Sometimes, the simplest ingredients can lead to a kitchen triumph. That’s exactly how I feel about these Big and Chewy Oatmeal Cookies—the kind of treat that brings warmth and joy to any gathering. With a perfect balance of chewy texture and a soft center, these cookies are not just delightful but also incredibly adaptable. You can customize them with your favorite add-ins, whether it’s crunchy nuts or sweet dried fruits, allowing for endless variations to suit your taste. Plus, they come together quickly, making them an ideal choice for busy days when you crave something homemade without the hassle. Ready to create a batch that will have everyone asking for seconds? Let’s dive into the recipe!
Why Are These Cookies Truly Special?
Chewy Bliss: The texture is blissfully chewy, featuring a soft center with just the right amount of crispy edges.
Customization Made Easy: With options for add-ins like chopped walnuts or dried cherries, you can create a cookie that matches your flavor preferences perfectly.
Quick and Simple: These cookies come together in a flash, perfect for those busy days when you need a sweet homemade treat.
Crowd-Pleasing Delight: Whether for a family gathering or a casual get-together, these cookies are sure to impress everyone.
Comforting Aroma: The warm scent of cinnamon and baking cookies will fill your kitchen, creating a cozy atmosphere that everyone will love.
Versatile Base: Not just limited to oatmeal and chocolate, you can swap in coconut or different dried fruits to keep your taste buds excited! Explore even more wonderful cookie ideas like Lavender Shortbread Cookies or Peanut Butter Cookies for variety!
Big and Chewy Oatmeal Cookies Ingredients
For the Cookie Dough
• Butter – Provides richness and moisture; make sure it’s at room temperature for easier creaming.
• Golden Barrel Organic Brown Sugar – Adds depth of flavor and moisture; you can substitute with regular brown sugar if needed.
• White Sugar – Contributes to sweetness and crispness; adjust to taste if desired.
• Egg – Acts as a binder and provides structure; a flax egg can replace it for vegan options.
• Golden Barrel Blackstrap Molasses – Enhances flavor with a hint of sweetness; swap with honey or agave for a lighter taste.
• All-Purpose Flour – Provides structure to the cookies; substitute with a gluten-free blend for a gluten-free option.
• Rolled Oats – Contributes chewiness and hearty texture; old-fashioned oats are preferred for the best chewiness.
• Cinnamon – Adds warmth and spice to the flavor profile; you can omit it if desired, but it’s recommended for flavor.
• Baking Soda – Leavening agent to help cookies spread; don’t substitute with baking powder, as results will differ.
• Salt – Balances sweetness and enhances overall flavor; it’s important for flavor, so do not omit.
• Cornstarch – Creates a softer, chewy texture; can be omitted if unavailable, but the cookies may be slightly less tender.
For the Add-Ins
• Dried Cherries – Provides sweetness and chewy texture; can swap with raisins or cranberries for a different flavor.
• Chopped Walnuts – Adds crunch and nutty flavor; feel free to omit or swap with pecans or almonds.
• Dark Chocolate Chips – Offers indulgence and rich chocolate flavor; use semi-sweet or milk chocolate based on preference.
Embrace the warmth of these Big and Chewy Oatmeal Cookies as you explore these delightful ingredients!
Step‑by‑Step Instructions for Big and Chewy Oatmeal Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper. This ensures that your Big and Chewy Oatmeal Cookies won’t stick and will bake evenly. While the oven heats, gather all your ingredients so they’re ready to go.
Step 2: Combine Dry Ingredients
In a small bowl, mix together the all-purpose flour, rolled oats, cinnamon, baking soda, salt, and cornstarch. Whisk these dry ingredients until well combined, ensuring there are no lumps. Set this mixture aside, as it will be added to the wet ingredients shortly to create the cookie dough.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the room temperature butter, brown sugar, and white sugar together until the mixture is smooth and creamy. This should take about 2-3 minutes using a hand held mixer or a stand mixer. Once light and fluffy, add the egg and molasses, mixing until well incorporated, creating a rich base for your Big and Chewy Oatmeal Cookies.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently just until everything is combined. It’s important not to overmix, as this could affect the texture of your cookies. When ready, you should see a thick dough that is slightly sticky, showcasing the oats throughout.
