Giant Oatmeal Raisin Cookies

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixThese may look like your average oatmeal raisin cookies, but don’t be fooled they are the best oatmeal cookies you’ll ever make! It’s a recipe for those of you who appreciate hearty, thick, and chewy oatmeal cookies. Loaded with cinnamon and raisins, they have been a hit from the first day I made them. I only use brown sugar to sweeten them, which leaves each cookie incredibly soft. A whopping ¼ cup of cookie dough goes into each rib-sticking cookie. Don’t leave out the molasses it gives these cookies an extra-dark, rich flavor.

  • Yield: 12 large cookies
  • Preparation Time: 10 Minutes
  • Total Time: 35 Minutes


  • 10.66 cups (200 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 cups (160 g) old-fashioned oats
  • 1 cup (2 sticks or 230 g) butter, softened to room temperature
  • 1½ cups (300 g) dark brown sugar
  • 2 eggs
  • 1 tbsp dark molasses
  • 2 tsp vanilla extract
  • 1 cup (140 g) raisins
How to Make It
  1. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  2. Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter and brown sugar together on medium speed in a large bowl until creamed about 2–3 minutes. Add the eggs and mix until combined, scraping down the sides as needed. Add the molasses and vanilla and beat on medium speed for 2 minutes. Slowly add the dry ingredients into the wet ingredients using a mixer on low speed until combined. Do not over mix. With a large spoon or rubber spatula, fold the raisins into the dough. The dough will be heavy and sticky.
  4. For each cookie, measure out ¼ cup of dough and shape it into a ball. Place 6 dough balls 4 in apart onto each cookie sheet.
  5. Bake each batch for 12–13 minutes, until lightly browned on the edges. The cookies will look under baked. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

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