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–+ servings
Big and Chewy Oatmeal Cookies

Big and Chewy Oatmeal Cookies That Bring Warmth Home

These Big and Chewy Oatmeal Cookies deliver warmth and joy, featuring customizable add-ins for delightful variations.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Room temperature
  • 1 cup Golden Barrel Organic Brown Sugar Can substitute with regular brown sugar
  • 1/2 cup White Sugar Adjust to taste
  • 1 large Egg Can substitute with a flax egg for vegan options
  • 1/4 cup Golden Barrel Blackstrap Molasses Can swap with honey or agave
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend
  • 3 cups Rolled Oats Old-fashioned oats are preferred
  • 1 teaspoon Cinnamon Optional
  • 1 teaspoon Baking Soda Do not substitute with baking powder
  • 1/2 teaspoon Salt Important for flavor
  • 2 tablespoons Cornstarch Can be omitted if unavailable
For the Add-Ins
  • 1 cup Dried Cherries Can swap with raisins or cranberries
  • 1 cup Chopped Walnuts Feel free to omit or swap with pecans or almonds
  • 1 cup Dark Chocolate Chips Use semi-sweet or milk chocolate based on preference

Equipment

  • Oven
  • mixing bowl
  • measuring cups
  • Parchment Paper
  • spatula
  • Baking Trays

Method
 

Step-by-Step Instructions for Big and Chewy Oatmeal Cookies
  1. Preheat your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper.
  2. In a small bowl, mix together the all-purpose flour, rolled oats, cinnamon, baking soda, salt, and cornstarch.
  3. In a large mixing bowl, beat the room temperature butter, brown sugar, and white sugar together until smooth and creamy.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently just until everything is combined.
  5. Gently fold in the dried cherries, chopped walnuts, and dark chocolate chips using a spatula.
  6. Using a 1/3 cup measuring scoop, portion out the cookie dough and roll each into a ball.
  7. 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.
  8. Allow the cookies to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For optimal results, ensure butter is at room temperature and watch the baking time closely to avoid overbaking.

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