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oatmeal raisin cookie on a cooling rack
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Giant Oatmeal Cookies

We've taken our favorite oatmeal cookie recipe and made three different variations. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
0 minutes
Total Time 17 minutes
Servings 6 servings (2 per cookie)
Calories 379kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

Oatmeal Raisin Cookie

  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 2 Tbsp granulated sugar
  • 1 Tbsp egg beaten
  • 1/2 tsp vanilla
  • 1/4 cup all purpose flour plus 2 Tbsp
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup old fashioned oats
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • 1/4 cup raisins or chocolate chips
  • 2 Tbsp walnuts chopped (or pecans)

Lemon Oatmeal Cookie

  • 2 Tbsp butter softened
  • 4 Tbsp granulated sugar
  • 1 Tbsp egg beaten
  • 1/2 tsp vanilla
  • 1/4` tsp lemon extract
  • 1/2 tsp lemon zest
  • 1/4 cup all purpose flour plus 2 Tbsp
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup old fashioned oatmeal

Salted White Chocolate Oatmeal Cookie

  • 2 Tbsp butter softened
  • 2 Tbsp brown sugar packed
  • 2 Tbsp granulated sugar
  • 1 Tbsp egg beaten
  • 1/2 tsp vanilla
  • 1/4 cup all purpose flour plus 2 Tbsp
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup old fashioned oatmeal
  • 1/4 cup white chocolate chips
  • flanky sea salt for sprinkling on top

Instructions

Oatmeal Cookies

  • Mix together softened butter and sugars.
  • Add in egg and vanilla (lemon extract and zest).
  • Add in dry ingredients and stir to combine.
  • Mix in raisins and walnuts. (white chocolate chips)
  • Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
  • Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
  • For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.

Notes

  1. This giant oatmeal cookie is best enjoyed fresh out of the oven but if you happen to have leftovers, keep them stored in an airtight container at room temperature.
  2. Measure carefully and don't over mix. These are two things that are important when working with small amounts of ingredients like in this cookie. Be sure to measure accurately and don't over mix. This can create a tough cookie.
  3. I prefer using old fashioned oats as you get a chewier cookie but you can also use quick oats. Your cookie will just be slightly less chewy but still delicious!
 

Nutrition

Calories: 379kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 260mg | Potassium: 214mg | Fiber: 2g | Sugar: 29g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg