Giant Oatmeal Drop Cookies
Indulge in the ultimate comforting treat with these Giant Oatmeal Drop Cookies, a bakery-style delight that's easy to make at home. Packed with the warm flavors of cinnamon, hearty old-fashioned rolled oats, and an optional touch of raisins or chocolate chips, these oversized cookies are perfectly soft yet delightfully chewy. Made with simple pantry staples and ready in just 30 minutes, they’re ideal for both novice bakers and seasoned pros. Each cookie boasts a golden brown edge and a tender center, making them perfect for pairing with a glass of cold milk or a steaming cup of coffee. Whether you’re baking for a cozy afternoon snack or sharing with friends, these giant oatmeal cookies are sure to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons kosher salt
- 0.75 cups unsalted butter, softened
- 1 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cups raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Stir in the rolled oats by hand with a wooden spoon or spatula until fully incorporated. If using raisins or chocolate chips, fold them in at this stage.
Use a large cookie scoop or a 1/4-cup measuring cup to drop mounds of dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are just set. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your giant oatmeal drop cookies with a glass of milk or a hot cup of coffee!
Nutrition Facts
Calories |
4462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 686.6 g | 250% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 366.6 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 538 mg | 41% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
