Which child hasn't dreamed of baking a giant oatmeal raisin cookie? Even adults won't be able to resist this recipe
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These oversized treats are soft, chewy, and packed with plump raisins and crunchy pecans. The secret to keeping them soft is to avoid overbaking.
Enjoy these cookies paired with a cold glass of milk or a hot cup of coffee for a delicious breakfast or afternoon snack that will surely satisfy your sweet tooth!😋
How to Make Giant Oatmeal Raisin Cookies with Pecans
Note: The full instructions are provided in the recipe card below.
Whisk dry ingredients.
Mix butter, sugars, and salt.
Add raisins and pecans.
Combine mixtures. Add eggs and vanilla, and mix dough.
Freeze the dough for 15 minutes. Roll into balls and freeze. Preheat oven to 350°F. Line baking sheets. Place cookies. Bake for 17-20 minutes. Cool on the sheet and transfer to a rack.
Camila's Tips and Advice
- Make sure to preheat your oven to ensure even baking.
- Keep the cookies away from the top of the oven. The center rack works best!
- For tender, chewy cookies, do not overmix. Combine wet and dry ingredients just until no dry flour or separate wet ingredients are visible.
- Scoop even portions of dough for consistent cookie sizes to ensure they bake uniformly. If you like a bigger cookie, go for 125g.
- Unless you have a convection oven that can circulate air through the oven during baking, bake one batch at a time, keeping the other batch of cookies in the freezer while baking the first batch. If you want to bake two baking sheets, rotate them from top to bottom halfway through.
- Make sure to leave space between cookies because they will spread a little bit.
- Keep a close eye on the cookies as they bake. They should be slightly golden, but the center is still soft when you take them out of the oven.
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Recipe
Gigant Oatmeal Raisin Cookies
Equipment
- Freezer-Safe Tray
Ingredients
- 300 g all-purpose flour
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 230 g unsalted butter , cold
- 135 g light brown sugar , firmly packed
- 135 g granulated sugar
- 2 large cold eggs lightly beaten
- 1 tablespoon pure vanilla extract
- 120 g old-fashioned rolled oats or quick oats
- 100 g raisins You can also use Sultanas or cranberries
- 100 g toasted pecans or walnuts , chopped or raisins
Instructions
- Whisk flour, oats, cinnamon, and baking powder in a large bowl.
- In a stand mixer, mix butter, brown sugar, granulated sugar, and salt until a crumbly texture forms. Add the raisins and pecans, and mix until well distributed.
- Add the flour mixture and mix until a crumbly texture forms. Scrape down the sides of the bowl.
- Lightly beat the eggs and vanilla extract, add them to the mixer, and mix until the cookie dough comes together-don't overmix!
- Cover the dough with plastic wrap and freeze for 15 minutes.
- Scoop 100g portions of dough, roll into balls, and place in an airtight container. Freeze for at least 2 hours or overnight.
- Preheat oven to 350°F and set a rack in the center position of the oven. Line two large baking sheets with parchment paper. Place 6 cookies on the prepared baking sheets, leaving enough space to expand.
- Bake for 17-20 minutes until the edges are golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
