Big and Chewy Oatmeal Cookies

posted in: Recipes | 192

These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins.

Stack of Big and Chewy Oatmeal Cookies

This recipe is pretty special to me. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. She told me what was in it including all the qualities that mattered. I got to work and after a couple tries it came out perfect. She said it was just like her mom used to make and that made me happy. I love that food can do that- bring back a memory or remind you of someone. Now she’ll be able to make these whenever she wants.

Big and Chewy Oatmeal Cookies

These cookies are not for the faint-of-heart. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. They are huge and remind me of those specialty cookies you buy at bakeries. That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. Good thing is, they are super easy to make!

Big and Chewy Oatmeal Cookies with Milk

One thing that can happen when making oatmeal cookies is that they can come out flat and thin. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.

Big and Chewy Oatmeal Cookies

A couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor.

Oatmeal Cookies made with Golden Barrel Blackstrap Molasses

These cookies are loaded with tasty add-ins; dried cherries, chopped walnuts, and dark chocolate chips. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. Of course you can go with the classic raisin – that’s definitely my favorite. I encourage you to try this combination too, though. All those flavors and textures work perfectly together and create one amazing cookie!

Big and Chewy Oatmeal Cookies

You will love these Big and Chewy Oatmeal Cookies because they are so thick, giant, soft, and easy to make. A classic made bigger and better.

Stack of Big and Chewy Oatmeal Cookies
Big and Chewy Oatmeal Cookies
Print Recipe
Servings
8 Cookies
Servings
8 Cookies
Stack of Big and Chewy Oatmeal Cookies
Big and Chewy Oatmeal Cookies
Print Recipe
Servings
8 Cookies
Servings
8 Cookies
Ingredients
Servings: Cookies
Instructions
  1. Preheat the oven to 350° and line 2 sheet trays with parchment paper.
  2. In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
  3. In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cherries, walnuts, and chocolate chips and mix in.
  4. Portion cookie dough into 1/3 cup balls and roll in between palms to make round. It will make exactly 8 cookies.
  5. Cook 4 on a tray, but only 1 tray at a time. Space evenly and bake for 15 minutes. Press down lightly on the cookies and bake for another 3-5 minutes. Let cool and store in an airtight container.
Share this Recipe
Jessica DeMay

Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

192 Responses

  1. How many eggs are in this? 🙂

    • Jessica DeMay

      Hi Laurel! Sorry about that, there is 1 egg in this recipe. I hope you try this recipe and enjoy them!!

    • My cookies came out runny. I only want oats and raising so should I increase the flour amount? They taste great so I really want to make this recipe work for me. Help!!

      • Jessica DeMay

        Hi Mariel! I’m sorry they didn’t turn out for you. Yes, if you want to leave out the walnuts and chocolate then I would recommend increasing the oats by 1 cup. That will help dry them up a bit and they should work great. I hope you try them again and let me know if you have any other questions. I want the recipe to work for you too 🙂

        • I am making these cookies today, does it matter what size scoop is used? Do I use a cookies scooper or ice cream scooper?

          • Jessica DeMay

            Hi Latoya- you will want to use a 1/3 cup measuring cup. It’s bigger than a cookie scoop. I like to grease it then use it to measure. Hope you love them!

  2. Don’t these just look like the ULTIMATE oatmeal cookies. Love!

  3. Oh man these cookies look amazing!! Love the idea of adding molasses, especially with the walnuts and cinnamony-oatmealness of the cookies. Lovely photos too! 🙂

    • Jessica DeMay

      Thanks, Claudia!! The molasses is such a great addition! All the flavors work perfectly together. Thanks for the kind words on the pictures! That means a lot! 🙂

  4. Would dried cranberries and white choc chips work as subs in this recipe? Not a fan of cherries and think maybe white choc would taste better with cranberries

    • Jessica DeMay

      Hi Debbie! You can definitely use cranberries and white chocolate in these- that would be delicious!! That sounds like a great combination and I hope you try them!

  5. Can the recipe be doubled successfully ?

    • Jessica DeMay

      Hi Trudi! Yes, the recipe can be doubled! Just make sure to only cook 4 on a tray at once because of their size. I hope you try them and enjoy them!!

