Imagine sinking your teeth into a massive, soft, and chewy oatmeal raisin cookie that's so irresistible, it'll make your taste buds dance with joy! These aren't your ordinary cookies - these are GIANT oatmeal raisin cookies that redefine comfort food. Packed with plump raisins, warm cinnamon, and a perfect balance of sweetness, these cookies are about to become your new obsession. Whether you're a cookie lover, a baking enthusiast, or just someone who appreciates a truly spectacular treat, this recipe is guaranteed to become a family favorite that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in raisins gently using a spatula, distributing them evenly throughout the dough.
- Using a large cookie scoop or spoon, drop approximately 1/4 cup of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Slightly flatten each cookie mound with the back of a spoon to ensure even baking.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for better mixing and texture.
- Don't overmix the dough: Mix until ingredients are just combined to keep cookies tender.
- Soak raisins beforehand: For extra plumpness, soak raisins in warm water or rum for 10 minutes before adding to the dough.
- Use a cookie scoop for consistent size: This helps ensure even baking and perfectly shaped giant cookies.
- Slightly underbake for chewiness: Remove cookies when edges are golden but centers are still soft for that perfect texture.
- Cool completely before storing: This prevents moisture buildup and maintains the cookies' crisp edges.
- For extra flavor, try adding a sprinkle of sea salt on top before baking for a gourmet touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
