Mega Oatmeal Raisin & Walnut Cookies Recipe

By Lisa Maliga, copyright 2022

Want to have a great big chewy cookie for a dessert, snack or even a meal replacement? The Mega Oatmeal Raisin & Walnut cookies will qualify. These big, chunky cookies have nice, plump raisins due to soaking them before mixing all the ingredients together. These aren’t just any oatmeal raisin cookies, they’re mega oatmeal raisin [and walnut] cookies that are sure to be a hit for cookie fans of any age.

Big cookies!

Mega Oatmeal Raisin & Walnut Cookies Recipe

All the ingredients

Ingredients:

2 sticks [8 ounces] butter, softened
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup golden brown sugar
1/4 cup organic coconut sugar
2 cups all-purpose flour
1/2 cup cake flour
1/4 cup 2 tapioca starch OR corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
2 cups rolled oats
1 cup raisins, soaked in water for 30 minutes
3/4 cup chopped walnuts OR pecans

Equipment:

Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Whisk
Spatula
Sieve
Cookie/ice cream scoop
Large baking sheet
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale
Oven thermometer

Oven temperature: 400 F

~ Whisk dry ingredients [flour, tapioca starch, salt, baking soda and cinnamon] together in a large bowl.
~ Mix sugar and butter in a hand or stand mixer until well creamed.
~ Add eggs one at a time.
~ Add vanilla extract.
~ Add the dry mixture until well mixed.
~ Drain the raisins into a bowl and save raisin water for later.
~ The oatmeal, raisins, and walnuts should be added last. Mix until it’s stiff, which makes it easy to form into balls.
~ Measure out dough in 4-ounce balls. Lightly pack them and place on cookie sheets.
~ Let sit in the refrigerator for about one hour. Midway through the cooling off phase, preheat your oven to 400 Fahrenheit.
~ Bake for about 10 -11 minutes.
~ Cool on cookie rack for about 10 minutes before removing.

Yields:

One dozen 4-ounce cookies

  • You can store in a cookie jar or airtight container for about 5 days [if they last that long]. They can also be frozen and heated in a toaster oven for about 5 minutes on 350.
  • I used tapioca starch because I had more of it than I did corn starch. Either works well to soften these delightful oatmeal raisin & walnut cookies.
  • Substitute pecans or go nut-free if you choose

Healthy Tip! You can save the raisin water in a mason jar and refrigerate overnight. Drink the next morning on an empty stomach. Raisin water is a healthy way to eliminate toxins from your body and give you natural energy. Some people drink raisin water before doing a workout.

Bite into this mega oatmeal cookie!

Check out the video tutorial:

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Jumbo Chocolate Chip & Ruby Chocolate Chunk Cookies Recipe

Two halves of a jumbo Chocolate Chip & Ruby Chocolate Chunk Cookie

Copyright 2022 by Lisa Maliga

This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor. I also used a good amount of Neilsen Massey’s pure Madagascar Bourbon vanilla extract. I had a difficult time refraining from eating the batter because it was so tasty!

Below is a photo of my newest addition: a Kitchen Aid 5-quart stand mixer with a white bowl. I also have the original shiny bowl. Two bowls are better than one, especially when making cupcakes and frosting. Even better, I invested in a flex-edge beater attachment which thoroughly creams the sugar and butter in seconds. I only had to scrape the bowl once. If you have a 4.5 or 5-quart Kitchen Aid stand mixer, I highly recommend this helpful, time-saving attachment. Kitchen Aid flex edge beater attachment link: https://amzn.to/3K99aGl

New 5-quart Kitchen Aid stand mixer with white bowl and lots of chocolate and other baking ingredients.

JUMBO CHOCOLATE CHIP & RUBY CHOCOLATE CHUNK COOKIES RECIPE

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11-12 minutes

Ingredients:

1 cup butter, cold, cut into cubes
2 large eggs, cold
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup organic coconut sugar
1 3/4 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
2 teaspoons corn starch
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
10 ounces chocolate chips
3.2 ounces chopped ruby chocolate bar OR ruby chocolate callets
1/2 cup chopped walnuts [optional]

Equipment:

Hand or stand mixer
Mixing bowl
Sifter
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet[s]
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale

Instructions:

  • In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.
  • In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texture. You can also use a hand mixer or mix with a whisk or wooden spoon.
  • Add the eggs, one at a time, followed by the vanilla extract. Blend well.
  • Stir in the dry ingredients until well blended.
  • Mix in the chocolate chips, ruby chocolate chunks [or chips], and walnuts.
  • Form into balls approximately 4 ounces [120 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
  • Preheat oven.
  • The cookies should be at least 3 inches apart. Bake on center rack for about 11-12 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made a dozen [12] 4-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

You can also heat in the microwave for about 30 seconds.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

Watch the recipe video!

