These massive, fats darkish chocolate cranberry oatmeal cookies test each field: hearty, flavorful, fantastically tender and thick, and ideal for pairing with a mug of your favourite scorching beverage. Hunker down on a chilly day with this cozy cookie for a satisfying bakery-style deal with… with out ever leaving the consolation of house!
At this time’s big cookies burst with chewy dried cranberries, melty puddles of darkish chocolate, and crunchy walnuts. Their extra-large dimension retains the facilities extremely tender whereas the sides bake up frivolously crisp and splendidly craggy. Consider them because the sweater-weather, festive-feeling cousin of traditional oatmeal chocolate chip cookies.
And in the event you’ve baked my massive fats peanut butter oatmeal chocolate chip cookies, buckle up—immediately’s are even greater and fatter!
What You Can Anticipate:
- Supremely tender and thick: These are Levain Bakery-style cookies! Utilizing some cake flour, cornstarch, and baking powder makes for ultra-thick, tender and tender cookies.
- A lot taste & texture: Loaded with chewy oats and dried cranberries, crunchy walnuts, and melty puddles of chocolate.
- Style similar to grandma’s. Simply 1 Tablespoon of molasses offers these darkish chocolate cranberry oatmeal cookies that nostalgic, grandma’s-kitchen oatmeal cookie style. My crew and I extremely suggest including it!
- Bakery-style dimension. We’re scooping XL parts of dough—these cookies are a particular deal with certainly!
Key Components You Want & Why:
- All-Objective & Cake Flour: Utilizing *some* cake flour along with all-purpose flour is essential. In testing, we had been aiming for tall, thick cookies with crisp edges and tender facilities, one thing like what you see right here on the Swan’s Down cake flour web site. (This put up is just not sponsored.)
- Oats: Oats present a chewy texture, and there’s no scarcity on this dough! I take advantage of and suggest old school entire rolled oats right here, similar to these massive big monster cookies.
- Cornstarch: For added softness.
- Baking Powder & Soda: Between the oats and all of the add-ins, these are some hefty cookies. Utilizing baking powder in addition to soda is critical to carry the cookies up within the oven.
- Butter: Butter is the bottom of any scrumptious cookie recipe. Ensure you are utilizing room-temperature butter—it’s cooler to the contact thanks assume!
- Brown Sugar & Granulated Sugar: Sugar is just not solely used for sweetness, but in addition for offering construction and tenderness. I like to make use of extra brown sugar than white sugar as a result of (1) it has unimaginable taste and (2) it comprises extra moisture than white, which produces a softer cookie.
- Molasses: That is my secret ingredient in oatmeal cookies as a result of it enhances taste and brings that heat, frivolously spiced richness.
- Vanilla Extract, Cinnamon, & Salt: Every present taste. You too can high the cookies with a bit of flaky sea salt once they’re contemporary out of the oven if desired.
Making & Shaping These Darkish Chocolate Cranberry Oatmeal Cookies
You’ll particularly love this recipe as a result of the method is fast & easy with minimal dough chilling. The dough shall be very thick and a bit of sticky:
Chill it for no less than 1 hour, or longer in the event you’re capable of wait.
Success Tip: Spray the measuring cup with some nonstick spray earlier than you scoop the sticky dough, to assist it launch simply. Give the mound of cookie dough a roll between your palms to form it right into a ball. It’s an enormous ball of dough, so bake these cookies in batches fairly than overcrowding the baking sheet. Nearly 6 on one baking sheet at a time.
Suggestions for Baking Huge, Thick Oatmeal Cookies
Bake at an preliminary excessive temperature, then decrease it: That is sometimes a trick I reserve for muffins, but it surely works with these cookies in minimizing how a lot the cookies unfold out, whereas letting them rise up.
- Right here’s how: Begin baking the cookies at 400°F; then, after 5 minutes, decrease the temperature to 350°F for the remaining time. The preliminary excessive warmth helps set the form/edges of the cookies, then the remaining time permits the thick facilities to bake by way of on the regular baking temperature.
