Subscribe to Cookie Madness by Email

Big Fat Oatmeal Raisin Cookies

by on February 9, 2012 · 19 comments

For Teacher Appreciation week, I wanted an oatmeal cookie to go along with the giant Levain bakery chocolate chip copycat.

Pin It
Giant Oatmeal Raisin

This was the result. Like the chocolate chip variety, they baked up very tall and fat and have a kind of a doughy and soft center. That type center plays well in chocolate chip, but in oatmeal it’s different, so you’ll have to be the judge. Of course if you don’t like it you can just bake the cookies longer.


5.0 from 3 reviews
Big Fat Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Big fat oatmeal raisin cookies made with bread flour, European style butter and toasted nuts.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 sticks (8 oz) unsalted European style butter, cut into chunks (see note for substitutions)
  • 1/3 cup plus 2 teaspoons tightly packed light brown sugar (6 oz) -- weigh for best results
  • 1/2 cup granulated sugar (3.5 oz)
  • 2 cups King Arthur bread flour (9 oz)
  • 1 cup old fashioned oats
  • 3/4 teaspoon fine sea salt or fine Kosher salt or salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon, use more if desired
  • 2 cold large eggs, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 1 cup raisins, I use assorted jumbo raisins
  • 1 cup walnuts, toasted and coarsely chopped
Instructions
  1. In the bowl of a stand mixer fitted with a paddle, beat the cold butter until creamy. Add the sugar and continue to beat until it is mixed in. Gradually add the eggs and vanilla and continue beating with the paddle on medium until mixed, scraping sides of bowl once or twice. The coolness from the eggs may make little bits of butter firm up again so the creamy mixture may appear lumpy.
  2. Meanwhile, in a separate bowl, mix the flour, salt, baking soda, baking powder and cinnamon. With the mixer on medium-low (or by hand with a heavy duty rubber scraper), gradually add the flour mixture stirring just until mixed. Stir in the oatmeal, then stir in the raisins and nuts.
  3. Empty the batter onto a large flat surface and make sure all the ingredients are evenly incorporated. Divide into 10 or 12 raggedy pieces. Arrange the pieces on a foil lined baking sheets or a couple of plates and chill dough until it's firm enough to handle. Shape into tight balls, then continue to chill for several more hours or overnight if you have time.
  4. Preheat oven to 375 degrees F. If you are using convection, preheat to 350 F convection. If you plan on chilling the dough, skip this step. Chilling the dough will help make the cookies thicker.
  5. Arrange cookies (I recommend baking 1 or 2 first to nail down your time) on a heavy duty cookie sheet. Bake on center rack for 18 minutes at 375 or 16 minutes at 350F convection. Let cool for about 5 minutes on the cookie sheet, then remove and finish cooling on a rack. When cool, you can eat OR you can freeze the cookie and thaw them for a better texture.
Notes
My friends love these cookies, so this is one of my repeat recipes. For best results, use a really good brand of butter such as Plugra or another European style. These higher end butters seem to have less water in their formulation, so cookies spread less. Land o' Lakes will also work. If you only have grocery store brand butter, you can use 1 stick of butter and 1/2 cup shortening. Bread flour helps the cookie spread more uniformly and gives them a thicker shell and soft center. As for bake time, it will vary depending on your oven. I like to use the convection setting and bake at 350, but I've also been successful baking at 375. The cookies always seem to come out thicker and more uniformly textured when made with chilled dough, but if you are in a hurry you can use cool ingredients and bake the dough after a quick 30 minute chill. The cookies will just be thinner.

Related posts:

Published on February 9, 2012

{ 19 comments… read them below or add one }

Sue February 9, 2012 at 9:00 am

I cannot wait to try these!!

Leung February 9, 2012 at 12:28 pm

I can very much appreciate a doughy soft center in a tall fat oatmeal cookie especially with a cold glass of milk! These sound amazingly yum!

