Zingerman’s Big O Cookies: The Ultimate Chewy Maple Oatmeal Raisin Cookie Recipe
Years ago, a journey to Canada led us through the vibrant streets of Ann Arbor, Michigan, where an essential pilgrimage awaited: a stop at the legendary Zingerman’s Bakehouse. This wasn’t just any spontaneous detour; it was a long-anticipated visit, fueled by countless hours poring over their delightful catalogue. The mere thought of finally stepping into their home base, to experience the aroma of freshly baked goods and perhaps snag a sample of their famed Magic Brownies or delectable coffee cake, filled me with excitement. The bakehouse buzzed with an infectious energy, a true culinary hub that left a lasting impression. I remember distinctly wishing I could live in Ann Arbor, if only to have the luxury of visiting Zingerman’s anytime I craved a taste of their extraordinary creations. This initial encounter planted a seed, a deep appreciation for their dedication to quality and flavor, setting the stage for future baking adventures inspired by their incredible legacy.
Fortunately, the universe conspired in my favor, and I happen to have a dear friend who resides conveniently close to Zingerman’s. A fellow enthusiast of their culinary artistry, she graciously gifted me a signed copy of the highly coveted Zingerman’s Bakehouse cookbook. This treasured volume opened up a whole new world of baking possibilities, allowing me to recreate a touch of that Ann Arbor magic in my own kitchen. So far, I’ve embarked on several delicious projects from its pages, including the exotic and fragrant Tunisian Orange Olive Oil Cake, a surprisingly light and zesty treat. Then there was the decadent Boston Cream Pie, an undeniably over-the-top indulgence, particularly with its signature layer of rich buttercream nestled between the fluffy cake and the glossy chocolate glaze – a true test of self-control! But among these delightful endeavors, one recipe truly captured my heart and taste buds: the iconic Zingerman’s Big O Cookies. These chewy oatmeal raisin cookies quickly became a household favorite, proving that some of the best baking secrets can indeed be shared and savored far beyond their original home.
Big O: The ‘O’ Stands for Oatmeal – Unpacking Zingerman’s Famous Cookie
The Big O Cookies, a beloved staple on Zingerman’s menu for over two decades, are far more than just your average oatmeal cookie. The “O”, of course, proudly stands for oatmeal, the wholesome foundation of these irresistible treats. What elevates them to such legendary status is a meticulously crafted combination of ingredients that imparts a distinct texture and flavor profile. Unlike many oatmeal cookies that rely solely on granulated sugar, Zingerman’s employs a clever blend of pure maple syrup and rich brown sugar. This dynamic duo is the secret to their unparalleled chewiness, contributing a moistness and depth of flavor that can’t be achieved with white sugar alone. The maple syrup introduces a subtle, earthy sweetness and helps retain moisture, while the brown sugar adds its characteristic molasses notes, further enhancing the soft, yielding texture.
Complementing this perfectly chewy base is a generous amount of plump raisins. Zingerman’s traditionally uses Flame raisins, known for their large size and sweet, tangy flavor. However, the beauty of this recipe lies in its adaptability; any good quality raisins will yield fantastic results. For those looking for a slight variation, golden raisins offer a brighter, more delicate sweetness, or a mix of golden and Flame raisins can create a wonderful balance of flavors and textures. While Zingerman’s opts for a nut-free cookie, allowing the pure oatmeal and raisin flavors to shine, I’ve found that a handful of chopped walnuts can be a superb addition for those who enjoy a bit of crunch and a nutty undertone. Moreover, a touch more ground cinnamon than the original recipe calls for can truly amplify the warmth and spice, taking these already delicious cookies to another level of comfort. Yet, even without these personal tweaks, the Big O cookie recipe remains a gold standard for anyone seeking a truly exceptional oatmeal cookie. It’s a testament to the thoughtful ingredient choices and balanced ratios that make this recipe a timeless classic, perfect for any occasion.
