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Loaded Jumbo Oatmeal Cookies

Loaded Jumbo Oatmeal Cookies

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Big, bakery-style oatmeal cookies packed with chocolate chips, coconut, and crunchy pecans. They bake up golden at the edges, chewy in the middle, and substantial enough that one cookie feels like a real treat.
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Prep Time 25 minutes
Cook Time 17 minutes
Total Time 45 minutes
Servings: 30 to 36 jumbo cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour (360 g)
  • 1 Tbsp baking powder (about 12 g)
  • 1 Tbsp baking soda (about 14 g)
  • 1 tsp ground cinnamon
  • 1 tsp fine salt
  • 3 sticks margarine or plant-based baking sticks (1 1/2 cups; 340 g), softened
  • 1 1/2 cups granulated sugar (300 g)
  • 1/2 cup packed brown sugar (about 110 g)
  • 3 large eggs
  • 1 Tbsp vanilla sugar (about 12 g), or 2 tsp vanilla extract
  • 3 cups semisweet chocolate chips (about 510 g)
  • 3 cups old-fashioned rolled oats (about 240 g)
  • 2 cups shredded coconut (about 150-170 g)
  • 2 cups pecans, roughly chopped (about 220 g)

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Electric mixer or sturdy spoon
  • Rubber spatula or wooden spoon
  • 1/4-cup measuring cup or large scoop
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C. Line baking sheets with parchment paper.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream margarine and sugars. In a very large bowl, beat the softened margarine, granulated sugar, and brown sugar for about 2-3 minutes, until creamy.
  4. Add the eggs. Beat in the eggs one at a time, mixing well after each addition.
  5. Add the vanilla. Mix in the vanilla sugar or vanilla extract.
  6. Add the flour mixture. Mix only until the dry ingredients are incorporated.
  7. Add the mix-ins. Stir in the chocolate chips, oats, coconut, and chopped pecans.
  8. Check the dough. The dough should be very thick, heavy, and packed with mix-ins. That is correct.
  9. Portion. Measure 1/4 cup dough per cookie.
  10. Shape. Gently form each portion into a ball.
  11. Arrange. Place at least 3 inches apart on the prepared baking sheets.
  12. Flatten slightly. Press each ball gently into a thick disk. Do not flatten paper-thin.
  13. Bake. Bake for 15-17 minutes.
  14. Rotate if needed. If baking two trays at once, rotate the pans front-to-back and switch racks about halfway through.
  15. Check for doneness. The edges should be golden brown, the tops should look set, and the centers should still be slightly soft.
  16. Cool on the pan. Leave the cookies on the baking sheet for about 10 minutes.
  17. Finish cooling. Transfer carefully to a wire rack.

Notes

Jumbo Cookie Size
These are intentionally large cookies. The main version uses 1/4 cup dough per cookie, which is what gives them their bakery-style jumbo size and thick chewy center.
Smaller Cookie Option
For a smaller version, use 2 Tbsp dough per cookie, place about 2 inches apart, and bake for about 12-15 minutes, beginning to check at 12 minutes. The main recipe, however, stays jumbo.
Make Ahead, Storage & Freezing
  • Room temperature: Store baked cookies airtight for about 4-5 days.
  • Freeze baked cookies: Up to 3 months.
  • Freeze dough: Portion into 1/4-cup disks, freeze solid, then transfer to an airtight bag.
  • Bake from frozen: Add about 2-3 minutes and watch the edges.
Bubby's Tip
These are supposed to be big. Use the full quarter cup, give them plenty of room, and take them out while that thick center is still soft. That is what makes them feel like a bakery cookie instead of an ordinary oatmeal cookie.

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