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Giant Oatmeal Raisin Cookies
These are oversized oatmeal raisin cookies, with a soft, chewy texture and classic spice flavor. Soaking the raisins before mixing the dough keeps them plump and moist.
prep time:
20
minutes
mins
cook time:
20
minutes
mins
Chill + Cooling Time:
1
hour
hr
50
minutes
mins
total time:
2
hours
hrs
30
minutes
mins
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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.
Notes
Space cookies 3 inches apart as they spread during baking. Use wide spatula for transfer.
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