Paul's Oatmeal Raisin Cookies
Submitted by Verby
Giant bakery-style oatmeal raisin cookies with cinnamon warmth, making nearly 100 thick, chewy cookies perfect for crowds or freezing
YIELD
98 servingsPREP
30 minCOOK
12 minREADY
60 minPaul wasn’t messing around when he developed this recipe. Using an ice cream scoop to portion these cookies gives you those big, bakery-style rounds that bake up thick and stay chewy in the middle.
The combination of brown and white sugar creates the perfect balance of caramel notes and sweetness, while cinnamon ties it all together.
These cookies have serious structure; they can handle being packed in lunch boxes, mailed to college students, or stacked in cookie tins without crumbling.
With this recipe making nearly 100 cookies, you’ll have plenty to share or stash in the freezer for emergencies.
Pro Tips
- Press each dough ball to exactly ¼ inch thick for uniform baking
- Space only 6 cookies per sheet since they spread to 3 inches
- Rotate baking sheets halfway through for even browning
- Freeze unbaked dough balls and bake from frozen, adding 2 extra minutes
Ingredients
Directions
Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl.
Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy.
Beat in eggs and vanilla until smooth.
Mix in reserved flour mixture until well blended, about 2 minutes.
Add oats and raisins. Mix until blended, about 1 minute.
Using ice cream scoop, scoop out cookie dough into 4 dozen large balls.
Place about 6 balls on each lightly greased baking sheet, pressing down until about ¼ inch thick and 3 inches in diameter.
Bake at 350℉ (180℃) for 9 to 12 minutes or until browned.
Cool slightly, then remove cookies from sheets and cool on racks.
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