Warm Jumbo Cookies Recipe
Choose from peanut butter, chocolate chip, or oatmeal raisin.
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Ingredients
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Peanut Butter Jumbo Cookies
Chocolate Chip Jumbo Cookies
Oatmeal Raisin Jumbo Cookies
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. If using, stir in 1/2 cup quick oats for texture.
In a large bowl or stand mixer fitted with the paddle, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
Beat in 1 cup creamy peanut butter until combined. Add 2 large eggs, one at a time, then 2 tsp vanilla extract and mix until smooth.
Add dry ingredients to the wet mixture in two additions, mixing on low until just combined. Do not overmix. Refrigerate the dough for 20–30 minutes to firm up for jumbo shaping.
Using an ice-cream scoop or large cookie scoop (about 1/3 to 1/2 cup dough per cookie), portion dough into 8 large mounds per batch (makes 8 jumbo cookies). Roll each mound lightly in 1/4 cup granulated sugar if you want a sugared exterior, then place on prepared baking sheets 3 inches apart to allow spreading.
Bake in the preheated oven for 12–16 minutes, until the edges are set and lightly golden while centers remain slightly soft. Rotate the pans halfway through baking for even color.
Remove from oven and let cookies rest on the sheet for 5–7 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
In a large bowl or stand mixer, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and creamy, about 2–3 minutes.
Beat in 2 large eggs, one at a time, then 2 tsp vanilla extract until combined.
Mix dry ingredients into wet on low until just combined. Fold in 2 cups semisweet chocolate chips by hand so they are evenly distributed.
Scoop large portions (about 1/3 to 1/2 cup dough) to make 8 jumbo cookies and place on prepared sheets about 3 inches apart. If desired, press a few extra chocolate chips on top of each dough mound for a bakery look and sprinkle lightly with 1 tsp coarse sea salt.
Bake for 12–16 minutes until edges are set and centers are slightly soft. Rotate pans halfway through for even baking.
Allow cookies to rest on the baking sheet for 5–7 minutes, then transfer to a rack. Serve warm so the chocolate is gooey.
Heat oven to 350°F (175°C). Line baking sheets with parchment or silicone.
In a bowl whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt. Stir in 1.5 cups old-fashioned rolled oats.
Cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
Beat in 2 large eggs, one at a time, then 2 tsp vanilla extract until combined.
Add dry ingredients to the wet mixture and mix on low until just combined. Fold in 1.5 cups raisins and optional 1/2 cup chopped walnuts.
Portion dough into 8 jumbo mounds (about 1/3 to 1/2 cup each) and place on prepared sheets with 3 inches between cookies for spreading.
Bake 12–16 minutes until edges are golden and centers still slightly soft. Rotate pans once during baking for even color.
Let cookies rest on the baking sheet 5–7 minutes, then transfer to wire rack. Serve warm or cooled.