Megan’s Favorite Oatmeal Cookies from Megan’s Sweet Life are definitely one of my new favorites. Megan, who recently moved to Texas, was kind enough to try my marble cake, so in turn I made one of her recipes. Thanks to Megan, I my family has a new favorite, too! Or at least I do.
These oatmeal cookies are about 4 inches in diameter, 3/4 inch thick, chewy, loaded with raisins and sturdy enough to wrap individually and give as gifts or sell at bake sales. Another good thing about the recipe is that you can make 12 mounds of dough, freeze them and bake as needed. Your chances of getting nice, thick, cookies are better if you chill the dough, but I will admit that the cookies in the photo were baked with dough that I didn’t take the time to chill and were still great. If you don’t have time to chill the dough, use cold butter and whip it until soft, and make sure you use a good brand. I find cookies spread less when I use organic butter, European style (Central Market’s house brand, in this case), or Land o’ Lakes.
By the way, here’s a link to my other favorite “jumbo” type oatmeal cookies. The cookies on the link are a less oaty, slightly sweeter and denser. The recipe here is lighter textured.
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 3 1/8 cups rolled oats
- 2 large eggs
- 1 tsp vanilla
- 1 cup unsalted butter, softened -- or salted and omit salt
- 7/8 cup brown sugar (this is 1 cup minus 2 tablespoons)
- 1/2 cup granulated sugar
- 1 1/4 cups raisins (I used slightly less)
- Don't preheat the oven yet because the cookies require some chilling.
- In a medium bowl, stir together flour, baking soda, cinnamon, salt, and oats. In the bowl of a stand mixer, beat the butter and both sugars together until thoroughly blended. Beat in the eggs, one at a time, then add the vanilla. Add the flour/oat mixture and mix on low speed until everything comes together. Stir in the raisins.
- Divide the dough into 12 equal portions and set them on a baking sheet or a couple of plates. Cover with plastic wrap and chill slightly until dough is just firm enough to handle, then shape each portion into a neat mount by rolling into a very compact ball and pressing down slightly. Continue chilling until dough mounds are very firm.
- When you are ready to bake, preheat the oven to 350 degrees. Divide the dough balls between two parchment lined sheets and bake for 18-22 minutes, rotating the pans halfway through the baking time. Or bake one sheet at a time. Remove the pans from the oven, and allow the cookies to cool on the baking sheets before transferring them to a wire rack to cool completely.
My stats didn’t stick so I’m commenting again to give them five stars.
I made these today and they are excellent! Better than the coffee shop cookies I sometimes crave. Thank you!
Ooh, I’m craving an oatmeal cookie. I love Megan and her blog. Have you met her? Didn’t she move to Austin. I know she’s in TX. I know they wouldn’t be the same, but I might have to play around with making these gluten free.
I made this dough today and baked two of the cookies. One for me and one for my husband. My cookie is really excellent. I’m really glad I tried these!
Hi Darlene,
First off, I just want to say thank you for your comments :). I love them. About the butter, it’s hard to believe since most people assume that “butter is butter”, but brands really are formulated differently. I think my grocery store brand has more water in it than Land o’ Lakes so cookies spread a bit more. Flour is also different by brand and I’m starting to think sugar is too!
Anna, you’re right about the brand and temperature of butter making a big difference. Without much time to let the butter thoroughly soften, I made Oatmeal White Chocolate Chip Craisin cookies with Land o’ Lakes butter. I whipped the slightly softened butter with the mixer and proceeded with the recipe. The cookies came thick and the best I have ever made (my son’s co-workers told him they would pay me to make them again!). Thanks for all the great hints and recipes!