I named this recipe Roasted Flour Giant Oatmeal Cookies, but haven't gotten a lot of feedback on it. Maybe I should have called them Toasted Flour Oatmeal Cookies? They are big, fat, cookies with a thick shell and soft chewy center. Bread flour and toasted help keep them thick. The walnuts may also contribute to thickness, but I haven't yet tested without walnuts and can't say for sure. Thanks to Sue for double-testing these!
Giant Oatmeal Cookies Bake Time
Here's one more photo. I baked this batch at 375F in a regular oven for about 20-22 minutes. Dough had been chilled overnight and internal temperature of cookies was over 180 degrees F. As always, you might have to play with the baking time when it comes to big fat cookies like these. And when making big cookies like these, a digital thermometer can be helpful as well.
If oatmeal is not your thing, here's a link to the Roasted Flour Chocolate Chip Cookies. Just be sure to roast or toast your flour ahead of time to give it plenty of time to cool.
If you try the recipe, please let me know. I'm looking at this post a few years later marveling at my stunning photography. I can't imagine better photos than these, but maybe I'll try make the cookies again and try taking some new photos.
Recipe
Roasted Flour Giant Oatmeal Cookies
Ingredients
- 1 stick unsalted butter, cold (114 grams)
- 65 grams light brown sugar light brown sugar
- 25 grams granulated sugar
- 1 large lightly beaten egg (48 grams)
- ½ teaspoon vanilla extract
- 70 grams bread flour I use King Arthur
- 60 grams toasted all-purpose KA
- ½ cup old fashioned oats
- ½ scant teaspoon Morton kosher
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon use more if desired
- ½ cup raisins use more or less to taste
- ½ cup walnuts toasted and coarsely chopped
Instructions
- In the bowl of a stand mixer with the paddle attached, combine the butter and both sugars. Beat on medium to soften butter, then continue to beat, increasing speed gradually, for about 4 to 6 minutes or until mixture is creamy and light. Scrape sides of bowl often.
- Add the egg and stir on low until mixed, then increase mixer speed and beat on high for one minute. Beat in the vanilla.
- In a separate bowl, weigh both the flours and add the salt, baking soda, baking powder and cinnamon. Stir very, very, well. Add the flour mixture to the butter mixture and stir by hand or using short pulses of the mixer until combined. Stir in the oats, raisins and nuts.
- Empty mixture out onto a clean surface or pastry mat and shape into 4 large balls. Chill the balls of dough for several hours.
- To bake, bake in a convection oven at 400 for 10 minutes, then lower heat and bake at 330 for another 10 to 12 minutes.
- To bake in a standard oven, bake on a parchment lined baking sheet at 375 for about 18 to 22 minutes or until done. Cookies should appear set and have some cracks in the top.
- Allow the cookies to cool for at least an hour before serving.
- To store, wrap individually and freeze.
Sue says
This is an excellent cookie recipe. The cookies are special and unique. The oatmeal version did brown faster in my oven than the chocolate chip version. A little foil for the last few minutes kept them from over browning.
Five Stars
Anna says
The cookies spread more at 350, but feel free to experiment in your own oven. For me, the fattest cookies resulted from starting at a high heat and decreasing. Also, not all the cookies get that roasted. I'll post a prettier one later.
I'd love to hear how your cookies turn out, so please take pictures and send notes! Thanks.
Cheryl says
I wondering if the conventional oven was at 350 there would be less browning. The walnuts seem to get too brown. I can’t think of any similar cookies recipes that I bake at 375. That hot an oven is usually left to item that depend on heat to rise such angel food or initial hot oven to begin the process then reduced to 350 when adding the product. But even that I see more of a technique with muffins not cookies.