Last Updated on May 7, 2025 by Lisa Keys
Levain oatmeal raisin cookies are famous for their substantial size (6-ounces each), thick and chewy centers and rich buttery flavor. They are also quite expensive at about $7.25/cookie. Personally, I prefer a cookie about half the size with a unique twist. But before we get to my copycat Levain oatmeal raisin cookie recipe with miso glazed walnuts (I did say unique twist) I have a long announcement to make.
From the beginning
Eighteen days after losing my son, William, the phone rings. It is America's Test Kitchens representing Cook’s Country Magazine. The caller’s voice brimming with excitement says my recipe for ‘grated bread and chocolate cake’ has won their lost recipe contest's grand prize—twenty-five thousand dollars. My largest win, to date, yet I can barely speak. In the moment, it feels like William, in some way, is trying to comfort me during my darkest days with the big win.
It's never been about winning
That day replays in my mind often. I'm filled with gratitude for the recipe, a tribute to my family. More than that, I'm thankful for the lessons my parents instilled: frugality, resilience, and the power of positive coping skills. They taught me the importance of family, surrounding yourself with love, and extending that love to even strangers. I just always wanted to make them proud.
And they were. My father 100 percent was my biggest cheerleader. He always made me feel like a winner. (You remember the way people made you feel.) He especially, lived by the adage, 'life is giving.' His actions mirrored those words, too. He ensured every child in town, and in need, had a bicycle. He fueled the high school bonfire with ample wood, and baked pizzas for anyone who asked. My dad found joy in these acts of service, alongside his love for his family. These small, generous gestures shaped the way I see the world.
Finding Inspiration
My dad is the inspiration behind that award-winning cake. I can still picture him, sitting at the kitchen table, grating stale bread on an old box grater. Nothing was wasted, especially not food. Those breadcrumbs became the foundation for meatballs, a flavorful topping for pasta, or a unique addition to a salad. He loved to cook, finding endless joy in transforming humble ingredients into something extraordinary.
The cookbook
For years, I imagined writing a cookbook dedicated to my dad: '50 Ways to Cook with Stale Bread.' A tribute to his ingenuity and resourceful spirit. Today, however, I've come to a different understanding. The immense time and financial investment in creating a cookbook is daunting. And then, there's the selling of the book. I'm not a salesperson. It simply isn't in my nature. Nor would it represent that notion that “life is giving”.
Therefore, the cookbook has transformed into Joyfulcrumbs, my new blog. Here, I'll share recipes that breathe new life into bread and celebrate the little joys that come along the way. While the logical choice might be to integrate these recipes into my existing blog, Good Grief Cook, that doesn't resonate with me for the following reasons...
14 years of grief
The unexpected journey of grief, spanning 14 years, led to the creation of Goodgriefcook.com. Initially, I never imagined writing about loss, especially while immersed in the raw pain of my own experience.
The early stages of grief forced me into a period of stillness, a challenging navigation through unfamiliar emotional terrain. This period necessitated withdrawal and intense introspection, confronting overwhelming feelings: disorientation, acute pain, and a profound sense of shattered reality. I discovered that confronting the deepest, most unpleasant aspects of my grief was essential for healing. Essential for healing!
Through writing, sharing, and fully experiencing the darkness, I eventually found light and a path forward. Acknowledging grief meant recognizing the inseparable connection between sadness and love.
From soul work to spirit work
Drawing upon the work of psychologist Carl Jung, I understand that the stillness of sadness is fundamental to soul work. This stillness allows for the transition from the deep darkness of soul work to the emergence of spirit work, where renewed meaning and joy are discovered. Spirit work is where I am now. A place to pick up the joyful pieces life has to offer.
Therefore, I hope you will embrace Joyful Crumbs with the same openness and connection you found with Good Grief Cook. Let’s do some spirit work. As I search for every bit, morsel and crumb of joy life has to offer it is my hope you enjoy the delicious ride of thinking outside the breadbox creating recipes repurposing stale bread. I think my dad would be delighted and that William approves. It's an honor and a privilege to carry them both in my heart.
One more thing of importance. Good Grief Cook isn’t going anywhere. The blog will continue to exist with old posts getting some new and improved updates. Plus, an occasional new recipe like these Levain oatmeal raisin cookies with miso glazed walnuts.
