Estimated reading time: 7 minutes
Enjoy the irresistible taste of Au Bon Pain’s famous oatmeal raisin cookies right in your own kitchen! These soft and chewy cookies are loaded with plump raisins, hearty oats, and a hint of cinnamon. With this easy-to-follow copycat recipe, you’ll be savoring the comforting goodness of these cookies in no time. Perfectly sweet, wonderfully chewy, and sure to satisfy your cookie cravings. Bake a batch today and share the love with family and friends.
Table of contents
Au Bon Pain Oatmeal Raisin Cookie Recipe
Hi Everyone, I grew up getting chewy Oatmeal Raisin Cookies from Au Bon Pain as a special treat, and oh how I looked forward to them!
I do not know their actual recipe but this is my best guess at a similar cookie recipe to try to replicate their delicious, famous cookies right at home, in the kitchen.
If you have ever wanted one of their cookies, and want to make them at home, this recipe is for you!
How many cookies does this make?
The number of cookies this recipe yields can vary depending on how large you scoop your cookie dough. On average, using a standard-sized cookie scoop or a spoon to portion the dough, you can expect to make approximately 36 to 48 cookies with this recipe.
If you prefer larger cookies, you’ll end up with fewer, and if you make them smaller, you’ll have more cookies. Adjust the size according to your preference, but remember to adjust the baking time accordingly. Smaller cookies may require slightly less baking time, while larger ones may need a bit more time in the oven. Keep an eye on them and bake until the edges are golden brown and the centers are still soft for the best results.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 1/2 cups raisins
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Then, add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
- Add Oats and Raisins: Gently fold in the old-fashioned oats and raisins until they are evenly distributed throughout the cookie dough.
- Scoop and Bake: Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. You may want to flatten the cookies slightly with your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remember that cookies continue to cook slightly after removing them from the oven due to residual heat, so avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Once the cookies have cooled, they are ready to enjoy! Grab a glass of milk and savor the soft and chewy oatmeal raisin goodness.
These oatmeal raisin cookies should remind you of the delightful ones from Au Bon Pain. Share them with friends and family or savor them as a special treat just for yourself!
Essential Kitchen Tools:
- Mixing Bowls: You’ll need at least one large mixing bowl for combining the wet and dry ingredients.
- Hand Mixer or Stand Mixer: While you can mix the dough by hand, a hand mixer or stand mixer makes the process easier and ensures a more consistent dough.
- Measuring Cups and Spoons: You’ll need these to accurately measure ingredients like sugar, flour, and spices.
- Whisk: A whisk is useful for combining dry ingredients and ensuring even distribution.
- Rubber Spatula: This will help you scrape down the sides of the bowl and fold in the oats and raisins.
- Cookie Scoop or Spoon: Use a cookie scoop or a spoon to portion out the cookie dough onto the baking sheets.
- Baking Sheets: You’ll need two baking sheets lined with parchment paper or silicone baking mats to prevent sticking.
- Wire Cooling Rack: After baking, transfer the cookies to a wire rack to cool completely.
Optional Tools:
- Silicone Baking Mats: These can be used instead of parchment paper to line your baking sheets and prevent sticking.
- Cookie Cutters: If you want to shape your cookies more precisely, you can use cookie cutters.
- Offset Spatula: Useful for transferring cookies from the baking sheet to the cooling rack.
- Timer: To help you keep track of the baking time.
- Oven Mitts or Pot Holders: To safely handle hot baking sheets and pans.
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If you try and like this recipe, let us know in the comments how it worked out.
Full, Printable Recipe
Au Bon Pain Oatmeal Raisin Cookie Recipe
Enjoy the irresistible taste of Au Bon Pain's famous oatmeal raisin cookies right in your own kitchen! These soft and chewy cookies are loaded with plump raisins, hearty oats, and a hint of cinnamon. With this easy-to-follow copycat recipe, you'll be savoring the comforting goodness of these cookies in no time. Perfectly sweet, wonderfully chewy, and sure to satisfy your cookie cravings. Bake a batch today and share the love with family and friends.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Then, add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
- Add Oats and Raisins: Gently fold in the old-fashioned oats and raisins until they are evenly distributed throughout the cookie dough.
- Scoop and Bake: Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. You may want to flatten the cookies slightly with your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remember that cookies continue to cook slightly after removing them from the oven due to residual heat, so avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Once the cookies have cooled, they are ready to enjoy! Grab a glass of milk and savor the soft and chewy oatmeal raisin goodness.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 74mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 9/21/2023
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