Giant oatmeal cookies

Giant oatmeal cookies

I didn’t know this growing up but I actually love oatmeal cookies! I think it’s their chewiness and the cinnamony taste. I looove cinnamon! However, for some strange reason oatmeal has been forever paired with gosh-darn-raisins! Why?!?!? In my humble opinion, raisins are devil’s food. They are horrible. So weird and sweet but stale and chewy and not in a good way. What do you think? I think this is one of those divisive topics – either you love them or you hate them!

Anyways, I’m someone who hates raisins but you know what I love? Chocolate! Who doesn’t love chocolate?? It’s the best, most well-known comfort food. It’s just good for the soul in my opinion. So why not pair them both up? Sounds like a match made in food heaven if you ask me.

Let me just say, these cookies are no joke. They aren’t a “standard cookie size” – these are chunky, bakery-style cookies that will just make your heart so so happy. They are special, one of those treats you make for a special occasion and not just a random Thursday (although no one is judging here!). The only bad part is – they do need to be frozen before cooking them (sorry!). It all depends on how you look at it though – you could make a whole batch at once for a special occasion, or you could just bake one or two in a cookie emergency (or for that random Thursday) instead of baking the whole batch. I mean, there’s just no wrong option here.

 

Oatmeal cookies

 

First things first:

  • Cut up your butter into small cubes and pop them back in the fridge so they stay nice and cold
  • Cut up your chocolate into chunks, as big or as small as you like
  • Preheat your oven to 185C when you’re ready to bake

 

Ingredients:

Oatmeal cookies

  • 230g cold butter, cut into cubes
  • 3/4 cup white sugar
  • 3/4 cup brown sugar

 

Oatmeal cookies
On this day I decided to use a mixture of white chocolate and caramelized white chocolate – yum!
  • 200g white chocolate chunks
    • Options: Caramelised white chocolate (best option), white chocolate bar cut up into chunks (second best), chocolate chips/chunks from a bag (least good option). 

 

Oatmeal cookies

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups oats

 

Oatmeal cookies

  • 2 eggs
  • Vanilla extract (don’t measure this but I’d say about 1tsp)
  • 1/2 tsp almond extract

 

 

What to do:

I use a KitchenAid stand mixer but you can use an electric hand mixer or a bowl with a wooden spoon for this recipe.

  • In a large bowl, mix all your dry ingredients – your flour, baking powder, salt, cinnamon and oats

Oatmeal cookies Oatmeal cookies

  • In a small bowl, crack your eggs, add-in your vanilla and almond extracts and beat them slightly so that they’ll mix through quickly once we’re ready for them

Oatmeal cookies

  • In a large bowl (or the bowl of your stand mixer), mix the cold butter and both kinds of sugar until the butter has broken up into smaller pieces and your mixture looks like wet sand

Oatmeal cookies Oatmeal cookies

  • Add-in your chocolate chunks and mix through so they’re evenly distributed
    • If you were a raisin lover you could add raisins here instead, same amount

Oatmeal cookies Oatmeal cookies

  • Add your dry ingredient mixture and on a low speed, mix through just until you have an even texture. It will look dry but this is normal, you just want everything to be evenly distributed.

Oatmeal cookies Oatmeal cookies

  • Pour in your egg-extracts blend and mix until a dough starts to form. It might still feel a bit crumbly but the mixture will start to come together and into a ball of dough. Do not over mix! Just leave it there.

Oatmeal cookies Oatmeal cookies

  • Divide your dough into evenly sized balls – I use a scale for this and measure 100g balls so I know they’re about even but you can use a large cookie scoop or just eyeball it. You want these big! I’d say between 100-125g per ball.
    • When you’re rolling these, you want to try to handle them as little as possible. Don’t try to make perfect balls or to compact them too much. You want to just bring them together with your hands but once they stay in a ball-shape just don’t overwork them. They’re supposed to be chunky and a bit uneven.

Oatmeal cookies

  • Place your cookie balls into a freezer-safe container and pop them in the freezer. They should chill there for at least a couple of hours but ideally you should leave them overnight.

Oatmeal cookies

  • When you’re ready to bake them, preheat your oven to 185C and pop your parchment paper-lined baking tray in the oven to heat up – this will make the bottom of your cookies nice and toasty and will help cook them more evenly (keep in mind that they’re big and fully frozen!)

Oatmeal cookies Oatmeal cookies

  • Bake for about 15-17 min or until they look golden brown and your house smells like heaven

Oatmeal cookies

  • Let them cool for about 10-15min and dig in!! Delicious oatmeal white chocolate almond cookies at your fingertips!!

 

 

Top tips:

  • You can make a single or double batch of these cookies, shape them and freeze them and then just use them up as you wish. They’ll be fine in the freezer for months so it’s the perfect cookie recipe to have on hand!
  • Keep in mind that your cooking time will vary depending on the size of your cookie balls. For me, 100g balls take about 16-17min in a 185C oven. I know they’re about ready when the house really starts to smell like cookies and when the cookies are looking beautifully golden.
  • If you have a temperamental oven (like I do), I recommend rotating your baking tray about halfway through so that they cook evenly. That way, if you have any hot spots in your oven, all the cookies will still get the same amount of heat throughout.

 

Oatmeal cookies Oatmeal cookies

 

I mean… you’re welcome! What else can I say. These are chunky, delicious, sweet – but not sickly sweet, and they are just so much better than anything that has raisins! I’m not the biggest fan of white chocolate in general (I like dark chocolate) but it just goes so well with the oatmeal, the almond extract and the cinnamon.

