Big, Fat Oatmeal Craisin Cookie

4.41 from 15 votes

This Oatmeal Craisin Cookie is a giant, soft, delicious cookie loaded up with tons of oatmeal, dried cranberries, and rich dark chocolate. This one-bowl cookie recipe is a pretty and delicious treat for the holiday season and easy enough for anytime you’re craving a great oatmeal cookie.

Prep Time5

Cook Time10

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 rolled oats
1 cup craisins
1 cup dark chocolate chips

US Customary - Metric

Instructions

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. 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. Mix until just combined. Don’t overmix.
Mix in the oatmeal, craisins, and chocolate chips until just combined.
Chill your dough for at least one hour.
Line baking sheets with parchment paper or silicone baking mats.
With a cookie scoop, ice cream scoop, or measuring cup, portion dough into very large balls. About the size of a baseball, actually.
If you have a kitchen scale, go with portions that are about 4.5 ounces. Don’t flatten the dough or press them down. Keep the dough in round ball-shaped scoops.
Place 4-6 scoops on a baking sheet.
Bake at 400 for 11-14 minutes, or until the tops are golden brown.
For Smaller Cookies:
Use different sized cookie dough scoops to make smaller cookies. Reduce the cooking time to 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 12 gigantic oatmeal craisin cookies.
Store your oatmeal craisin cookies in an airtight container or zip-top bag for a couple of weeks.

Notes

Use room temperature butter and eggs for best results

Chill the dough and scoop it into round balls — don’t flatten the dough— before baking

Use old fashioned rolled oats to get the best texture in this oatmeal craisin cookie recipe

Nutrition