Big and Chewy Oatmeal Cookies are a delightful treat that combines the hearty texture of oats with rich flavors from chocolate and cherries. These cookies are perfect for any occasion, whether it’s a cozy family gathering, a bake sale, or just a sweet snack at home. Their chewy texture and the balance of flavors make them stand out from the usual cookie fare.
Why You’ll Love This Recipe
- Simple to Make: With easy-to-follow steps, you can whip up these delicious cookies in no time.
- Irresistible Flavor: The combination of dark chocolate, walnuts, and dried cherries creates a unique flavor profile that will please everyone.
- Great for Sharing: This recipe yields 8 large cookies, making it ideal for sharing with friends and family.
- Versatile Ingredients: Feel free to substitute ingredients based on your preferences—try different nuts or dried fruits!
- Chewy Texture: The addition of cornstarch ensures these cookies remain chewy, just like you want them.
Tools and Preparation
Having the right tools makes baking much easier. Make sure you have everything ready before starting your Big and Chewy Oatmeal Cookies.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without any mess.
- Measuring cups: Ensure precise measurements for consistent results.
- Cookie scoop: Helps in portioning dough evenly for perfect-sized cookies.
Ingredients
For the Cookies
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tbsp Blackstrap Molasses
- 3/4 cup flour
- 1 1/2 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
How to Make Big and Chewy Oatmeal Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures that your cookies won’t stick during baking.
Step 2: Prepare the Dry Ingredients
In a small bowl, combine:
1. Flour
2. Rolled oats
3. Cinnamon
4. Baking soda
5. Salt
6. Cornstarch
Mix these dry ingredients together until thoroughly combined, then set aside.
Step 3: Cream the Wet Ingredients
In a large mixing bowl, cream together:
1. Butter
2. Brown sugar
3. White sugar
4. Egg
5. Blackstrap molasses
Stir until completely smooth and well mixed.
Step 4: Combine Wet and Dry Mixtures
Add the dry mixture to the wet ingredients in the large bowl. Stir until evenly mixed. Then fold in:
1. Dried cherries
2. Chopped walnuts
3. Dark chocolate chips
Ensure everything is well combined.
Step 5: Form the Cookies
Portion out the cookie dough into balls using about 1/3 cup of dough each. Roll them between your palms to form round shapes. This recipe will yield exactly 8 big cookies.
Step 6: Bake the Cookies
Place four cookie balls on one tray, spacing them evenly apart. Bake one tray at a time for about 15 minutes. After this time, press down lightly on each cookie and bake for an additional 3–5 minutes until golden brown.
Let your Big and Chewy Oatmeal Cookies cool on a wire rack before storing them in an airtight container to keep them fresh!
How to Serve Big and Chewy Oatmeal Cookies
Big and chewy oatmeal cookies are a delightful treat that can be enjoyed in many ways. Whether you’re sharing them with friends or savoring them yourself, these cookies pair wonderfully with various accompaniments.
With Milk
- A classic pairing, serving your cookies with a glass of cold milk enhances the chewy texture and rich flavors.
Ice Cream Sandwiches
- Create delicious ice cream sandwiches by placing a scoop of your favorite ice cream between two oatmeal cookies for a delightful dessert.
Coffee or Tea
- Enjoy these cookies alongside a warm cup of coffee or tea, which balances their sweetness and adds warmth to your snack.
Fruit Compote
- Serve with a side of homemade fruit compote for a fresh contrast. The tartness complements the sweetness of the cookies beautifully.
Yogurt Parfait
- Crumble the cookies over yogurt, adding fruit and honey for a delicious parfait that makes for an excellent breakfast or snack.
How to Perfect Big and Chewy Oatmeal Cookies
To make sure your big and chewy oatmeal cookies turn out perfectly every time, follow these helpful tips.
Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This helps to enhance flavors and prevents spreading.
Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows for better mixing and texture in your cookies.
Don’t Overmix: Mix just until combined when adding dry ingredients to maintain softness in the final product.
Experiment with Add-ins: Try different combinations of nuts, dried fruits, or chocolate types to customize your cookies based on personal taste.
