Holiday Entertaining Guide - Page 20 - Bake batches of Christmas memories (7)

Holiday Entertaining Guide
- Page 20
Bake batches of Christmas memories (7)
The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).

3. Add the flour mixture 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. Stir in the oats and raisins until thoroughly combined. Refrigerate the dough for 30 minutes.

4. Position the racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.

5. For gigantic cookies, use a 21/2 -inch ice-cream scoop to divide the dough into 6 equal portions. For large cookies, divide dough into 12 equal portions. Roll each portion into a ball between your hands.

6. For gigantic cookies, place 3 of these dough balls on each prepared baking sheet, placing each one as far away from the others and the sides as possible. For large cookies, place 6 balls on each prepared sheet.

7. Bake until golden brown, 21 to 23 minutes for gigantic cookies (15 to 17 minutes in a convection oven) or 18 to 20 minutes for large cookies (14 to 16 minutes in a convection oven). Reverse 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.

8.The cookies are best the day they are baked, but can be stored in a covered container for up to 3 days.

Per cookie (based on 12): 301 calories; 12 g fat; 7 g saturated fat; 47 mg cholesterol; 4 g protein; 46 g carbohydrate; 26 g sugar; 2 g fiber; 257 mg sodium; 38 mg calcium

Recipe from “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel