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
Mj says
Looove this recipe!! Made it 2 days in a row! My husband and kids love them!! This recipe is definitely a keeper and my new go to recipe! Thanks for sharing
Jessica DeMay says
You're welcome! Thanks for trying it and for the great feedback!
Annie Lusoc says
Hi jay! Can i omit the molasses? I dont have molasses available and i dont know if those are available in our country. Or is there something i can substitute with?
Jessica DeMay says
Hi Annie- you can just leave it out. Enjoy!
Veronica says
Can you put more than one egg in??
Jessica DeMay says
Hi Veronica- why would you need to?
Barbara says
Are you going to right any more recipes with conversion chart like your Oatmeal & Rasin , It would really help with ingredients with memories challenges. I love to bake and since my stroke quite a few years ago.
I an looking forward to hearing from you . Again Thank You .
Barbara Stewart
Deena Bartley says
I made these to take to a coffee hose concert and doubled the recipe. I they were perfect! It made 18. I didn’t put in the sour cherries because I didn’t have any, but they were fine. This is the first time I have ever put cornstarch in a cookie. It worked whatever it was for.
Jessica DeMay says
Thanks for trying my recipe, Deena! It really helps them stay thick and chewy. I'm glad you liked them 🙂
Kelly says
Seriously! Perfection. I am blown away by this cookie! My four year old and I just finished making a batch and I can't rave enough about this. Thank you for sharing!!
Jessica DeMay says
You're welcome, Kelly! Thanks for trying them. I'm so glad you are enjoying them 🙂
Cherie says
I was wondering if it is possible to replace the butter with ghee?
Jessica DeMay says
Hi Cherie- yes, that should work. Hope you enjoy!
Susan says
Hello,
These cookies sound yummy...excited to try the recipe. What could you replace the molasses with. My husbands favorite cookie is the oatmeal, but he's not so crazy about the molasses flavor.
Thx,
Susan
Jessica DeMay says
Hi Susan- you really can't taste the molasses in them. I would encourage you to try it with it first, it's so subtle and adds a great depth of flavor. If he really hates it you can just leave it out. Hope you enjoy the cookies!
Margo Haynes says
two cookie sheets to bake just 8 cookies?
Jessica DeMay says
Hi Margo- yes! They are very big cookies!
Maribelli says
Was deliciosos, I loved it
Jessica DeMay says
Thanks, Maribelli! I'm so glad you enjoyed my recipe!