Cookies · Intermediate
Giant Bakery-Style Oatmeal Cookies
Large, thick oatmeal cookies with crisp golden edges, soft centers, warm spices, dark chocolate, toasted pecans, and dried fruit.
Proposed recipe · not yet tested.
Ingredient amounts scale with the batch size. Time estimates stay as written; use the recipe's texture and doneness cues.
Let's make it
Method
Cream the butter and sugars
About 3 minutesBeat 226 g, 210 g, and 100 g for about 3 minutes, until noticeably lighter and fluffy.
Add the eggs and vanilla
About 2 minutesBeat in 2 large eggs one at a time, followed by 10 mL. Scrape down the bowl.
Combine the dry ingredients
About 2 minutesIn a separate bowl, combine 250 g, 15 mL, 5 mL, 5 mL, 10 mL, and 1.3 mL.
Finish the dough
About 3 minutesMix the dry ingredients into the butter mixture only until mostly combined. Fold in 270 g, 180 mL, 120 mL, and 60 mL. The dough should be very thick.
Portion and chill
1–4 hoursPortion the dough into 12 large cookies; each cookie is approximately 1/2 cup or 110–120 g in the base batch. Shape each portion into a tall, rough mound rather than a smooth ball. Refrigerate for at least 1 hour; 2–4 hours was recommended for better results.
Prepare to bake
While the dough chillsHeat the oven to 375°F. Line a baking sheet with parchment paper. Arrange no more than six chilled dough mounds on each sheet, leaving plenty of room between them.
Bake
13–16 minutes per batchBake until the edges are golden and set but the centers still look slightly underdone and puffy, approximately 13–16 minutes.
Finish and cool
10–15 minutesIf desired, immediately sprinkle the warm cookies with to taste. Leave them on the hot baking sheet for 10–15 minutes before moving them. The soft centers will continue setting on the pan.
From my kitchen
Notes for next time
Show notes
From my kitchen
Notes for next time
Recommended mix-in combination
The recommended version uses 3/4 cup dark chocolate chunks, 1/2 cup toasted pecans, and 1/4 cup raisins or dried cranberries, for 1 1/2 cups total mix-ins.
Other mix-in options
The original recipe allowed 1 1/2 cups total of raisins, semisweet or dark chocolate chunks, chopped pecans, or walnuts in any preferred combination.
Classic oatmeal-raisin variation
For softer, juicier raisins, the recommendation was to soak them in hot water for 10 minutes, drain them, and dry them thoroughly before adding them. The total quantity of raisins for an all-raisin version was not specified.
Keep the cookies thick
Shape the portions into tall, rough mounds and chill them before baking. Do not flatten them.
Doneness cue
Do not wait for the centers to look completely baked. Remove the cookies when the edges are golden and set but the centers remain puffy and slightly underdone.
Testing status
No batch was reported as baked in this conversation, so the recipe, timing, texture, and recommended mix-in combination remain untested here.
Along the way
Recipe photos
Photos from the cooking process and finished dish.