Ingredients (~6 Large Cookies)
- 2 1/4 cups raisins
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 3/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 cups old-fashioned rolled oats
Soak the Raisins
Place the raisins in a medium bowl and cover them with cool water. Let them soak for about 10 minutes.
This step helps the raisins stay plump and juicy during baking.
Drain the raisins well and pat them dry with a paper towel. Set them aside.
Cream the Butter and Sugars
In the bowl of a stand mixer, beat the room-temperature butter with the granulated and light brown sugars on medium speed.
Cream them together for 2-3 minutes, until the mixture is smooth and fluffy.
Add the Wet Ingredients
Add the egg to the butter and sugar mixture and beat on low speed until it’s just combined.
Stir in the vanilla extract.
Combine the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, salt, cinnamon, baking soda, and baking powder.
Mix and Chill the Dough
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until the dough just comes together and no streaks of flour remain.
Stir in the old-fashioned oats and the soaked raisins.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This is an important step to prevent the large cookies from spreading too much.
Shape and Bake the Cookies
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
The dough will be firm. Divide it into six equal portions, about 3/4 cup of dough for each cookie.
Roll each portion into a ball and place three balls on each prepared baking sheet. Make sure to space them at least 3 inches apart.
Use the palm of your hand to gently press each dough ball down into a 4-inch wide disc.
Return the baking sheets to the refrigerator to chill the shaped dough for another 20-30 minutes.
Bake one sheet at a time for 18-22 minutes. The cookies are done when the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. These cookies are large, so a wide spatula works best.
Giant Oatmeal Raisin Cookies
Ingredients
Ingredients (~6 Large Cookies)
- 2 1/4 cups raisins
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 3/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 cups old-fashioned rolled oats
Instructions
- Soak raisins in cool water for 10 minutes, then drain and pat dry.
- Beat butter and both sugars in stand mixer until fluffy, 2-3 minutes.
- Beat in egg and vanilla until just combined.
- Whisk flour, salt, cinnamon, baking soda, and baking powder in separate bowl.
- Add dry ingredients to wet mixture on low speed until just combined.
- Stir in oats and raisins.
- Chill dough for 1 hour.
- Preheat oven to 350°F and line two baking sheets with parchment.
- Divide dough into 6 portions (3/4 cup each).
- Roll into balls, place 3 per sheet, flatten to 4-inch discs.
- Chill shaped cookies 20-30 minutes.
- Bake one sheet at a time for 18-22 minutes until edges are golden and centers set.
- Cool on sheet 10 minutes, then transfer to wire rack.
