Cookies | December 3, 2018

Giant Ginger Cookies

Giant Ginger Cookies

Ginger cookies are the definition of Christmastime! One bite of these giant ginger cookies and you will be transported to a world of Christmas trees, gift giving, holiday music, and cups of hot cocoa. I love making a batch of these chewy cookies and filling my entire home with the smell of sugar and ginger!

Giant Ginger Cookies

Giant Ginger Cookies are one of my all time favorite cookie recipes. They are THE  classic Christmas cookie. The flavors of ginger, cinnamon, cloves, and the molasses mixed together make for one tasty cookie. I first posted this recipe in 2008, during my first year of  blogging here at A Bountiful Kitchen. The recipe was adapted from an old Better Homes and Garden cookbook, which included shortening, instead of butter in the ingredients.

The shortening will lend itself to a more puffy cookie as opposed to a more flat version.  If you are looking for a cookie that travels well – meaning,  in the mail for a long period of time without getting dried out or breaking easily, use the shortening version! The shortening instructions are mentioned in the notes. If not, I think you’ll like this updated version of the BHG classic.

Ginger Cookies

Giant Ginger Cookies are perfect for bringing to any of your holiday gatherings this month. Cookie exchanges, family dinners, neighbor gifts, church parties, etc.! You can even make the dough ahead of time, wrap it up tight in plastic wrap, and throw it into the freezer until you want to bake the cookies! Just thaw the dough before you bake the cookies. I’ve also shaped the dough, and frozen the dough in balls and then taken out to bake about an hour beforehand. Making cookie dough all in one day for Christmas baking minimizes the amount of mess in the kitchen!

Giant Ginger Cookies

Not only are these cookies delicious, but they are BIG! The scoops of cookie dough are 3 inches- a little bit bigger than a golf ball. Who doesn’t love a giant chewy ginger cookie?? The raw large grain sugar on  top of this cookie gives the cookie a little crunch and sparkle for your cookie platters.  If you like a smaller cookie, any size scoop will work, just watch the baking time to make sure the cookies are not overcooked. I hope you love this cookie and the updated 2018 version!
Giant Ginger Cookies

5 from 6 votes
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Giant Ginger Cookies

One giant chewy ginger cookie that will satisfy any ginger cookie lover! This cookie is big and chewy and has just the right blend of spices. 

Course Dessert
Cuisine American
Keyword christmas cookies, cookies, ginger cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 large cookies

Ingredients

  • 4 1/2 cups all purpose flour **5 cups if you want the cookies to be puffy!
  • 4 teaspoon ground ginger
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter
  • 2 cups granulated sugar
  • 3 eggs
  • ½ cup molasses
  • 1/2 cup coarse sugar (raw or Turbinado sugar) or granulated sugar

Instructions

  1. In a medium sized mixing bowl, stir together the flour, ginger, baking soda, baking powder, cinnamon, cloves, and salt. Set aside.

  2. In a large mixing bowl, beat butter until softened. Gradually add the 2 cups granulated sugar, beat until mixed well. 

  3. Add eggs and molasses, beat well. 

  4. Add half of flour mixture, mix on low until combined. Stir remaining flour in with a large spoon.

  5. If the dough is sticky, refrigerate for 1 hour before baking. This will also help the cookies to hold their shape while baking!

  6. Using large ice cream scoop, or #16 cookie scoop, shape dough into 3 inch balls. About the size of a golf ball. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 4 inches apart.

  7. Bake in a 350 oven for 12 minutes or until cookies are light brown and puffed. Check the cookies after 10 minutes. (Do not over bake or cookies will not be chewy.) 

  8. After they are removed from the oven, slam the cookies sheet on the counter. The cookies should crackle. Sprinkle on a little more sugar while hot.

Recipe Notes

-If you are using shortening, use 1 1/2 cups shortening, I prefer half butter flavor and half regular Crisco.  Also, 4 1/2 cups all purpose flour, 2 eggs. all other ingredients stay the same. 

-If while baking the cookies spread unevenly, use a small spatula immediately after removing from oven and push the edges back to form a circle. 

