Welcome to the November edition of my Bouchon Bakery Challenge! This month I made Oatmeal Raisin Cookies. I was looking for something quick and easy to make, partly because I didn’t have a lot of time this month, and partly because I wanted to try one of the more pedestrian recipes.
The authors describe these cookies as “crunchy on the outside and chewy on the inside”. That’s exactly how mine turned out. The texture was very pleasing and the flavor delicious. These are truly excellent cookies!
While technique for making these cookies is very similar to normal cookie-making methods, I thought the end result was better than average. I took most of these cookies to Center for Adaptive Riding as a thank-you to the volunteers (my daughter takes lessons there), and the Director asked me for the recipe!
- I made 32 smaller cookies, rather than the 6 extra-large cookies the recipe would have you make. I baked them for 11 minutes using the convection feature of my oven.
- I did not bring the dough to room temperature before baking the cookies and I don’t believe it harmed them in any way. It is probably more important if you make the larger cookies.
- The amount of egg called for is 62 grams, which is very close to the average weight of one large egg. I just used one whole egg without weighing it. In this case, why didn’t they just say “use 1 large egg”?
- The cookbook discusses the need to sometimes warm the mixing bowl to bring the butter to the correct consistency. They warm it by holding the bowl over a burner or using a blowtorch(!) on the outside of the bowl. What I do works very well: I soak a washcloth under hot water and hold it against the outside of the mixing bowl while I mix.
If you would like to make these cookies (and you should!), I found the recipe in two places:
StyleBlueprint shares the recipe as it is written in the book here.
I like this version: Eva Bakes simplified the recipe for those of you who don’t have kitchen scales, or just want to measure out your ingredients for this otherwise simple recipes.
None. I don’t generally have to make adjustments for cookies.
I want to end this year-long project in style, by making Palet d’Or (page 117), a rich chocolate cake with chocolate cream filling. It will be our Christmas dessert, so look for the results some time between Christmas and New Year’s Eve.