There may be no cookie quite as comforting as a giant oatmeal cookie and we’re actually giving you two options for today’s cookie! You’ll see I made a giant Oatmeal Chocolate Chip Cookie, but if you prefer, with some minor adjustments you can make a Giant Oatmeal Raisin Cookie, if you prefer! Oatmeal gives this cookie the perfect chew, and it has all the good signature giant cookie hallmarks like crisp buttery outer edges and a soft chewy center. This giant oatmeal cookie will knock your socks off!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Use real butter.
- Dark brown sugar – Light is ok, too!
- Granulated sugar
- Egg yolk – We’re just using the yolk here, for two reasons: 1. Egg yolks help the resulting cookie to achieve a delicious, chewy texture. 2. It’s about half an egg. If you are making a double batch for two cookies and don’t want to be wasteful, you can simply use one whole egg.
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Quick-cooking oats – Old fashioned rolled oats are ok.
- Chocolate chips – Or raisins!
How to make a Giant Oatmeal Cookie!
- Start by softening/melting your butter. Mix in your brown sugar, white sugar, egg yolk and vanilla. If you have dark brown sugar, use it. It adds a deeper caramelly warmth to this cookie.
- Sprinkle your dry ingredients right in on top of the wet ingredients and mix together.
- Add your oats and your chocolate chips OR raisins if you choose to do that and stir everything together.
- Form your dough into a ball and then press it lightly down on your prepared baking sheet. You’ll want it about 1/2 -3/4 inch thick.
- Bake as you would a normal cookie, watching for those edges to turn golden brown and the soft to puff and set, but not be browned. You want to under bake the center just a bit in order for it to stay soft and chewy after it’s cooled! This is one of our favorite cookies. Perfect with a tall glass of milk (or as someone shared in their photo this week, a giant bowl of milk haha!).
Storing and Other Tips
- These cookies usually get eaten right away at our house, but if you happen to have leftovers, simply store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
Can I make regular sized cookies out of this dough?
Absolutely. If you just want a few cookies, this recipe is perfect. Split the dough into 4-6 pieces before baking. Baking times will be quicker this way, so I’d take a look after about 8 minutes and pull them out as soon the edges are golden and the center looks puffed and set. If you are wanting to make a full batch, this giant cookie recipe is just a scaled down version of this recipe for Oatmeal Chocolate Chip Cookies.
What else could I add to this dough?
Definitely raisins, and really pretty much anything you’d put in a chocolate chip cookie would be good here! You could experiment with some autumn spices, macadamia nuts and white chocolate chips, other nuts, or any other baking chips you like!
Big Giant Oatmeal Cookie
Makes a perfect, single GIANT Oatmeal cookie! As written, this is an Oatmeal Chocolate Chip Cookie, but if you want a Giant Oatmeal Raisin Cookie, see the notes below!
Servings large 9″ cookie
Equipment
Ingredients
- 4 tablespoons butter melted (*see note in instructions before melting)
- ¼ cup dark brown sugar lightly packed. Light brown sugar will work just fine too.
- 2 tablespoons white sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup quick cooking oats* old fashioned rolled oats work too
- ½ cup chocolate chips
Instructions
- Preheat oven to 325℉. Line a cookie sheet with parchment.
- Melt your butter in a heat-safe mixing bowl. Note: It doesn’t need to be ALL the way. See photos for an example- I’ve found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
- Mix in brown sugar, white sugar, egg yolk and vanilla.
- Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
- Form dough into one large ball and place on prepared baking sheet. Gently press down to about ¾ inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
- Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.
Notes
OATMEAL RAISIN COOKIE INSTRUCTIONS:
- Follow all the ingredients and directions, but omit chocolate chips and add 1/2 cup raisins + 1/4 teaspoon cinnamon.
Other Notes:
- These cookies usually get eaten right away at our house, but if you happen to have leftovers, simply store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
Nutrition
Serving: 1Cookie, Calories: 1445kcal, Carbohydrates: 185g, Protein: 10g, Fat: 77g, Saturated Fat: 47g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 2g, Cholesterol: 315mg, Sodium: 1347mg, Potassium: 434mg, Fiber: 2g, Sugar: 129g, Vitamin A: 1659IU, Calcium: 216mg, Iron: 4mg
Calories: 1445kcal
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
This cookie is amazing! I add a little bit of cinnamon and it is delicious!
Have made the raisin version several times, using old fashioned rolled oats, and it’s wonderful. Works well with toaster oven, but takes much longer.
This was fantastic!!! Sent it to my son for his birthday!
I was asked to make a oatmeal raisin cookie cake for a birthday. Would this be a good recipe for that and would I need to 2x it????
Yes, it’s delicious and you can sub raisins. The quantity would just depend on how big you needed it.
I’ve now tried all but the snickerdoodle recipe so far! I love that I don’t have to make more than 1 batch and no pressure to eat all the cookies before they go stale. These recipes are solid!! So yummy, thanks 🙂
I used raisins instead of choc chips and mistakenly used almond extract instead of vanilla. The dough tastes amazing! Hope the cookie is just as good, thanks!
Delicious and just the right side for us empty nesters. It will be gone before it’s stale. I would like more oatmeal. Any suggestions?
I would start by just adding a tablespoon or two more at a time and see how much the dough can take!
The quantity of the brown sugar does not change when you choose 2x or 3x. Is that right?
That is not correct. If you’re multiplying, you’ll probably want to just do that by hand!
Did I win, or is it another Jamie H.? (Trying not to get too excited just yet LOL).
All winners are contacted directly, so you’ll know!
I’m hoping for a future giant frosted sugar cookie!
I second that!
Yeah! I was hoping this would be today’s recipe. Both of my twenty year old twins have expressed a desire for oatmeal chocolate chip cookies in the past two days. One doesn’t even live with me and he called me for a recipe, which I don’t really have. But this is perfect. I’m making one for each of them today and the snickerdoodle for one of my other boys. We tried the peanut butter two days ago and loved it. Great recipes! Thanks!
Will you please make a sugar cookie version of the giant cookie!
This series has been SO fun!! Love each and every cookie you have posted! Hoping you have a giant sugar cookie coming as well! Thank you ladies for all the yummy recipes!!