Jennie February 9, 2012 at 12:49 pm

These look great. Thank you for sharing them. My absolute favorite cookies are the cinnamon swirl ones from Carol’s Cookies in Chicago. If you are ever up for it, I would love to have your more experienced perspective on how to make that cookie! Thanks for all of your recipes. I is nice to go to a site where you know the recipes are consistently great.

Anna February 9, 2012 at 1:02 pm

Jennie, I know what you mean about Carol’s! I have a clone I’m working on and would love for you to try it.

Katrina February 9, 2012 at 1:42 pm

Guess what I made yesterday–big ol’ oatmeal cookies! I have a tub of Sprectrum shortening I need to use, so they were shortening based cookies. These look great!

Chewthefat February 9, 2012 at 2:25 pm

I just made your peanut butter oatmeal and oil cookies, and they were great! It’s funny, but I’ve been wanting a clone of the Levain oatmeal, because they always sounded so intriguing…I can’t wait to try these! I’ve never made oatmeal cookies with bread flour!

Darlene February 9, 2012 at 7:26 pm

Thanks for the weight of the brown sugar, otherwise I’d obsess over how light is lightly packed. I’d love to make these for my sister-in-law, she loves oatmeal raisin cookies and your cookies look divine.

Janice February 9, 2012 at 8:56 pm

Anna,
Sometimes I swear you channel my baking thoughts!

Mackenzie@The Caramel Cookie February 10, 2012 at 7:36 am

Ohhh I love oatmeal raisin! Interesting that is uses chilled flour.

Adam February 10, 2012 at 10:14 am

I don’t know who, what or where a Levain is, but these cookies look fantastic. I gotta go buy some raisins :).

Therese B. February 10, 2012 at 3:08 pm

HELP!

I used 1 1/2 cups bread flour and 1/2 cup bread enhancer. I just read the bread enhancer pkg..and you are only supposed to add 1 to 2 Tablespoons. Should I nix this flour batch or start over??? Thanks for you help.

Therese B. February 10, 2012 at 4:26 pm

Well, I got the first batch out of the oven. They held there height and taste GREAT!! I added some dark chocolate chips and some tart dried cherries too. Awesome!

Anna February 10, 2012 at 4:30 pm

Phew, you dodged a bullet. I’ve never heard used bread enhancer, but it sounds interesting. I’m going to have to research that. Glad they turned out.

Therese B. February 10, 2012 at 4:47 pm

King Arthur makes it. You are to use it with bread flour…and I was like..heh, let’s try it with the bread flour in the cookies. They are almost a little cakelike…is that how they are supposed to be??

Anna February 10, 2012 at 5:04 pm

They’re supposed to be kind of dense — almost doughy in the center.

Therese B. February 11, 2012 at 9:36 am

I think I am onto something with this bread enhancer. I read that it is like a preservative…it adds texture. These cookies are amazing!! And yes…after cooling they are a just a little doughy in the center.

Sue February 11, 2012 at 6:23 pm

I made these and they’re wonderful. I used 1 bag of chocolate chips instead of raisins and nuts, omitted the cinnamon and sprinkled with a little fleur de sel. I think they’d be better with raisins but that was a no go for today. Tall big cookies with a good texture.

Anna August 16, 2013 at 6:46 pm

Johnny, thanks for the review! I’m fixing the star thing for you and re-posting your comment.

“5 stars! But page wouldn’t let me choose more than 2 for some reason. Made them with dried cherries and toasted almonds. The dough has a delicious buttery flavor and fantastic texture — stays thick and puffs up, does not get dried out inside even if you let them bake until nicely toasted on the outside”

Anna March 17, 2014 at 5:31 pm

This comment is for Dave, who suggested that the photo is not of the actual recipe. It definitely is. Dave, you mentioned your cookies were 1 inch thick. Mine are usually close to 1 inch in the very center, but sometimes they spread a little more than others depending on how long I’ve chilled the dough or what brand of butter I’ve used.

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: