Big Chewy Oatmeal Cookies

Big Chewy Oatmeal Cookies

These are the perfect oatmeal cookies! Make them plain, with raisins, or why not chocolate?

My Dad’s been asking for Oatmeal Cookies for longer than I care to admit. And we had three, yes, three cartons of Old Fashioned Oats in the cupboard. And so here they are, the best Oatmeal Cookies, ever! And my Dad thinks so, too!! 🙂 It always tickles me pink to get a thumbs up from my Dad!

Big Chewy Oatmeal Cookies
Big Chewy Oatmeal Cookies

I have a lot of notes on the page in my little cookbook I made for my daughter, but nothing that said where the recipe came from. I’m pretty sure it was a Cook’s Illustrated/America’s Test Kitchen recipe. I do know I’ve tried other recipes and these are hands down still the favorite oatmeal cookie at my house.

I noted that these are chewier if Old Fashioned (Regular) Oats are used and softer if the Quick Cooking ones are substituted. I also have noted that dates, toffee bits, chocolate or butterscotch chips, or M&M’s can be used instead of the raisins. And of course, you can always add nuts. Just keep your total add-ins to 1 1/2 cups and mix or match how you’d like.

Big Chewy Oatmeal Cookies
Big Chewy Oatmeal Cookies

Well, we love raisins in this house, so raisins it is. And there’s a lot of them in these cookies. It just adds a bit more to the chewiness. Bake these cookies a little less for softer, chewier cookies, just until the edges brown – they will look a little underdone but will set up as they cool. If you’d like a crisper cookie with a little crunchy caramelized bottom and a still soft & chewy (but not quite as chewy) center, bake until they’re golden brown. You can’t go wrong either way.

Oats are always inexpensive, but there are usually coupons and sales in the fall. Makes sense – being seasonal. They want to move product coz the warehouses are full. Watch you butter sales, especially around holidays, stock up & freeze. Always look for sales and coupons on dried fruits during the fall and winter holidays.

Big Chewy Oatmeal Cookies
Big Chewy Oatmeal Cookies

Big Chewy Oatmeal Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

  • 1 cup unsalted butter, softened but still firm
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1cups all-purpose flour
  • 1teaspoon salt
  • 1teaspoon baking powder
  • 1teaspoon grated nutmeg
  • 3 cups rolled oats
  • 1 1cups raisins (optional or substitute)

When ready  to bake, preheat oven to 350 degrees. Adjust oven racks to lower and middle.

In your mixer bowl, add butter and using a whisk attachment, cream until light and fluffy, stopping to scrape down as needed. Add the sugars and continue to cream, scraping as necessary, until fully incorporated. Add the eggs, one at a time, beating well between each addition and scraping as necessary.

Switch to paddle attachment.

In a separate bowl, combine the flour, salt, baking powder & nutmeg and whisk together. Add to the butter mixture at low-speed and beat until just combined. Add the oats, slowly mixing and scraping until fully incorporated. Stir in the raisins and/or optional ingredients by hand.

Divide dough (a 1/3 cup scoop works well for this) into 20 or so large balls, about 2″ in diameter. Line your cookie sheets with parchment or a silicon baking mat. If desired, refrigerate for one hour and up to several days, well covered.

Place cookies, about six on a sheet (do not press down on them) and bake from 18 to 25 minutes, turning and rotating sheet pans about halfway through. Cookies are done when they’re browned around the edges, are slightly golden and look just a little under done in the center.

Pull the cookies off the cookie sheet, parchment and all and let set up for about 10 minutes before moving them to a cooking rack to cool completely.

Notes:

  • Dough may be frozen and baked from the frozen state. Increase time by a minute or two.
  • Keep the baked cookies in a cool dry place for up to 10 days.

I’ll be bringing this recipe to Fiesta Friday, hosted this week by Anugya @ Indian Curry Shack and Margy @ La Petite Casserole. If you haven’t clicked over to Fiesta Friday and looked over the weekly post, you’re missing out!

47 thoughts on “Big Chewy Oatmeal Cookies”

  1. I have had oatmeal cookies on my brain lately and we have friends who just had a baby today. I think I am going to tweak these to match what I have on hand and their tastes and them make some! Thank you!

  2. If I may, I’d like to share your post on your blog. If you see it on my blog something interesting, maybe you sharing something of mine. Greetings from Croatia. I’m glad that I found your superb blog. 😀

  3. Your dad is lucky Mollie to have you baking for him. I know it’s always fun to drop off baked things at my in-laws. My father-in-law is so appreciative– wonderful guy. And these looks great! Like you suggested, I would add nuts– always the best in my cookie book! Happy baking Mollie! hugs!

    1. Then you’ll have to just divide the batter into two and do one with chocolate chips for Randy and one with raisins for you! I’ll tell him he said hi, and unfortunately, PAt and I ate most the cookies, lol! I held a few back in the fridge so he’s got another shot at it….

  4. I love oatmeal cookies and love raisins. I also happen to think nutmeg makes anything taste better. You’re really talking my language with this recipe. Shall have to get my baking apron out!

    1. Tracey, I think you’ll love them and I think the nutmeg just makes the cookie. You’ll get a kick out of this – I was halfway through the recipe when my StepMom came out and grabbed her apron and tied it on me! I always forget to put one on and then it’s spray and wash all my shirts!

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