Jumbo Oatmeal Cookies

5 from 3 votes

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.

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 313kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Notes:

I recommend using parchment paper (not wax paper) for the best results.

Freezing:

Cookie dough may be frozen for up to three months.

I like to freeze all of my cookie dough on one sheet (I place the second sheet under it to freeze as well since the cold sheet will also help you get larger cookies). Just don't bake them all together! I like to bake 6 per sheet.

Nutrition