Great Big Oatmeal Cookies That Are Both Great and Big
Get ready to enjoy a batch of *Great Big Oatmeal Cookies That Are Both Great and Big*, the ultimate treat for cookie lovers who believe bigger is better! These oversized, chewy delights are packed with the hearty goodness of old-fashioned rolled oats, a hint of warm cinnamon, and your choice of customizable mix-ins like sweet raisins, decadent chocolate chips, or crunchy nuts. Perfectly golden around the edges and irresistibly soft in the center, these cookies are easy to make and come together in just 30 minutes. Whether you’re baking for a crowd or indulging yourself, these giant oatmeal cookies deliver the perfect balance of nostalgia and indulgence with every bite. Don’t forget—they pair perfectly with a cold glass of milk or a hot cup of coffee for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup optional mix-ins (raisins, chocolate chips, or chopped nuts)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the oats and optional mix-ins such as raisins, chocolate chips, or chopped nuts.
Using a large cookie scoop or 1/4 cup measure, drop large balls of dough onto the prepared baking sheets, spacing them about 3 inches apart to allow room for spreading.
Gently flatten each mound of dough slightly with your palm or the back of a spoon.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers still appear slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your great big oatmeal cookies with a glass of cold milk or a cup of coffee!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 198 mg | 4% | |
*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.
