Best 5 Big Chewy Oatmeal Raisin Cookies Recipes

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

BIG & CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
• Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
• Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
• Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

BIG CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust oven racks to low and middle positions.
• Heat oven to 350°F (175 C).
• Beat butter until creamy.
• Add sugars and beat until fluffy, about 3 minutes.
• Beat in eggs one at a time.
• Mix flour, salt, baking powder, and nutmeg together.
• Stir flour mixture into butter-sugar mixture.
• Stir in oats and optional raisins.
• Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
• Bake until cookie edges turn golden brown, 22 to 25 minutes.
• Slide cookies on parchment onto cooling rack.
• Let cool at least 30 minutes before serving.
• Comments: Do not over bake.
• The edges should be brown but the rest of the cookie should still be very light in color.
• Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
• If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

BIG FAT OATMEAL RAISIN COOKIES

Steps:

• In a small bowl mix flour, baking soda, cinnamon and salt.
• In a big bowl cream butter with sugar. Add egg and honey and beat well.
• Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
• Fold in oatmeal and raisins.
• Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
• Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).

THICK, CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
• The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.