Rolled oats got a glow up in these chewy, Giant Oatmeal Cranberry Cookies. I swapped traditional raisins for plump, tart dried cranberries and added chopped walnuts for crunch and texture. My kids convinced me to add chocolate and nobody regrets it.
These extra-large cookies are packed full of flavor and texture. A double-scoop of cookie dough makes 8 giant cookies that are both crisp on the outside and chewy in the middle. The bits of walnut add crunch while the oats and plump cranberries keep the centers soft and perfectly chewy.
Both brown and white sugars play together perfectly to create a cookie that spreads just enough while still laden with butterscotch notes. Instead of a thick cookie that bakes like a brick, be sure to flatten these big boys before hitting the oven. They will spread and develop a crispy crust around the edges while the middle stays moist and chewy for days!
These cookies were inspired by my Trail Mix Cookies from a few years ago. I like the idea of swapping in different nuts, seeds, and dried fruit to make different variations. Using a classic oatmeal raisin base, the combinations are endless!
For these, I went with cranberries, walnut, and dark chocolate. Personally, I think dried cranberries are far superior to raisins - adding both sweet and tart flavors to the cookies. Bits of chopped chocolate created melty puddles throughout, but you may opt for chocolate chips instead.
Only have pecans or prefer seeds to nuts? Toss those in too! Some other flavor ideas include: dried cherries/chopped almonds/white chocolate; salted pumpkin seeds/sesame seeds/dark chocolate; sultanas/roasted hazelnuts/milk chocolate.
We can all thank Everett and little sister Amara for these Giant Oatmeal Cranberry Cookies. This recipe is perfect for baking with kids because there are so many opportunities to toss things in. They take turns adding in the different ingredients - oats, cranberries, walnuts, chocolate. It was their idea to add the chocolate (of course), and the cookies are even better for it. Again - don’t have all the exact mix-ins? Toss in whatever you have to make your own combination!
Used rolled oats, not instant.
Rotate the baking sheet halfway through baking. Bang the bottom of the sheet on the oven rack when rotating and once done baking to encourage the centers to collapse.
Feel free to swap in different mix-ins. You should have 1 ½ cups total of mix-ins (not including chocolate chips, if using)
Giant Oatmeal Cranberry Cookies
makes 8 extra-large cookies
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter
6 tablespoons granulated sugar
6 tablespoons brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup rolled oats
¾ cup dried cranberries
¾ cup chopped walnuts, toasted
3 ounces chopped dark chocolate
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Whisk the flour, baking soda, baking powder, salt, and cinnamon together. Set aside.
Place the butter in a microwave-safe bowl and heat in 20 second intervals until the butter is very soft but not all the way melted. Pour the butter into a bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl and hand mixer) and add in the granulated and brown sugars. Mix on medium until combined. The butter might still be warm but shoulnd’t be hot to the touch.
Add the egg and vanilla and mix until combined.
Working in two batches, and half of the flour mixture in at a time. Mix on low until just barely combined (some streaks of flour will remain). Add the oats and mix to combine. Add in the cranberries, walnuts, and chocolate. Mix on low until incorporated.
Scoop the dough into 6 tablespoon balls (I used a 3 tablespoon scoop and piled them on top of each other). Alternatively, weigh the dough into about 3 ounce portions. You should get about 8 portions of dough. Evenly space out the dough on the two sheets, at least 3 inches apart, and pat down flat.
Bake in the oven for 13 to 15 minutes. When done, the edges should have some browning and feel firm while the centers will still be soft. Rotate the pans halfway through baking, banging the bottom of the pans against the oven racks at this time and at the end of baking to encourage the centers to collapse and spread.
Cool cooking on their baking sheets for 5 to10 minutes, then transfer them to a wire rack.