oatmeal raisin monster cookies
- 1 cup room temperature butter
- 1 cup packed brown sugar
- 1/4 cup sugar
- 2 large room temperature eggs
- 1 tbsp vanilla extract
- 1 tbsp black strap molasses
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 cups old fashioned rolled oats
- 1 to 1 1/2 cup raisins (measure with love)
Preheat oven to 350°F.
Using a stand mixer with the paddle attachment, cream the butter and sugars together on medium speed, about 2 to 3 minutes. Add the eggs, vanilla and molasses and mix on high for about another minute. Scrape the sides and bottom of the bowl to ensure that everything has been completely combined.
In a medium bowl, whisk together the flour, baking soda, salt, nutmeg and cinnamon. Slowly add to the wet ingredients and mix until fully combined. Next add oats and raisins and mix to combine.
Line baking sheets with parchment paper or silicone baking mats.
Using a large ice cream scoop, place six full scoops of the cookie dough on each baking sheet.
Bake for 12 to 14 minutes, until lightly browned on the edges. Cool cookies on baking pans for about five minutes, then gently move to a cooling rack to completely cool.
Recipe Hints
- This recipe was created to result in a larger (monster) cookie with lots of spread. If you prefer smaller, cookies, use a smaller scoop and place up to 12 cookies on the baking sheet and drop the bake time to 10 to 12 minutes
- This cookie dough is very, very sticky. You can put the cookie dough in the fridge for about 30 minutes to stiffen it up a bit. This may result in a taller cookie
- This recipe doubles well, but best to do a double batch if your stand mixer is at least a 6 QT. Otherwise, you may end up having to mix in the last of the ingredients by hand.
