Oatmeal Raisin Cookies

This cookie is a very versatile sweet meets savory cookie. The types of raisins that you use can make the cookie sweeter or less sweet. You can also add zests to the cookie to add flavour.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 415
Yield: 10# (approximately makes 80 cookies)
68.75% Butter, 607 g
145% Brown sugar, 1.281 kg
32.5% Eggs, 287 g
3.5% Vanilla extract, 31 g
100% Bread flour, 883 g
3.5% Baking powder, 31 g
1.75% Baking soda, 15 g
1.00% Salt, 9 g
85% Rolled oats, 751 g
72.5% Golden raisins, 640 g
Total: 513.5%


MOP: Creaming method
Shaping: drop cookies, 2 oz. each
Bake: 350° F convection (approximately 12 - 15 minutes)