Beyond the Big O: More Zingerman’s & Cookie Madness Delights
If you’ve enjoyed the journey through Zingerman’s Bakehouse and the irresistible charm of their Big O Cookies, you’ll be thrilled to know there’s a whole world of delicious recipes waiting to be explored. From recreating more Zingerman’s classics to delving into other beloved cookie recipes, these related links offer even more opportunities to bring bakery-quality treats into your home. Expand your baking repertoire and satisfy your sweet tooth with these delightful suggestions:
- Zingerman’s Magic Brownies Clone
- Tunisian Orange Olive Oil Cake
- Butter Brickle Biscotti
- Eggnog Flavored Cheesecake Bars
- Large Batch Chocolate Chip Cookies
Zingerman’s Big O Cookies Recipe
Zingerman’s Big O Cookies
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Ingredients
- 1 cup plus 2 tablespoons unsalted butter room temperature (250 grams)
- ¾ cup plus 2 tablespoons packed dark brown sugar (154 grams) — 154 grams is the weight the book gives.
- ½ cup plus 1 tablespoon pure maple syrup (172 grams)
- 1 large egg (54 grams)
- 1 teaspoon pure vanilla extract
- 1 ¾ cup plus 1 tablespoon all-purpose flour (256 grams)
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups old fashioned rolled oats 300 grams
- 2 ¾ cups raisins
- ½ cup walnut pieces
Instructions
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Preheat your oven to 350 degrees F (175 C). Prepare two large baking sheets by lining them with parchment paper. This prevents sticking and ensures even baking.
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In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the room temperature butter and brown sugar together until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ texture. Gradually add the maple syrup, mixing until fully incorporated. Remember to scrape down the sides of the bowl frequently to ensure all ingredients are evenly blended. Finally, add the egg and pure vanilla extract, beating until just blended. Avoid overmixing once the egg is added.
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In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, sea salt, ground cinnamon, and ground nutmeg. This ensures the leavening agents and spices are evenly distributed. Gradually add this dry mixture to the wet butter mixture, stirring on low speed until just blended. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tougher cookies. Once combined, stir in the old-fashioned rolled oats, raisins, and walnut pieces (if you’re including them). Mix until just incorporated.
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Divide the cookie dough into approximately 20 to 21 evenly sized balls. Arrange these balls on your parchment-lined baking sheets, leaving enough space between them for spreading. Using the palm of your hand or the back of a spoon, gently flatten each dough ball to about ½ inch thick disks. For an even chewier texture or if you’re not baking immediately, you can arrange your dough balls on dinner plates lined with plastic wrap, cover them, and chill them in the refrigerator until you’re ready to bake. Chilling the dough also helps prevent excessive spreading.
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Bake the cookies for 15-17 minutes. If using chilled dough, they will likely require a slightly longer baking time, typically an extra 2-3 minutes. Halfway through the baking process (around 7-8 minutes), rotate the baking sheets from front to back and top to bottom to ensure even baking. The cookies are ready when they are golden brown around the edges and just barely set in the middle. The centers might still look a little soft, which is perfect for a chewy cookie. Let them cool completely on the baking tray for an even chewier texture. Alternatively, for a slightly crisper edge, let them cool briefly on the tray for a few minutes before transferring them to a wire rack to cool completely.
There you have it – the renowned Zingerman’s Big O Cookies recipe, ready for you to master in your own kitchen! These oatmeal raisin cookies, with their signature chewiness and rich flavor from maple syrup and brown sugar, are truly a treat for any occasion. Whether you enjoy them warm with a glass of milk, pack them in a lunchbox, or share them with loved ones, they are sure to bring a smile to everyone’s face. Remember, the key to achieving that perfect chewy texture is to not overbake them; they should look just barely set in the middle when you take them out of the oven. Experiment with different types of raisins or add a sprinkle of sea salt on top for an extra flavor boost. Happy baking, and enjoy your taste of Ann Arbor’s finest!