big chewy oatmeal raisin cookies
Where my oatmeal raisin-loving fam at?
Happy National Oatmeal Cookie Day! Well, it was yesterday, but I got your attention with these beautiful beasts, haven’t I? When in doubt, cookie baking is a safe bet for visual and tastebud satisfaction, and this week, a mountain of chewy Oatmeal Raisin Cookies was the right thing to pursue.
When I baked these, after my inevitable frantic cleanup session, I plopped down on the couch with a mug of hot cocoa and the fattest cookie of the batch. With music in the background and a dumb book in my hand, I couldn’t have imagined a more peaceful afternoon. Pjs and a 58 degree high helped this aesthetic.
Speaking of cold, it’s 42 degrees out as I write. What the hell?
If you’re looking for a classic baked good to add to your rotation, these are a wonderful option. I really don’t know why people dislike oatmeal raisin cookies; probably the wrinkly raisins, but the texture and flavor of our cinnamon-infused nuggets is just stupendous. Raisins lend a wonderful chew and a cozy essence that differs from chocolate but is nearly as valuable.
This coming from someone who also loves Raisin Bran. I can devour a 15 serving box in two sittings. Someone grab the Guinness Book of World Records and pencil in my name.
Raisin the Roof
I have been WAITING all my damn life to use that pun in a header. Fuck yeah.
No real art to these cookies, but you’ll feel like a culinary artiste once they’re baked. Cream butter, brown sugar, and regular sugar until light and fluffy, then whip in two eggs and vanilla. Mix in old fashioned oats, flour, cinnamon, baking soda, and salt. Fold in the raisins with a rubber spatula, and take care not to overmix the dough.
Now, we’re making BIG cookies here, so that means lots of dough per round. Scoop out around 1/4 cup and roll into a ball, then set on a parchment lined baking sheet. I fit no more than 5 per sheet.
Bake 14-15 minutes. I like to remove the pans around 8 minutes in and slap aggressively against the counter to flatten the cookies, and then do the pan banging again straight after the batch is done baking. You don’t have to do this if you like extra fat cookies. Though, trust me, these cookies are plenty fat even with the smacking.
Cool the cookies on the baking sheet a bit, then move to a wire rack. Sprinkle with a light dusting of flaky salt, settle down on your couch with a hot drink of choice, and enjoy!
Or, cool the cookies completely and seal in an airtight container. Countertop for 5 days, fridge for a week, freezer for infinity. Three months. Same thing. They won’t last that long anyway.
Raisin your hand for oatmeal raisin cookies!
Sorry, couldn’t help myself.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Meal of oats:
Chewy Mini Egg Oatmeal Chocolate Chip Cookies
Espresso Chocolate Chip Oatmeal Cookies
Easter Bunny Oatmeal Cookie Bars
big chewy oatmeal raisin cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups raisins
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and regular sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the oats, flour, cinnamon, baking soda, and salt. Fold in the raisins. Do not overmix.
- Scoop rounded 1/4 cup-sized mounds of dough and roll into a ball. Place on the prepared baking sheet, leaving about two inches of space between each. Bake 13-15 minutes, rotating the pan once halfway through baking time. Remove from the oven and cool on the baking sheet.
- Enjoy a few warm (ooooh yeahhh) with a sprinkle of flaky salt, or cool completely, cover in a tupperware or ziptop bag, and store for later.
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