Giant Oatmeal Raisin Cookies
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 GOOD, your family will love them!
Ingredients
- ½ cup butter room temperature
- ¾ cup dark brown sugar lightly packed
- 1 egg room temperature
- ¼ cup milk room temperature
- 1 teaspoon vanilla
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon 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.
- In a large bowl, 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 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.
Notes
Make them gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
Make them dairy free: Substitute vegan butter and your favourite plant-based milk.
Storage: Cookies will stay fresh in an airtight container on the counter for up to 1 week and freeze well for up to three months.