Of course you can go with the classic raisin – that’s definitely my favorite. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. These cookies are loaded with tasty add-ins dried cherries, chopped walnuts, and dark chocolate chips. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft.
These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.Ī couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. One thing that can happen when making oatmeal cookies is that they can come out flat and thin. Good thing is, they are super easy to make! That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. They are huge and remind me of those specialty cookies you buy at bakeries. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. These cookies are not for the faint-of-heart. Now she’ll be able to make these whenever she wants. I love that food can do that- bring back a memory or remind you of someone. She said it was just like her mom used to make and that made me happy. I got to work and after a couple tries it came out perfect. She told me what was in it including all the qualities that mattered. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. Wait a minute or so and add to wire racks to cool.īe sure to store these in a single layer or with waxed or parchment paper in between to avoid sticking.These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins. I also love using my cookie scoop for nice and even cookies.īake at 350° for 12-15 minutes or until lightly browned. They turned out great either way!ĭrop by rounded tablespoonfuls a couple of inches apart onto greased baking sheets or go the super awesome and easy route and use parchment paper like I did.
I made half my cookies without the pecans and then added some in halfway through for both varieties. Add vanilla and beat.Ĭombine the flour, baking soda, baking powder, salt and cinnamon. Add in the eggs just one at a time and beating well after each addition. Cool.Ĭream butter and sugar in large bowl.
Reduce heat and simmer uncovered for 3 minutes. IngredientsĪdd raisins and water to a small saucepan and bring them to a boil. The texture is so soft and the raisins so tender and flavorful. And as I am typing this my husband walks by and sees the first picture and tells me I have to make them again very soon. These cookies are now long gone but I’m sitting here reminiscing about the scent and taste of them fresh from the oven. The smell was amazing, like no other cookie before it, and filled my whole house. When I was browsing my new Simple and Delicious magazine (courtesy of my sweet mom who loves to pamper me with multiple food magazines!) I was pretty darn sure that these raisin cake cookies would be very similar and I just knew he would love them.Īnd he did….he did so much he probably ate 5 (or more) of them as I baked them. It is apparently a special recipe of his mother’s and not something I’ve ever asked for but maybe should have. I don’t have this recipe and I’m not sure if I ever had the chance to try them. Long ago my husband mentioned how much he loved his mother’s soft raisin cookies.