller.
So, I
decided to try and re-create them. Although these cookies are delicious, they
are not quite as amazing as Levain. I guess I will have to just keep trying.
Two sticks
of unsalted butter, cold and grated
4 oz. of cream
cheese, room temperature
1 cup of
granulated sugar
1 cup of
packed dark brown sugar
2 large
eggs
1 1/2 tsp.
of vanilla
2 1/4 cups
of all-purpose flour
1 1/4 tsp.
of baking powder
1/2 tsp. of
baking soda
3/4 tsp. of
salt
2 cups of
old-fashioned rolled oats
1 1/2 cups
of raisins
Directions
- Beat butter, cream cheese, and both sugars until creamy.
- Add the eggs and vanilla.
- Add flour, baking powder, baking soda, and salt.
- Add in the oats; once combined, add in the raisins.
- Form large balls (about the size of two golf balls)—do not flatten the dough.
- Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 and bake for another 14 to 16 minutes or until cookies appear set.
No comments:
Post a Comment