Bouchon Bakery Oatmeal Raisin Cookie Mix
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Our exclusive Oatmeal Raisin Cookie Mix makes it easy to enjoy the taste of chef Thomas Keller's award-winning Bouchon Bakery in your own kitchen. This premium mix uses the finest ingredients, including Nielsen-Massey vanilla and Korintje cinnamon. A sophisticated version of the American classic, these buttery oatmeal cookies are studded with three varieties of sweet, plump raisins.
- Makes 12 traditional cookies or six extra-large "Bouchon-style" cookies.
- 1 lb. 6.6 oz.
- Made in USA.
- Cookie Mix Packet: Rolled oats, unbleached unbromated enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), baking soda (sodium bicarbonate), Korintje cinnamon, salt.
- Sugar Packet: Light brown sugar (sugar, molasses), sugar, natural vanilla powder. Raisin Packet: Raisins (golden, dark and black flame).
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with tree nuts, eggs, milk, peanuts, soy.
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Rated 5 out of 5 by 2racy from Makes Baking Fun These are so easy to bake and taste so good. This time I deviated from the recipe and tried browning the butter, not creaming. It seemed to improve the texture, and I didn't even have to break out a stand mixer. Every cookie had chewy & dense center and crisp brown edges. I don't bake often enough to keep dry ingredients like flour and leaveners on hand- they would go stale after one bake. With a mix, the best ingredients are all in one box.Date published: 2017-01-20Rated 5 out of 5 by MadeleineB from Incredible Cookies! I've tried several oatmeal raisin cookie recipes from scratch, but this mix beats them all. My husband, who is a oatmeal raisin cookie "snob" LOVED these cookies. Easy to make (all you need is an egg and butter), chewy, and absolutely delicious. The recipe makes 6 large or 12 small cookies. BTW…the "small" cookies are about 4" in diameter. Not an inexpensive cookie mix, but will definitely buy again.Date published: 2016-09-29Rated 5 out of 5 by pfwsshopper from They loved them My husband, who is "not a sweets person" ate 6 of them right out of the oven. My daughter who "only likes chocolate chip cookies" begged for a second. Needless to say, these were very tasty and so easy to make, just add a stick of butter and an egg. Makes 12 generously sized cookies. I'll definitely be ordering more.Date published: 2016-08-10Rated 5 out of 5 by goliathsmom from Outstanding! Don't let the price put you off. This mix makes the best Oatmeal Raisin cookies we've every had! I've ordered other mixes and can't wait to try.Date published: 2016-01-12Rated 5 out of 5 by BunnyBambach from Delicious!!! Although the entire line of these cookies are superb, these are my favorite. You will not find a better oatmeal cookie mix on this planet! They taste great, are easy to prepare and are a healthier choice.Date published: 2016-01-05
I have one box of this leftover from the holidays. Unfortunately I did not keep the baking instructions that came with it. Where can I get the instructions without having to purchase another box? Thanks.Hi islander, Here are the baking instructions: Bouchon Oatmeal Raisin Cookies For the best results, use a European-style butter with at least 83% butterfat. 8 Tbs. (1 stick/125 g unsalted butter) 1 sugar packet (included) 1 egg 1 cookie mix packet (included) 1 raisin packet (included) Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 375 degrees F (190 degrees C). If using a convection oven, preheat to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and continue to beat until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and beat until incorporated, about 1 minute, scraping down the sides of the bowl as needed. Add the cookie mix and beat until incorporated, 1 to 2 minutes, scraping down the bowl as needed. Add the raisins and beat until incorporated, about 1 minute, scraping down the bowl as needed. Shape the dough into 6 large balls or 12 small balls. Place on the prepared baking sheet, spacing the cookies about 3 inches (7.5cm) apart. Bake until the cookies are light golden brown and just done in the center, 15 to 17 minutes for large cookies or 13 to 15 minutes for small cookies, rotating the baking sheet 180 degrees halfway through the baking time. If using a convection oven, baker 13 to 15 minutes for large cookies or 10 to 12 minutes for small cookies. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the cookies to the rack. Serve warm or at room temperature. Makes 6 large cookies or 12 small cookies. Developed by Williams Sonoma Test KitchenDate published: 2019-02-20