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Jumbo Chocolate Chip Walnut Cookies [Levain style] Recipe

by Lisa Maliga, copyright 2022

If you like big cookies, have I got a recipe for you! These jumbo chocolate chip walnut cookies are similar to the famous Levain Bakery cookies. But they differ in two ways: the cookies are just over four ounces, [Levain’s are 6 ounces], and contain pure vanilla extract. They are still big, thick and chunky — yet soft on the inside due to the cake flour and corn starch. Another key is the short baking time on a higher temperature than conventional chocolate chip cookies.

With Valentine’s Day coming soon, these will be a sweet and thoughtful gift. Bake someone happy with these delightful jumbo chocolate chip walnut cookies!

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes

1 cup organic raw brown sugar https://amzn.to/3zNFh99

1/2 cup granulated cane sugar https://amzn.to/2JLTRrX

2 large eggs, cold

2 teaspoons pure vanilla extract https://amzn.to/3qls56e

1 cup all-purpose flour https://amzn.to/3mJ8TNu

1 cup cake flour https://amzn.to/34AzGrj

2 teaspoons corn starch https://amzn.to/3Fg2xOi

1 teaspoon baking powder https://amzn.to/3r2FTDP

3/4 teaspoon baking soda https://amzn.to/3tg5qfK

1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl

1 1/2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL

1 cup chopped walnuts https://amzn.to/333p6bU

EQUIPMENT:

Stand mixer or hand mixer
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet
Parchment paper/Silpat
Oven thermometer

A stack of freshly-baked chocolate chip walnut cookies

INSTRUCTIONS:

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11 minutes

* In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texure. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. The dough will feel quite stiff.

* Mix in the chocolate chips and walnuts.

* Form into balls approximately 4.2 to 4.5 ounces [119 to 127 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* The cookies should be at least 3 inches apart. Bake on center rack for about 11 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made nine [9] 4.2 to 4.5-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

I’ve added links to some of the ingredients. They are only suggestions, of course.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

I used callets [Callebaut brand chocolate chips] and some chunks of a chopped up 70% cacao chocolate bar.

Happy baking!

Freshly baked and split in half to show the inner goodness. Bake someone happy with these cookies!

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BIG Double Chocolate Chip Cookies Recipe & Video

By Lisa Maliga, copyright 2020

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Big double chocolate chip cookie

Video Tutorial

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

coconutchocolatecup9

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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real butter pound cake by lisa maliga

Real Butter Pound Cake Recipe

By Lisa Maliga copyright 2015

real butter pound cake by lisa maligaThis is an easy cake to bake. As I wanted it to be as rich as what my mom made, I used imported GMO-free butter, pure cane sugar, and eggs that come from chickens that are free to roam around outdoors. Using the best available ingredients will make a difference in how this scrumptious pound cake smells when baking and when removed from the oven.

Naturally, the taste will be better than any frozen pound cake which has preservatives, water, skim milk, high fructose corn syrup, soybean oil, and artificial coloring!

Ingredients:

8 ounces salted butter Kerrygold or President [or other organic non-GMO butter] softened to room temperature

1 cup pure cane sugar

1 Tablespoon lemon juice

4 large eggs free range or pasture-raised

2 cups unbleached all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon vanilla extract

Oven Temperature: 300 Degrees Fahrenheit

Grease a loaf pan [9″ by 5″] lightly with butter.

Beat the butter for about a minute until you have a creamy texture.

Add the sugar. Beat the butter and sugar together for about 5 minutes. Make sure they’re combined and whip a lot of air into the mixture to make the batter fluffy.

Add eggs to the butter and sugar mixture and mix for about 5 minutes.

Add  lemon and vanilla extract.

In a bowl, combine the flour and baking powder.

Add flour mixture to your mixing bowl.

Mix until the flour is incorporated and forms a stiff batter. Don’t overmix. 

Pour batter into your prepared loaf pan. With a spatula, smooth the dough down so that the surface is relatively flat and fills the pan.

Bake for 1 hour 30 minutes.

You’ll know it’s done when: top is golden and edges are starting to brown. The crust will be fairly firm and the center may have a crack or two.

Let it rest in the pan for about 10 minutes. Run a knife along the edge and carefully turn it out of the pan. Place it right-side up on a rack to cool.

Serve as is or add ice cream, fresh berries, etc.

Love to bake? Check out my 2 cookbooks:
Baking French Macarons: A Beginner’s Guide

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

real butter pound cake by lisa maliga

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