Made these? Let us know how it went in the comments below. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. You can also freeze baked cookies in a freezer-safe container for up to 3 months. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Cranberries, white or dark chocolate chips, pecans, and more would all be nice. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. Wheat flour weighs more than oat flour, so break out a kitchen scale and use weight measurements instead, in which case a 1:1 ratio usually works.
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You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. Add the oats to the bowl and mix on low speed to combine. These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. Add the dry ingredients, flour, salt, baking soda, cinnamon, and nutmeg to the bowl and mix on medium speed just until combined.
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Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. A classic made bigger and better.Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. You will love these Big and Chewy Oatmeal Cookies because they are so thick, giant, soft, and easy to make. Next, in a large mixing bowl, beat together the butter with the sugar alternatives until creamy. In a medium bowl, use a whisk to mix together the flour, baking soda, and ground cinnamon. All those flavors and textures work perfectly together and create one amazing cookie! Preheat your oven to 350 and prepare your baking sheet (s) for nonstick. I encourage you to try this combination too, though. Of course you can go with the classic raisin – that’s definitely my favorite. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. These cookies are loaded with tasty add-ins dried cherries, chopped walnuts, and dark chocolate chips. Add combined flour, baking soda, cinnamon and salt mix well. Add applesauce, apple juice concentrate and vanilla beat well. In large bowl, beat margarine and sweetener or sugar until creamy. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor. Lightly spray cookie sheet with cooking spray. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft.
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These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.Ī couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. One thing that can happen when making oatmeal cookies is that they can come out flat and thin. Good thing is, they are super easy to make! That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. They are huge and remind me of those specialty cookies you buy at bakeries. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. These cookies are not for the faint-of-heart. Now she’ll be able to make these whenever she wants. I love that food can do that- bring back a memory or remind you of someone. She said it was just like her mom used to make and that made me happy. I got to work and after a couple tries it came out perfect. She told me what was in it including all the qualities that mattered. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins.