I have a thing for big cookies. So often I walk into a coffee shop with no intention of buying anything but a coffee, and yet I walk out with a big cookie as well. There’s just something satisfying about breaking it apart and eating it in bits with a cup of tea or coffee.
That’s why these aren’t just oatmeal raisin cookies – they’re giant oatmeal raisin cookies. You’ll get 6 or 7 giant cookies, which doesn’t seem like a lot but they’re actually great for kids to grab on the go and they’re so big they’ll last them all day!
These cookies (besides being really big) are really tasty. They are the perfect oatmeal raisin cookie regardless of their size. I love the extra crunch from the sprinkling of sugar on top before baking, as well.
If you aren’t a raisin fan, you can easily replace the raisins with chocolate chips. And of course, if you aren’t as into big cookies as I am, you can certainly make them smaller :)
Giant Oatmeal Raisin Cookies
Summary: These cookies have fabulous flavour and crunch. If you’re not a fan of raisins, you can substitute chocolate chips for an equally good cookie.
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp. vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup quick-cooking rolled oats (not instant)
- 1 cup raisins, soaked (or substitute 1 cup semi-sweet chocolate chips)
- 2 Tbsp. granulated sugar, for topping (optional)
- Preheat oven to 375° F. with rack in centre of oven. Line a large baking sheet with parchment or a silpat.
- Measure out raisins (if using) and place in a small bowl. Cover with hot water and let stand.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, salt and oats. Stir to combine and set aside.
- In a large bowl or bowl of stand mixer, beat the butter with the white sugar, brown sugar and vanilla. Add egg and mix at medium speed or stir until well mixed. Drain the raisins well and add to dough. Add the oat mixture and stir in just until combined.
- Using a large spoon or ice-cream scoop (I found #12 ice cream scoop perfect), spoon out 1/4-1/3 cup mounds of dough, spacing them well apart as they will spread. You should have 6 or 7 cookies. Sprinkle each with a little granulated sugar.
- Bake for about 17 minutes (*less time if you make smaller cookies – 10-15 minutes) until nicely golden and firm. Allow to sit on cookie sheet for 1 minute then transfer to a cooling rack to cool.
Prep time: 10 min | Cook time: 17 min | Total time: 27 min
Number of servings (yield): 6