Super Size Oatmeal Raisin Cookies

My family loves these cookies.

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…

In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ground nutmeg.

Then have these ingredients ready…

Using a Kitchen Aid Mixer, cream the following:  coconut oil (or butter if using butter), brown and granulated, eggs and egg yolks, and vanilla extract.

Blend until creamy on a medium speed.

Add the flour mixture and blend on low speed.  Increase the speed to medium and blend for 2 minutes.

Add the raisins.  And blend on low speed.

Add the oatmeal.  Blend on low speed.

Once oatmeal is incorporated into this mixture… increase the speed to medium.  And blend for 2 minutes.

Cookie Batter will be thick and sticky…

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.

Bake cookies in a preheated oven at 350F for 13 – 15 minutes.

The Recipe

Super Size Oatmeal Raisin Cookies

Yield: About 14 super size (5 inches or larger round) cookies

Ingredients:

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!

Tess Harris

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2 thoughts on “Super Size Oatmeal Raisin Cookies

  1. Wow Tess, those are super sized! And who can eat just one? Thanks for providing a substitution for the coconut oil. Not sure if I’d be able to find that around here. Speaking of coconut, I bet throwing a handful of that flaky white stuff in the recipe will be a winner. 🙂 If you didn’t know, I’m a coconut freak. lol Also thinking I might use a smaller size scoop. I’m guessing the baking time would still be 16 -18 minutes? Sounds like another winner to try once I can indulge back into sweets again. Yummy….. 🙂

    • Thanks Tess!

      You’re right. Sweetened flaked coconut would be a great addition. Good idea. 🙂

      I love coconut too. It’s too bad I can’t get them here as fresh. The whole coconuts at the store aren’t that great.

      If you are going to use a smaller scoop, the baking time is going to be between 10 – 12 minutes.

      Thanks for bringing up the baking time. I thought I had made corrections on my recipe… Even as jumbo as they, these cookies are perfect when baked between 13 – 15 minutes. After baking so many batches this past few years, this what I learned…

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