Giant Oatmeal Cookies

Which type of oatmeal cookie do you prefer?

S o f t  and c h e w y

Light and crispy

I’m a soft and chewy gal myself, but yesterday I was in desperate need of a great big, giant oatmeal chocolate-chip cookie that was both chewy on the inside and crispy on the edges.


Since I only have a recipe for soft oatmeal cookies, I went on a search and found just what I was looking for at Whit’s Amuse Bouche, a cute and quirky food blog.

What I love about this recipe?

It contains:

1. Cinnamon

2. Nutmeg

3. A conservative amount of butter.  (Less butter = healthier cookies = I can eat more.  Right?)

So if you have a big cookie craving or just a lonely cup of coffee begging for a friend, these oatmeal cookies will surely hit the spot!


Oatmeal Cookies

Makes 5 large cookies or 2 dozen smaller cookies

*1 1/2 c rolled oats

*1/2 c flour

*1 t cinnamon

*1/8 t fresh-ground nutmeg

*1/2 t salt

*1/2 t baking soda

*1/2 c brown sugar

*1/4 cup granualated sugar

*6 T butter, room temperature

*1 large egg, room temperature

*1 t vanilla

*3/4 c semi-sweet chocolate chips, raisins, pecans, cranberries–whatever you want

Preheat the oven to 350 degrees.  Whisk together the oats, flour, salt, baking soda, cinnamon and nutmeg.   In a separate bowl, beat the butter and both sugars together until light and fluffy, about 3 minutes.  Scrape down bowl and add the egg and vanilla.  Mix until combined.  Add the oat/flour mixture, just until combined.  Fold in the chocolate chips.  Bake, 2 inches apart on a parchment-lined baking sheet, for 12 minutes or until lightly browned. Cool* on racks.


*Careful!  Cookies will be very soft when they first come out of the oven but will firm up after they have cooled.


5 thoughts on “Giant Oatmeal Cookies

  1. So if I skip the chocolate chips and add raisins and pecans instead can I call it a breakfast cookie and have it with my coffee in the morning?

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