Giant Magic Oatmeal Cookies, chock full of cranberries, dark chocolate chips, and walnuts. These are not your normal oatmeal cookies.
For some reason, I have been craving oatmeal cookies. I think, in part, it is because I am wanting to eat a bit healthier. And oatmeal cookies are good for you, right? I mean, they have good fiber and cholesterol-fighting properties. So, oatmeal cookies are health food! Ok, ok, I’m just trying to justify eating these awesome cookies. But still, they make me feel good, so there is that.
I wanted to make some cookies that had some heft to them, not just a two-bite cookie. But big monster cookies like you find in a bakery. Where one cookie is substantial enough that it is satisfying on its own. Not that I have eaten more than one at a time…lol.
I love stuff in my cookies, and if you are all about plain cookies or do not like nuts, these are not the cookie for you. If, however, you like textures and stuff in your oatmeal cookie, these Giant Magic Oatmeal Cookies are fantastic. I added dried cranberries, walnuts, and bittersweet chocolate chips. The bittersweet chocolate is perfect in this cookie. They don’t add much more sugar, yet they add that chocolate flavor to the party. I added just the hint of cinnamon and the earthiness of some coriander to add some interest.
To get the big sized cookies, I used a ¼ cup cookies scoop. If you don’t have one, a large scoop like this one from Amazon is a fantastic addition to your kitchen tools. I use this large scoop for many things. I find it indispensable for scooping into muffin tins, portioning cookies, and even pancake batter. They make portioning evenly a breeze. (I get a tiny commission if you use any link on this page, with no cost to you, please consider shopping through one to help fund this blog.) These awesome cappuccino cups are here.
Now that I have moved to a relatively high altitude (5,030 feet.) I am going to try and add high altitude directions to my recipes as much as possible. I have lived in high altitude before, but it has been a long time since I have lived in the high country. So, I am still adjusting to it. I’d love to hear from you if you have any questions. Stay safe!
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 1/2 tsp salt
- 1 tsp baking powder or ¾ teaspoon for high altitude
- 1 teaspoon cinnamon
- ½ teaspoon ground coriander
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 2 TBSP milk
- 2 tsp vanilla
- 1 cup bittersweet or semi-sweet chocolate chips
- 1 cup dried cranberries
- 1 cup chopped walnuts or pecans
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Measure the flour, oatmeal, salt, baking powder, cinnamon, and coriander into a medium-sized mixing bowl and stir to combine.
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In the bowl of your stand mixer, combine the softened butter with the white and brown sugar. Cream together until light and fluffy - about 3 - 5 minutes in a mixer on low using the paddle attachment if you have one.
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Add the egg, egg yolk, milk, and vanilla to the butter and sugar mixture and beat well to combine.
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Add the dry ingredients to the wet in two parts, stopping between additions to scrape down the sides of the bowl. The cookie dough will be very soft.
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Stir in the chocolate chips, cranberries, and walnuts.
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Cover the dough with plastic wrap and refrigerate at least 60 minutes.
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Heat the oven to 350° or a convection oven to 325°.
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Line 2 cookie sheets with Silpat. parchment or spray with butter
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Using a ¼ cup cookie scoop (sometimes known as a #16 or 4 tablespoon scoop) or a large spoon scoop the dough in ¼ cup sized mounds. See note.
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Place the mounds of dough onto the prepared cookie sheets spacing them 3 inches apart.
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Bake 20-25 minutes, or until the edges have just turned golden brown. Check at 20 minutes to make sure they are not overcooking. You want to have them slightly underdone, so they stay soft.
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When the cookies are done, remove the cookies from the oven and let cool for a minute or so before moving them to a rack to cool.
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Allow the cookies to cool completely and store any leftover cookies in a sealed container or plastic bag.
Notes
If using a cookie scoop level off the scoop to keep an accurate measurement.
For evenly baked cookies, don't forget to turn the pans around halfway through the cooking time. If you are baking more than one pan at a time, make sure to swap top and bottom when you rotate the pans.
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