Big, Thick, Soft Oatmeal Craisin Cookies

two halves of an oatmeal craisin cookie stacked on each other.

4.41 from 15 votes

Big, Thick, Soft Oatmeal Craisin Cookies

Oatmeal Craisin Cookies are giant, soft, delicious cookies loaded with oatmeal, dried cranberries, and rich dark chocolate. This one-bowl no-chill oatmeal cookie recipe is a pretty and delicious treat for the holiday season and easy enough for anytime you’re craving a great cookie.

Prep Time10

Cook Time11

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 511kcal

Author: Cara Lanz

Ingredients

1 cup unsalted butter, room temperature
1 cup brown sugar
½ cup white sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 tablespoon cornstarch
2 cups old fashioned rolled oats
1 cup craisins
1 cup dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 400 if baking right away.
With a mixer, cream together the butter and sugars. Mix in the eggs until fully incorporated, then the vanilla.
Sift in the flour, baking soda, cinnamon, salt, and cornstarch. Mix until just combined. Don’t overmix. Mix in the oatmeal, craisins, and chocolate chips until just combined.
Line baking sheets with parchment paper or silicone baking mats.
Bake right away for big, thick cookies (see baking times below). For even thicker cookies, chill dough for 30 minutes to one hour.
For Large Cookies:
With a cookie scoop, ice cream scoop, or measuring cup, portion dough into very large balls, about the size of a baseball -- 4.5 ounces or about ½ cup.
Roll the dough into a loose ball, rip the ball in half, and press the two halves together with the torn sides out. Place 4-6 scoops on baking sheet torn sides out.
Bake for 11-13 minutes, or until the tops are golden brown.
For Smaller Cookies:
Portion dough into smaller balls -- 2.25 ounces or about ¼ cup. Rip the balls in half, and press the two halves together with the torn sides out. Place on baking sheet torn sides out.
Bake for about 9-11 minutes, or until the tops are golden brown.
Let the cookies rest for a few minutes on the baking sheet, then transfer them to a wire rack.
For gooey, oozy cookies, let them sit for about 15 minutes. For thick, dense cookies, let them cool for at least one hour.
This recipe makes 11-12 giant or 22-24 regular sized oatmeal craisin cookies.

Notes

Use room temperature butter and eggs for best results. Room temperature butter is not soft and squishy. It's cool to the touch and about 65 degrees.
If you don’t have a large strainer or sifter, you can also whisk them together in another bowl before adding them to the wet ingredients.
There is no need to chill the dough to prevent spreading. However, for enhanced flavor and the thickest cookies possible, chill the dough for 30 minutes to one hour.
Bake cookies to an internal temperature of 175 to 185.

Nutrition