Barely underbake, then enable the cookies to chill on the baking sheet. The cookies will proceed to set from the residual warmth of the baking sheet. This retains the facilities tender and chewy, and prevents the cookies from turning into dry across the edges.
In case you’re craving a bakery-style cookie filled with texture and taste, these massive, fats darkish chocolate cranberry oatmeal cookies are certain to fulfill. They’re cozy, festive, and actually scrumptious any day of the yr.
This recipe is a part of my annual cookie countdown referred to as Sally’s Cookie Palooza. It’s the most important, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page.
Description
Additional-thick, bakery-style oatmeal cookies filled with darkish chocolate, chewy dried cranberries, and crunchy walnuts. These soft-centered, crispy-edged cookies get their unimaginable texture from a mix of all-purpose and cake flour, plus a contact of molasses for heat, old school taste. A comfy, ultra-thick cookie excellent for year-round baking. Don’t skip the dough chilling and see recipe Notes for questions and solutions relating to varied elements.
- In a big bowl, whisk collectively the oats, all-purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Put aside.
- Utilizing a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high pace till creamy and mixed, about 3 minutes. Add the eggs, molasses, and vanilla, and beat on excessive pace till mixed, about 1 minute. Scrape down the edges and backside of the bowl and beat once more as wanted.
- Add the flour combination to the moist elements, plus the chopped chocolate, dried cranberries, and walnuts. Beat on low pace till mixed. This can be a thick, heavy, and sticky dough, so it’s possible you’ll want to begin and cease your mixer a pair instances.
- Cowl and refrigerate the dough for no less than 1 hour (and as much as 4 days). If chilling longer than 1 day, let the dough sit at room temperature for no less than half-hour earlier than rolling, as it will likely be very agency.
- Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a 1/3-cup measuring cup to scoop the cookie dough, about 3 ounces (85g) every, and organize 5–6 cookies on every baking sheet.
- Bake for five minutesl; then, with out opening the oven, scale back the temperature to 350°F (177°C) and bake for an extra 10 minutes.
- Take away the cookies from the oven and permit them to chill on the baking sheet for 10–20 minutes earlier than transferring to a wire rack to chill fully.
- Cookies keep contemporary lined at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 4 days. Baked cookies freeze effectively for as much as 3 months. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Learn my suggestions and tips on find out how to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Can I Skip the Cake Flour? You’ll be able to skip the cake flour, however the cookies received’t be fairly as tender and thick. Cake flour has a decrease protein content material than all-purpose flour, which retains these extra-large cookies tender as a substitute of dense. In case you don’t have any available, you may make a fast substitute: measure 1 cup (125g) of all-purpose flour, take away 2 Tablespoons of it, and exchange these 2 Tablespoons with cornstarch. Whisk effectively earlier than utilizing. It’s not precisely the identical as actual cake flour, but it surely works properly right here.
- Can I Use Fast Oats? We don’t suggest it. Fast oats take up liquid in another way and can produce thinner, drier cookies. Old school entire rolled oats are greatest for thick, chewy texture.
- Molasses: 1 Tablespoon of molasses offers these cookies distinctive depth of taste. Use unsulfured or darkish molasses (not blackstrap). In case you don’t have any, merely go away it out—don’t exchange with the rest.
- Chocolate: We use and suggest Ghirardelli 60% bittersweet baking chocolate. You’ll be able to substitute 1 cup (180g) of chocolate chips.
- Completely different Measurement Cookies: Use 1.5 Tablespoons (30–35g) of dough for regular-size cookies, or 3 Tablespoons (60–70g) for giant cookies. Scale back the 400°F (204°C) bake time to three minutes and the remaining 350°F (177°C) bake time to round 7 minutes. Maintain an in depth eye on them.
- Combine-In Variations: Maintain whole mix-ins to round 2–3 cups. Attempt dried cherries or chopped dried apricots as a substitute of cranberries, pecans or macadamias as a substitute of walnuts, or swap in white or semisweet chocolate. You too can merely skip the nuts fully and never exchange them with something.
