Jumbo Strawberry and Chocolate Oatmeal Cookies
Get ready to indulge in the ultimate cookie experience with these Jumbo Strawberry and Chocolate Oatmeal Cookies! Bursting with texture and rich flavor, these oversized treats marry the heartiness of chewy rolled oats with the sweetness of dried strawberries and the decadence of both dark and milk chocolate. A hint of cinnamon adds a warm spice that elevates each bite, making these cookies as comforting as they are irresistible. Perfect for sharing (or not!), they bake to perfection with lightly golden edges and a soft, slightly gooey center. Whether you enjoy them warm just out of the oven or save them for a snack later, these cookies are a delightful balance of fruity, chocolaty, and wholesome goodness. Easy to prepare in just under 30 minutes, they’re a must-try for lovers of jumbo cookies, oatmeal treats, and creative dessert recipes!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried strawberries
- 1 cup chopped dark chocolate
- 0.5 cup milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the rolled oats, followed by the dried strawberries, chopped dark chocolate, and milk chocolate chips.
Scoop out large portions of cookie dough (about 1/4 cup each) and place them on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
Gently flatten the tops of the cookies slightly with your hand or the back of a spoon.
Bake in the preheated oven for 12–13 minutes, or until the edges are lightly golden but the centers look slightly underbaked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for melty chocolate goodness, or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
6058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 939.2 g | 342% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 569.0 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 740 mg | 57% | |
| Iron | 52.7 mg | 293% | |
| Potassium | 4203 mg | 89% | |
*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.
