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
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!
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!
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!
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!
Natalie says
If I substitute gluten free flour do I still need to use cornstarch?
Jessica DeMay says
Hi Natalie- does the mix have cornstarch in it? If you have it, I'd still use it, or you can reduce to 1 teaspoon. It's what really helps keep these cookies thick. Hope you love them!
Alicia says
My husband loves oatmeal cookies....and your recipe was a hit! By far the best I've had. Easy to make and even easier to enjoy. I substituted cherries for raisins as it's our preference to have oatmeal raisin cookies.
Jessica DeMay says
Thanks for trying them, Alicia! I'm so glad you and your husband like them 🙂
Kathy says
I am going to ditch all my other oatmeal cookie recipes! I didn't have any of the add-ins, but I did have fruit and nut trail mix. I used equal amount of rough chopped mix as a substitute for the add-ins. Perfect, since we don't do chocolate anyway.
Jessica DeMay says
Thanks for trying them, Kathy and I'm so glad you like them!
Mis says
Yummy! A huge hit with the family.
Jessica DeMay says
Thanks, Mis!
Tammy says
These are the Best oatmeal cookies I've ever had!!! Thank you so much for sharing
Jessica DeMay says
You're welcome, Tammy! Thanks for trying them!
Village Bakery says
Jessica, I love you so much. I made these last night and they were great
Jessica DeMay says
Thanks for trying them! I'm so glad you like them!