Do you remember in high school (now I am dating myself here so forgive me) when you could get a Grandma’s cookie that was actually a large cookie? Not one of these itty bitty cookies they sell today, but a large cookie bigger than your palm? Well I miss those days. My favorite of all the Grandma’s cookies was the Oatmeal Raisin Cookie. Yeah the others were good but to me you couldn’t beat the Oatmeal Raisin ones. Yeah the other Grandma’s cookies were good but to me you couldn’t beat the Oatmeal Raisin cookies. This recipe for Giant Oatmeal Raisin Cookies captures the flavor, chewiness, and the size of those old school Grandma’s cookies and you can make them at home.
My family is divided on Oatmeal Raisin Cookies. My wife, and Kailey on one side that don’t like them (pick out the raisins they say) Kennedy is in the middle and the rest of us on the other. I would say that it might be my favorite cookie of all time. You can argue that an oatmeal chocolate chip cookie is better but I think the chocolate takes away from the flavor of the actual dough of the cookie whereas the raisin adds to the flavor and does not detract from it.
I really hope you take the time to make these and tell me in the comments where your family lies on the Oatmeal Raisin spectrum, I would love to know.
Giant Oatmeal Raisin Cookies
Adapted and tweaked from Cooks Illustrated
- 1 1/2 C. All-purpose flour
- 1 1/2 C. Raisins
- 1/2 t. Table salt
- 1/2 t. Baking powder
- 1/4 t. Fresh ground nutmeg (fresh really makes a difference)
- 1/2 t. Cinnamon
- 2 sticks butter (1/2 pound), softened but still firm
- 1 C. Brown sugar
- 1 C. White sugar
- 2 Eggs
- 3 C. Old fashioned rolled oats
- Sea Salt for
- Adjust oven racks to middle position; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder, cinnamon and nutmeg together, then mix them into butter-sugar mixture with. Mix in oats and optional raisins.
- Form dough into sixteen to twenty 2-inch balls or I used 2 scoops of a #40 schoop, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheet from front to back) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.