Giant Oatmeal Cookies

Giant Oatmeal Cookies


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Nothing beats biting into a warm, chewy oatmeal raisin cookie inspired by Corner Bakery. This recipe makes enough for you to sell some at the next bake sale and still have plenty left over for you to enjoy!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 dozen cookies


  • 3 1/2 C. pastry flour
  • 4 tsp. baking soda
  • 3 Tbs. cinnamon
  • 1 1/2 tsp. salt
  • 3/4 lb. butter
  • 1 1/4 C. + 1 tsp. sugar
  • 2 1/3 C. brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 4 1/2 C. old fashioned rolled oats
  • 1 C. raisins

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Preheat the oven to 350 degrees. In a large bowl, combine the flour, baking soda, cinnamon, and salt. Set aside. In a second bowl, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Beat in the vanilla then the flour mixture. Gently fold in the raisins.

Scoop 2 heaping Tbs. cookie dough into a ball and put it on a parchment paper-line baking sheet. Flatten the ball slightly and repeat, placing each ball about 3 in. apart. Bake for 18 to 20 minutes, rotating halfway for even cooking.

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