Here’s how Levain makes their iconic cookies. #Levain #Cookie #NYC
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How to Make Oatmeal Chocolate Chip Cookies
Thick, chewy, and soft, these oatmeal chocolate chip cookies are bursting with ooey gooey chocolate goodness that everyone will love.
Visit for a printable version of the recipe.
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Are you ready to make cookies that rival your favorite bakery? ???? The Ultimate Cookie Handbook shares the sweet SCIENCE of cookie baking in a fun, visual way, allowing you to create & customize your own recipes. Don’t be surprised if your creations start being requested by EVERYONE at every event.
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INGREDIENTS:
1 3/4 cups (222 grams) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 sticks (170 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated sugar
1 1/4 cups (250 grams) packed dark brown sugar
2 large eggs plus one egg yolk
1 teaspoon vanilla extract
3 cups (270 grams) old-fashioned rolled oats
1 1/2 cups (255 grams) semisweet chocolate chips
BAKING SCIENCE PLAYLIST:
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I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
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Produced and designed by: C5Filmz
how to make chocolate chip oatmeal cookies - easy delicious cookie recipe
chocolate chip oatmeal cookies; soft and chewy oatmeal cookies, scented with cinnamon and vanilla, and studded with chocolate chunks.
Original recipe posted on my site:
#cookies #recipes #baking
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* ~ CHOCOLATE CHIP OATMEAL COOKIES RECIPE ~ *
INGREDIENTS:
- 145g (9 ½ tbsp) softened salted butter
- 100g (½ cup) caster sugar
- 100g (½ cup) soft brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 200g (1 ⅔ cups) plain or ’00’ flour
- 75g (⅔ cup) rolled oats
- ½ tsp bicarbonate of soda
- ¼ tsp ground cinnamon
- Pinch of salt
- 200g (7 oz) milk chocolate or dark chocolate, chopped into chunks
INSTRUCTIONS:
1) Line 2-3 baking trays with greaseproof paper.
2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
3) Add the egg, beating it in thoroughly until well incorporated.
4) Tip the flour in and stir until you have a smooth dough.
5) Mix in the oats, bicarbonate of soda, cinnamon, salt, and chocolate chunks until you have a stiff cookie dough.
6) Place the bowl of cookie dough into the fridge to rest and chill for at least 4 hours. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous chewy texture to develop.
7) About 20 minutes before you're ready to bake, preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 18-24 balls of dough from the mixture.
9) Bake the dough balls on their trays for 12-15 minutes until golden at the edges. This is best done in small batches. They may seem underdone but they will firm up as they cool!
10) Cool the cookies on their tray for 5 minutes before cooling completely on wire racks.
11) Enjoy!
*THANKS TO E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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Oatmeal Raisin Cookies | Chewy Homemade Cookie Recipe
Amy's favorite Oatmeal Raisin Cookies recipe. This is a chewy homemade cookie recipe that is loaded with cinnamon and raisins. These cookies will become a family favorite!
KITCHEN PRODUCTS USED IN THIS VIDEO:
Kenwood Chef 7 Quart Stand Mixer:
Vollrath Disher Cookie Scoop #20 Yellow Handle:
USA Pan Sheet Pan:
Parchment Paper Sheets:
Fish Spatula:
VISIT AMY'S WEBSITE FOR ALL HER RECIPES:
AMY'S FAVORITE STAND MIXERS:
KitchenAid Pro 600 Stand Mixer:
KitchenAid Proline 7 Quart Stand Mixer:
KitchenAid Commercial Stand Mixer:
KitchenAid Artisan 5 Quart Stand Mixer:
KitchenAid Classic Plus 4.5 Quart Stand Mixer:
Bosch Universal Plus Stand Mixer:
Bosch Compact Stand Mixer:
NutriMill Artiste Stand Mixer:
Wolf Stand Mixer:
NutriMill Classic Grain Mill:
AMY'S FAVORITE KITCHEN EQUIPMENT:
Breville Sous Chef Peel & Dice Food Processor:
KitchenAid Immersion Blender:
KitchenAid Hand Mixer:
Cosori Air Fryer:
Instant Pot Duo Evo Plus:
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Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together!
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Oatmeal Raisin Cookies | Easy recipe for soft, chewy and delicious cookies
Hey y'all! Today on Baking with Brandon we're making oatmeal raisin cookies! Even if you're not a fan of raisins, this recipe will absolutely become your favorite for soft, chewy, and delicious cookies!
Oatmeal raisin cookies
Ingredients
1 cup unsalted butter
1 cup brown sugar (light or dark)
¼ cup sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups flour
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats (do NOT use instant)
1 cup raisins
Process
1) In a medium bowl whisk together all of the dry ingredients: flour, baking soda, cinnamon, ground ginger, and salt. Set dry ingredients aside.
2) In a separate bowl or in the bowl of a standing mixer cream together the room temperature butter and sugars until smooth. If using a standing mixer, use the paddle attachment and mix on medium speed.
3) Add the vanilla and eggs to the creamed mix.
4) Scrape the sides of the bowl down and continue to mix until everything is combined.
5) Slowly incorporate the dry ingredients into the bowl with the creamed mix. I typically add the dry mix, ⅓ at a time, letting the dry ingredients incorporate well before adding more.
6) After all of the dry ingredients have been added, add in the oats and raisins, mixing at low speed.
7) Cover the cookie dough in the mixing bowl and place in the fridge for 30-60 minutes.
8) Preheat the oven to 375 F, line baking sheets with parchment paper.
9) Use an ice cream scoop (2 tablespoons) to scoop out cookie dough into uniform balls and place on the lined baking sheet leaving at least an inch between balls.
10) Bake for 13 minutes or until cookies are slightly golden - light brown on the edges.
Levain Bakery Pam and Connie Make Cookies
Pam and Connie show how they make the world's best Chocolate Chip Cookie.