Go Back
Print

Giant Magic Oatmeal Cookies

Giant Magic Oatmeal Cookies, chock full of cranberries, dark chocolate chips, and walnuts. These are not your normal oatmeal cookies.
Course cookies, snacks
Cuisine American
Keyword Baking, cookie recipes, cookies, oatmeal, oatmeal cookies, oatmeal recipes
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 18 cookies

Ingredients

  • 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

Mix-Ins

  • 1 cup bittersweet or semi-sweet chocolate chips
  • 1 cup dried cranberries
  • 1 cup chopped walnuts or pecans

Instructions

  1. Measure the flour, oatmeal, salt, baking powder, cinnamon, and coriander into a medium-sized mixing bowl and stir to combine.
  2. 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.
  3. Add the egg, egg yolk, milk, and vanilla to the butter and sugar mixture and beat well to combine.
  4. 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.
  5. Stir in the chocolate chips, cranberries, and walnuts.
  6. Cover the dough with plastic wrap and refrigerate at least 60 minutes.
  7. Heat the oven to 350° or a convection oven to 325°.
  8. Line 2 cookie sheets with Silpat. parchment or spray with butter
  9. 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.
  10. Place the mounds of dough onto the prepared cookie sheets spacing them 3 inches apart.
  11. 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.
  12. 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.
  13. Allow the cookies to cool completely and store any leftover cookies in a sealed container or plastic bag.

Recipe Notes

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.