Best Side Dishes for Big and Chewy Oatmeal Cookies
While big and chewy oatmeal cookies are fantastic on their own, pairing them with side dishes can elevate your dessert experience. Here are some great options:
Fresh Berries: Serve a mix of strawberries, blueberries, or raspberries for a refreshing contrast to the sweetness of the cookies.
Vanilla Ice Cream: A scoop of vanilla ice cream complements the chewy texture perfectly, creating a delightful treat.
Chocolate Sauce: Drizzle warm chocolate sauce over the cookies for an indulgent twist that adds richness.
Nut Butter Spread: Spread almond or peanut butter on top for added flavor and protein, transforming your cookie into a satisfying snack.
Coconut Whipped Cream: Light and fluffy coconut whipped cream pairs nicely with the hearty oats in your cookies.
Caramel Sauce: Dip or drizzle caramel sauce over your cookies for an extra sweet touch that enhances flavor complexity.
Common Mistakes to Avoid
Baking Big and Chewy Oatmeal Cookies can be a joyful experience, but a few common mistakes can lead to disappointment. Here’s what to watch out for:
- Using cold butter – Cold butter can result in dense cookies. Always use room temperature butter for that perfect chewy texture.
- Skipping the molasses – Blackstrap molasses adds depth and flavor. Don’t skip it; it’s essential for the cookie’s taste.
- Overmixing the dough – Overmixing develops gluten, making cookies tough. Mix just until combined for a softer bite.
- Not measuring ingredients accurately – Accurate measurements are key. Use a kitchen scale or proper measuring cups for best results.
- Baking too many cookies at once – Baking multiple trays can lead to uneven cooking. Stick to one tray at a time for uniformity.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container.
- They will last up to 1 week in the fridge.
Freezing Big and Chewy Oatmeal Cookies
- Place cookies in an airtight freezer container.
- They can be frozen for up to 3 months.
Reheating Big and Chewy Oatmeal Cookies
- Oven – Preheat to 350°F and warm cookies for about 5 minutes.
- Microwave – Heat on medium power for 10-15 seconds per cookie.
- Stovetop – Warm in a pan over low heat, flipping occasionally until warmed through.
Frequently Asked Questions
If you have queries about making Big and Chewy Oatmeal Cookies, here are some common questions and their answers:
How do I make my Big and Chewy Oatmeal Cookies softer?
To achieve softer cookies, avoid overbaking them. Remove from the oven when they are slightly underdone.
Can I substitute ingredients in the Big and Chewy Oatmeal Cookies recipe?
Yes! You can replace walnuts with pecans or use raisins instead of dried cherries based on your preference.
What type of oats should I use for Big and Chewy Oatmeal Cookies?
Rolled oats are ideal as they provide the right texture. Avoid instant oats as they may result in a mushy consistency.
How long do Big and Chewy Oatmeal Cookies last?
These cookies stay fresh for about a week in the refrigerator or up to three months if frozen properly.
Final Thoughts
Big and Chewy Oatmeal Cookies offer a delightful blend of flavors and textures that everyone loves. Their versatility allows you to customize them with your favorite mix-ins, making them perfect for any occasion. Try this recipe today, and enjoy every delicious bite!
Big and Chewy Oatmeal Cookies
Big and Chewy Oatmeal Cookies are the perfect blend of heartiness and indulgence, making them a must-try treat for any occasion. With a delightful combination of chewy oats, rich dark chocolate, and tart dried cherries, these cookies elevate the classic oatmeal cookie to new heights. Not only are they easy to make, but their versatile nature allows you to customize each batch with your favorite nuts or fruits. Ideal for sharing at gatherings or enjoying solo with a glass of milk, these cookies promise comfort and satisfaction in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tbsp blackstrap molasses
- 3/4 cup flour
- 1 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, rolled oats, cinnamon, baking soda, salt, and cornstarch. Set aside.
- In a large bowl, cream together butter, brown sugar, white sugar, egg, and blackstrap molasses until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in dried cherries, chopped walnuts, and dark chocolate chips.
- Portion the dough into balls using about 1/3 cup for each cookie and roll into shape.
- Place on prepared baking sheets with space in between and bake for approximately 15 minutes. Press cookies down gently and bake for an additional 3–5 minutes until golden brown.
- Allow to cool on a wire rack before enjoying.
Nutrition
- Serving Size: 1 cookie (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
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