I’ve been in a semi-cookie mood lately but just yesterday finally got around to making some. I had the fill in items I wanted, but my mission was to find a new recipe to try. I flipped through my books and bookmarked recipes. I even did some searching online for something new. Finally I found the recipe to try. It had to be good, well… it didn’t have to be but I was putting my faith in it that it would be.

The recipe is from an amazing cookbook I received not too long ago; flour by Joanne Chang. Even though this is only my first recipe of hers to try, I can’t help but be optimistic that the rest are equally as amazing if not more so. Definitely give this book a consideration next time you’re in the market for a new cookbook. It’s filled with so many amazing pictures…just beautifully done all around.

I was determined to have a dark chocolate and cranberry cookie. With almost any cookie you can change up the add-in items pretty easily without messing up the overall taste of a cookie, this is no exception. Dark chocolate and cranberries go great together. The first problem I had was actually finding dark chocolate for the cookies. I honestly expected bags of chips or chunks to say ‘dark chocolate’ on them, not bittersweet etc. As it would turn out bittersweet and semisweet chocolate are both actually dark chocolate. I of course didn’t realize that when I was at the store so I ended up grabbing one of those jumbo chocolate bars in the candy aisle – specifically Hershey’s special dark chocolate bar. I figured it’d give me the ability to have larger chunks anyway which is what I wanted. Regular chips don’t always cut it.

After whipping them up, waiting a handful of hours and baking away… okay wait, I didn’t actually get to try them until that night. I took pictures first. I had planned on having a few extra to spare but had a little mishap where I accidentally turned off the oven after taking the first tray out of the oven – popped the second tray in not long after and well… they didn’t exactly cook and took me the full cook time plus a bit to realize my mistake. So my extras weren’t there for taste testing prior to my photo session. We split a cookie after dinner instead. Can I just say – amazing! They’re exactly what I was looking for. The only oatmeal cookie I’ve made up ’till now has been thicker and very soft – delicious but not what I wanted for this time. This particular cookie is jumbo – seriously jumbo… I mean so jumbo it fills up the center of our salad plates. They’re probably easily 4″ or more across. I love their size but also love how the flavors go so well together. The best thing is they’re chewy with the slightest crunch.

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Jumbo Dark Chocolate Chunk Oatmeal Cookies

Prep Time: 4 hours
Cook Time: 16 minutes
Total Time: 4 hours 16 minutes
Yield: 18
Soft and chewy jumbo dark chocolate chunk oatmeal cookies. A classic must make cookie.


  • 1 C unsalted butter, softened
  • 3/4 C granulated sugar
  • 1 C light brown sugar
  • 2 large eggs
  • 1 3/4 C all purpose flour
  • 1 3/4 C old-fashioned oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 C dark chocolate, chopped
  • 1 1/4 C dried cranberries


  • In a large bowl or stand mixer, cream butter and sugars on medium speed until light and fluffy. Scrape sides of bowl as needed and prior to each new addition. Add eggs, beat on medium speed until mixed well. Add dry ingredients: flour, oats, baking soda, salt, nutmeg and cinnamon. Start out by mixing on slow, gradually increase the speed to medium. Mix until all ingredients are well incorporated into the dough.
  • Add chopped dark chocolate pieces and dried cranberries. Stir by hand. Transfer to a medium bowl, cover with plastic wrap and chill for at least 3-4 hours or overnight.
  • Preheat oven to 350°F. Prepare baking sheets with silpats or parchment paper. Using a large cookie scoop, scoop heaping balls of chilled dough (approximately 1/4 cup worth of dough per cookie). Place roughly formed balls of dough onto prepared baking sheet. Press down with the palm of your hand to flatten to a thickness of about 1/2". Dough should be spaced at least 2" apart from each other prior to baking.
  • Bake for 16-20 minutes or until set in the middle and the edges are a nice golden color. Store in an airtight container.


Recipe source: Flour by Joanne Chang


Calories: 335kcal, Carbohydrates: 46g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 48mg, Sodium: 206mg, Potassium: 143mg, Fiber: 3g, Sugar: 29g, Vitamin A: 349IU, Vitamin C: 0.02mg, Calcium: 31mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cookie