Bakery Style Oatmeal Raisin Cookies
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.
Servings: 15 jumbo 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!