Jumbo Chocolate Chip Oatmeal Cookies have a few ingredients which put them into a class all their own. Big, moist, and chewy; with a few distinctive favourite flavours, these cookies are certainly baked to impress!
When one can’t get enough of the classic Chocolate Chip Oatmeal Cookie, one makes them jumbo! That way, you can say, “I only had one cookie” and be totally telling the truth. Nobody has to know that one of these cookies is basically the same as three normally sized cookies.
In the introduction to this post, I wrote that these cookies were baked with a few distinctive flavours. The first flavour is cinnamon. We love the warm, homey flavour of cinnamon and I add a touch of it to almost everything I bake. Whether it be scones, cookies, cakes, pies, etc., I usually add a teaspoon of so of cinnamon to the mix to give it a little extra bit of depth and familiarity.
We all know what cinnamon is, but do we know what it can be used for? Cinnamon is a spice which is mostly used as a condiment and a flavouring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, donuts, buns, as well as spicy candy, coffee, tea, hot chocolate, and liqueurs.
In the Middle East, cinnamon is often used in savoury dishes which consist of chicken or lamb. In North America, cinnamon is often used to flavour cereals, breads, puddings, and fruits. Did you know that you can actually buy a cinnamon-sugar mix prepared specifically for apples? Cinnamon is also used in Christmas drinks such as eggnog. In fact, I would go out on a limb and state that ninety nine percent of my Christmas recipes include cinnamon! We love our cinnamon!
The second flavour in this dish that just screams rustic and homemade is molasses. Molasses is probably the single most familiar ingredient to all baking and cooking that makes up my childhood. In Newfoundland, molasses is in everyone’s home. It’s as familiar and as dominant as your basic honey. In fact, years ago, molasses was an ingredient that was most often found on the ‘must have’ grocery list – bread, sugar, milk, and molasses.
To make molasses, sugar cane is harvested and stripped of its leaves. Its juice is extracted, usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to as cane syrup. Molasses is created from a second boiling and sugar extraction, and has a slightly bitter taste. Blackstrap Molasses is the result of a third boiling of the sugar syrup, which yields a dark, viscous substance known for its robust flavour.
I much prefer the use of fancy molasses in my baking, because the flavour is more mellow and sweet, and less dark and tar-like. I’m sure I’ll get a strongly worded letter from an England native soon, as I’ve read somewhere that they prefer and only use blackstrap. 🙂
Whichever you prefer, Dear Reader, know that the addition of molasses to these Jumbo Chocolate Chip Oatmeal Cookies adds a hint of nostalgia; and we can all use a bit of nostalgia from time to time. Can I get an amen?
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Jumbo Chocolate Chip Oatmeal Cookies
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, lightly packed
- 1/2 cup white sugar
- 2 large eggs
- 2 tablespoons molasses
- 1 1/2 cups all purpose flour
- 3 cups oatmeal
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons cornstarch
- 2 cups chocolate chips
Preheat the oven to 350 and prepare a baking sheet by lining with a Silpat liner or with parchment paper. Set aside.
In a large bowl, use a handheld mixer to blend together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt and cornstarch. Use the handheld mixer, set to low speed, the mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
Stir in the chocolate chips.
Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 4 cookies per sheet. These cookies are big!
Gently flatten the ball of cookie batter to about 1/2 inch thick.
Bake for 15 minutes.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
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