  6. A beautiful receipe. I can’t see it correctly. Someone typed with green ink and then was typed in black. I read some of it. I can’t see how much butter.
    Thanks.
    Ann

    • Jessica DeMay

      Thanks, Ann! The recipe calls for 1/2 cup butter at room temperature. I hope you try these and enjoy them. Let me know if you have any other questions.

  7. Catherine S

    I just made a double batch, and WOW. I love how they are crispy around the edge and chewy in the middle. Wonderful recipe. Thanks for sharing!

  8. Do you think omitting the chocolate chips will change the consistency of the cookie?

  9. what if you don’t want to use molasses? Is there a substitute or can you just omit?

    • Jessica DeMay

      Hi Tracy! I would definitely recommend using it, even if you think you don’t like it. The flavor is not strong and just adds a nice depth. If you for sure don’t want to add it then just leave it out. You don’t need to replace it with anything. The recipe will not be exact though. I do hope you try the recipe and enjoy them!!

    • I added honey instead of molasses. Worked great. And I also used apple sauce for half of the quantity of butter and it was amazing!

  10. Hello, can i use quick oats ?

    • Jessica DeMay

      Hi Zainab! Yes, you can use quick oats. You may need an additional 1/4 cup because they aren’t as thick as rolled oats, but it will definitely work. I hope you try them and enjoy them!

      • Hello, thank you for the recipe i just made it yesterday with quick oata and i did what you recommend added 1/4 extra oats it was amazing . Baked it for about 11 to 12 minutes and it’s turned out great.

  11. Wow!!! These are amazing. Something about the molasses really ups the flavor. I made these with raisins, semi sweet chocolate chips and pecans, I also used molasses since I didn’t have blackstrap. They are sooo good!!! Disappeared fast. What I like best is that they are not overly sweet, just sweet enough to make you want to take another bite. Using all organic ingredients ups the feeling of doing something kind for yourself – both in taste and texture.

    • Jessica DeMay

      Thanks, Celeste! I am so glad you like them!! I agree about the molasses- it gives it that extra little something that brings it all together. That combo you used sounds delicious. Thank you for trying them and for the feedback! 🙂

  12. Hello jessica,

    I was thinking to try this recipe for my dessert table. But can I try with any brown sugar ? Light or dark ? Will it make a difference. Also what can I replace egg with ?
    Thanks

    • Jessica DeMay

      Hi Heha! I do recommend Golden Barrel Organic Brown Sugar, but any brown sugar will work- light or dark. You can try replacing the egg with a flax egg. I haven’t tried it so I can’t guarantee the results, but it could work. Mix 1 tablespoon ground flaxseeds with 3 tablespoons water. Place in the fridge for 15 minutes and it will become thick and sticky- like an egg. Use in place of the egg. I hope you try them and love them!!

  13. Could these be made smaller (regular cookie size)? If so how long would you bake them for?

    • Jessica DeMay

      Hi Trena- yes, they can be made smaller. I would say bake for 8-10 minutes. You’ll have to experiment a little depending on the size though. I hope you try them and enjoy them! 🙂

  14. I’m assuming the flour is all purpose ?

  15. Could you use any other type of starch like tapioca, potato etc. instead of cornstarch ? Thanks

    • Jessica DeMay

      Hi Misty! I would think that tapioca would work- I use that for thickening sauces regularly. I’m not sure about potato- I’ve never used that. Let me know if you try one and how it comes out. I hope you enjoy them! 🙂

  16. These are mind-blowing! Seriously better than any bakery’s cookies I’ve ever tasted. I omit the walnuts and they still turn out amazing every time. I make a double batch, roll the dough into balls, and refrigerate them for daily fresh-baked cookies. Thank you, thank you, thank you Jessica!!! You’re the best! <3

    • Jessica DeMay

      Thank you so much, Crissy! I am so glad you tried them and loved them! I love that you keep them in the fridge for fresh baked cookies anytime- what a great idea! You are so sweet- thanks for the nice feedback <3

  17. I just made these and they are wonderful! They look like cookies from a yummy bakery:) I omitted the nuts (only because I didn’t have any) and I usually don’t care for molasses but it works in this recipe adding a richness to the cookie! Thank you for sharing your awesome recipe!

