I didn't think I would be making any more giant cookies before Thanksgiving.
BUT, Jeff's daughter, Kate, came over and found an old recipe of mine and decided to take on the challenge. I can't even imagine where I might have gotten this recipe because it's on my giant index cards and they are at least 20+ years old. I remember making them when I was selling cookies out of my house as Danielle B's Goodies. It was a cookie I made a few times but it never caught on because everyone loved Nannie's Oatmeal Cookies. It seemed like I was duplicating the process.
This cookie has a nice combination of butter and sugar along with the right mix of oatmeal, raisins, chocolate chips, nuts, coconut and spices. These cookies are crunchy with a hint of caramel and sugary sweetness. I love that there is a touch of cinnamon which gives the oatmeal cookie that traditional flavor and feel.
As I increase my giant cookie recipe numbers, I'm looking forward to creating a few of these larger treats as holiday gifts. I tend to go overboard when giving cookies and sometimes people don't want too many sweets lingering at their home. A few large cookies can be enjoyed in two ways
1. Oh, I can't eat this whole cookie, I'll just have half.
2. That was so good, I'll just eat the other half.
How do I know? It happened at a recent staff meeting, everyone had half and no one left the other half. Perfect sized gift for the holidays!
1 cup of butter
1-1/2 cups of sugar
1/2 cup of light brown sugar
1 teaspoon of vanilla
1-1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of kosher salt
1 teaspoon of cinnamon
2-1/2 cups of oatmeal (not instant)
1 cup of almonds (sliced or chopped)
1 cup of chocolate chips
1 cup of raisins
1/2 cup of sweetened coconut
1. Pre-heat oven to 350 degrees.
2. In a large bowl, beat the butter and sugars until creamy (about 2 minutes). Add the eggs and vanilla and continue to beat until well incorporated. Add the flour, salt, baking soda and cinnamon and mix together by hand until blended. Stir in the oatmeal, chocolate chips, raisins, almonds and coconut.
3. Using an ice cream scoop, place four scoops of cookie dough per tray. Slightly flatten the dough to resemble a disk.
4. Bake for 12-15 minutes, turning the trays once during the cooking time. Remove when slightly golden brown and the tops are no longer wet. Remove from trays and place on cookie racks to cool. Makes 18-24 cookies.