Oversized Oatmeal Cookies

Oversized Oatmeal Cookies
Servings: 20 Yield: 20 jumbo cookies Prep 15 mins Bake 350°F 16 mins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned or quick oats
  • 1 cup white chocolate baking chips
  • 1 cup dried cranberries or dried cherries

Make It

1. Heat oven to 350 degrees F. In medium-size bowl, combine flour, baking soda, cinnamon and salt. In large bowl, with electric mixer, beat together butter and granulated and brown sugars on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; beat 1 minute. On low speed, beat in the flour mixture until combined. Stir in the oats, chocolate chips and dried cranberries.

2. Onto ungreased baking sheets, for each cookie, drop 1/4 cup of dough, spacing the mounds of dough about 3 inches apart.

3. Bake in 350 degree F oven for 16 minutes or until golden but still moist on top. Remove cookies to racks to cool. Repeat with remaining dough. Store in airtight container at room temperature for up to 3 days. Makes 20 jumbo cookies.

Nutrition Facts

Servings Per Recipe: 20; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 14, chol. (mg): 48, sat. fat (g): 8, carb. (g): 36, fiber (g): 2, pro. (g): 4, sodium (mg): 139, Percent Daily Values are based on a 2,000 calorie diet.