Giant Oatmeal Cookies

For as long as I can remember, oatmeal has always given me a warm fuzzy feeling inside.  Oatmeal reminds me of the long cold winters we had while growing up in the mountains of West Virginia.  As an adult, I’ve grown to love oatmeal in so many other ways!  The aroma of an oatmeal cookie baking in the oven will build many lasting memories for any child. What’s better than an oatmeal cookie?  An oatmeal raisin cookie!  The mix of the oatmeal, raisins and pecans all baked together in one cookie is a favorite among many.  This recipe can be for regular size cookie or a giant cookies, it’s up to you which on you prefer.  I hope you enjoy this heart warming cookie as much as I do!

Happy Cookie Baking!





1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 Tablespoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 and 1/2 cups uncooked oatmeal (quick-cooking oats) (not instant)

1 and 1/2 cups chopped pecans

1 cup raisins

parchment paper




Preheat oven to 350F.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.  Add eggs and vanilla; beat well.

In another bowl, sift together the flour with the rest of the dry ingredients (soda, baking powder, cinnamon, cloves, nutmeg and salt).  Slowly add flour mixture to the butter mixture, beating well after each addition.

Stir in oats, pecans, and raisins.  Drop dough by 1/3 cupfuls (or use an ice-cream scoop) onto cookie sheet lined with parchment paper.  Bake 350F for 15 to 18 minutes or until just set and lightly browned.  Cool slightly on baking sheets; remove to wire racks to cool completely.  yield 20 giant cookies.

* Note: To make 7 dozen regular-sized oatmeal cookies, drop dough by heaping teaspoonfuls onto lightly greased baking sheets.  Bake at 375F for 8 minutes or until lightly browned.

**Optional: To enrich the flavor of the oatmeal cookies, roast pecans first and let cool, then chop.  The roasted pecans bring more flavor to the cookies, but it’s not necessary to roast them first.


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