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Giant Oatmeal Cookies

Megan's Favorite Oatmeal Cookies

Big, fat, bake sale worthy oatmeal cookies.
Course Dessert
Cuisine American
Keyword Oatmeal Cookies
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12
Author Cookie Madness


  • 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.