These oatmeal cookies are my favorite cookies! The mix of bread flour and regular all-purpose flour helps keep them chewy. I love the blend of coconut, raisins and walnuts. They are low in sugar so I can convince myself that they are a healthy snack.
These oatmeal cookies are giant, too! They are perfect with a cup of coffee or a big glass of milk. They bake nicely in a smaller size as well, making 4 times as many cookies.
They are fun to make and a perfect lunch box treat! The photo is by student intern, Abby Latini
Enjoy the recipe!
Giant Oatmeal Cookies
|Prep:||Cook:||Yield: 12-14 large cookies||Total:|
Perfect with coffee! An excellent cafe-style cookie full of raisins, walnuts and shredded coconut.
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/3 cup maple syrup, room temperature
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup bread flour
- 3/4 cup all purpose flour
- 1/2 cup coconut
- 3/4 cup chopped walnuts or pecans
- 2 teaspoons vanilla
- 3 cups old fashioned rolled oats
- 1 cup raisins
- Preheat your oven to 350 (conventional) or 325 (convection)[TEMP]
- In a large bowl or stand mixer, cream butter, brown sugar, maple syrup, baking soda, salt, cinnamon, and vanilla until fluffy, scraping the sides once or twice.[BEAT]
- Add the oats and flours, mixing on low speed until just combined.[COMBINE]
- Add the eggs one at a time, beating until combined.[BEAT]
- Add the nuts, coconut and raisins. Mix on low until combined.[BLEND]
- Using a 3 tablespoon-sized cookie scoop, scoop onto a parchment or Silpat-lined cookie sheet. Flatten the cookies slightly before baking.[ARRANGE]
- Bake for 13-15 minutes. [BAKE]
- Allow to cool on the tray for about 5 minutes and then transfer to a wire rack. [COOL]
It is very important that the eggs, butter and maple syrup are all room temperature. Really! If the ingredients are too cold they will curdle, and while you can fix curdling with heat time and patience, who wants to do this?
You can also make these cookies smaller using a traditional small cookie scoop (1 tablespoon). Change the baking time to 8 minutes and it will yield 36-42 cookies.