Oatmeal Raisin Chocolate Chip Monster Cookies

 

 

I really love Oatmeal Cookies.  I think of all the cookies, next to peanut butter, oatmeal are my favorites.  When my children were growing up I always made sure the cookie jar was filled  with fresh cookies when they got home from school.

When I was a child we only ever very rarely got home baked cookies. My mother worked full time and she was not a woman who liked anyone messing about in her kitchen.  We  mostly got store bought cookies unless it was Christmas.

 

I determined when I was very young that I was never going to work outside the home while my children were growing up if I could help it and that I would always have fresh baked cookies for them.

 

I was very fortunate that I was married to a  man whose job afforded me the luxury of being able to stay home. We were not wealthy by any stretch and still had to watch the pennies, but it wasn't necessary for me to work to  make ends meet either.

I know that was an extra special blessing.

 

Now I am living on my own and we have no missionaries in our area to feed, I only very seldom bake a full batch of cookies.  I just can't use them up and so I either try to small batch the recipes, or I don't bake.  

When I discovered this recipe for Oatmeal Raisin Chocolate Chip cookies in a Smitten Kitchen Cookbook (Smitten Kitchen Every Day, by Deb Perelman) for two jumbo Oatmeal cookies, I knew I had to give it a go!  Two cookies I can handle!  Even if they are rather large ones!

 

WHAT YOU NEED TO MAKE OATMEAL RAISIN CHOCOLATE CHIP MONSTER COOKIES

There is nothing outrageous here. The recipe makes two really large monstrous cookies. Each one is about the size of three regular sized ones, lol.

2 TBS (30g) butter, melted

3 TBS (41g) soft light brown sugar, packed

1 large free range egg yolk

1/4 tsp pure vanilla extract

3 TBS (33g) plain all purpose flour

heaped 1/8 tsp bicarbonate of soda (baking soda)

good pinch ground cinnamon

hefty pinch sea salt

1/2 cup (50g) old fashioned rolled oats

3 TBS (34g) semi sweet chocolate chips

2 TBS (20g) sultana raisins

 

As I do with all of my recipes, I tested both measurements. Deb did have the metric measures posted in her book, but I found them to be slightly off according to my scales. What you see here are the measures according to my scales and I deem them as correct.

These are not really sweet cookies, but you don't really need them to be. The abundance of chocolate chips and raisins means that they are plenty sweet enough with only the small amount of sugar which is added.

I use a natural sweet cane organic brown sugar. This is the kind I buy.  You end up with only 1 1/2 TBS of sugar in each cookie.

 

I thought I would take a photograph of my hand next to one of these cookies so that you could see how large they were. (Sorry about the melted chocolate on my finger!) As you can see they are really stuffed with loads of chocolate chips and raisins.

I used semi sweet chocolate chips, the Kirkland ones you get at Costco.  They are my favorite.  A close second are the PC ones you can get at the Super Store here in Canada. (Loblaws)

I bet toasted walnuts would also be a great addition.  Do make sure you use the regular or large flake oatmeal. This recipe is not suitable for quick oats.

HOW TO MAKE OATMEAL RAISIN CHOCOLATE CHIP MONSTER COOKIES

The only difference between how these are made and how other cookies are made is that the butter is melted before adding it to the remaining ingredients. For the most part the recipe follows the routine method of mixing and baking cookies.

Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some baking paper.

Whisk the butter together with the sugar, egg yolk and vanilla. Stir in the flour, salt and soda, combining well.

Stir in the oatmeal, chocolate chip and raisins, mixing everything together thoroughly.

Shape into two large mounds on the baking sheet, leaving plenty of space between the two mounds.

Bake in the preheated oven for 15 to 17 minutes. Leave to cool on the tray for five minutes before eating.

I really enjoyed these cookies and I loved that there were only two of them, so there really was no waste.  I took one over to my sister's place for her to enjoy. I thought she might share it with my father.

I did not eat this cookie all at once. I ate half on one day and then the other half for breakfast the next morning, haha.  Yes I am a cookie for breakfast type of person!

Some other cookie recipes in The English Kitchen that you might enjoy are: 

FOUR PERFECT CHOCOLATE CHIP COOKIES - Everything you might expect from an excellent home baked chocolate chip cookie, with the main difference being that there are only four of them. Making this recipe the perfect one for empty nesters or singletons.

MOLASSES SPICE COOKIES (SMALL BATCH) - Rich with butter and using just enough molasses to impart some of its sweet smokiness to the mix.  Aside from black pepper, there is also cinnamon, ginger, cloves and a bit of vanilla. The recipe makes only 12 perfectly delicious cookies.

Yield: 2 big fat cookies

Author: Marie Rayner

Oatmeal Raisin Chocolate Chip Monster Cookies

Prep time: 10 MinCook time: 17 MinTotal time: 27 Min

This recipe makes only two big fat chewy oatmeal cookies stuffed with plenty of chocolate chips and raisins.

Ingredients

• 2 TBS (30g) butter, melted
• 3 TBS (41g) soft light brown sugar, packed
• 1 large free range egg yolk
• 1/4 tsp pure vanilla extract
• 3 TBS (33g) plain all purpose flour
• heaped 1/8 tsp bicarbonate of soda (baking soda)
• good pinch ground cinnamon
• hefty pinch sea salt
• 1/2 cup (50g) old fashioned rolled oats
• 3 TBS (34g) semi sweet chocolate chips
• 2 TBS (20g) sultana raisins

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some baking paper.
2. Whisk the butter together with the sugar, egg yolk and vanilla. Stir in the flour, salt and soda, combining well.
3. Stir in the oatmeal, chocolate chip and raisins, mixing everything together thoroughly.
4. Shape into two large mounds on the baking sheet, leaving plenty of space between the two mounds.
5. Bake in the preheated oven for 15 to 17 minutes.
6. Leave to cool on the tray for five minutes before eating.

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