Back for the weekend with more giant cookies. Look, if you haven’t tried them yet, this is a great time to start! These cookies are insanely yummy, HUGE, and honestly very convenient. This time we’re doing an oatmeal version full of dark chocolate and toasted walnuts and listen, it’s my favorite of all of them so far. For real!
If you don’t already know, I love oatmeal cookies, but more than anything I really just love oatmeal cookie dough. I don’t know why, but I just think it’s the best cookie dough to eat raw. I mean that’s not what we’re doing here, and ya know, safety, but it’s so yummy. Anyways, onto the cookies!
If you have a stand mixer, now is the time to use it. We’re working with cold butter, and while it can be done with a hand mixer, it’s really much easier with a stand mixer, so I highly recommend using one if you can!
We’re starting off by stirring together the dry ingredients and putting them to the side for later on. Then it’s time to work on the walnuts and chocolate. First, preheat your oven to 300 and toast some walnuts for about 15 minutes, or until they are, well, toasty. Chop those babies up, along with 8 oz of dark chocolate.
Next up, we’re working with cold butter here, so you’ll want to cut it into small cubes before beating it together with the sugars. The mixture will be sandy and a bit chunky- that’s ok! Add in the eggs and vanilla extract next, and mix until just combined. Again, the mixture may still be a bit lumpy, but don’t worry, it’ll all come together. Here’s what those two stages look like:
Toss in the dry mixture and slowly mix until it’s almost completely combined. Then, add in the walnuts and chopped chocolate, and continue mixing until everything is well incorporated and looking lovely. It can take a little working to get the dough well combined here, but just keep mixing or even pulsing with your stand mixer until everything comes together.
Now it’s time to form your cookies, so line a small baking sheet with parchment paper, and get started. When I say these are big, I mean it! The whole batch only makes about 12-15 huge cookies. You want to grab about 1/2 cup of dough and gently press it into a ball. You don’t want to roll these cookies or press them too tightly, you just want to gently press them together to form a ball. Place your cookies onto the baking sheet, and cover with plastic wrap. Pop the whole tray into the freezer for at least 1 hour, and up to 3 months before baking!
When it’s time to head to the oven, place the cookies on a large baking sheet lined with parchment and give them some space! Bake them up until puffy and just setting- they will keep cooking as they cool, so don’t worry if they don’t look completely done when you take them out of the oven. Cool and enjoy!
Making these giant cookies is a bit different than your average cookie dough. Here are my tips and tricks to help you along the way.