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
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups brown sugar
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
- Preheat oven to 350º F. Lightly grease baking sheets.
- Combine flour, baking soda, and cinnamon in a medium bowl.
- 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
- 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
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