Big Chewy Oatmeal Cookies

I absolutely love the holiday season for so many reasons, one is that it’s the time of year I dust off my mixer and bake away! One of my favorite cookies takes a little more effort to make compared to the others I bake, but it’s so worth it in the end! I was given this recipe 5 years ago when I worked in Marketing from one of our customers and I have been making them every year since!



2 sticks (1/2 pound) unsalted butter, softened but still firm

1 cup light brown sugar

1 cup granulated sugar  ( ¾ cup baking Splenda)

2 eggs

1 ½ teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon freshly grated nutmeg

½ teaspoon cinnamon

3 cups rolled oats

1 1/2 cups cranberries

½  cup raisins

¾ – 1 cup toasted nuts


1. Soak the raisins and cranberries for 30-40 minutes


2. Toast the chopped walnuts until fragrant at 350 degrees (roughly 8-10 minutes)



1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time, add vanilla.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins. For an added yum you can add roughly chopped chocolate! about 10 oz.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment papercovered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.


Happy Baking, Enjoy! And Merry Christmas!

Cylinda B

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