If you love huge, chonky, tall, thicc, comically big and ICONICALLY good oatmeal raisin cookies, then you have come to the right place. Also, quick tangent, but can I just say justice for oatmeal raisin cookies?? They are given SUCH a bad rap and it is so unfair! These cookies are the perfect balance of soft chewy texture, caramel flavor and cinnamon notes, all wrapped together with that *perfect* sweetness of the raisins.
All that ranting to say, if you’re an oatmeal raisin cookie lover, you are not alone. I see you, I HEAR you, and we’re gonna make oatmeal raisin cookies sexy again.
Now, let’s start by talking about the size of these things, they’re a whopping 120g. But oh honey, will you not regret that size. Due to having oats and raisins mixed in (two ingredients that don’t interact with the butter and spread out in the oven) these cookies keep their height with almost zero issues, so you can make them as large as you want and not notice a difference in spread in the oven. Want to go all the way up to 150g? Godspeed. Just don’t go much further than that, because then we might be in cookie cake territory…..
As for the ingredients, everything is pretty standard, but it’s the RATIOS that really matter. Plus I use cornstarch in addition to my dry ingredients, and that’s to take away some of that gluten-forming flour and make a softer, more tender cookie. I promise, once you start subbing in cornstarch you won’t go back!
And of course let’s talk mixing. I like to mix my oats and raising in with my wet ingredients before adding my dry. This helps the oats get slightly saturated, leading to them being softer and more incorporated in the dough. It’s not a hard and fast rule, but it is one of my favorite hacks!
And I bake these with about 3 cookies per sheet pan, giving them plenty of room to breath. I have noticed that if you bake on the top rack of the oven, the tops brown quicker, giving you that beautiful cookie look when they come out of the oven.
And if you don’t have a kitchen scale to measure your cookies weight, no sweat (although I HIGHLY recommend you invest in one, and you can find my uber-affordable choice here) Scoop about 2/3 cup sized balls out, or split the batter into six even balls to eyeball it.
And when you bake, start at 8 minutes and then keep an eye on them. These cookies should be crispy looking on the tops when you take them out of the oven, but they might not feel fully cooked through. AND THAT IS OK. That is what I call my cookie secret! Your cookies will continue to “bake” for a few minutes once they are out of the oven, leading them take a few minutes to full form together. But trust me, that’s what’s going to keep them soft, gooey and oh-so-addicting on the inside.
Now honestly, I can’t say much else other than don’t forget to share! There’s cookie karma out there and I’m a firm believer in it.
The BIGGEST (and best) Oatmeal Raisin Cookie
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Ingredients
- 150 grams all-purpose flour about 1 & 1/4 cup
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 8 tbsp unsalted butter room temperature
- 6 tbsp granulated sugar
- 6 tbsp brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup rolled oats about 100g
- 1/2 cup raisins about 120g
Instructions
- Preheat your oven to 400F and place a rack near the top of the oven.
- Whisk together the flour, cornstarch, salt, cinnamon and baking soda.
- In a separate bowl, cream together the butter and sugar until fluffy, about 4-5 minutes. Once that is fully creamed add the vanilla and the egg and beat until combined.
- Add in your oats to the wet ingredients and stir until combined. Then fold in the flour. Mix until no dry pockets remain.
- Fold in your raisins then scoop into 5-6 mega cookies weighing about 150g each.
- On a parchment lined baking sheet bake your cookies for 9-10 minutes on the top rack. After 10 minutes, begin checking every minute and take the cookies out when they are golden brown.
- Let them cool for 30 minutes before eating.