    • Jessica DeMay

      Thank you so much for trying them Samantha! I agree- just as good as a bakery! I am so glad you tried the molasses- it really adds that little extra boost of flavor. You are welcome for sharing, thank YOU for making them!

  18. I made these a few days ago and really enjoyed them! I have never made this large of a cookie before and it was perfect and satisfying. I am making another batch right now but tweaked it ever so slightly. I added some unsweetened applesauce and reduced the amount of butter, added more cinnamon, added coconut, and put a bit more chocolate chips in. Thanks for the recipe!

  19. Hello,Thanks for sharing what looks like a great yummy cookie. I was wondering if i could sub m and m’s for the cherries cause we don’t care for dried cherries or rasions or any dried fruit?Thanks again.

    • Jessica DeMay

      Hi Renee! You’re welcome! Yes, I think M&M’s would be an amazing substitution. That sounds delicious! I hope you try them and love them! 🙂

  20. Hi Jessica, Thank you so much for such a quick reply……I think im gonna give them a try today cause were headed for a big snow storm their calling for up to 2 feet or more between friday and sat so I want to be prepared in case we loose power. These cookies would be good for you and give you energy.Thanks again.

    • Jessica DeMay

      You’re welcome, Renee! Wow- 2 feet of snow!! Sounds like the perfect time to make these. Stay safe and warm and enjoy the cookies. 🙂

  21. Made these today! Great recipe…followed recipe exactly..turned out great! Thanks this one will be a recipe I make over and over again.

  22. Thanks for the recipe! I was looking for one that didn’t have too much sugar and would be chewy. These turned out well! I made them regular size and they took 10-11 minutes. I also forgot the cinnamon and they are still great! Also used as add ins raisins and pumpkins seeds. I like that they are crispy on the edges and taste a bit carmalized!

  23. Hi! Just made these and, though not normally a molasses fan, I have to say you are totally right – it added such a great subtle flavor! Mine did turn out quite flat, however. Is that normal? I’ve double-checked the recipe a few times and can’t see anything I did wrong. Looks like i followed everything pretty exact. Any idea what would cause them to go so flat? (For example, at the point where you say to open the oven, pat down a bit, then cook a little longer…I never even had to do that. They were already so flat by then, and stayed so until I took them out). Any advice you have would be great for the next time I make them! (Which I will be doing again soon, they really did have such great flavor). Thank you!

    • Jessica DeMay

      Hi Brooke! Thank you for making them. I’m so glad you like them and the addition of molasses! I’m sorry they turned out flat, I’m not sure why that would happen if you followed the recipe, which it sounds like you did. The cornstarch is what helps them stay thick so that would be important not to leave out. Maybe add an additional 1/4 cup oats next time?? That should help as well. Make sure your butter isn’t too soft, just room temperature. Leave it out the night before and it will be perfect. Baking them on parchment paper seems to help as well. Ok- that’s all the tips! 🙂 I hope that helps and I’m glad you’ll try them again!! Let me know if you have any other questions and how they come out next time.

      • Mindy zucchini

        Also, the type of butter you use, could be the cause. If it’s margins or some sort of table spread… The water content is higher and less likely to hold up in a hot oven.

  24. I really loved this recipe ! May I feature it on my blog (of course with full credits given to you, and a link to your website)? ~ let me know 🙂

    • Jessica DeMay

      Hi Meg! Thanks- I’m so glad you like the recipe. If you want to put a link to the recipe on your site, that’s fine, but I would appreciate if the whole recipe wasn’t copied. I put a lot of work into creating it and I would like it to stay here. Thanks!

  25. These were phenomenal! I’ve been looking for a cookie recipe that is worthy of bakery style cookies – these were it! Thank you for sharing this recipe!

  26. If I make it with just chocolate chips (no nuts or dried fruit) do I need to add extra to make up for the other add-ins I’m leaving out?

    • Jessica DeMay

      Hi Jan- you may want to add more oats to make up for the other add-ins. Extra chocolate chips wouldn’t hurt either 🙂 I hope you love the cookies!

  27. Hi! I can’t wait to try this recipe but I was wondering if I could make them regular size instead of large. Would a 1/4 cup work for portioning out the batter? Should I bake them a little shorter then?

    Thanks!

