Giant Oatmeal Raisin Cookies. - Harvest & Nourish

Published: February 17, 2024.

This post may contain affiliate links, please see our privacy policy for details.

These soft and chewy Giant Oatmeal Raisin Cookies are made with brown sugar, vanilla and cinnamon and have the best flavour and texture. They’re easy to make and so delicious, your family will love them!

There are many oatmeal raisin cookies out there, but what I really crave are these super soft, loaded with oats and raisins cookies that are perfectly spiced with a hearty, chewy texture.

More Reasons to Love Them

Made with simple ingredients that you may already have on hand, these cookies have soft and tender centres and crispy edges. Sweetened with rich, dark brown sugar and scented with cinnamon and vanilla, they have a deliciously irresistible, buttery flavour and they bake up in minutes.

This recipe does call for 30-60 minutes chill time before baking. It’s an extra step, but the dough will be sticky and the chill time really helps in shaping the cookies. I don’t recommend chilling the dough for any longer than that, however, because the oats will absorb the moisture from the egg and milk and won’t expand as well as they bake. If you do chill the dough for longer (you can do so for up to 2 days), allow it to sit at room temperature for at least 30 minutes before baking.

These giant oatmeal raisin cookies are delicious with a cup of tea, a glass of milk or your favourite vanilla ice cream (try it!). Everyone will adore this crispy-chewy version of this classic, homemade treat!

Giant Oatmeal Raisin Cookies

Makes 14-16 cookies; prep time 15 minutes + chill time, cook time 10-12 minutes.

Ingredients:

½ cup butter, room temperature

¾ cup lightly packed dark brown sugar

1 egg, room temperature

¼ cup milk

1 teaspoon vanilla

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon cinnamon

1 teaspoon (3 grams) kosher or fine sea salt

1 cup old-fashioned rolled oats

½ cup raisins

Instructions:

Preheat oven to 375ºF (190ºC) and prepare parchment-lined or lightly buttered baking sheets.
Cream together butter and sugar until smooth. Whisk in egg, milk and vanilla.
Add flour, baking powder, baking soda, cinnamon and salt and mix until combined. Add oats and raisins and continue mixing until well incorporated.
Refrigerate the cookie dough for 30-60 minutes.
Drop by heaping tablespoons, 5 inches (12.5 cm) apart, on prepared baking sheets and flatten them slightly.
Bake for 10-12 minutes until golden brown around the edges. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie! Remove from the oven and let cool on baking sheets for 5 minutes where they will continue to finish baking. Transfer to a wire cooling rack to let cool completely.