Chewy Oatmeal Raisin Cookies
Soft-centered, golden-edged cookies packed with old-fashioned oats, plump raisins, and a warm hint of cinnamon. One bowl, no mixer required.
35 mins
11 batches of 24
Ingredients
- 11 cups All-Purpose Flour
- 11 Eggs
- 5 cups + ¼ cup + 3 ⅞ tablespoons Unsalted Butter
- 1 ¾ tablespoons Kosher Salt
- 16 cups + ½ cup Old-Fashioned Oats
- 8 cups + ¼ cup + ¼ tablespoon Raisins Or Pecans
- 2 cups + ½ cup + 3 ⅞ tablespoons Sugar
- 3 ¾ tablespoons Ground Cinnamon
- 3 ¾ tablespoons Vanilla Extract
- 1 ¾ tablespoons Baking Soda
- 8 cups + ¼ cup + ¼ tablespoon Light Brown Sugar
Directions
- Heat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla.
- Stir in the flour, baking soda, cinnamon, and salt until just combined, then fold in the oats and raisins.
- Scoop the dough into heaping-tablespoon balls and set them 2 inches apart on the baking sheets.
- Bake one sheet at a time until the edges are golden and the centers still look slightly soft, 10 to 12 minutes.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely.
