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 1/3 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!
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
- 1/2 cup butter room temperature
- 1/2 cup Golden Barrel Organic Brown Sugar
- 1/4 cup white sugar
- 1 egg
- 1 tbsp Golden Barrel Blackstrap Molasses
- 3/4 cup flour
- 1 1/2 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Instructions
- CLICK HERE for the full recipe on Golden Barrel’s website.
Teresa says
Can I omit the nuts & fruit in this cookie? Sounds delicious to me but my kids are picky:/
Jessica DeMay says
Hi Teresa- yes, but I would suggest adding more oats to make up for the lost ingredients. Maybe 1/2 cup. Hope you love them!
Dolores says
I realize it’s late for a response but eliminating molasses will change results. (I bake professionally) Syrups help in spreading and adds more chewy texture so you’re better off replacing with another syrup (honey, brown rice syrup, Lyle’s Golden Syrup) instead of eliminating entirely.
Jessica DeMay says
Thanks, Dolores!
Mary says
Hi, I can I make one big cookie from this recipe? How long should I bake for and what temperature? My son wants a big cookie for his bday instead of a cake and this is his favorite recipe. This is favorite cookie recipe as well 🙂
Jessica DeMay says
Hi Mary- I would lower the temp to 325° and make it about 1/2 inch thick. I’m not totally sure on baking time, but maybe 18-20 minutes. Just watch for the edges to be browned. Hope it works out great!
Ann says
If I could give them more than 5 stars I would. Everyone who tries them asks me for the recipe.
Jessica DeMay says
Thanks, Ann! I’m so glad you like them. Thanks for trying them!
Kathy Lowes says
These are awesome. I followed the directions exactly & wouldn’t change anything. Def will be making these again!
Jessica DeMay says
Thanks, Kathy! I’m so glad you like them!