    • Jessica DeMay

      Hi Lea! Of course- smaller cookies would work great. I would bake them around 12 minutes or until golden brown around the edges. I hope you love them!

  28. These are Awesome! Quick and easy and amazing!

  29. Mary-Ellen Osenton

    This is the BEST oatmeal cookie ever. I don’t like raisins. I used all brown sugar , left out the molasses used vanilla and added milk chocolate chips, coconut and broken up pieces of toffee bars (scores, heath). The best, thank you.

  30. I am new to baking and have never baked any cookies before. I have seen methods of creaming just sugar and butter together. How to do you go about creaming the sugar, butter, egg, and molasses. Do you cream the butter and sugar first then add egg and molasses or add all together then cream? Oatmeal raisin cookies are my husband’s favorite cookie. I can’t wait to surprise him with these! Thank you for the recipe!

    • Jessica DeMay

      Hi Courtney! You can do it either way- cream the butter and sugar then add the egg and molasses or just combine them all together at once. That’s usually what I do to save a little time and they always come out great. I hope your husband loves these!

  31. nicolthepickle

    I made these a few weeks ago and apparently forgot to comment. They were really lovely.
    A good, big, munching cookie.

  32. Wow, awesome recipe. Making my second batch now 🙂

  33. Lashawne Derby

    Great, wonderful cookies.
    My husband sent me this as a pin and I have made them every week since. The first week I doubled the recipe. The second week I tripled it. And this week I quadrupled it. We really love these cookies! Thanks so much.

  34. Casey Niemiec

    These are really yummy! They are good with or without the dried cherries!! Thanks for the post!

  35. hi.

    I leave in holland and i can get the Golden Barrel Blackstap Molasses can i use something else? Like maple syrup or apple syrup?

    hope to hear from you soon. i want to make it today for my hubby..

    • Jessica DeMay

      Hi Mia! Do you have molasses at all? I would recommend that first. If not, you can try maple syrup- it won’t be exactly the same, but I think it would still work. I have never heard of apple syrup so I’m not sure about that one. I hope your husband loves them. Let me know if you have any other questions.

      • Hi Jessica.

        No, to bad we really dont have molasses here. I think maby i van buy iT online soms where. But for now i am gone use the maple syrup. Just to be sure. I found out That Apple syrup is totally Something dutch haha. ITS just like maple syrup only iT taste like Apple i think hihi never use iT. But i am making iT right now and it is in the oven. Hope everything is gone good. Just one thing. Does iT have to be like thick and firm the dough?

        Thanks

        • Jessica DeMay

          Hi Mia,

          Apple syrup sounds delicious- I kind of wish we had that here 🙂 I hope they turned out good!! Sorry I didn’t get back with you right away. Yes, the dough will be firm and easily scooped into balls. I hope your husband enjoyed them. Thanks for trying my recipe!

  36. These sound scrumptious! Cant wait to try. Where do i find dried cherries?

    • Jessica DeMay

      Thanks, Tammy! They are found in the dried fruit section by the raisins. Sometimes that’s in the baking aisle and sometimes it’s by the produce in the front of the store. I hope that helps!

  37. These cookies look amazing and I can’t wait to try them! Do you sift your flour into the measuring cup or do you just scoop the flour and then sift it? I was just wondering because flour measures differently for some people because of this…I love weighing by grams or ounces if possible to avoid over or under flouring my baking. Thanks for the help and I can’t wait to try this recipe!

  38. Best oatmeal cookies that made! I left out the cornstartch and it was kinda stiff so I just added a 1 tablespoon water but they turned out delicious!

  39. Karen Jones

    Can you make these with gluten free flour and gluten free oats? They look wonderful but I need gluten free recipe. Thank you.

  40. Sonja Maierhauser

    I just made these last night an am quite amazed. Thanks so much for sharing this recipe. I’ve been making chocolate chip cookies for at least 40 years and this is the best recipe yet!

    • Jessica DeMay

      Thank you so much, Sonja!! Wow- that is quite the compliment 🙂 I am so happy you like them! You’re welcome- thanks for the great feedback!

  41. These are phenomenal! I have made several batches and the quality has been consistent. My favorite addition has been toffee chips.

