If you eat just one jumbo oatmeal cookie, it still only counts as eating one cookie right?? Asking for a friend. I swear! But really. Sometimes all you want is a classic oatmeal cookie that is as big as your hand. And since this recipe only makes six cookies, it’s just enough to share with the family (or hoard all to yourself).
I love that you don’t have to chill this cookie dough either. Because I am guessing if you are hankering for a jumbo cookie, you aren’t really in the mood to wait for dough to chill, amirite?! Two kinds of oats are used in these cookies, which gives these oatmeal cookies an amazing texture and chew.
And if I had to choose what my FAVORITE cookie is in the whole wide world, it is a simple oatmeal cookie like this one. So let’s get baking!
Jumbo Oatmeal Cookies
Print RecipeIngredients
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Baker's Extract)
- 1 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- pinch of ground nutmeg
- 1 cup old fashioned oats
- 1/4 cup quick cooking oats
Instructions
Preheat oven to 350-degrees and line a large cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter, brown sugar and white sugar on medium-high speed, until light and fluffy. Mix in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
Change the mixer speed to low and slowly add in the flour, baking soda, baking powder, cornstarch, salt, cinnamon and nutmeg. Mix in both of the oats, until barely combined.
Remove the bowl from the mixer and divide the cookie dough into 6 equal cookie dough balls and place onto the prepared cookie sheets. Leave enough room to allow the cookies to spread during baking.
Bake cookies in 350-degree oven for 14-16 minutes or until the edges of the cookies are light brown. Remove baked cookies from the oven and let rest on the cookie sheet for several minutes before transferring to a wire rack to finish cooling completely.
Notes
Store cookies in an airtight container at room temperature.
See?!?! I wasn’t kidding when I said these were jumbo! As big as my hand! And maybe, just maybe, I wanted to take a picture with my pretty, vintage amethyst ring I bought from The Art of Nature Vintage hehehe 😉 If you LOVE antique and vintage jewelry, then you have to check out their Etsy shop!!
Anyways….back to cookies!
Stacks on stacks!!
XOXO,
Kelly
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2 Comments
Laura
August 11, 2020 at 7:19 AMIm so into “small batch” type of recipes right now, Kelly! Especially when I need a sweet fix! And these cookies look so crispy/chewy/delicious! These are definitely on my list! thanks for the recipe!
Jessica
October 19, 2024 at 4:34 PMI made these cookies, next time I would omit the baking powder because it gave the cookies a muffin texture. The taste was great though =)