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
32 batches of 24
Ingredients
- 32 cups + ⅜ tablespoon All-Purpose Flour
- 32 Eggs
- 15 cups + ¾ cup + 3 ⅝ tablespoons Unsalted Butter
- ⅓ cup Kosher Salt
- 48 cups Old-Fashioned Oats
- 24 cups + ⅝ tablespoon Raisins Or Pecans
- 8 cups Sugar
- ⅔ cup Ground Cinnamon
- ⅔ cup Vanilla Extract
- ⅓ cup Baking Soda
- 24 cups + ⅝ 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.
