giant oatmeal-raisin cookies
When it comes to cookies, no size is too big. That’s why we went all out on these Giant Oatmeal-Raisin Cookies, which are as big as your hand but just as soft, chewy and flavorful as the original. Full of plump raisins, chewy oats and warm spices, these cookies will delight the oatmeal-raisin cookie lovers of the world but might also turn skeptics into fans. Give these larger-than-life treats a try and enjoy them with a glass of cold milk for the ultimate dessert experience.
Hello hello, my friends and fellow bakers! I’m writing this post to you from pre-election times in America, so let’s just acknowledge that situation for what it is and move right along to the stuff we like to talk about here — aka, COOKIES. For months now, I’ve had this vision of creating extra-large cookies with oatmeal and raisins — just big, oversized cookies that are extra-soft and extra-chewy and extra-full of the classic warm spices and flavors that we oatmeal-raisin cookie lovers enjoy so much. And now that this vision has become a reality, I am THISEXCITED to share the recipe with you. It will turn even the most skeptical raisins-in-cookies people into fans (you know who you are).
Best Ingredients for Giant Oatmeal-Raisin Cookies
Since this really is a “go big or go home”-kind of cookie, we want to be sure we’re using the best, freshest, most delicious ingredients possible to make each oversized cookie sing. Here’s what you’ll need:
- Raisins: I used all dark raisins in testing this recipe, but I can guarantee that using golden raisins or a mix of dark and golden raisins is an excellent idea. Fully support.
- Butter: I always use unsalted butter for baking recipes because then I can control the amount of salt that goes into a recipe, so I recommend using that for this recipe, too! That being said, if you only have salted butter on hand, reduce the amount of added salt in the recipe to 1 teaspoon.
- Sugar: Use a combo of granulated and brown sugars in this recipe for the perfect ratio of sweetness and depth of flavor.
- Eggs: a baker’s BFF for binding and moisture in cookie recipes!
- Vanilla: This small-but-mighty ingredient is often used but underrated in recipes. In reality, just a small amount of it can serve as a powerhouse ingredient in giving cookies just that much more flavor.
- All-purpose flour: I usually use unbleached all-purpose flour for cookie recipes (reserve the bleached flour for yellow or white cakes, etc.), but either can be used here — whatever you have on hand.
- Sea salt: As a true food nerd, I have no fewer than six different types of salt at home; but for this recipe, fine sea salt is ideal. If you only have table salt, reduce the amount of salt to 1 teaspoon.
- Cinnamon: 1 teaspoon of this standard spice is all you need to give these giant oatmeal-raisin cookies their classic flavor!
- Baking soda and baking powder: more small-but-mighty ingredients that are essential to cookie baking! Be sure your baking soda and baking powder are both fresh so they can do their jobs right.
- Old-fashioned oats: Please use old-fashioned rolled oats for this recipe — not instant oats, not steel-cut oats, not quick-cooking oats. You want the oats to retain some of their chew after baking, and old-fashioned oats will deliver.
How to Make Giant Oatmeal-Raisin Cookies
All right, now that we’ve waxed poetic about each ingredient needed for this recipe, let’s make cookies! Here’s how to do it in six simple steps:
Time needed: 2 hours.
- Step One: Soak the raisins.
In a medium bowl, soak the raisins in cold water for about 10 minutes. Drain, then blot dry with a paper towel.
- Step Two: Mix the wet ingredients.
In the bowl of a stand mixer, beat the butter and sugars until smooth and creamy. Add in the eggs, then stir in the vanilla.
- Step Three: Whisk the dry ingredients.
In a separate bowl, whisk together the flour, salt, cinnamon, baking soda and baking powder until well combined.
- Step Four: Combine all ingredients and chill the dough.
Stir the flour mixture into the butter-sugar mixture until combined. Stir in the oats and the raisins until just combined. Cover the bowl and refrigerate the dough for about 1 hour.
- Step Five: Prepare the cookies.
Line two large baking sheets with parchment paper and heat your oven to 350°F. Shape the dough into eight 3/4-cup balls and place 4 on each baking sheet. Press the dough balls down to 4-inch discs; refrigerate for another 20-30 minutes.
- Step Six: Bake!
Bake cookies (one cookie sheet at a time, if both baking sheets don’t fit on the center rack of your oven) 18 to 22 minutes or until the cookie edges are golden brown and the centers are just set. Cool cookies for 10 minutes before transferring them to a cooling rack to cool completely.
FAQ for Giant Oatmeal-Raisin Cookies
To conclude this love letter to the gigantic cookie, let’s cover a few anticipated FAQs below (of course, if you have a question that isn’t covered here, please leave a comment at the bottom of the post!):
- Can I reduce the amount of raisins in this recipe? Sure can! I recommend a minimum of 2+ cups of raisins to get the classic oatmeal-raisin flavor and texture.
- Can I swap out the raisins for chocolate chips? I did not test this recipe with chocolate chips so I can’t 100% speak to the results of this swap. That being said, my gut tells me it would be fine? Worth a try, for sure!
- Can I make these regular-size? You bet! I would make 16 cookies then, and bake them for less time (start at 12 minutes and keep an eye on them until they are baked through).
- How do I keep the dough from spreading too much in the oven? Be sure to use the largest baking sheets you have (ideally, 18×13-inch baking sheets) so the cookies have space to spread; make sure the butter you use is soft but not TOO soft when you cream it with the sugars; chill the dough for the times indicated in the recipe; and make sure your oven temperature is accurate (I highly recommend an oven thermometer for this!).
Friends, I know this week is a doozy for many of us, and I’m here with you. These delicious cookies are also here to help. 🙂 Happy baking!Print
Soft, chewy, big-as-your-hand oatmeal raisin cookies loaded with oats and raisins! If you’re an oatmeal-raisin cookie lover, you need to make these larger-than-life cookies.
- 3 cups raisins (dark, golden or a mix)
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups old-fashioned rolled oats
- Heat oven to 350°F. Line two large baking sheets with parchment paper.
- Place raisins in a medium bowl; cover with cold water. Let raisins soak in water 10 minutes, then drain and blot dry with a paper towel.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter and both sugars on medium speed until smooth and fluffy, about 2-3 minutes. Reduce speed to low; beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a separate medium bowl, whisk together flour, salt, cinnamon, baking soda and baking powder. With stand mixer on low speed, gradually stir in flour mixture until just combined. Stir in oats and raisins until just combined. Cover bowl with plastic wrap; refrigerate dough 1 hour.
- Divide and shape dough into eight 3/4-cup balls; space apart evenly on prepared baking sheets (4 cookies per baking sheet). Cookies should be spaced at least 3 inches apart so they don’t touch once they spread in the oven. Use the palm of your hand or a wide spatula to gently press each cookie into a 4-inch round. Return baking sheets to refrigerator; chill dough 20 to 30 minutes more.
- Bake cookies in center of oven (keep one baking sheet in the fridge if you can only bake one sheet at a time) 18 to 22 minutes or until cookies are golden brown on the edges and just set in the centers. Cool on baking sheet 10 minutes, then use a wide spatula to transfer cookies to a cooling rack to cool completely. Store cookies in airtight container at room temperature for up to 3 days.
- Recipe adapted from Martha Stewart.
- Soaking the raisins keeps them moist and plump after baking, instead of dry and chewy. Don’t skip this step!
- If you find 3 cups of raisins is too many raisins for you, reduce amount to 2 cups.
Keywords: oatmeal raisin cookie, extra large cookies, jumbo cookies, oatmeal cookies