I have a soft spot for oatmeal raisin cookies, the oft misunderstood cookie. I mean, where’s the love? Chocolate chip cookies have a huge fan base, and there are die-hard fans of sugar cookies too. But like I’ve said before I’m pretty sure oatmeal raisin cookies would be the swing choir kid in high school…and I think the swing choir kids are awesome. I love me some Cole Porter! 🎷
Not too long ago I posted this oatmeal raisin cookie. But I couldn’t stop there, could I? There are cookies for all different moods. Sometimes you want to indulge, sometimes you just need a little somethin’ somethin’ to satisfy your sweet tooth, but don’t want to go nuts…and sometimes you want a flippin’ huge cookie.
These are flippin’ huge cookies. Raise your hand if you want a flippin’ huge cookie?
Is that really even a question? Isn’t that what we all want?
These things are discus sized. (There’s an image for you. I like watching discus during the Olympics anyway because I think it’s a really quirky and interesting skill. But just imagine the cookies flying. I’d be the one running onto the field trying to catch them.). 😉
These cookies aren’t healthy. What they are is thick and chewy. Try them warm. You will sing! But they have oatmeal so I can have them for breakfast, right? 😎 And I’m imagine all of the wonderful fillings you could smoosh between two of them. I mean, these guys are screaming to be ice cream sandwiches. P ersonally I think a generous scoop of rum raisin ice cream would be particularly good. Excuse me while I drool. But I wouldn’t be above mixing up a thick cream cheese frosting, adding some vanilla and cinnamon, and smearing it on there. Mmm.
I’m just going to sit here thinking about that for a while.
Happy snacking! xoxo
(From The Complete America’s Test Kitchen TV Show Cookbook, 2001-2016)
- 1½ cups unbleached all purpose flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¼ tsp. nutmeg
- 2 sticks softened unsalted butter
- 1 cup light brown sugar
- 1 cup sugar
- 2 large eggs
- 3 cups old fashioned oats
- 1½ cups raisins
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl whisk together flour, salt, baking powder, and nutmeg. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment mix together the butter and sugars at medium speed until thoroughly combined and fluffy.
- Add eggs one at a time and mix until incorporated.
- Decrease mixer speed to low and slowly add the dry ingredients. Mix until combined, scraping down the sides of the bowl if you have to.
- Mix in the oats and raisins until incorporated.
- Divide the dough into 18 generous cookie dough balls.
- Place on prepared cookie sheets, making sure they're at least 2 inches apart. Do NOT press the cookie dough balls down.
- Bake for 22-25 minutes, until brown around the edges.