I discovered caramelized white chocolate a few months ago and it’s kind of a game changer! It’s a much richer, caramel-like flavoured and it’s just an interesting flavor. If you’ve never tried it, I recommend it! Give it a try, particularly in a recipe like this – it just takes it to another level. If you’d like to try it but can’t find it and you’d like me to show you how to make it – leave a comment down below and let me know!

 

Oatmeal cookies

I hope you give these a try and enjoy them! As always, thanks for reading me and stay tuned for my next recipe!

My favourite chocolate chip cookie recipe

My favourite chocolate chip cookie recipe

Let’s get something out in the open – chocolate chip cookies are my absolute FAVOURITE sweet treat ever!!! Honestly, I could eat them every day. For breakfast, as a snack, as an after-dinner treat… I just could never say no to a chocolate chip cookie.

When I started baking I really struggled to get cookies right! They were always too crispy or too dry or too sweet or a million other things! Then as I started to learn a bit more about baking and about what makes cookies be a certain way (I mean – a gooey chocolate chip cookie isn’t the same texture as a Christmas sugar cookie or a peanut butter cookie and so on) and by trial and error (and lots of deep internet digging!) I think I’ve now found my favourite cookie recipe. It’s all about the ratios.

For me personally, chocolate chip cookies are best (always good but even more so!) warm out of the oven – when the chocolate is still a bit melty and the whole house smells like heaven – and they should be slightly crispy and browned on the edges but the middle should definitely be soft and gooey.

 

Chocolate chip cookie

I love to make a double or triple batch of these every once in a while and put them in the freezer so I always have perfect chocolate chip cookies on hand – in case of a cookie emergency! Full disclosure though: the texture isn’t just quite the same when they’re cooked from frozen. They’re still absolutely delicious but the texture is just a bit different.

 

 

Get stuff ready:

  • Make sure your butter and eggs are at room temperature
  • Preheat your oven at 180C

 

Dry ingredients:

Chocolate chip cookies

  • 1 1/4 cup flour
  • 1/2 tsp baking soda (in the UK they call it bicarbonate of soda)
  • 1/4 tsp of cinnamon (or a pinch)
  • 1/4 tsp salt
  • 250g of chocolate chips – you can also chop up a bar of regular chocolate you like to eat, I personally like 70% cocoa solids

 

Wet ingredients:

Chocolate chip cookies

  • 1/3 cup white sugar
  • 1/2 cup brown sugar
  • 115g butter (soft, at room temperature)
  • 1 egg
  • 1 tsp vanilla extract or vanilla bean paste (approx, I never actually measure this)

 

Method:

  • Mix all the dry ingredients together until they’re uniform in color

Chocolate chip cookies

  • Mix your soft butter and both kinds of sugar for a few minutes (about 3-4 min), until they’re well combined and starting to look pale in color and a bit fluffy. You can use a stand mixer on medium-high, an electric mixer or a wooden spoon! Whatever you’ve got

Chocolate chip cookies Chocolate chip cookies

  • Scrape down the sides of your bowl to make sure everything is getting evenly incorporated
  • Add in the egg and vanilla extract and mix together for a couple more minutes. It’s okay if it starts to look curdled – this happens sometimes and gets “fixed” once we add the dry ingredients

Chocolate chip cookies Chocolate chip cookies

  • Scrape down your bowl again!
  • Combine your wet and dry ingredients gently, mixing ONLY until they’re just about combined

Chocolate chip cookies Chocolate chip cookies

  • Fold in the chocolate chips and again, stop as soon as you no longer see chunks of flour

Chocolate chip cookies Chocolate chip cookies

  • Place them on a baking tray lined with parchment paper – I like to use a medium-sized ice cream scoop to do this – and leave some space in between them as they tend to spread a little (a couple of inches should be fine).

Chocolate chip cookies Chocolate chip cookies

  • Bake at 180C for 9-10 minutes, until they look nice and browned around the edges but the middle looks gooey and the house smells like a bakery!

Chocolate chip cookies Chocolate chip cookies

 

Top tips:

  • Don’t worry if your cookies look slightly undercooked when you pull them out, they keep “baking” once they’re out of the oven and they set up a bit more while they cool down. As long as your edges are brown they should be good but if you’re not sure just try them out and if you’re not happy you can just pop them back in for another minute or two. You can always bake them more but you can’t un-bake them!
  • If you let your cookie dough rest for a bit before baking it it gets even yummier! I think that it gives the flavours a bit of time to get to know each other better and the cookies come out even better. I like to make the dough and cover it with some cling film, I tidy up the kitchen, then preheat the oven and cook them, usually giving them about an hour or 2 of resting time.
  • The best way I found to freeze cookies is to scoop them out onto a baking tray as if you were going to bake them (I just pack the baking tray a lot more), put the whole tray in the freezer for a few hours until the cookies harden (1-2h minimum) and then put the dough balls into a resealable plastic bag. They should last a few months in there (if you can resist eating them!).
  • To cook them from frozen – take them out of the freezer and plop them onto your baking tray lined with parchment paper and in the meantime preheat your oven to 180C. Once the oven’s temperature is up, put the cookies in for about 10-11min and same rules apply – they should be nicely browned around the edges and gooey in the middle. Plus the smell, obviously!!

 

Chocolate chip cookies Chocolate chip cookies

And that’s it! Yummy chocolate chip cookies – you’re welcome!! Please enjoy these delicious gooey chocolatey heavenly cookies and share your experience! I’d love to know if you like them, if you changed anything, if you had any issues… sharing is caring! Have an awesome day and thanks for reading me! 🙂

Chocolate chip cookies Chocolate chip cookies