Jumbo Oatmeal Cookies
Chewy, hearty oatmeal cookies packed with raisins or chocolate chips, featuring warm cinnamon and vanilla flavor. Perfect for snack time, bake sales, or satisfying sweet cravings.
Ingredients
Instructions
- Beat together applesauce and brown sugar until light and fluffy; blend in egg whites and vanilla.
- Add combined flour, soda, salt, and cinnamon; mix well.
- Stir in oats and raisins or chocolate chips.
- Drop dough by level 1/3 cup measures onto greased cookie sheet about 4 inches apart and 2 1/2 inches from edge of cookie sheet, or heaping tablespoonfuls about 3 inches apart and 1 1/2 inches from edge of cookie sheet.
- Bake in a preheated moderate oven (350°F) for 15 to 17 minutes or until lightly browned.
Tips & Substitutions
For a chewier texture, try using old-fashioned oats instead of quick oats. If you want to reduce sugar, consider substituting half the brown sugar with a sugar alternative like coconut sugar. To enhance flavor, add a pinch of nutmeg or a tablespoon of peanut butter. Experiment with different mix-ins such as chopped nuts or dried fruit to customize your cookies.
Serving Suggestions
These jumbo oatmeal cookies are perfect as a snack or dessert. Serve them with a glass of cold milk or a warm cup of tea for a comforting treat. They also pair beautifully with Peaches And Cream Shortcake for a delightful dessert spread. For a fun twist, try adding a scoop of ice cream between two cookies for an indulgent ice cream sandwich.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply microwave for 10-15 seconds or warm in a preheated oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jumbo Oatmeal Cookies contains roughly 195 calories, with 4g protein, 40g carbohydrates, and 2g fat. It is a good source of dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that whole wheat flour may give the cookies a denser texture. You might want to add a little more liquid, such as an extra tablespoon of applesauce, to ensure the dough remains moist.
How can I make these cookies vegan?
To make these cookies vegan, substitute the egg whites with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit until thickened). You can also ensure that the chocolate chips or mix-ins are dairy-free if you choose to use them.
What can I use instead of raisins or chocolate chips?
If you're not a fan of raisins or chocolate chips, try using chopped dried apricots, cranberries, or nuts like walnuts or pecans for added crunch. You can also experiment with shredded coconut or even sunflower seeds for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).