I’ve been making what I call Big Fat Oatmeal Raisin Cookies for a few years now and still love this recipe even though it received a bad review from another baker. So bake at your own risk, but I’m keeping the recipe and have added some notes for success.
The Big Fat Oatmeal Raisin Cookies need the raisins and walnuts, so please use another recipe if you plan on leaving them out. Maybe try the one from Modern Honey.
For this recipe, use the grams. Using bread flour and Plugra should give you thicker, more rounded cookies, but you can also use a higher protein AP like King Arthur, and Land o’ Lakes regular butter seems to work just fine.
Do not overbake! These cookies are very large and the temperature of your dough and the way your oven heats comes into play. I get the best results baking at 350 convection for 15 to 17 minutes, but I also have had good luck using non-convection 375 for 18 minutes. The cookies should look a little bit underbaked in the very center. Let them sit and cool completely to get a chewy center. I usually take it one step further and freeze the cookies, then let them come back to room temperature.
This recipe halves well, so if you are unsure just make half and see how it goes.
Big Fat Oatmeal Raisin Cookies
- 230 grams unsalted butter, European style Plugra works best**
- 160 grams light brown sugar (You can go as low as 90 grams)**
- 100 grams granulated sugar
- 250 grams King Arthur bread flour
- 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
- 1 teaspoon vanilla extract
- 1 cup raisins Do not omit
- 1 cup walnuts
- 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.
- Meanwhile, in a separate bowl, mix the flour (make sure you weighed it), 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.
- 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.
- 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.
- 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.
Diane, thanks for the update! I hope all your other baking is doing well.
This is Diane updating my review from about a week ago. After I posted my original review, I had a wonderful and fun email exchange with Anna about what could have happened with my cookies. She went above and beyond, baking additional test batches based on some of my comments, and I also baked another couple test batches to see if things improved.
They did. The cookies, even without the nuts and raisins (which probably would have made them denser and spread a bit less), were delicious and moist. The only thing I can figure is that my original batch had a big mistake on my part– most likely I used too much of an ingredient like flour or baking powder. This wouldn’t be the first time I’ve done that when making a test 1/2 batch.
In any event please ignore my first review. The cookies are terrific and so is Anna.
Diane, I have responded to you via email to see if we can figure out why your cookies were so awful and tasteless.
I’m wondering if I did something wrong, though I’m an accomplished baker and followed the recipe exactly. These cookies came out dry (350 convection) and tasteless. However, I’ve been searching for the magical key to keep oatmeal cookies from spreading and they sure didn’t spread (dough was very stiff especially after chilling) so there’s a bright side. Just don’t know why they tasted so awful.
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.
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”
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.
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.
They’re supposed to be kind of dense — almost doughy in the center.
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??
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.
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!
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.
I don’t know who, what or where a Levain is, but these cookies look fantastic. I gotta go buy some raisins :).
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Ohhh I love oatmeal raisin! Interesting that is uses chilled flour.
Sometimes I swear you channel my baking thoughts!
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.
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!
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!
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.
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.
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!
I cannot wait to try these!!