Big and Chewy Oatmeal Cookies

These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie- easy, chewy, extra big, and packed with delicious add-ins.

One thing that can happen when making oatmeal cookies is that they can come out flat and thin. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.

You will love this cookie because it is so big, chewy, soft, and easy to make. A classic made bigger and better.

INGREDIENTS

• 1/2 cup butter room temperature
• 1/2 cup Golden Barrel Organic Brown Sugar
• 1/4 cup white sugar
• 1 egg
• 1 tbsp Golden Barrel Blackstrap Molasses
• 3/4 cup flour
• 1 1/2 cup rolled oats
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cornstarch
• 3/4 cup dried cherries
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350° and line 2 sheet trays with parchment paper.
2. In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
3. In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cherries, walnuts, and chocolate chips and mix in.
4. Portion cookie dough into 1/3 cup balls and roll in between palms to make round. It will make exactly 8 cookies.
5. Please Visit Big and Chewy Oatmeal Cookies for full instructions.