When I make a batch of these… They only last a few days…
I can’t help but eat a cookie after each meal.
I pack a piece with my husband’s lunch.
My son loves them when they’re a bit chewy and he eats them with a glass of soymilk.
I prefer mine to be 50/50: crispy and chewy at the same time. I like to have that crunch when I first bite into it. And then have it linger in my mouth just for a second longer. Savoring the chewiness of the oatmeal. Tasting the sweetness of the raisins, while a hint of salt dances on my tongue…
I have been making a batch of these cookies every week. And when the cookie jar becomes empty, I rush to make another batch.
For those of you, who prefer the convenience of using butter, please do. You just have to make the following adjustments:
- Substitute 1 cup (2 sticks) butter in place of coconut oil
- Use 2 large eggs as indicated, and omit the 2 egg yolks
Here’s what you need… and do…
Use an ice cream scooper to scoop six cookie dough onto a parchment lined baking sheet.
Flatten cookies using a fork until they are about 4 inches round.
Super Size Oatmeal Raisin Cookies
Yield: About 14 super size (5 inches or larger round) cookies
1 ¾ cups all purpose flour
¾ tsp. baking soda
¾ teaspoon baking powder
½ tsp. kosher salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg (best when freshly grated)
5/6 cup coconut oil (1/2 cup + 1/3 cup)
1 ½ cups dark brown sugar – firmly packed
¼ cup granulated sugar
2 large eggs
2 large egg yolks
2 ½ tsp. pure vanilla extract
1 cup raisins
3 ½ cups old fashioned rolled oats
In a large mixing bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon and nutmeg. Set aside.
Using an electric mixer set over medium speed, cream together, coconut oil, brown and granulated sugar, eggs and egg yolks, and vanilla extract. (If you don’t have an electric mixer, you may use a large mixing bowl and mix by hand with a wooden spoon, until creamy.)
Add the flour mixture. Stir over low speed, then increase the speed to medium and blend until well mixed, about 2 minutes.
Add the raisins. Stir to mix. Add the rolled oats. Stir until well blended. (The mixture will be thick and a bit difficult to scoop.)
Lightly grease or line 2 large cookie sheets.
I use an ice cream scooper to scoop and shape the cookie dough.
Using an ice cream scooper, scoop six cookie dough mixture onto each cookie sheet.
Flatten each cookie with a fork. (I flatten each cookie to about 4 inches round. When baked, these cookies expand to about 5 inches. That’s why I only bake 6 cookies at a time.)
Bake cookies in a preheated oven at 350°F for 13 – 16 minutes.
For chewy cookies, bake them for 13 – 14 minutes. And for crispier cookies, bake them for 15 – 16 minutes.
Remove cookies from the oven and let stand for about 5 minutes, and then remove them to a cooling rack to cool completely.
Store in an airtight container.
Enjoy and Happy Cooking!