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. Maybe you’ll like hers better.
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.