    • Jessica DeMay

      Thank you so much, Carol! I’m so glad you enjoy them and those toffee chips sound delicious! Thank you for taking the time to let me know you like them- that means a lot! 🙂

  42. Hi. I have been looking for a chewy oatmeal cookie recipe – these sound amazing and I want to try them soon. I just want a plain oatmeal cookie with no added ingredients like fruit, nuts, chocolate chips, etc. Should I adjust the amount of oatmeal so they still turn out thick and chewy? Many thanks.

    • Jessica DeMay

      Hi Janis- sorry it took a couple days to reply!! Yes, I would suggest increasing the oatmeal by at least 1 cup, but may need up to 1 3/4 cups (the amount of the add-ins). Start with 1 cup though and add until it comes together but isn’t too dry. I hope you love them!!

  43. Think I’m going to try these with some crumbled bacon in place of the cherries and switch the nuts to pecans. Will probably lessen or omit the salt all together, but should be great for a quick energy treat. I have a feeling I’ll have to beat my sons back with a stick just to get them out of the oven! LOL!

    • Jessica DeMay

      I like the way you think, Christine!! That sounds amazing! Great idea to lower the salt due to the salty bacon. I hope your boys enjoy them- I’m sure they will 🙂

  44. Omg, these are SOOO good. JUST made them. Somehow ran out of molasses so I subbed in 2tsp of vanilla and they were delish. Perfect texture/consistency!

  45. Jessica DeMay

    Thanks, Kate! I’m so happy you love them and thanks for tagging me on Instagram 🙂 I always love seeing people enjoying my recipes. They looked PERFECT!!

  46. Melissa

    Can’t wait to try this recipe out. Can I make the night before and bake the next day? Would I have to modify anything? Thanks

  47. Kristina

    Hello Jessica, I love these cookies but was also looking for a regular chocolate chip recipe that gives the same style big bakery chewy cookie. Could I replace the oats in this recipe with flour instead? Or do you have another amazing recipe for plain chocolate chip cookies? Thanks kristina

  48. alejandra

    What can I say!! Amazing ,thank you so much. My family loved them. I baked the cookies once a week !! Thanks again and most of all for sharing the recipe.

  49. I’ve made 6 patches already for a family gathering. Everyone loved them and asked for the recipe. It was just woooow❤️
    It’s the first time to use molasses in cookies but the result is amazing. Such a great natural adding.
    Because of high temperature here around 45, i needed to refrigerate it for 10 minutes before baking.
    Thanks for sharing such a tasty recipe?

    • Jessica DeMay

      This makes me so happy to hear! Thank you, Purity!! 🙂 That molasses really makes all the difference. You’re welcome- thanks for the great feedback!

  50. This was so good! I’m a bit of a health freak so I used Splenda, and coconut oil instead of sugar and butter. And then I used whole wheat flour! It was wonderful! Thank you so much!!

  51. This was the first time I made cookies that had butter in them and I’m so glad I tried your recipe.
    I was out of walnuts ( only had 2 Tbsp) and used currants in place of cherries so I had to adjust the baking time and baked them for only 15 minutes, cooled them on the baking sheet.
    My kids loved them, so did I.
    thank you so much.

    • Jessica DeMay

      You’re welcome, Maryam! I’m so glad you and your kids enjoyed them! Thank you so much for trying them and for the great feedback 🙂

  52. Elizabeth

    Hi Jessica!
    I made these today ( a perfect rainy Sunday afternoon project ) and my husband and I loved them! My retractable ice cream scoop is the PERFECT Rounded 1/3 Cup so the cookies were HUGE, soft, chewy and really pretty! We LOVE the addiction of molasses and I personally love that the recipe makes a small quantity ( less to haunt me as a late night snack! ha! ) I plan to make them again but next time omit the chocolate so we can REALLY enjoy the yummy fall flavors of molasses and cinnamon. Thank you for such a wonderful recipe!

    • Jessica DeMay

      Hi Elizabeth! Thank you for making them- I’m so glad you enjoyed them 🙂 I love the idea of letting the fall flavors shine! You’re welcome!

  53. I just made your cookies and they were amazing! I left out the chocolate chips since I didn’t have any and I upped the dried fruit. I added a sprinkle of chia seeds and one cookie feels like a meal. Thanks!

