Susie’s Giant Oatmeal Raisin Cookies

Makes 20-25 cookies

1 cup brown sugar
1/2 cup white sugar
10 tablespoons butter
2 teaspoons vanilla extract
1 egg
3 tablespoons water
2/3 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking old fashioned oats
1 cup raisins
1 cup chopped walnuts (optional)


Preheat oven to 350 degrees F.
Cream the butter and brown and white sugars together until light and fluffy using the paddle attachment on a KitchenAid mixer. Add the egg, water, vanilla, and continue to mix until the dough mixture is smooth.
Sift flour, cinnamon, nutmeg, salt and baking soda together. Add the dry ingredients to wet mixture, a little at a time and mix well. Add the oats, mixing well at a slow speed. Remove the work bowl and add in the raisins and nuts (if using) by hand; mix well to evenly incorporate the raisins and nuts though out the dough.
Scoop cookie dough on to cookie sheet using an ice cream scoop (aprox 2” diameter) on to a prepared (lightly greased or Silpat lined) cookie sheets. Gently flatten each cookie with wet fingers before baking. Bake only 6 giant cookies per cookie sheet. These cookies get spread as they bake, so leave plenty of space between cookies. Bake at 350 degrees for 15 to 17 minutes, until edges are done, but centers are still soft.
Remove to a rack and cool. Makes 20-25 large cookies.