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