  54. I am about to make my second batch of your cookies. I am not much of a baker but these are really the best homemade cookies I’ve ever had. Everyone who had one loved it. The only change I made to the recipe was that I substituted dried cranberries in place of the cherries. I also downsized the size of the cookies, so that instead of 8 I got 16 (which still makes a nice size cookie.). Thank you very much for sharing your recipe.

  55. Can I leave out the dried cherries and chopped walnuts?

    • Jessica DeMay

      Yes, but I recommend replacing it with something to make sure they come out the same. You could use raisins and a different nut, or if you want just chocolate chip then add an additional 1 cup of oats. I hope you enjoy!

  56. Maureen O'Rourke

    I found the recipe very easy to follow! It made exactly 8 LARGE, deliciously moist and textured cookies! For a Halloween treat for my girls and their beaus, this fit the bill decadently. Thank you 🙂

  57. Great recipe!!! Made these this weekend, uses half a stick less butter (all I had) and no chocolate chips – plus used half raisins and half dried cherries. They were soooooo good!
    Thank you.

  58. This recipe is OUTSTANDING!!! I am under orders to NEVER make oatmeal cookies any other way! The only thing I had to do differently is replace walnuts with almonds (I am the only one who likes walnuts). However, I came out with 10 cookies and a bite size, I used a 1/3 cup measure like you stated and packed the dough in. What did I do wrong? Is it a miss print and I was supposed to use a 1/2 cup measure?

    • Jessica DeMay

      Thank you so much, Danie! I’m so glad you like it! What you can do is divide the dough in half, then each half in fourths- that way you’ll have 8 cookies. It is 1/3 cup so you’re measuring right. Thanks for trying them and for the great feedback!

  59. Jessica,

    This has become my families favorite cookie! There is just something about the taste of the brown sugar in this oatmeal cookie then biting into a tart cherry piece that balances out the sweetness of the cookie. I triple the recipe, and make regular size cookies. I can get 6 dozen cookies that way. I usually bake 3 dozen when I mix the dough, then portion the rest of the dough and freeze it so I can bake a dozen when needed. Thank you so much for sharing this wonderful recipe.

    • Jessica DeMay

      You’re welcome, Lisa! Thank you so much for making them and for the great feedback! I’m so glad they have become a family favorite! 🙂

  60. Renee MA

    Excellent cookies! Doubled the recipe, added sunflower seeds and pineapple chunks instead of nuts and chocolate chips to accommodate for allergies and lowered sugar amount by a third (still sweet, I think we in the US are used to too much sugar in food). Next time will try replacing some butter with applesauce and these will be practically health food! 🙂

  61. I’m eating dairy free because I’m breastfeeding a dairy intolerant baby. If I substitute the butter with dairy free spread/margarine, which is of a much softer/runnier consistency, is there anything else I would need to change in the recipe e.g. Would I need to refrigerate the dough or cook for a different time or increase the dry ingredients? Thanks

  62. Siobhan, I have never tried it but have heard that coconut oil could be a good substitute that would not affect texture

  63. Made these today and wow are they good! I don’t normally have dried cherries in the pantry..guess I’m more of the basic staples kind of person so I used raisins, coconut and pecans. I made them smaller than suggested only because I am trying to watch what I eat since I have an insatiable sweet tooth and a small treat now and then is less guilt inducing. I got 27 out of the batch and baked them for 12 minutes and they came out perfectly. I’m guessing my son liked them too – he came home from work and 4 had disappeared before I knew it lol Thanks for the recipe!

    • Jessica DeMay

      Thank you so much for the great feedback, Jane! I love your use of raisins, coconut, and pecans- sounds like a great combination! I’m glad your son liked them, too 😉

  64. I eagerly tried this recipe today but substituted 7 chopped Medjool dates ( I LOVE the date flavor) for the raisins, used the chopped walnuts, but no chocolate chips. I substituted Penzey’s “Pie Spice” instead of cinnamon. The flavor of these cookies are outstanding (just what I wanted) but unfortunately they didn’t rise properly. I suspect the dates have more moisture in them than other dried fruit. I noticed in your comments to others to add more oatmeal if the moisture content seems high. Have you ever baked cookies using (the more moist) Medjool dates? What do you recommend I do to achieve getting the same big, fat, chewy appearance? Thanks for sharing your recipe. The pictures look fabulous!! I want mine to turn out looking like your pictured cookies and taste yummy with the subtle date flavor. I will try baking your recipe without the dates to see how they turn out but I really want that date flavor in the big fat, chewy cookie!

