These big and chewy oatmeal cookies are rich, hearty, and deeply satisfying. Made with brown sugar and molasses for depth, rolled oats for texture, and loaded with dried cherries, walnuts, and dark chocolate chips, they bake up thick with crisp edges and soft, chewy centers. Each cookie is oversized and bakery-style, perfect when you want a cookie that feels indulgent and substantial.

Why You Will Love This Recipe

You’ll love this recipe because it delivers everything you want in a classic oatmeal cookie, only bigger and better. The cookies stay soft for days, have a deep caramel-like flavor from the molasses, and are packed with mix-ins in every bite. They’re easy to make, freeze well, and feel special enough for gifting or weekend baking, while still being simple enough for home bakers.

Big and Chewy Oatmeal Cookies

A truly great oatmeal cookie should be thick, chewy, and full of texture. This recipe checks all those boxes.

Brown sugar and molasses are the backbone of the flavor. Together, they create a rich sweetness that’s warm and slightly caramelized.

Using room-temperature butter helps the dough come together smoothly without overmixing.

Rolled oats add structure and chew, giving the cookies their signature hearty bite.

Cornstarch is the quiet hero here. It softens the crumb and keeps the cookies tender even after they cool.

Cinnamon adds warmth without turning these into spice cookies.

Dried cherries bring a tart contrast that balances the sweetness of the dough and chocolate.

Walnuts add crunch and a subtle bitterness that keeps the cookies from tasting flat.

Dark chocolate chips melt into rich pockets that make every bite feel indulgent.

Portioning the dough into large balls creates bakery-style cookies that are thick and satisfying.

Baking one tray at a time ensures even heat and consistent results.

Lightly pressing the cookies midway through baking helps them spread just enough while staying thick.

The result is a cookie with crisp edges, soft centers, and layers of flavor.

These cookies are perfect with coffee, milk, or tucked into a lunchbox.

They also store well, making them ideal for make-ahead treats.

If you love oatmeal cookies that feel substantial and special, this recipe delivers every time.

Servings & Time

• Servings: 8 large cookies

• Prep Time: 15 minutes

• Cook Time: 18 to 20 minutes

• Total Time: About 35 minutes

Ingredients

• 1/2 cup unsalted butter, room temperature

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 large egg

• 1 tablespoon molasses

• 3/4 cup all-purpose flour

• 1 1/2 cups rolled oats

• 2 teaspoons cornstarch

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup dried cherries

• 1/2 cup chopped walnuts

• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.

3. In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth.

4. Mix in the egg and molasses until fully incorporated.

5. Add the dry ingredients to the wet ingredients and stir until just combined.

6. Fold in the dried cherries, walnuts, and dark chocolate chips.

7. Portion the dough into 1/3 cup portions and roll into balls. You should have 8 cookies.

8. Place 4 cookies per baking sheet, spaced well apart. Bake one sheet at a time.

9. Bake for 15 minutes, then gently press the cookies down slightly.

10. Return to the oven and bake for another 3 to 5 minutes, until edges are set and centers are soft.

11. Let cookies cool on the baking sheet before transferring to a rack.

Tips

• Extra Chewy: Slightly underbake for softer centers.

• Nut Swap: Use pecans or almonds instead of walnuts.

• Mix-In Variations: Try dried cranberries or raisins in place of cherries.

• Storage: Store in an airtight container for up to 4 days.

• Freezing: Dough balls freeze well for future baking.