Famous GOOEY Levain Bakery Oatmeal Raisin Cookie Recipe!!!! Part 3! скачать в хорошем качестве

Famous GOOEY Levain Bakery Oatmeal Raisin Cookie Recipe!!!! Part 3!

Today I made the Levain bakery GIANT oatmeal raisin cookies! They were perfectly gooey on the inside and crispy on the outside. And also super delicious! Here are some of the other Levain Bakery copycat recipes I've tried! Chocolate chip walnut Levain cookies:    • Famous Levain Bakery Gooey Chocoate Chip W...   Double chocolate Levain cookies:    • Famous Levain Bakery GOOEY Double Chocolat...   SUBSCRIBE: https://www.youtube.com/channel/UC4Sb... FACEBOOK: @haileyscontrino INSTAGRAM:   / haileyscont.  . TWITTER:   / haileyscontrino   Levain Bakery Copycat Oatmeal Raisin Cookies Ingredients: Butter (salted), cold and sliced: 1 cup (226 grams) Light brown sugar (packed): 1 1/4 cups (250 grams) Granulated sugar: 1/2 cup (100 grams) Eggs: 2 All-purpose flour: 2 3/4 cups (330 grams) Cornstarch: 1/4 cup (32 grams) Baking soda: 1 teaspoon Ground cinnamon: 1/2 teaspoon Rolled oats: 1 1/2 cups (150 grams) Raisins: 1 3/4 cups (280 grams) Instructions: 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a mixing bowl, add sliced butter. Mix on low speed until smooth. 3. Add packed light brown sugar and granulated sugar to the bowl. Mix on low until combined. Scrape down the sides of the bowl if needed. 4. Add eggs to the bowl with the butter and sugar mixture. Mix on low to medium speed until fully incorporated. 5. In a separate bowl, combine all-purpose flour, cornstarch, baking soda, ground cinnamon, and rolled oats. Mix well to ensure even distribution of ingredients. 6. Gradually add the flour-oat mixture to the mixing bowl with the wet ingredients. Mix until just combined. Do not overmix. 7. Fold in the raisins until evenly distributed throughout the cookie dough. 8. Using a scale or by estimation, portion out the cookie dough into large balls, each weighing about 6 ounces or roughly 3/4 cup of dough. 9. Place the dough balls onto the prepared baking sheet, leaving space between each cookie to allow for spreading during baking. 10. Bake the cookies in the preheated oven for about 8-10 minutes, or until the tops are lightly golden brown and slightly firm to the touch. 11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (at least 15 minutes). The inside is very gooey so they have to cool off! Enjoy! NOTE: If you do not like gooey cookies then this is NOT the recipe for you. If you are looking for a more classic chocolate chip cookie, you can find many recipes on my cookie playlist here:    • Yummy Cookie Recipes!   Unfortunately, I cannot take credit for this deliciousness, so I would like to thank A Bountiful Kitchen for this recipe: https://abountifulkitchen.com/levain-... Music: Bensound.com