    • Jessica, I did use your recipe again but this time I didn’t add the dates. I used chopped dried tart cherries, chopped pecans (that’s all I had after yesterday’s experiment), and substituted 1/2 cup of additional oats for the chocolate chips. The recipe turned out just as described and pictured! I had faith that it would. I taste-tested my flat, date infused cookies from yesterday to today’s big and chewy cherry cookies. Both tasted wonderful but because I absolutely love the flavor of dates–the warm, slightly brown sugary flavor is fantastic. So, I personally preferred the flavor of cookies I made yesterday. So, now the challenge is to find the balance of flour and oats, to dates and I’ll have the dream Big, Fat, Chewy Oatmeal Cookies of yours! If you can provide recommendations for baking with dates I’d appreciate it! Again, thanks for sharing the recipe!

      • Jessica DeMay

        Thanks for trying them again, Carol! I’m glad the cookies came out like the pictures the second time- so we know it’s the dates. I really don’t have any tips for baking with dates. Maybe decrease the butter a little because of the added moisture from the dates. Or of course add a little more flour and oats. Good luck experimenting!

    • Jessica DeMay

      Thank you for trying my recipe, Carol! Is your baking soda fresh? That’s the only thing I can think of if everything else was the same. Using dates may add a little moisture so you may want to increase the oatmeal a little, but I don’t think it would need much. You used the cornstarch? That what helps keep the cookies think and not spread out. I haven’t personally baked with fresh dates like that, but I don’t think it would throw the recipe off too much. I’m glad you still enjoyed the flavor 🙂

      • Jessica, I’m convinced using dates in this recipe caused the cookies to go flat. My baking soda is very fresh and I store it in a tightly sealed mason jar in a cool, dark cupboard. When I used the dried cherries it worked out as stated in your recipe. I think what I’ll do is search for a recipe that uses more moisture as an inspiration, e.g. substitute dates for peanut butter for example, to achieve the wonderful date flavor with oatmeal. Your recipe is wonderful, as-is! Thanks again.

  65. Just made these, subbed pecans for walnuts and white whole wheat for the flour. Weighed flour and used 4.5 ounce-cup of flour (3/4 cup then is 3 1/3 oz). Weighed other ingredients using weights according to my scale’s instructions.

    Cooked the first batch 20 mins, slightly raw tasting in the center, otherwise chewy/sticky, with crispy edges. They did not need to be smushed down, to my mind. I’d say they are about 1/3 inch thick. Second batch: almost 30 mins. until the raw taste was gone. Perhaps that’s the white whole wheat?

    • Jessica DeMay

      Hi Cindy- thanks for trying my recipe! That could definitely be the ww flour causing the difference. I hope they still came out good 🙂

  66. Made this recipe as directed. Absolutely the Best Oatmeal cookie Ever!!!! Thank you for another delicious recipe

  67. Carrie K

    Just tried these and mine turned out runny. Followed all directions. Any suggestions?

    • Jessica DeMay

      Hi Carrie- I’m sorry about that. You can try chilling the dough in the fridge for a couple hours before baking them next time, that should help with them running. I’m surprised to hear that because the cornstarch really helps with that. I hope that helps and you try them again!

  68. Made these twice and only got 7 cookies not sure how I could have squeezed 8 out. Even used the 1/3 scoop.

  69. I just made these and doubled it because I have teens and nothing last in our house. 🙂 They are amazing! The best oatmeal cookies I have ever made. Thanks for sharing.

  70. Shaheen Miranda

    Replaced butter with oil, omitted chocolate chips and baked for a total of 15 minutes. Yummy. Thanks.

  71. rainey daze

    I wished you would make it so you could email it to anyone. I don’t have a Google account, only a Yahoo account. I have severe arthritis, so it’s hard for me to write recipes down. Which is why I like to be able to email them, so I can just print a copy out thank you.

