These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie- easy, chewy, extra big, and packed with delicious add-ins.
This recipe is pretty special to me. My sweet friend Suzanne was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. She told me what was in it including all the qualities that mattered. I got to work and after a couple tries it came out perfect. She said it was just like her mom used to make and that made me happy. I love that food can do that- bring back a memory or remind you of someone. Now she'll be able to make these whenever she wants.
These cookies are not for the faint-of-heart. Each ball of dough is ⅓ cup and the whole batch only makes 8 cookies. They are huge and remind me of those specialty cookies you buy at bakeries. That's not a bad thing! They make the perfect gift because they are so big and look very impressive. Good thing is, they are super easy to make!
A couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. The brown sugar keeps the cookie incredibly moist and soft and the tablespoon of molasses- a little goes a long way and it gives great depth of flavor.
One thing that can happen when making oatmeal cookies is that they can come out flat and thin. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. I've used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.
You will love this cookie because it is so big, chewy, soft, and easy to make. A classic made bigger and better.
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Big and Chewy Oatmeal Cookies
Ingredients
- ½ cup butter room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tablespoon Blackstrap Molasses
- ¾ cup flour
- 1 ½ cup rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cornstarch
- ¾ cup dried cherries
- ½ cup chopped walnuts
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350° and line 2 sheet trays with parchment paper.
- In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cherries, walnuts, and chocolate chips and mix in.
- Portion cookie dough into ⅓ cup balls and roll in between palms to make round. It will make exactly 8 cookies.
- Cook 4 on a tray, but only 1 tray at a time. Space evenly and bake for 15 minutes. Press down lightly on the cookies and bake for another 3-5 minutes. Let cool and store in an airtight container.
Nutrition Information
Beth Tuthill says
I've been searching for a perfect soft oatmeal cookie and this is it!!
Jessica DeMay says
Thanks, Beth! I'm so glad you love them!
Mary says
I made these today. They spread out like lace cookies! They're tasty but not looking like yours.
Jessica DeMay says
Thanks for making them and I'm sorry they spread so much. Did you sub any ingredients? That can happen if there isn't enough dry ingredients. I'm glad they still tasted good!
Devon says
GREAT recipe! I doubled it and only added in 1.5 approx. cups raisins. I left them on the cookie sheet just a minute or two to firm up, then onto the cooling rack. A new favorite, thank you!
Jessica DeMay says
Thanks, Devon! I'm so glad you love them!
Lisa says
This recipe looks exactly like what I've been looking for. I can't wait to make them. Wondering if they cool on the sheet or put directly in cooling racks?
Jessica DeMay says
Cool for 5 minutes on the sheet tray then move to a cooling rack. Hope you love them!
Jackie Nobles says
I used 2 tsp os cinnamon and a tsp of specula’s cookie seasoning mix. Bourbon soaked dried cranberries plus chopped almonds a c chips …I will definitely make again.
Jessica DeMay says
That sounds delicious! Thank for making them Jackie!
Linda says
Excellent recipe! Highly recommend. They're a tasty, hearty cookie - great breakfast cookies. I substituted dried blueberries for the chocolate chips.
Jessica DeMay says
Thanks, Linda! I'm so glad you love them!
Estrella says
Wow! 100/10!!! Try this now!! I made them a little bigger than my 1.5tbsp cookie scoop. Baked for 10 minutes. Flattened down and baked for another 3.5 minutes. They are perfection. I did omit the cherries and just compensated with a little extra walnuts and extra chocolate chips. For aesthetics, I did place a few chocolate chips on top of the rolled balls right before placing in oven. My husband and kids loved them!! Thank you!
Jessica DeMay says
Thanks for making them and I'm so glad you love them!
Lisa says
Can I add 1 and a quarter cups of raisins instead of the cherries and chocolate chips?
Jessica DeMay says
Yeah of course! Enjoy!
Brenda says
What can I substitute for molasses?.
Jessica DeMay says
Maple syrup