So I made the oatmeal cookies. They are good but not any better than Kate Zuckerman's imho. Those are simpler to make. Mine did not flatten much. I used a #24 scoop and baked 10 to a cookie sheet at 325 convection bake for 15 minutes. I weighed all my ingredients and used the weighed amounts. I also measured them as well. With the flour, the weight was more than the volume, however with the oats, it was less by about 1/4 of a cup. I even weighed the vanilla paste, eggs, soda and salt. I put the dough in the fridge for 30 minutes then formed balls and put them back in the fridge. Took them out today and had them out for about 20-30 minutes before baking. So why were they not flat as everyone says? I prefer flatter cookies so I was looking forward to these. I have the rest of the batch in the fridge, these are smaller, used a #40 disher, leveled, then rolled into balls. Should I flatten the balls? Thanks.
I am posting the recipe I got online just in case the numbers are not right.
OATMEAL RAISIN COOKIES TK
First straining whisked eggs before weighing them for a more accurate measure. If a high-quality mixture is not available, use half dark and half golden raisins. If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry.
For the original super large cookies, you’ll need a #10 (2½") disher, #20 for medium and for the small a #30. Cookies baked in a convection oven will have a more even color and will not spread as much as those baked in a standard oven. The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
Oven Temperature: 325°F convection bake
Preparation Time: 29 minutes Cooking Time: 16 minutes Inactive Time: 1 hour Total Time: 1 hour and 45 minutes
144 g. all-purpose flour (1 cup +1 tsp.)
7.7 g. ground cinnamon (1 TBS,)
7.4 g. baking soda (1½ tsps.)
3.6 g. kosher salt (1¼ tsps.)
69 g. light brown sugar (½ cup + 3½ TBS.)
69 g. granulated sugar (¼ cup + 1½ TBS..)
155 g. unsalted butter, at room temperature (11 TBS.)
62 g. eggs ( ¼ cup)
7.7 g. vanilla paste (1¼ tsps.) or 1 TBS. vanilla extract
155 g. old-fashioned oats (2 cups)
78 g. raisins (½ cup)
78 g. golden raisins (½ cup.)
Place the flour in a medium bowl. Sift in the cinnamon and baking soda, add the salt, and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (over-whipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and pulse on low about 10 times to combine. Pulse in the raisins. Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven and preheat the oven to Convection 325°F ( same for standard). Line two sheet pans with Silpats or parchment paper.
Using a a #30 disher, scoop 28 g. each onto cookie sheets. Original said to divide the dough into 6 equal portions 145g. each (12 #20 for medium, 72 g. for medium). Roll each one into a ball between the palms of your hands. (The dough can be shaped in advance.) Bring the dough to room temperature before baking. Bake for to 13-14 minutes for the #20 ones in a convection oven.
For the larger ones, 16 minutes in a convection oven, 18 to 20 minutes in a standard oven. For the original very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner, and the third one in the center, toward the right side of the pan. Bake the cookies until golden brown, 15 to 17 minutes in a convection oven, 21 to 23 minutes in a standard oven, reversing the positions of the pans halfway through baking.
Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
Recipe Type: Cookaholics Forum, Cookies, Desserts, Oats, Thomas Keller
Author: Thomas Keller & Sebastien Rouxel
Source: Bouchon Bakery
Web Page:
http://www.styleblueprint.com/food-and- ... as-keller/