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Big and Chewy Oatmeal Cookies

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8

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

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth.
  • Mix in the egg and molasses until fully incorporated.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold in the dried cherries, walnuts, and dark chocolate chips.
  • Portion the dough into 1/3 cup portions and roll into balls. You should have 8 cookies.
  • Place 4 cookies per baking sheet, spaced well apart. Bake one sheet at a time.
  • Bake for 15 minutes, then gently press the cookies down slightly.
  • Return to the oven and bake for another 3 to 5 minutes, until edges are set and centers are soft.
  • Let cookies cool on the baking sheet before transferring to a rack.

Notes

  • 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.