Jumbo Oatmeal Cookies
Jumbo Oatmeal Cookies are perfect for large gatherings, picnics, bake sales, and cookie gift baskets. You can make them to be the size of the palm of your hand, about 4 to 6 inches across.
The cookies are baked by dropping or pushing huge measuring cupfuls of cookie dough onto the baking sheet. Be sure to bake one or two cookies in a test batch to check on dough spread and make adjustments. (Get more tips for baking jumbo cookies here.)
Prep time: 15-20 minutes
Bake time: 13-15 minutes
Makes about 2 dozen jumbo cookies
Ingredients
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oatmeal
1 ½ cups raisins
Directions
- Preheat oven to 350º F. Lightly grease baking sheets.
- Combine flour, baking soda, and cinnamon in a medium bowl.
Set aside.
- In a separate bowl, using an electric mixer on medium speed,
cream butter and brown sugar until light and fluffy, scraping the bowl
continually. Beat in eggs, one at a time. Stir in vanilla extract.
- Gradually stir flour mixture into creamed mixture a bit at a
time until well blended and smooth. Add oatmeal, a bit at a time. The dough
will be thick. Add raisins to the dough, mixing them in with a wooden spoon
until blended.
- Pack a ¼ cup measure with dough. Drop measured dough onto
prepared baking sheets, 6 per sheet. With water, lightly mist the bottom of a
6-8 inch dinner plate (or other flat-surfaced dish). Flatten each cookie gently
with misted dish.
- Bake cookies 13-15 minutes until they are light brown around
the edges and appear to have no moisture peeking through crackled tops. Remove
cookie sheets from the oven.
- Allow cookies to sit for 5-10 minutes before using a spatula
to transfer them to a wire rack. Let cookies cool completely.
- Store cookies in an airtight container.
Two Special Baking Tips from The Elf
- Jumbo Oatmeal Cookies need plenty of cooling time. They will become more and more firm as they cool. If you remove them from the baking sheets too soon, the cookies may break apart. Let cookies sit on baking sheets until you can safely lift them with a spatula and transfer them to cooling racks without cracking the tops.
- Use several baking sheets. Because these cookies take longer to bake than most drop cookies and longer than most to become firm, you will save time by rotating batches of cookies in and out of the oven and throughout the cooling process.
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For more fun and inspiration, check our Jumbo Cookies Pinterest board...
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