bakery style oatmeal cookies

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not that you ever need an excuse to eat cookies, but studying for finals makes these BIG bakery style oatmeal cookies a must

BIG + soft bakery style oatmeal cookies

I know it has been a L O N G time since I was in high school, but man finals these days are not what I remember. We are in the last four days of the school year (hooray). Stella is still in middle school so hers last few days include class parties, yearbook signing, and a field trip. Lucky girl.

Today is Charlie’s last full day, but then the next three include nothing but tests. BIG. LONG. Test how well you listened all year kind of tests.


bakery style oatmeal cookies

We have been studying pretty much non-stop since Friday, and we’ll be doing pretty much the same thing until Wednesday night. I cannot wait until it is all over, so I can only imagine how Charlie feels. Bring on summer vacation.

When your schedule includes nothing but reading and note taking, cookies are a must. The bigger the better, and these bakery style oatmeal cookies are just that. BIG, soft, and loaded with chocolate covered raisins, a compromise of sorts. I love my oatmeal cookies with raisins. The kids love them with chocolate chips. Chocolate covered raisins make everyone happy, but you can use whatever you prefer. I made a quick chocolate frosting using this recipe from  martha for my chocoholics, but  because I didn’t plan to frost the entire batch, I made only 1/3 of the recipe. I actually prefer the cookies plain, but the kids disagree.

bakery style oatmeal cookies

bakery style oatmeal cookies


  • 1 1/4 cups flour
  • 3/4 cup rolled oats
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp powdered sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup chocolate covered raisins (or raisins, or chocolate chips)


  • heat oven to 350 degrees
  • line baking sheet with parchment or silpat mat
  • whisk together the flour, oats, baking soda, cream of tartar, salt, and cinnamon
  • in the bowl of a stand mixer, fitted with the paddle attachment, cream the butter with sugars until light and fluffy (2 - 3 minutes)
  • add oil egg, and vanilla
  • add dry ingredients to the wet, and mix only until combined
  • fold in the chocolate raisins
  • to make large bakery style cookies scoop using a 2 Tbsp sized cookie scoop
  • flatten the scoops just a bit before baking
  • bake cookies at 350 degrees for 8 minutes
  • cool on baking sheet for 5 minutes, and then carefully move them to a rack to complete cooling

If you are frosting your cookies, allow them to cool completely first.

Like most cookies, these bakery style oatmeal cookies are best eaten the day they are baked, warm from the oven with a big glass of milk,  but in an airtight container  they will remain soft for at least 3 days.

bakery style oatmeal cookies


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