• Antoinette

The Bigger the Better

I’m always in the mood for some fresh baked cookies. And do I have a recipe for you! These big and thick cookies are golden on outside with a soft and chewy center. I loaded them up with lots of raisins and walnuts! Pour yourself a cold glass of milk and enjoy!

Big and Thick Oatmeal Raisin and Walnut Cookies


2 eggs, at room temp

1 cup sun-maid sun dried raisins

2 tsp. pure vanilla extract

2 cups all-purpose flour 

1 tsp. Baking powder

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened to room temp

1 cup granulated sugar

1/4 cup light brown sugar

2 cups old-fashioned whole rolled oats

1 cup chopped walnuts


Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

In medium bowl beat eggs. Add vanilla and raisins. Cover and place in refrigerator for now.

Add flour, baking powder, baking soda and salt to bowl and whisk together. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and raisin mixture and mix together. Add in dry ingredients and mix well. Fold in oats and walnuts using spoon and mix until combined.

Use large spoon to scoop out cookie dough, about 2 tbsp. of dough per cookie, roll into ball and place on the baking sheets. Bake for 12-15 minutes or until lightly browned on the sides and soft in middle. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for at least 5 minutes and then get your glass of milk ready!

Enjoy! 😉

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