Thomas Keller's oatmeal cookie recipe with a bit of extra grains thrown in. If you don't have any Harvest Grains blend, just use more oatmeal or any 7 grain cereal.
Course Dessert
Cuisine American
Keyword Harvest Grains, Oatmeal, Thomas Keller's
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Dough Chilling and Cooling 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6
Ingredients
1cupall-purpose flour (plus an extra teaspoon)(I use 140 grams)
1tablespoonground cinnamon
1 ½teaspoonsbaking soda
1 ¼teaspoonsDiamond Kosher or ¾ teaspoon Morton Kosher**
½cupplus 3 ½ tablespoons granulated sugar (140 grams)
¼cupplus 1 ½ tablespoons tightly packed dark or light brown sugar (I use dark)(70 grams)
¼cupKing Arthur Harvest Grains or 7 Grain CerealOr just use more oats!
¾cupraisins (can use more if you want or leave out)
Instructions
Whisk together the flour, cinnamon, baking soda and salt.
In another bowl, whisk together the sugars until no lumps remain.
In the bowl of a stand mixer, cream the butter on medium speed. Add the sugars and mix for 3-4 minutes until mixture lightens a bit. Scrape down the sides and bottom of the bowl.
Stir in the egg by hand or using lowest speed of mixer. Once egg is blended, add the flour mixture, with the mixer on low, stopping to stir until incorporated. Add the vanilla, the oats and Harvest Grains and stir until blended, then add the raisins.
For this recipe, it's a good idea to portion the dough BEFORE you bake the cookies. It just makes shaping easier. Empty the dough onto a mat and divide it into either six (for giant cookies) or 12 ( for large-ish) cookies. Roll into balls, then flatten into disks about ¾ inch thick. Put on a plate or in a zipper bag, cover and chill for 30 minutes or overnight.
When ready to bake, line your baking sheets with parchment paper and preheat oven to 325.
For the giant cookies, bake at 325 for 21 to 23 minutes (check earlier if you want). For the smaller cookies, bake at 325 for about 15 to 20 minutes.
Let cool on a rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
Notes
Diamond crystals are larger so you need more salt to get the equivalent of Morton. I'm not sure what brand Thomas Keller used, but the original called for 1 ¼ teaspoons of kosher salt. That seemed like a lot and led me to believe it was Diamond. ¾ teaspoon of Morton kosher was plenty, especially since the baking soda also adds saltiness.