Indulge in the Best Chewy Roasted Flour Giant Oatmeal Cookies: The Ultimate Recipe
If you’re looking to elevate your homemade cookie game, especially after making our renowned Roasted Flour Millionaire Shortbread and finding yourself with some delicious roasted flour to spare, then these Roasted Flour Giant Oatmeal Cookies are your next baking adventure. These aren’t just any oatmeal cookies; they are truly giant, luxuriously thick, and boast an incredibly satisfying texture. Each cookie features a delightfully crisp outer shell that gives way to a gloriously soft and delightfully chewy center, making every bite a pure moment of bliss.
The secret to their impressive thickness and superb chewiness lies in a couple of key ingredients. Using bread flour is absolutely essential here; its higher protein content contributes significantly to the cookie’s structure and height. But the real game-changer is the roasted flour, which not only adds a unique, nutty depth of flavor but also plays a crucial role in achieving that desirable thick consistency. While walnuts are included in this recipe and might also contribute to the cookie’s robust structure, we haven’t tested a walnut-free version yet to confirm their exact impact. A huge thank you to Sue for her diligent double-testing to perfect this incredible recipe!
Why Roasted Flour Makes All the Difference in Your Oatmeal Cookies
You might be wondering, “Why roast flour?” The process of roasting flour, whether it’s all-purpose or a mix like in this recipe, transforms it in several fundamental ways that are highly beneficial for baking, especially when aiming for a richer flavor and a distinct texture. First, roasting gently toasts the flour, imparting a subtle, nutty flavor that deepens the overall taste profile of your cookies. This added layer of flavor complements the warm spices of cinnamon and the wholesome earthiness of oats beautifully.
Secondly, roasting flour slightly alters its protein structure and moisture content. This change helps in creating a dough that spreads less during baking, resulting in a thicker cookie. The roasted flour acts almost like a binder, contributing to that wonderful “thick shell” and “soft chewy center” combination we adore in these giant oatmeal cookies. It’s a simple step that yields surprisingly profound results, making your cookies stand out from the ordinary.
Mastering Giant Oatmeal Cookies: Baking Tips & Tricks
Baking giant cookies requires a slightly different approach than your average batch. Their size means they need more time in the oven to cook through evenly without burning the edges. Achieving that perfect balance of a firm exterior and a soft, slightly gooey interior is an art, but one that is easily mastered with a few key techniques.
One more photo of these beauties! For this particular batch, I baked them at 375°F (190°C) in a standard oven for approximately 20-22 minutes. It’s crucial that the dough has been thoroughly chilled overnight; this prevents excessive spreading and ensures the cookies maintain their impressive thickness. The internal temperature of the finished cookies should ideally be over 180°F (82°C) for safety and optimal texture. However, as with all large-format baking, your oven’s calibration can vary, so you might need to adjust the baking time slightly to suit your specific appliance. When tackling big, thick cookies like these, a reliable digital thermometer can be an invaluable tool to ensure they are perfectly cooked through without being overdone.
Beyond Oatmeal: Exploring More Roasted Flour Cookie Recipes
While these roasted flour giant oatmeal cookies are undeniably delicious, the versatility of roasted flour extends to many other cookie varieties. If classic oatmeal isn’t quite what you’re craving today, don’t worry! Roasted flour works wonders in a myriad of recipes, adding that unique depth and chewiness. For those who adore chocolate, we highly recommend trying our Roasted Flour Chocolate Chip Cookies. They offer the same incredible texture with the added joy of rich chocolate chunks.
But the cookie journey doesn’t stop there. Our collection features a variety of other tempting recipes that are perfect for any occasion. From nutty delights to oversized treats, there’s something for everyone:
- Crunchy Roasted Pecan Chocolate Chip Cookies
- Giant Brownies
- Roasted Flour Chocolate Chip Cookies
- Giant Sugar Cookies
- Giant Peanut Butter Chocolate Chunk Cookies
Recipe: Roasted Flour Giant Oatmeal Cookies
Roasted Flour Giant Oatmeal Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, cold (114 grams) – Ensure it’s cold for proper creaming.