First, let me highlight why these homemade cookies are unlike other copycat recipes for Levain Bakery style cookies.
- My cookies are not raw in the center like others I have tried. I think eating raw cookie dough that contains flour and eggs is risky business for illness.
- My cookies are half the size. The cookie dough balls are 3-ounces each. It's the perfect treat size.
- These cookies are rich and buttery, but not overwhelmingly sweet.
- The unique twist. Miso caramelized walnuts add an amazing texture and balance of flavor to each and every cookie.
How to make miso glazed walnuts
Baking Levain oatmeal raisin cookies
These cookies are a unique take on a classic. The well-flavored dough is packed with plump raisins, crunchy salty walnuts, hearty oats and the warmth of cinnamon. The well-balanced sweetness allows all the flavors to shine. Enjoy and please comment to let me know if you give them a try.
Levain Oatmeal Raisin Cookies with Miso Glazed Walnuts
Ingredients
- 3 tablespoons mirin or Torani pumpkin spice syrup
- 3 tablespoons white miso paste
- 2 tablespoons light or dark brown sugar
- ½ teaspoon cinnamon
- 1 ½ cups toasted walnuts
- 2 ¾ cups (350g) all-purpose flour
- ¼ cup (32g) cornstarch
- 1 ½ cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon flaky sea salt
- 1 cup unsalted butter softened
- 1 ¼ cup (240g) light or dark brown sugar
- ½ cup (101g) granulated sugar
- ½ teaspoon cinnamon
- 2 large eggs
- ½ cup raisins
Instructions
- Heat oven to 400F degrees. Place oven rack in center of oven. Line baking sheets with parchment paper.
Miso Glazed Walnuts
- In a small saucepan or skillet, over medium heat, whisk mirin or syrup, miso, brown sugar and ½ teaspoon cinnamon until blended. Bring mixture to a boil. Using a flexible rubber spatula fold in walnuts until completely coated. Reduce heat and continue cooking and stirring until mixture is thickened.
- Spread candied walnuts out into a single layer on a lightly greased sheet of aluminum foil to cool.
Cookie Dough
- In a bowl, whisk flour, cornstarch, oats, baking soda, salt and remaining ½ teaspoon cinnamon for 30 seconds or until blended. Set aside.
- In the bowl of a stand mixer, or a large mixing bowl, beat butter on low for 1 minute or until smooth.
- With the mixer on low, add both sugars. Blend for 1 minute on low until mixed.
- Add eggs and mix until smooth.
- Add dry ingredients.
- Pulse the mixer until the wet and dry ingredients are incorporated. This will take about 10 pulses of the mixer (quick on-off motion) . Then mix on low until the flour disappears.
- Mix in the raisins and walnuts using the pulse motion again.
- Using a kitchen scale, measure out 3-ounce portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high, so it will still be thick after baking.
- Place the cookies on prepared baking sheet.
- Bake for 6-7 minutes or until the cookie is set and golden on top.
- Transfer cookies on parchment paper to rack. Cool completely.
Louis Matino
Miso Glazed Walnuts is something I never thought of before.
Lisa Keys
I use miso quite a bit. It adds an incredible depth of flavor to most dishes. Here, I love the salty-sweet crunch of the walnuts.
Carol Walsh
You continue to amaze me with your journey through grief, introspection and wonderful recipes. (not to mention ALL of those contests you've won over the years!) I'm so proud to call you my friend 🙂
Lisa Keys
I have had a good run with recipe contests. It's a hobby that has brought us great joy. I have great memories from both the wins and the losses. You have stuck by me through it all. A friend like you is the real prize.
Lisa Keys
Addicting. We can't stop eating them.
stephanie
YUM! these are addictively good, and surprisingly easy to make! the miso and cinnamon glaze on the walnuts is brilliant - it adds a warm and savory note that keeps you going for more, while still staying true to an oatmeal cookie. i subbed chocolate for raisins for mine! will definitely make these again!
Lisa Keys
Well this makes me so happy to have a new visitor with such a generous comment. I was inspired by Nicola Lamb and her caramelized walnuts in the cookbook Sift. I think chocolate chips is a great addition to the recipe.