Big O cookies from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 69) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

LauraMB on October 06, 2025

I've made the several times. I'm not a fan of flat, greasy oatmeal cookies. So I really like these. I increased the cinnamon from one to two teaspoons, decreased the raisins to 1 cup (2 3/4 is way too much for me), and increased the walnuts to one cup. I make them smaller than the recipe states, about 25 grams each, which gives me about 53 cookies. Friends all love these, too.
jvozoff on July 05, 2023

These were low effort and high payoff. Took them to a party and they were gone quickly. Used golden raisins - about 2/3 amount called for. More raisins would have been better, so next time I’ll try the full amount. Also, next time I make them I’ll cut back on the cinnamon and nutmeg - personal preference. I flattened them into discs before going into the oven and took them out when they were still pale and a bit doughy on top. Once they cooled, they were perfect. My new oatmeal cookie go to.
jay.moe on March 23, 2023

Added chocolate chunks and substituted dried cranberries for raisins. This is now my favorite oatmeal cookie recipe.
anya_sf on September 03, 2020

I got 12 cookies from 1/2 the recipe so I guess they were a little smaller; baked in 15 minutes. I only had 3/4 the amount of (Thompson) raisins, but that was plenty. I'd hoped to taste the maple in the cookies, but the nutmeg was overpowering; next time I'll omit that. The syrup did make the cookies soft and pliable. As mamacrumbcake noted, they didn't spread as much as expected - I didn't press them down evenly so some were thicker than others, but the texture was the same either way. We enjoyed them.
TrishaCP on May 10, 2020

These are great oatmeal cookies. I used about 2/3 of the raisins (actually currants due to #covidbaking), and that was PLENTY for me. (Not a huge raisin fan.) I followed mamacrumbcake’s guidelines for making smaller cookies and I was happy with the results.
mamacrumbcake on April 04, 2019

Very happy with these cookies. Crunchy at the edges, soft in the middle. I made the cookies smaller, baked for 13 minutes, and used regular raisins, otherwise, followed the recipe. Using a #30 scoop, I got 34 cookies instead of 21. The recipe did not say to chill the dough so I baked it right away and was happily surprised that they did not spread too much. 390 g seemed like a lot of raisins, but in the end, I thought the cookies were perfect. Easy to make too—you don’t even need a mixer.
Lepa on February 18, 2019

We enjoyed these. They had a nice cinnamon/nutmeg taste.
hirsheys on November 16, 2017

These were very good - I used tart cherries and would again.