Bakery Style Oatmeal Raisin Cookies
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These extra large Bakery Style Oatmeal Raisin Cookies are thick, soft, and taste like they’re from a bakery but made at home. Loaded with wholesome chewy oats, sweet raisins and has extra moist centers with buttery crisp edges.
PIN these Jumbo Oatmeal Raisin Cookies to try later!
Giant OATMEAL RAISIN COOKIE Recipe
Jumbo Oatmeal Raisin Cookies are a dream and has the most delicious warm flavors you crave in a bakery-style cookie. Made extra thick and buttery with a chewy texture from the oats and brown sugar. They have super soft centers that are loaded with plenty of plump raisins.
You don’t need a special occasion to make these Bakery-Style Oatmeal Raisin Cookies since both kids and adults will love them. You can bring them to summer BBQs, pack them in lunch boxes, and add them your holiday cookie trays.
There’s something extra special when homemade cookies are jumbo sized and are filled with warm flavors. The center of the cookie is tender and moist creating the perfect texture that you dream about.
Other Oatmeal Cookie recipes to try are my Oatmeal Cranberry Cookies, Oatmeal Raisin Breakfast Cookies, Chewy Oatmeal Cookies, and Chocolate Caramel Oatmeal Bars.
WHY YOU’LL LOVE THESE GIANT OATMEAL RAISIN COOKIES
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Old Fashioned Oats: The star ingredient! Adds a wholesome and nuttiness flavor and chewy texture.
- Baking powder and baking soda: Used as a leavening agent.
- Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Sugar: We use both granulated white sugar and light or dark brown sugar to add the perfect amount of sweetness. Brown sugar will make chewier cookies which is what we want for this recipe.
- Eggs: You’ll need two large eggs at room temperature.
- Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
- Ground cinnamon: The secret ingredient that adds so much delicious warm spice.
- Juicy raisins: Adds a chewy texture and sweet flavor.
how to make the best oatmeal raisin cookies
Cream butter and sugars: In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
Add eggs and vanilla: Add in eggs one a time, then vanilla extract or paste. Continue to beat until combined.
Whisk dry ingredients together: In a medium bowl, mix flour, baking powder, baking soda, and ground cinnamon together with a whisk.
Add the flour mixture to the wet mixture: Mix again until just dough has formed, then fold in the oats and raisins. Be sure not to over-mix.
Scoop and chill cookie dough balls: Using a large cookie scoop (equivalent to 1/4 cup), scoop into giant cookie dough balls, you should get about 15 dough balls. Place on a cookie sheet or plate and place in the refrigerator to chill for 30 minutes to 1 hour.
Bake cookies: Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place cookie dough balls at least 2 inches apart on prepared baking sheet. Bake for 14-15 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
make into oatmeal raisin cookie bars
Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula. Bake for 30-35 minutes or until top is very lightly browned and set. Cool fully before lighting parchment paper out of pan.
Once cooled, cut into bars and enjoy!
variations
- Gluten-Free Cookies: Use gluten-free oats and flour to make these cookies gluten-free.
- Chocolate chip oatmeal cookies: Swap the raisins for chocolate chips, chocolate lovers will love this. Semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips will all work great.
- Add Crunch: Add a handful of your favorite chopped nuts to the top. Chopped walnuts, pecans, and hazelnuts work well with this recipe.
- Peanut Butter: Give these a peanut butter flavor by adding a few tablespoons to 1/3 of a cup of peanut butter to the cookie dough. Incorporate the peanut butter with the wet ingredients.
- Birthday cookies: Add in rainbow sprinkles to the cookie dough mixture to make these for a birthday or celebration.
recipe tips
- Leave Space: These cookies will spread so make sure to leave at least 2 inches of space between each cookie.
- Oats: Make sure to use old-fashioned oats- not quick oats, instant oats, or steel cut oats as it will completely change the texture.
- Room Temperature Ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
- Chill Dough:Don’t skip this part! Since the cookie dough has milk and softened butter, it needs to set so the cookies don’t come out flat. Chilling the dough will help the dough firm up and develop great flavor.
- Plump raisins: If you want your raisins extra plump, soak them in warm water for 15 minutes, then pat them dry with a paper towel before adding them to the cookie dough.
leftovers & storage
Store cookies in an airtight container on the counter of a cool area for up to 1 week.
Freezing Cookie Dough: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
other jumbo cookie recipes
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Bakery Style Oatmeal Raisin Cookies
Ingredients
- 1 cup salted butter softened at room temperature
- 1 cup light or dark brown sugar
- 1/4 cup granulated white sugar
- 2 whole large eggs
- 1 tablespoon pure vanilla extract or vanilla paste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3 cup old-fashioned oats
- 1 cup raisins
Instructions
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in eggs one a time, then vanilla extract or paste. Continue to beat until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon together.
- Add the flour mixture to the wet mixture and mix again until just dough has formed, then fold in the oats and raisins. Be sure not to over-mix.
- Using a large cookie scoop (equivalent to 1/4 cup), scoop into giant cookie dough balls, you should get about 15 dough balls. Place on a cookie sheet or plate and place in the refrigerator to chill for 30 minutes to 1 hour.
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place cookie dough balls at least 2 inches apart. Bake for 14-15 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