    • Mitch Hertzler
      Mitch Hertzler

      Hi Rainey, You do not need a Google or Yahoo account to view or send our recipes. If you want to email it somewhere, all you have to do is copy the link in the browser and paste it into an email and send it. You can also print the recipe by clicking the little printer icon in the recipe box. I also suggest using Pinterest to save recipes so you can easily find them when you want. Hope this helps.

    • Jessica DeMay

      Hi Rainey- I emailed this recipe to you so you can forward it to whoever you wish. I hope you got it! Mitch’s tips are also helpful!

  72. Jessica,
    This is the second time I’ve made these fantastic cookies!!

    Just the right combo of everything an oatmeal cookie should have: molasses, cinnamon, walnuts, raisins!
    Thanks.

  73. Oh my gosh… so delicious! My new go to cookie!!! I added 2 teaspoons of vanilla on a double batch. Seriously one of the best cookie recipes I’ve tried and I bake a lot! Thanks for the yummy recipe!

  74. I LOVE THIS RECIPE!! I’ve been looking for a thick oatmeal cookie for a long time. I also added some vanilla, as others suggested. Thank you! What a treat!

  75. Hi. Great looking cookie. Do they turn out dry & hard after they cool down out of the oven? Alot of oatmeal cookies do & people recommend under cooking them. Do u?

    • Jessica DeMay

      Thanks, Lisa! No- they do not get dry and hard. I wouldn’t recommend under baking them. They are soft and chewy just as written. I hope you try them!

  76. How many calories in each of this Big and Chewy Oatmeal cookie?

    • Jessica DeMay

      Hi Sue- I don’t calculate nutrition facts for my recipes, but you can use a site like My Fitness Pal to calculate it if you want. Hope you try them!

  77. Amazing cookies! Tried the recipe yesterday , and it turned out delicious . I used organic whole wheat flour , quick oats , and used 1/4 cup apple sauce instead of 1/2 cup butter. Thank you for sharing !

  78. Catalina

    I tried this recipe today. They are good, but next time I will leave out the chocolate chips and cherries. I prefer my oatmeal cookies with nuts only. Also, I used an ice cream scooper to portion out the dough. I got 11 cookies; still a good size. I was not sure if I was supposed to completely cool on the cookie sheet or on cooling rack. So I left them to cool completely on the cookie sheet.

    • Jessica DeMay

      Thanks for trying my recipe, Catalina. Yes, everyone has their favorite add-ins. You can definitely do nuts only. I’m glad you like them and hope you try them again your way.

    • Clarissa Contreras

      Typically for cookies you want to pull them out slightly under baked as they will continue cooking a bit while they’re cooling off. I leave mine on the sheet for another 10 minutes or so and then move them somewhere off the tray to completely cool once I know moving them isn’t going to break or misshape them.

  79. Once you roll it into a ball and place it on the cookie sheet do you flatten it any before you put it in the oven?

  80. I would like to thank you for having a section to change the amount of cookie and showing the proper amount of ingredients.
    I Love your recipes !

    Barbara Stewart

  81. I tried this recipe and like it very much. Thank you!

  82. Diana Taylor

    soo good i made them

  83. Clarissa Contreras

    Not sure if this was intentional or not but I followed the recipe exactly as is (minus the extra add ins and taking note to compensate from the comments below with extra oats) and I did get great cookies, but they were slightly salty which brought out the savory notes of the molasses, and for me it was a bit unsettling. I’m used to recipes specifying what kind of butter to use (salted v unsalted) and I tried it again with unsalted butter and the cookies were just magnificent. I just thought it would be something for you to consider if you are planning on making these cookies but for me it was a make or break move. Love how they turned out though. Soft and chewy even after a few days (and honestly they won’t last that long I’m having to fight people off just to reserve the ones I had set aside).

    • Jessica DeMay

      Hi Clarissa- thank you for trying my recipe! I’m sorry you found them too salty. Thanks for the feedback for others and I’m glad you made them again!

  84. I made these today and they came out perfectly! I used dried cranberries, chopped pecans and semi-sweet chips because that’s what I had on hand. They turned out crunchy on the edges and soft inside…sooo good! Thanks for a great recipe.

  85. I’m glad I made these one batch at a time. After the first four were finished I bit into a cooled one and all I could taste was the butter and brown sugar, no flavor. So I added ground cloves, nutmeg, and more cinnamon. They tasted so much better with spices added.

Leave a Reply