- 65 grams light brown sugar (for moisture and chewiness)
- 25 grams granulated sugar (for crispness and spread)
- 1 large lightly beaten egg (48 grams – provides structure and richness)
- ½ teaspoon vanilla extract (enhances flavor)
- 70 grams bread flour (We use King Arthur – crucial for thick cookies)
- 60 grams toasted all-purpose flour (King Arthur recommended – adds depth of flavor)
- ½ cup old fashioned oats (for classic oatmeal texture)
- ½ scant teaspoon Morton kosher salt (balances sweetness)
- ⅛ teaspoon baking soda (for spread and browning)
- ½ teaspoon baking powder (for lift and chew)
- ½ teaspoon cinnamon (use more if desired, for warmth)
- ½ cup raisins (use more or less to taste, for bursts of sweetness)
- ½ cup walnuts (toasted and coarsely chopped, for crunch and nutty flavor)
Instructions
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Cream Butter and Sugars: In the spacious bowl of a stand mixer fitted with the paddle attachment, combine the cold, unsalted butter with both the light brown sugar and granulated sugar. Begin beating on a medium speed to gradually soften the butter. Continue to beat, incrementally increasing the speed to medium-high, for a good 4 to 6 minutes, or until the mixture transforms into a light, fluffy, and creamy consistency. Remember to scrape down the sides of the bowl frequently with a spatula to ensure everything is evenly incorporated.
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Incorporate Egg and Vanilla: Reduce the mixer speed to low and add the lightly beaten egg, mixing just until it is fully combined with the butter and sugar mixture. Do not overmix at this stage. Once combined, increase the mixer speed to high and beat for exactly one minute to incorporate air and further emulsify the mixture. Finally, beat in the vanilla extract until just blended.
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Add Dry Ingredients and Mix-ins: In a separate, medium-sized bowl, precisely weigh both the bread flour and the toasted all-purpose flour. To this, add the Morton kosher salt, baking soda, baking powder, and cinnamon. Stir these dry ingredients together very, very thoroughly with a whisk to ensure all leavening agents and spices are evenly distributed. Gradually add this flour mixture to the wet butter mixture. Mix by hand using a sturdy spatula or use very short, intermittent pulses of the stand mixer on low speed until just combined. Be careful not to overmix the dough. Once the flour is mostly incorporated, gently stir in the old-fashioned oats, raisins, and toasted, coarsely chopped walnuts until they are evenly distributed throughout the dough.
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Shape and Chill the Dough: Turn the cookie dough mixture out onto a clean, lightly floured surface or a pastry mat. Divide the dough into 4 equally large portions and carefully shape each portion into a large, uniform ball. This size is key to achieving the “giant” cookie effect. Place these dough balls onto a plate or a small baking sheet lined with parchment paper, ensuring they don’t touch. Chill the dough balls in the refrigerator for at least several hours (minimum 4 hours), or ideally overnight. Chilling is a critical step that prevents the cookies from spreading too much and allows the flavors to meld.
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Bake in a Convection Oven (if applicable): If you are using a convection oven, preheat it to 400°F (200°C). Place the chilled dough balls on a parchment-lined baking sheet, spaced well apart. Bake for the initial 10 minutes at this temperature. After 10 minutes, reduce the oven heat to 330°F (165°C) and continue baking for another 10 to 12 minutes, or until the cookies are golden brown around the edges and set in the center.
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Bake in a Standard Oven: For a standard oven, preheat to 375°F (190°C). Arrange the chilled dough balls on a baking sheet lined with parchment paper, ensuring ample space between them to allow for spreading. Bake for approximately 18 to 22 minutes. The cookies are done when their edges are beautifully golden brown, the centers appear set with a slight puff, and you notice some delightful cracks forming on the top surface.
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Cool Before Serving: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. It’s essential to allow these giant cookies to cool for at least an hour on the wire rack before serving. This cooling period allows them to firm up and fully develop their incredible chewy texture.
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Storage Instructions: To store these magnificent cookies for later enjoyment, wrap each cookie individually in plastic wrap or aluminum foil. Then, place them in an airtight freezer-safe bag or container and freeze for up to 2-3 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked taste.
Notes