This makes a big, soft cookie, almost with the texture of a chewy granola bar (but so much better!). These cookies are delicious with or without the icing. Next time I’ll flatten the dough a bit more, for uniformity.
Giant Oatmeal Raisin Cookies
Makes 21 giant cookies.
1 cup salted butter, softened (2 sticks)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs (room temperature)
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
3 cups old-fashioned oats
1 cup raisins
1/2 cup chopped pecans
Icing
2 cups confectioners sugar
3 tbsp maple syrup
3 tbsp milk
Place raisins in a bowl and cover with hot water until ready to use.
In a stand mixer, cream butter and sugars together until fluffy. Add in eggs and vanilla and mix until fully combined.
And add flour, baking soda, and spices. Mix well.
Slowly add oats, mixing on low until just combined.
Pour liquid off the raisins and add raisins and pecans to the dough, mixing on low (or stirring by hand). This will be a very thick, stiff dough.
Refrigerate dough at least 30 minutes.
Preheat oven to 350 F and line baking sheets with parchment or Silpat.
Scoop 1/4 cup measures of dough and drop onto baking sheet, leaving plenty of space between. Slightly flatten with your hand, if you wish to.
Bake 15 minutes until edges are golden brown. The tops might appear a little bit wet but cookies will continue to bake as they sit on the pan out of the oven.
Cool 30 minutes on pan before removing to rack.
When cookies are completely cool, mix the glaze (you may need more or less sugar, depending on humidity and other factors). You want the glaze to have a honey-like consistency.
Pour 1 to 2 tbsp of glaze over each cookie.
Once glaze has set, store cookies with waxed paper between layers.
Recipe and photos copyright 2022 Barb Szyszkiewicz. All rights reserved.
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