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We’ve taken our favorite oatmeal cookie recipe and made three versions of a giant oatmeal cookies. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!
Why You’ll Love This Recipe!
This Giant Chewy Oatmeal Cookie is perfection. It is about the size of a hand and just enough for 1-2 people! It’s crispy on the edges and chewy in the middle. You can dress this cookie up three different ways with the variations below. My favorite is the Salted White Chocolate Chip Oatmeal Cookie but the Lemon Cookie is close behind. My husband will always pick the Oatmeal Raisin.
Ingredients Needed
- All Purpose Flour
- Old Fashioned Oats
- Butter
- Sugar, granulated sugar and light brown sugar
- Egg
- Pure Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- Optional Add Ins, Raisins, Chocolate Chips, White Chocolate Chips, Walnuts, Lemon Extract, and Lemon Juice and Zest.
How to Make a Giant Oatmeal Cookie
- Place softened butter in a bowl and add in sugars, vanilla and egg and cream together. You are only using 1 Tbsp of beaten egg, not the whole egg.
- Add in dry ingredients including cinnamon and a pinch of nutmeg.
- Stir in raisins (or chocolate chips) and chopped nuts if desired. I like to use walnuts or pecans.
- Form cookie dough into a 3 1/2 inch wide disc and place on a parchment paper lined baking sheet.
- Bake at 350 degrees F. until cookie is lightly golden brown on the edges and soft in the middle, about 12 minutes.
How To Make A Giant Lemon Oatmeal Cookie
- Follow the directions for the giant oatmeal cookie, but use all white sugar instead of half white and half brown sugar.
- Add in lemon extract, lemon juice and lemon zest along with the wet ingredients.
- Bake at 350 degrees for 12 minutes and allow cookie to cool.
Giant Salted White Chocolate Chip Oatmeal Cookie
This giant oatmeal cookie is my favorite. I love the combo of the sweet and the salty together and I am a white chocolate fan.
- Follow the giant oatmeal cookie recipe but leave out the cinnamon, nutmeg, raisins and nuts.
- Add in 1/4 cup of white chocolate chips. Reserve a few chips to place on top of the cookie before baking.
- Sprinkle top of cookie dough with some flaky sea salt.
- Bake at 350 degrees F for 12 minutes.
- Allow cookie to cool on a baking rack.
Tips from leigh Anne
- This giant oatmeal cookie is best enjoyed fresh out of the oven but if you happen to have leftovers, keep them stored in an airtight container at room temperature.
- Measure carefully and don’t over mix. These are two things that are important when working with small amounts of ingredients like in this cookie. Be sure to measure accurately and don’t over mix. This can create a tough cookie.
Frequently Asked Questions
What kind of oatmeal should I use for oatmeal cookies?
I prefer using old fashioned oats as you get a chewier cookie but you can also use quick oats. Your cookie will just be slightly less chewy but still delicious!
How many regular size cookies can I make from this recipe?
If you would prefer, you can make four regular sized cookies instead of one giant cookie. Bake time may need to be reduced by a minute or two.
What other add-ins can I use?
The sky is the limit! You could add in M & M’s, Reeses Pieces, your favorite nuts, dried fruit, raisins. Whatever sounds good to you!
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Giant Oatmeal Cookies
Ingredients
Oatmeal Raisin Cookie
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1 Tbsp egg beaten
- 1/2 tsp vanilla
- 1/4 cup all purpose flour plus 2 Tbsp
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup old fashioned oats
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/4 cup raisins or chocolate chips
- 2 Tbsp walnuts chopped (or pecans)
Lemon Oatmeal Cookie
- 2 Tbsp butter softened
- 4 Tbsp granulated sugar
- 1 Tbsp egg beaten
- 1/2 tsp vanilla
- 1/4` tsp lemon extract
- 1/2 tsp lemon zest
- 1/4 cup all purpose flour plus 2 Tbsp
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup old fashioned oatmeal
Salted White Chocolate Oatmeal Cookie
- 2 Tbsp butter softened
- 2 Tbsp brown sugar packed
- 2 Tbsp granulated sugar
- 1 Tbsp egg beaten
- 1/2 tsp vanilla
- 1/4 cup all purpose flour plus 2 Tbsp
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup old fashioned oatmeal
- 1/4 cup white chocolate chips
- flanky sea salt for sprinkling on top
Instructions
Oatmeal Cookies
- Mix together softened butter and sugars.
- Add in egg and vanilla (lemon extract and zest).
- Add in dry ingredients and stir to combine.
- Mix in raisins and walnuts. (white chocolate chips)
- Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
- Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
- For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.
Tips & Notes:
- This giant oatmeal cookie is best enjoyed fresh out of the oven but if you happen to have leftovers, keep them stored in an airtight container at room temperature.
- Measure carefully and don’t over mix. These are two things that are important when working with small amounts of ingredients like in this cookie. Be sure to measure accurately and don’t over mix. This can create a tough cookie.
- I prefer using old fashioned oats as you get a chewier cookie but you can also use quick oats. Your cookie will just be slightly less chewy but still delicious!
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Nutrition Facts:
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