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
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