Bouchon Bakery: Oatmeal Raisin Cookies

My second foray into Bouchon Bakery cookbook occurred today when I baked the oatmeal raisin cookies on page 32.

I am dedicated to weighing everything, but I didn't weigh the vanilla paste. I used my measuring spoon instead! Ingredients all gathered below. I've never weighed eggs before. I broke two eggs and then whisked them to break them up so I could pour off the excess.

I was supposed to sift the cinnamon and the soda into the flour, but I did the cinnamon and the salt. The Kosher salt had no inclination to go through the sieve!

Maybe because my brown sugar is not new, the lumps didn't break up with the whisk as described. I got a pestle and broke them up with it instead. Then I whisked it all together.

Creamed butter - supposed to look like mayonnaise.

I forgot to take photos for the adding of the dry ingredients, the flour/cinnamon/soda/salt mix. Then when it was time to add the oatmeal, the directions said to pulse 10 times. That kind of instruction goes with a food processor and this was being made in a stand mixer. I turned it quickly on and off ten times, but it didn't make sense to me. I used my rubber spatula to fold the oats in and then to fold in the raisins.

I made the small version of the cookies so that the recipe made a dozen cookies. It is designed to make six huge cookies, which I guess would be the size of salad plates. I had no desire - these are more than big enough for me. I baked in a convection oven and my cookies look darker than the photo in the Bouchon Bakery cookbook. But these taste DELICIOUS. 

My son-in-law and daughter each ate one and had a fit over how good these are.

 Confession: the photo below is of the recipe with golden raisins in it, but my grandchildren don't like raisins, so I baked six with golden raisins and six with chocolate chips. In the photo above, the left six are made with raisins and the right six are made with chocolate chips.