Oatmeal Jumbos
Indulge in the chewy, nutty goodness of Oatmeal Jumbos—a delightful twist on the classic oatmeal cookie that’s sure to become a family favorite! Packed with wholesome rolled oats, sweet raisins, and crunchy walnuts, these cookies strike the perfect balance between hearty and sweet. Their golden edges and soft centers make them utterly irresistible, while the warm notes of cinnamon elevate their flavor profile to cozy perfection. Made with simple pantry staples and ready in under 30 minutes, Oatmeal Jumbos are perfect for everything from afternoon snacks to holiday cookie swaps. Whether enjoyed fresh out of the oven or stored for later, these timeless treats are a must-bake for oatmeal cookie lovers everywhere.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 cup brown sugar, packed
- 2 items large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until almost combined. Be careful not to overmix.
Fold in the rolled oats, raisins, and chopped walnuts using a spatula until evenly distributed throughout the dough.
Using a large cookie scoop or 2 tablespoons, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 19.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