Step 5: Fold in Add-Ins
Now it’s time to add the fun! Gently fold in the dried cherries, chopped walnuts, and dark chocolate chips using a spatula. This step allows for customization of your Big and Chewy Oatmeal Cookies, making them unique with each batch you make. Make sure everything is evenly distributed throughout the dough.
Step 6: Portion the Dough
Using a 1/3 cup measuring scoop, portion out the cookie dough and roll each into a ball. Place the dough balls on the prepared baking trays, spacing them about 2 inches apart. Gently flatten each ball slightly with your hand to create a uniform thickness, ensuring even baking.
Step 7: Bake the Cookies
Slide the trays into the preheated oven and bake for 15 minutes. After this initial bake, carefully press down lightly on the tops of the cookies to help them spread, then return them to the oven for an additional 3-5 minutes, until they turn golden brown around the edges but still soft in the center.
Step 8: Cool Before Serving
Once baked, allow the cookies to cool on the trays for about 5 minutes. This will help them set before transferring them to a wire rack to cool completely. As they cool, the flavors will meld beautifully, allowing you to enjoy the full chewy goodness of your Big and Chewy Oatmeal Cookies.
What to Serve with Big and Chewy Oatmeal Cookies
Nothing completes a cozy cookie moment quite like the right accompaniment!
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Ice Cold Milk: A classic choice that perfectly balances the sweetness and chewiness of the cookies. The creaminess complements the textures beautifully.
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Creamy Vanilla Ice Cream: Indulge in a scoop of vanilla ice cream that melts into warm cookie goodness, creating a delightful texture contrast.
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Fresh Berries Salad: Light and refreshing, the acidity of berries helps cut through the richness, making each bite more vibrant and enjoyable.
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Caramel Sauce Drizzle: A luscious drizzle of warm caramel can take your oatmeal cookies to the next level, adding an irresistible layer of sweetness.
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Herbal Tea: A soothing cup of chamomile or mint tea offers a light, herbal contrast to the sweet flavors, perfect for a calming moment.
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Cocoa Nib Topping: For a richer flavor, sprinkle cocoa nibs on top of each cookie before baking. They provide a delightful crunch and depth to every bite!
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Honey Drizzle: A touch of honey right before serving enhances the sweetness and gives an inviting finish to the cookies’ golden perfection.
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Chocolate Milkshake: For a fun twist, pair cookies with a thick chocolate milkshake. The indulgent combination will satisfy any sweet tooth!
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Homemade Banana Bread: Enjoy alongside warm banana bread for a comforting duo that celebrates robust flavors of oats and fruit.
These pairings will elevate your experience and make the most of your Big and Chewy Oatmeal Cookies!
Big and Chewy Oatmeal Cookies Variations
Don’t be afraid to personalize your cookies with these scrumptious twists that will elevate your baking experience!
- Nut-Free: Replace chopped walnuts with sunflower seeds for a similar crunch without the nuts. Great for school lunches!
- Vegan Option: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Your cookies will still be delightful!
- Chocolate Lovers: Swap dark chocolate chips for semi-sweet chocolate chunks for an extra indulgent treat that melts in your mouth.
- Fruity Twist: Use dried cranberries instead of dried cherries for a tangy punch that complements the sweetness beautifully.
- Coconut Delight: Fold in shredded coconut along with your other add-ins for a tropical touch that adds a chewy texture.
- Spiced-Up Version: Add a pinch of nutmeg to the cinnamon for an added layer of warmth and spice that’ll impress your guests.
- Maple Flavor: Instead of molasses, use pure maple syrup to achieve a different yet delicious sweet depth that brings a cozy taste.
- Extra Crunch: Incorporate roasted hazelnuts for a unique flavor and texture that enhances the chewiness every biscotti lover will savor.
Explore your creativity and don’t hesitate to experiment! For more delightful cookie ideas, check out the flavorful combinations found in Pumpkin Cheesecake Cookies or the refreshing flavors of Strawberry Crunch Cookies. You can’t go wrong with a little personalization in your kitchen!
