Old Fashioned Crispy & Chewy Oatmeal Raisin Cookies
These giant chewy oatmeal raisin cookies are comfort food at its best – thin, chewy, sweet and buttery, with a hint of cinnamon and nutmeg, and just the right amount of raisins and almonds. Like a warm bowl of soup or thick slice of homemade bread, they are the kind of simple cookie that makes me feel grounded, cozy, and a bit better about the world.
My Grandfather passed away last week. He was 92, and had survived the loss of his wife (married for 69 years) and all 7 of his brothers and sisters even though he was the oldest. He was a hard working, kind, dependable rock of a man, and amongst the precious few who knew the kind of life he wanted to live and then went about living it until the day he died.
My Grandparents were the kind of people that went to everything any of their kids, grandkids, and great grandkids were participating in. Grandparent days at school, plays, sports events, choir performances… if one of us was in it, they were there to watch and support us.
And, that’s the point. They were always there. Now they’re not, and I’m feeling a bit off kilter. Unsteady. None of my goals and plans have changed, I am still waking up each morning knowing exactly what needs to be done, and yet, I feel rudderless. I’ve had a few days of looking at my to-do list and just not doing it. Everything on it feels so unimportant.
On Tuesday, the day before my Grandpa’s memorial service, I woke up, sat down at my computer, stared at the list of scheduled tasks for a while and then just got up and left it all undone. Fifty giant oatmeal cookies, two loaves of bread, a pot of soup, and three loads of laundry later, I accepted the fact that not a lot of work was going to get done that day.
So be it. Some days are like that.
Some days you need cookies and soup and bread.
At least, I do.
My Grandma was a master baker who was especially known for her cookies. There were always cookies at Grandma and Grandpas house. Always. After she died, my Grandpa picked up her recipes and started baking cookies. So, even after loosing the family baker, there were always cookies at Grandma and Grandpa’s house.
My husband suggested that as I try to come to terms with what it means to be in the world without my Grandparents that I bake a few of her recipes and share them with you here. I think I probably will.
These giant chewy oatmeal raisin cookies are not made from one of my Grandma’s recipes. But, I think she would approve because they brought me comfort on a day when comfort was needed. Some food is like that.
You might be surprised at the fact that these oatmeal cookies are so large when I’ve just completed a series of posts featuring mini-desserts and baked goods. But, you know, the thing about comfort food is that it needs to come in generous servings.
Tastes and two bite treats are great for every day indulgences. But comfort food is about feeding your soul. And feeding your soul requires more than a bite or two. So, I made my oatmeal cookies humongous. And then I ate three.
You should make these cookies whatever size you need them to be. But sometimes, we all just need a giant cookie.
Used in this recipe:
More classic cookie recipes:
- Peach and Almond Shortbread Cookies
- Perfectly Soft Chocolate Chip Cookies
- Soft and Chewy Vanilla Sugar Cookies
- Pecan Sand Tarts
- New York Black and White Cookies
- Peach Almond Thumbprint Cookies
- Homemade Fig Newtons
These giant chewy oatmeal raisin cookies are comfort food at its best – thin, chewy, sweet and buttery, with a hint of cinnamon and nutmeg, and just the right amount of raisins and almonds.
- 1 cup almonds
- 3 large eggs
- 1 cup raisins
- 1 tsp pure vanilla extract
- 3/4 cup butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 cups unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup oat bran
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups old fashioned oats
- Heat the oven to 375 degrees and spread the almonds out in a single layer on a baking sheet. Roast for about 8-10 minutes, until they are a deep brown and beginning to smell toasty. Set aside to cool. Once cool, chop the almonds into large chunks – cutting each almond into 2 or 3 pieces.
- Add the eggs to a small bowl and beat with a fork to combine. Add the vanilla and raisins, and stir. Let sit at room temperature for 1 hour.
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the butter, vegetable oil, and both sugars to the bowl of an electric mixer and beat on medium high speed until lightened and fluffy – about 3 minutes.
- In a separate bowl, add both flours, oat bran, baking soda, salt, cinnamon, and nutmeg and stir with a wire whisk to combine.
- Add the dry ingredients to the butter and sugar mixture and mix on low speed just until combined. Add the oatmeal, eggs and raisin mixture, and chopped almonds and mix on low just until combined.
- Shape the oatmeal cookie dough into large balls, using about 1/4 of a cup of dough for each. Add 4 or 5 to a cookie sheet, leaving at least 3 or 4 inches between them. Flatten slightly with your palm and bake for 11-13 minutes. The cookies are done when the edges are set but the very center looks slightly underdone. Remove from the oven and allow to cool on a wire rack.
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