The BEST Big and Chewy Oatmeal Cookies Recipe
If you are craving a cookie that perfectly balances indulgent softness with a satisfying chew, you have found your new obsession. The BEST Big and Chewy Oatmeal Cookies are everything you want from a homemade treat—plump, flavorful, and loaded with delightful textures. With the wholesome goodness of oats, the deep richness from dark chocolate chips, the tart surprise of dried cherries, and the crunch of walnuts, these cookies are a comforting, irresistible snack you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen, each bringing something unique to the cookie’s texture, flavor, or color. From the creamy butter that gives tenderness, to the warm cinnamon that adds a subtle spice, every element plays a starring role in crafting these memorable cookies.
- Butter, 1/2 cup (room temperature): Essential for that rich, melt-in-your-mouth softness.
- Golden Barrel Organic Brown Sugar, 1/2 cup: Adds moisture and a deep, caramel-like sweetness that makes the cookie chewy.
- White sugar, 1/4 cup: Balances the brown sugar with a slight crispness on the cookie’s edges.
- Egg, 1: Binds the ingredients and helps create the perfect chewy structure.
- Golden Barrel Blackstrap Molasses, 1 tbsp: Brings a rich, earthy depth that enhances the oatmeal’s flavor.
- Flour, 3/4 cup: Provides structure and ensures the cookies hold their shape.
- Rolled oats, 1 1/2 cups: The heart of the cookie, supplying texture and wholesome flavor.
- Cinnamon, 1 tsp: Infuses warmth and a cozy spice note throughout the dough.
- Baking soda, 1/2 tsp: Helps the cookies rise slightly, creating the perfect chewiness.
- Salt, 1/2 tsp: Enhances all the sweet flavors and balances the dough.
- Cornstarch, 2 tsp: Keeps the cookies tender and thick without being heavy.
- Dried cherries, 3/4 cup: Add a tart, fruity brightness that contrasts beautifully with the sweet elements.
- Chopped walnuts, 1/2 cup: Provide a satisfying crunch and nuttiness to every bite.
- Dark chocolate chips, 1/2 cup: Melt to gooey pockets of bittersweet goodness in each cookie.
How to Make The BEST Big and Chewy Oatmeal Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining two sheet trays with parchment paper. This ensures the cookies bake evenly and release effortlessly without sticking.
Step 2: Mix Dry Ingredients
In a small bowl, combine the flour, rolled oats, cinnamon, baking soda, salt, and cornstarch. Mixing these first makes it easier to incorporate into the wet ingredients later and distributes the leavening agents evenly.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened butter with the brown and white sugars until smooth and fluffy. This step is crucial because it introduces air to the dough, resulting in a tender texture.
Step 4: Add Egg and Molasses
Beat in the egg and blackstrap molasses to the creamed butter and sugar. The molasses adds a rich, complex sweetness that makes these cookies stand out.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredient mixture into the wet ingredients until fully combined. This careful folding avoids overmixing but ensures an even distribution of oats and spices.
Step 6: Fold in Add-Ins
Gently fold in the dried cherries, chopped walnuts, and dark chocolate chips, making sure each cookie will have a bit of every delicious component.
Step 7: Shape and Bake
Using about 1/3 cup of dough per cookie, roll the dough between your palms to form smooth, round balls. Place four cookies spaced evenly on one tray (only bake one tray at a time), then bake for 15 minutes. Once baked, press down lightly on the cookies and bake for an additional 3 to 5 minutes for that signature big and chewy texture.
Step 8: Cool and Store
Let the cookies cool on the tray for a few minutes before transferring to a wire rack or airtight container. This helps them set perfectly and maintains moisture inside, preserving that chewiness.
How to Serve The BEST Big and Chewy Oatmeal Cookies
Garnishes
These cookies are fantastic on their own, but a light dusting of powdered sugar or a drizzle of melted dark chocolate makes them look extra special. You could also sprinkle a few extra chopped walnuts or oats on top before baking for a rustic, inviting appearance.
Side Dishes
Pair your oatmeal cookies with a tall glass of cold milk, a cup of hot coffee, or a warm chai latte to complement the warm spices and rich chocolate perfectly. For a brunch twist, serve alongside vanilla yogurt with fresh fruit.
