Megan’s Favorite Oatmeal Cookies have quickly become one of my new favorite oatmeal cookie recipes. The recipe came from my friend Megan, who recently moved to Texas and was kind enough to bake and test my marble cake. In return, I tried one of her favorite cookie recipes, and I am so glad I did. These cookies are big, chewy, hearty, and packed with the classic flavor of oats, brown sugar, cinnamon, butter, and raisins. They have the kind of homemade texture that makes them perfect for sharing, gifting, or keeping in the freezer for whenever a fresh oatmeal cookie craving hits.
Great for Wrapping Individually
These thick oatmeal raisin cookies bake up to about 4 inches across, making them large enough to feel special but still easy to package. Their texture is sturdy without being dry, so they hold together well if you want to wrap them individually. That makes them a good choice for bake sales, lunchbox treats, holiday cookie trays, or casual homemade gifts.
The cookies are chewy in the center with a satisfying oat-filled bite. The raisins add sweetness and moisture, while the cinnamon gives the dough a warm, familiar flavor. Because the recipe makes 12 large cookies, each one feels substantial. If you prefer smaller cookies, you can divide the dough into more portions, but the original jumbo size is part of what makes this oatmeal cookie recipe stand out.
Freezing Individual Mounds of Dough
One of the best things about this recipe is that the dough can be portioned into 12 mounds, chilled, frozen, and baked as needed. Freezing individual portions of oatmeal cookie dough is useful when you want fresh-baked cookies without making a full batch all at once. Once the dough balls are firm, they can be stored and baked later, giving you warm cookies whenever you need them.
Chilling the dough helps the cookies bake up thicker and gives the oats time to absorb some of the moisture. This improves the texture and helps control spreading. The cookies in the photo were baked without a long chill and still turned out very well, but if you have the time, chilling is worth it. For the thickest cookies, shape the dough into compact balls, press them down slightly, and chill them until firm before baking.
If you are short on time and cannot chill the dough for long, start with cold butter and beat it until it becomes soft and workable. The type of butter can also affect spreading. A good-quality butter helps the cookies keep their shape and gives them a rich flavor. The result should be a large, chewy oatmeal cookie with a balanced texture rather than a thin, overly crisp cookie.
More Favorite Oatmeal Cookies
This recipe is lighter in texture than some other jumbo oatmeal cookie recipes, but it still has plenty of oats and a generous amount of raisins. It is a dependable choice when you want classic homemade oatmeal cookies that are big enough for bake sales and flavorful enough to become a family favorite.
- Lisa’s Friend’s Oatmeal Chocolate Chip Cookies
- Stand Out Holiday Cookie Recipes
- Favorite Chocolate Frosting
- Oatmeal Cranberry Crunch Cookies
- Big Batch Chocolate Chip Cookies. Big Ones.
Recipe
Megan’s Favorite Oatmeal Cookies
Anna
Ingredients
- 1 ½ cups all-purpose flour (190 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 ⅛ cups rolled oats (250 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup unsalted butter, softened (228 grams; if using salted butter, use only a pinch of salt)
- ⅞ cup brown sugar (1 cup minus 2 tablespoons, 180 grams)
- ½ cup granulated sugar (100 grams)
- 1 ¼ cups raisins Use slightly less if preferred
Instructions
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Do not preheat the oven yet, because the dough needs time to chill before baking.
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In a medium bowl, stir together the flour, baking soda, cinnamon, salt, and oats. In the bowl of a stand mixer, beat the butter with both sugars until well blended. Beat in the eggs one at a time, then mix in the vanilla. Add the flour and oat mixture and mix on low speed just until the dough comes together. Stir in the raisins.
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Divide the dough into 12 equal portions and place them on a baking sheet or on plates. Cover with plastic wrap and chill until the dough is firm enough to handle. Shape each portion into a compact ball, then press it down slightly to form a neat mound. Continue chilling until the dough mounds are very firm.
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When ready to bake, preheat the oven to 350 degrees. Divide the dough balls between two parchment-lined baking sheets and bake for 18 to 22 minutes, rotating the pans halfway through the baking time. You may also bake one sheet at a time. Let the cookies cool on the baking sheets before transferring them to a wire rack to cool completely.