Giant bakery-style oatmeal cookies are the thick, chewy monsters you keep in a cookie jar under lock and key. Vegetable shortening and butter cream together with brown sugar, cinnamon, quick-cooking oats, and semisweet chocolate chips. Chopped walnuts go on top like the bakery does it.
There’s something incredibly comforting about a cookie that requires two hands to hold. Forget dainty little bites; we’re talking about giant, bakery-style oatmeal cookies that are a meal in themselves! This recipe delivers perfectly chewy centers, slightly crisp edges, and a heartwarming blend of cinnamon, rich brown sugar, and pockets of melted chocolate in every single bite. The combination of shortening and butter creates a texture that’s both soft and substantial. Get ready to bake the most satisfying, supersized oatmeal cookies of your life!
Ingredients
• 1/2 cup / 96g (3.39 oz) vegetable shortening
• 1/4 cup / 57g (2.01 oz) unsalted butter, softened
• 1 cup / 220g (7.8 oz) packed brown sugar
• 1 large egg
• 1 tsp / 5ml vanilla extract
• 1 cup / 120g (4.2 oz) all-purpose flour
• 1/2 tsp / 2.5g (0.09 oz) baking soda
• 1/2 tsp / 3g (0.11 oz) salt
• 1 tsp / 2.6g (0.09 oz) ground cinnamon
• 1 cup / 90g (3.17 oz) quick-cooking oats
• 3/4 cup / 130g (4.6 oz) semisweet chocolate chips
• 1/4 cup / 30g (1.06 oz) chopped walnuts, for topping
Instructions
1. Preheat your oven to 350°F / 175°C. Line two large baking sheets with parchment paper.
2. In a large bowl, cream together the shortening, softened butter, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Gradually add the dry to the wet , mixing on low speed until just combined. Do not overmix.
6. Gently stir in the quick-cooking oats and semisweet chocolate chips with a spatula.
7. Scoop about 3-4 tablespoons (60 ml / 2 fl oz) of dough for each cookie and roll into a ball approximately 2 inches in diameter. Place them on the prepared baking sheets, leaving plenty of space between them (about 6 cookies per sheet).
8. Gently press each dough ball down with a fork to slightly flatten it. Press a few pieces of chopped walnut into the center of each cookie.
9. Bake for 13–15 minutes, or until the edges are golden brown and the centers are set but still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutritional Information
• Yields: 12 large cookies
• Cost Per Cookie: Approximately $0.41
• Calories: 310
• Fat: 18g
• Carbohydrates: 37g
• Protein: 3g
• Fiber: 2g
• Sugar: 23g
• Sodium: 160mg
Pro Tips
• For The Best Cookies
• For an even chewier texture and deeper flavor, chill the dough for at least 30 minutes before baking. This also helps prevent the cookies from spreading too much.
• Do not overbake! For that perfect soft and chewy center, pull the cookies from the oven when the edges are set and golden, but the middle still looks slightly underdone. They will continue to bake on the hot pan.
• Feel free to customize your mix-ins. Swap the walnuts for pecans, or replace the chocolate chips with raisins, dried cranberries, or white chocolate chips for a different twist.
• Using a combination of butter and shortening is key. The butter provides flavor, while the shortening gives the cookies a wonderfully soft, tender texture and helps them hold their shape.
FAQ
Q: Can I make these giant oatmeal cookies vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the unsalted butter with a plant-based butter stick and the shortening with a dairy-free version. For the egg, use a ‘flax egg’ by mixing 1 tablespoon (15 ml / 0.5 fl oz) of ground flaxseed with 3 tablespoons (45 ml / 1.5 fl oz) of water and letting it rest for 5 minutes. Finally, ensure your brown sugar and chocolate chips are certified vegan and do not contain any dairy.
Q: Are all ingredients in this oatmeal cookie recipe vegetarian
A: Absolutely! All the ingredients listed in this recipe, including the butter, egg, and chocolate chips, are vegetarian. This is a completely meat-free dessert, making it a perfect treat for anyone following a vegetarian diet.
Q: How can I add more protein to these vegetarian oatmeal cookies
A: To boost the protein, you can incorporate a few simple additions. Try adding 2-3 tablespoons (45 ml / 1.5 fl oz) of a plant-based vanilla or unflavored protein powder along with the flour. You can also swap the walnuts for higher-protein nuts like almonds or peanuts, or mix in a tablespoon of hemp hearts or chia seeds with the oats.
Q: What is the best way to store these vegetarian oatmeal cookies
A: To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For an extra pro-tip to maintain softness, place a slice of bread in the container with the cookies; they will absorb moisture from the bread and stay perfectly soft.
More Recipes You’ll Love
- Authentic Gajar ka Halwa (Indian Carrot Pudding)
- The Coziest Vegetarian Shepherd’s Pie
- Sliced Bananas in Smooth Tart Cream KELA RAITA
Giant Bakery-Style Oatmeal Cookies
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line two large baking sheets with parchment paper.
- In a large bowl, cream together the shortening, softened butter, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry to the wet , mixing on low speed until just combined.
- Do not overmix.
- Gently stir in the quick-cooking oats and semisweet chocolate chips with a spatula.
- Scoop about 3-4 tablespoons (60 ml / 2 fl oz) of dough for each cookie and roll into a ball approximately 2 inches in diameter.
- Place them on the prepared baking sheets, leaving plenty of space between them (about 6 cookies per sheet).
- Gently press each dough ball down with a fork to slightly flatten it. Press a few pieces of chopped walnut into the center of each cookie.
- Bake for 13–15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
- Do not overbake! For that perfect soft and chewy center, pull the cookies from the oven when the edges are set and golden, but the middle still looks slightly underdone. They will continue to bake on the hot pan.
- Using a combination of butter and shortening is key. The butter provides flavor, while the shortening gives the cookies a wonderfully soft, tender texture and helps them hold their shape.
