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Giant Salted Oatmeal Cookies | The Best Recipe

5 from 5 votes
Print Recipe
Servings: 18 cookies
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon grated or ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 pound unsalted butter (2 sticks)
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 cups old fashioned rolled oats
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 Tablespoons flaked sea salt

Method
 

  1. Adjust oven racks to the low and middle positions and preheat the oven to 350 degrees.
  2. Line 2 cookie sheets with silicone mats or parchment paper.
  3. Whisk flour, salt, baking powder, nutmeg, and cinnamon in a medium bowl.
  4. In a mixer, beat the butter until it's creamy. Add both kinds of sugar and beat until fluffy. This should take about 3 minutes. Then beat in eggs, one at a time.
  5. Stir the dry ingredients into the butter/sugar mixture with the mixer. Then stir in the oats. Once that is mixed in, stir in the raisins, cranberries and nuts until just combined.
  6. Using a large cookie scoop or two tablespoons, roll dough into 2-inch balls. Place on your cookie sheets spaced about 2 inches apart and flatten the cookies a little with your fingers or the back of a spatula.
  7. Sprinkle each cookie with a small pinch of the flaked sea salt.
  8. Bake for 22-25 minutes, until the edges begin to turn brown. Once baked move the cookies to a cooling rack to let them cool.

Notes

You can substitute walnuts for the pecans, or regular raisins for the golden raisins.  Get creative and enjoy!
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