Creative Ways to Present
If you want to turn these treats into a showstopper, sandwich two cookies with a thick spread of cream cheese frosting or vanilla ice cream for a decadent dessert. You can also dip half of each cookie into melted chocolate and let it harden for a fancy flair that’s surprisingly simple.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to five days. The airtight seal keeps the cookies moist and chewy, so every bite stays as delightful as when freshly baked.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet until solid, then transfer to a resealable freezer bag. They freeze wonderfully for up to three months without losing their signature chewiness.
Reheating
To revive their just-baked warmth and softness, pop frozen or room-temperature cookies in a preheated 300°F oven for 5 to 7 minutes. This quick heat-up restores their chewy texture and melts any chocolate chips again.
FAQs
Can I substitute regular brown sugar for Golden Barrel Organic Brown Sugar?
Absolutely! While the organic version adds subtle depth, regular brown sugar will work just fine and still give you deliciously chewy cookies.
What can I use instead of molasses?
If you don’t have blackstrap molasses on hand, you can substitute it with dark corn syrup, honey, or maple syrup to maintain that rich sweetness, though molasses offers the most authentic flavor.
Are these cookies gluten-free?
As written, these cookies contain regular flour and oats that may not be certified gluten-free, so they aren’t suitable for gluten-intolerant diets unless you substitute with gluten-free flour and oats.
How do I make the cookies bigger or smaller?
For larger cookies, use more dough per portion and increase baking time slightly; for smaller cookies, reduce the dough size and be mindful to check the baking time so they don’t overcook.
Can I swap nuts for another ingredient?
Yes! If you prefer no nuts or have allergies, swap walnuts for extra dried fruit, seeds like pumpkin or sunflower, or extra chocolate chips to keep that delightful texture.
Final Thoughts
There is nothing quite like biting into The BEST Big and Chewy Oatmeal Cookies—comforting, packed with flavor, and so satisfying every time. Whether you’re making them for a cozy night in, a special occasion, or just because, these cookies deliver that perfect homemade feel everyone loves. Trust me, once you try them, they’ll quickly become a go-to recipe you’ll proudly share with friends and family. So roll up your sleeves, preheat that oven, and get ready to enjoy some seriously delicious cookie magic!
Print
The BEST Big and Chewy Oatmeal Cookies Recipe
- Total Time: 35 minutes
- Yield: 8 cookies 1x
- Diet: Vegetarian
Description
These Big and Chewy Oatmeal Cookies are packed with wholesome rolled oats, dried cherries, walnuts, and dark chocolate chips, delivering a perfect balance of sweet, tart, and nutty flavors. With a soft and chewy texture enhanced by a touch of molasses and cinnamon, these cookies are ideal for an indulgent snack or a comforting treat.
Ingredients
Dry Ingredients
- 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
Wet 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
Add-ins
- 3/4 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 350°F (175°C) and line two sheet trays with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, thoroughly combine the flour, rolled oats, cinnamon, baking soda, salt, and cornstarch. Set this mixture aside for later use.
- Cream Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, white sugar, egg, and molasses until the mixture is smooth and creamy, ensuring even texture throughout.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mix into the creamed wet mixture and stir until the dough is evenly combined without dry streaks.
- Add Mix-ins: Fold in the dried cherries, chopped walnuts, and dark chocolate chips, distributing them evenly throughout the cookie dough.
- Shape Cookies: Portion the dough into 1/3 cup balls and roll them between your palms to form round cookie shapes. This recipe yields exactly 8 cookies.
- Bake Cookies in Batches: Place 4 cookie dough balls on a lined baking tray, spaced evenly. Bake one tray at a time for 15 minutes.
- Press and Finish Baking: After the initial baking, lightly press down on each cookie to flatten slightly, then bake for an additional 3 to 5 minutes until golden and cooked through.
- Cool and Store: Allow the cookies to cool completely on the tray before transferring them to an airtight container to maintain freshness and chewiness.
Notes
- Ensure butter is at room temperature for proper creaming with sugars for a better cookie texture.
- Pressing down on the cookies after the initial baking helps achieve a chewy center with slightly crisp edges.
- You can substitute dried cherries with raisins or dried cranberries if preferred.
- For a nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: oatmeal cookies, chewy cookies, dried cherry cookies, walnut cookies, chocolate chip cookies, homemade cookies, easy cookie recipe