Make Ahead Options
These Big and Chewy Oatmeal Cookies are a fantastic choice for meal prep enthusiasts! You can prepare the dough up to 3 days in advance by mixing all the ingredients up to the point of baking. To maintain their delicious quality, simply tightly wrap the formed cookie dough balls in plastic wrap or store them in an airtight container in the refrigerator. When it’s time to bake, no need to thaw—just place the chilled dough directly in the preheated oven and increase the baking time by a couple of minutes for perfectly fresh cookies. Enjoy the time-saving benefits and have these mouthwatering cookies ready whenever your cravings strike!
How to Store and Freeze Big and Chewy Oatmeal Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. This helps maintain their chewy texture during short-term storage.
Fridge: For slightly longer storage, you can keep your cookies in the fridge for up to a week. Just make sure to use a moisture-resistant container to maintain freshness.
Freezer: To freeze, place the cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer bag, where they can stay for up to 3 months.
Reheating: When ready to enjoy, simply heat them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their chewy goodness!
Expert Tips for Big and Chewy Oatmeal Cookies
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Use Room Temperature Butter: Ensure your butter is at room temperature before creaming; this impacts the overall texture and chewiness of the cookies.
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Watch the Baking Time: For the perfect chewy cookies, avoid overbaking. Pull them out when the edges are golden but the center remains soft.
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Mix Carefully: When combining wet and dry ingredients, mix gently to avoid overmixing, which can lead to dense and tough cookies.
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Customize Wisely: Feel free to experiment with add-ins, but remember to maintain the balance of the main recipe, ensuring your Big and Chewy Oatmeal Cookies remain delightful.
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Cool Properly: Allow the cookies to cool on the trays for a few minutes before transferring to a wire rack. This helps them set up perfectly!
Big and Chewy Oatmeal Cookies Recipe FAQs
How do I know when my oats are ripe for baking?
Absolutely! The best oats to use for Big and Chewy Oatmeal Cookies are old-fashioned rolled oats. They should be plump and slightly chewy rather than quick oats, which can lead to a mushier texture. Look for oats that are whole and haven’t been overly processed for the best results!
What’s the best way to store leftover cookies?
For up to 3 days, store your cookies in an airtight container at room temperature to maintain that delightful chewiness. If you’d like to keep them longer, they can be refrigerated for up to a week. Just ensure they’re well-sealed to avoid drying out!
Can I freeze these cookies, and how?
Yes, you can! To freeze your Big and Chewy Oatmeal Cookies, first place them in a single layer on a baking sheet and freeze until solid—about 1-2 hours. Then, transfer them to a gallon-sized freezer bag, ensuring you’re removing as much air as possible. They will stay fresh for up to 3 months!
What should I do if my cookies spread too much while baking?
Very! If your cookies spread too much, it could be due to overly warm dough or not enough flour. Ensure your butter is at room temperature (not melted) and measure your flour accurately. If the dough feels too soft, chilling it in the refrigerator for about 30 minutes can help them hold their shape better while baking.
Are there any dietary considerations I need to keep in mind?
It’s always wise to consider allergies! If you or someone you’re serving has nut allergies, you can easily leave out walnuts or swap them for seeds like sunflower or pumpkin seeds. For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your chocolate chips are dairy-free.
Big and Chewy Oatmeal Cookies That Bring Warmth Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper.
- In a small bowl, mix together the all-purpose flour, rolled oats, cinnamon, baking soda, salt, and cornstarch.
- In a large mixing bowl, beat the room temperature butter, brown sugar, and white sugar together until smooth and creamy.
- Gradually add the dry mixture to the wet ingredients, stirring gently just until everything is combined.
- Gently fold in the dried cherries, chopped walnuts, and dark chocolate chips using a spatula.
- Using a 1/3 cup measuring scoop, portion out the cookie dough and roll each into a ball.
- Slide the trays into the preheated oven and bake for 15 minutes, then press down lightly on the tops and bake an additional 3-5 minutes.
- Allow the cookies to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.
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