If you love gigantic cookies, you’ll love these bakery style Jumbo Oatmeal Cookies! They’re loaded with wholesome oats, juicy raisins, and are slightly crisp on the outside with ultra chewy and soft middles.
I love making cookies (which is probably why I have so many Cookie Recipes)! I personally love almost any cookie, but there’s something special about jumbo cookies. These cookies are slightly crisp on the outside with chewy and soft middles. Also, with these unique ingredients and baking method, you are guaranteed to get jumbo cookies. No flat cookies here!
Need even more jumbo sized cookie ideas? Be sure to also check out these jumbo sized Cookie Butter Cookies, Jumbo Snickerdoodles, and New York Style Chocolate Chip Cookies.
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❤️ Why you’ll love this recipe
- Jumbo sized: No flat cookies here! We are using corn starch, baking powder, and cream cheese in the ingredients to ensure a bakery style giant cookie.
- Taste: These oatmeal cookies are epic and just like the ones you’d get a specialty bakery. They have just the right amount of sweetness with crisp edges and soft, chewy middles.
- Freezer friendly: The dough is freezer friendly. You can keep it in your freezer for up to three months.
🥣 Ingredients needed
For these cookies, you will need:
- Butter: I recommend using unsalted butter. Be sure to soften your butter to room temperature.
- Cream cheese: I recommend using full fat cream cheese for the best results. Like the butter, soften your cream cheese to room temperature. Note that you can’t really taste the cream cheese in these. It works in the dough by adding more fat and volume to create a thicker cookie.
- Light brown sugar and sugar: To sweeten the cookies.
- Vanilla extract
- Eggs
- All purpose flour: Be sure to measure your flour carefully.
- Baking powder
- Corn starch: The corn starch will also help thicken the cookies.
- Cinnamon and nutmeg: To lightly spice the cookies.
- Salt
- Quick oats
- Raisins: You can also use chocolate chips.
Please note that the complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🍫 Variations
Not a fan of raisins? Swap them out for chocolate chips. Dried cranberries and white chocolate chips would also be a lovely combination for add-ins.
🔪 Equipment needed
You’ll need a hand or stand mixer, baking sheets, and parchment paper (not wax paper) or a silicone baking mat.
⏲️ Recipe instructions (step by step guide)
Begin by clearing a space in your freezer so a sheet pan with cookie dough balls can fit.
Next, with your hand or stand mixer cream together your sugar, brown sugar, vanilla, cream cheese, and butter then gently add in the eggs (image 1).
Add in the dry ingredients and mix until combined (image 2). Be careful not to over mix the dough.
Stir in the raisins with a large spoon (image 3).
Use an extra large cookie scoop or ¼ cup size measuring cup to measure out your dough balls. Roll and add to a parchment paper lined baking sheet (image 4). Freeze the dough for at least one hour.
Preheat your oven to 375° and place six dough balls per cookie sheet (image 5). Leave room for the cookies to spread a little. Bake for 15 to 18 minutes or until the edges are golden brown.
Let the cookies rest on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack. This will help them finish baking outside of the oven.
👩🏻🍳 Tips
- Be sure your oven is fully preheated before baking your cookies. Baking times may vary depending on your oven. I recommend checking at 15 minutes but you may need as long as 18 minutes.
- Use parchment paper or a silicone baking sheet for the best results.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can freeze the cookie dough and bake from frozen. The dough will be good for up to three months in your freezer. I recommend storing the dough balls in between sheets of wax paper or parchment paper so they don’t get stuck together.
You can soak the raisins first, if you like. Soak them in warm water for about 10 minutes then pat them dry with a paper towel.
You can swap the raisins out for nuts or chocolate chips. You can add up to one cup of mix-ins.
Other recipes you may like:
If you tried these Jumbo Oatmeal Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Jumbo Oatmeal Cookies
Equipment
- Hand or stand mixer
- Baking sheet
- Parchment paper not wax paper
Ingredients
- ¾ cup unsalted butter softened to room temperature (12 tablespoons)
- ¼ cup cream cheese softened to room temperature
- 2 large eggs beaten
- 1 cup light brown sugar packed
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups quick oats
- 1 cup raisins or chocolate chips
Instructions
- Begin by clearing a space in your freezer so a sheet pan with cookie dough balls can fit.
- Next, with your hand or stand mixer cream together your sugar, brown sugar, vanilla, cream cheese, and butter.¾ cup unsalted butter, ¼ cup cream cheese, 1 cup light brown sugar, ½ cup sugar
- Add in the eggs.2 large eggs
- Add in the dry ingredients and mix until combined. Be careful not to over mix the dough.1 ½ cups all purpose flour, 1 teaspoon baking powder, 2 teaspoons corn starch, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, 3 cups quick oats
- Stir in the raisins with a large spoon.1 cup raisins
- Use an extra large cookie scoop or ¼ cup size measuring cup to measure out your dough balls. Roll and add to a parchment paper lined baking sheet. Freeze the dough for at least one hour.
- Preheat your oven to 375° and place six dough balls per cookie sheet. Leave room for the cookies to spread a little. Bake for 15 to 18 minutes or until the edges are golden brown.
- Let the cookies rest on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack. This will help them finish baking outside of the oven.
Leslie says
These cookies are incredible!! My kids loved how big they were. It felt like the best treat!!
Genevieve says
You can never go wrong with oatmeal cookies! This recipe was easy to make and delicious!
Paula says
These oatmeal cookies turned out AMAZING! The texture was on point, and we loved their size. Jumbo cookies are so much better than regular cookies.
Nicole Kendrick says
These are so good and so HUGE! I love a good cookie, and these are some of the best I’ve made.
Ashley Ramsey says
No eggs?
Audrey says
Two large eggs, I accidentally left it out of the recipe card! It is updated now. You can add them in after creaming the sugars, butter, and cream cheese.