Gigant Oatmeal Raisin Cookies
Description: Which child hasn’t dreamed of baking a giant oatmeal raisin cookie? Even adults won’t be able to resist this recipe. 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!😋
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.