'cause you know I'm all about that....spice
Jumbo Oatmeal Raisin Cookies
This is one of my most favorite cookie recipes…and I don’t like oatmeal raisin cookies!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Serves1 Dozen Jumbo Cookies
Ingredients
- 1 Egg
- 1 Stick of Butter at Room Temperature
- 1/2 C Sugar
- 3/4 C Unpacked Brown Sugar
- 1 tsp Vanilla
- 1 1/2 C Oats
- 1 1/4 C Flour
- 1/4 C Whole Wheat Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1-2 C Raisins
- 2 tsp Cornstarch (optional)
Method
Preheat the oven to 350 degrees F.
In an electric mixing bowl, combine the egg, butter, sugar, brown sugar, and vanilla.
Using your paddle attachment, on high speed combine ingredients together and keep mixing for 1-2 minutes.
Scrap down the sides of the bowl and on high speed whip up the ingredients together again for another 2 minutes. The mixture should be fluffy and lightly colored.
Scrape down the sides of the bowl and add in the rest of the ingredients except the raisins.
On low speed, combine together. Then add in the raisins. Depending on how much you want, add 1 or 2 cups.
Using a 1/3 cup measurer, scoop out the cookie dough and place them onto cookie sheets. Try your best to keep the shape of the cup measurer to help mold the cookies. No need to grease the sheets. If you don’t want jumbo sized, then spoon out desired size on the sheet.
Optional: Refrigerate for 10-15 minutes
Bake for 10-12 minutes.
Take these bad boys down with an icy glass of milk.
flavor is King
Nutmeg and brown sugar are what make these jumbo oatmeal raisin cookies taste like your grandmother’s home cooking who also happened to be a part time baker. Seriously, these are good. Not a fan of oatmeal raisin? These just might turn ya. I’m telling you, I’m not a fan of oatmeal raisin either, but these beauties are incredible.
Traditionally brown sugar ratios compared to white sugar ratios are less. This recipe flip flops that, creating an almost “gingerbready” flavor…only there’s no ginger. The nutmeg takes you back to traditional flavors that are majorly underutilized in todays cuisines.
The harmony of the two with the chew from the raisins leaves you understanding why people liked oatmeal raisin cookies in the first place. This recipe can be adapted for both jumbo cookies and regular sized cookies. If you’re making regular sized cookies, they make about 20 while jumbo cookies make 12.
"Kevin! Bake On!!"
10 points if you get that reference. I’ll give you a hint, it helps if you have children as it’s from a children’s movie. Anyway! Let’s get to the nitty gritty of this recipe and how you can create amazing cookies.
First things first – the “wet” ingredients. Technically sugars aren’t wet, but I count it as such here. You’ll take your sugars, egg, butter and vanilla and put them into your electric mixing bowl.
Turn on the bowl until the ingredients are combined and then crank up the speed until it’s going as fast as it can go. Really open her up and let her rip. What you’re doing here is fluffing up the egg and the butter, getting air inside of it. This will create a fluffier cookie that has a bit more body to it. I like to beat it on high like this for about 1-2 minutes. I then scrape down the sides and repeat, getting that nice fluff back. The mixture should turn a lighter color than when you started.
After that, add the rest of the ingredients except for the raisins. Blend them all together until the flour is incorporated. Don’t make the mistake of over mixing at this point. The flour needs to be just barley incorporated for it to be ready. You don’t need to mix it long, otherwise your cookies will be tough.
Take a taste test here and make sure there’s enough sweetness, as well as try your best to check the balance of dry to wet ingredients. If it feels too crumbly, then it’s too dry and you may need to add another egg or some oil. If it feels really soft then it needs more flour. If it’s just right in between both of those then you’ve nailed it and you’re ready for raisins.
Add the desired amount of raisins depending on your preference. I usually use about 1 1/2 cups and that’s about right for me and my family.
To get the “jumbo” cookie shape, find a 1/3 cup measurer. Fill it up with dough that is lightly packed. Doing your best to maintain the shape of the cup measurer, get the dough out and set it on a cookie sheet. Repeat until dough is gone.
The cookies should all be nice and equal in shape and size. You can do two things now depending on the time you have. You can place them in the fridge for 10-30 minutes and then bake, or you can throw them right in. The time in the fridge allows the butter to solidify due to the cold. This will help to maintain a thicker cookie while it bakes so it doesn’t melt into one big flat cookie.
I like my jumbo cookies to be a bit thicker so I let it sit in the fridge for about 15 minutes. Sometimes I’ll even wait to turn on my oven until my cookies are formed. Then I’ll put them in the fridge and turn my oven on. Once my oven is preheated I’ll deem that as enough time and throw them in. This usually works pretty well.
Jumbo Oatmeal raisin Cookies
If you don’t want the jumbo sized cookies, then just spoon out the desired size and you’re good to go, no refrigerating needed…unless you’re making a gigantic bigger than jumbo sized cookie. Then I guess you should refrigerate. But if you’re a normal person making normal sized cookies no need to refrigerate. If you’re crazy like me, well, eat hearty!
You may be wondering about the cornstarch. What the heck is cornstarch doing in cookies??! Well, calm the heck down. It’s totally optional for one thing. But cornstarch is a great hack for people who want to make sure that their cookies turn out soft and stay soft.
If you’re not a fan of crunchy cookies, try adding a bit of cornstarch to your recipes and see how it goes. You may find that they not only come out soft, but stay soft for the next few days. Either way, it’s up to you.
HOw do I know when to take them out? Marsha Marsha Marsha!
I’m the type of person who likes her cookies a bit undercooked…yeah. So here’s my rule of thumb when I’m baking. If the some of the edges of the cookie are browning and the middle is still pretty white but not raw, then it’s done.
I don’t let my cookies get really brown on the edges, only a little bit. I take them out when they are still pretty untouched by color, but just barley kissed by the oven if that makes sense. An overcooked cookie is never good in my eyes, so I’d rather be underdone then a crunchy burnt mess.
A good thing to remember too is that the cookie is going to keep cooking just a bit even when you take it out. As long as the middle isn’t raw but just barley done, you’re golden!