50 thoughts on “The Best Chocolate Chip Oatmeal Cookie

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Recipe Rating




  1. 5 stars
    Okay, I just made these and they are soooo good. I ran out of vanilla (and this is so not a vanilla replacement) so I added some butter extract (because I like that salty butterscotch flavor) and it was next level!

    In fact, every recipe I’ve made from your archives has been so delicious. I’ve convinced friends and family that I’m a great baker and my number one secret is you! Nan’s coconut cake and the pina colada cake have been made countless times, and so so many other goods. So keep on doing what youre doing, but realize I have gained so much weight from all this decadence! haha.

    1. Nicole,
      Thank you so much for your generous feedback! I really do try to have quality recipes on my blog. I’m so glad you loved this Chocolate Chip Oatmeal Cookie and you can never go wrong with Nan’s Coconut Cake and Pina Colada Cake! I appreciate your input and hope you continue to receive rave reviews with ABK recipes!
      Thanks for being a fan of ABK.
      xo,
      Si

      1. I’ve made a bunch of your cookie recipes and all have been hits. Now that I know about the coconut cake I have to make that!! The only think I like more than homemade cookies is homemade cake. 😍

  2. I was so hoping for thick cookies like your pictures, but mine went really flat. Also, at 375 I can’t get the cookies to set on top without the bottoms getting really dark. I wonder if I should switch to 350 or try convection… do you think I need more flour for thicker cookies? I’m at sea level and in a humid climate (east coast).

    1. Megan,
      Convection always helps to bake a thicker cookie. If you have a convection oven, I would use it. When mixing the butter and sugar, keep the mixer on low or med and just mix until incorporated. Use cold eggs, not room temperature. When mixing in the dry ingredients, I just pulse a few times to mix. Over mixing is one of the biggest issues with cookies. I use a 2 1/4 inch cookie scoop to form the cookies. It is quite large; then I pat them down just a little before baking. I hope these tips help you make the best cookie ever!
      Thanks for reading ABK.
      xo,
      Si

    1. Amber, I have used coconut flour, but not almond flour, so Im not sure? My guess is yes. I just purchased a bag of almond flour to experiment with. I will let you know if I give it a try!

  3. 5 stars
    We made these yesterday and they were incredible! Gooey, chocolaty, crispy edged perfection. Baked at 325 in convection oven for just about 9 min.
    Thank you Si!

  4. 5 stars
    Just made these and they are my new fave! Many other recipes have way more oatmeal and I like that these have just the right amount! I was 1/2 c short on chocolate chips so added 1/2 c extra oats and they came out great! I can’t wait to try this recipe exactly as I’m sure it will be even better! Thank you for sharing and blessing my family with these delectable treats 🙂

    1. Marci,
      Glad you loved this recipe. Good to know about your modification! Thanks so much for reading ABK,
      xo
      Si

    1. Hi Katy, yes quick oats should work just fine. The old fashioned oats just give the cookie a more chewy texture. Thanks for reading ABK!

      xo,
      Si

    1. Thanks for asking, Sheena! Pulse just means to mix the ingredients in short intervals with the mixer until they are incorporated. Hope this helps!
      xo
      Si

  5. I made these today and followed every tip here and on your tried and true cookie recipe. My cookies always end up flat! I’m wondering if it’s the way I measure my flour. How do you make your flour? I want them to look like yours!

    1. Hi Marsha,
      I scoop the flour and then level off with a knife or the edge of my flour container. if your cookies are a bit flat, you have a couple of options. First, add about 1/4 cup of additional flour. You may also scoop the cookies and then refrigerate or freeze for about an hour. Then bake as directed. if you have a convection oven, make sure to use it! Convection bake ALWAYS produces a much puffier cookie.
      Thanks for reading ABK,
      xo
      Si

  6. A question about Convection setting for baking. Do you set the oven for the same cooking temp 375 when using the convection mode? If lower, how do you know the correct Convection temp to set and is the baking time different? I can not wait to make these.

    Thank you,
    Julie

    1. Hi Julie, I keep the oven at the same temperature for both oven modes. If using convection, it may cook a little faster on the top, so make sure to keep an eye on that. Thanks for asking!
      xo
      Si

  7. 5 stars
    I absolutely love these cookies. These are truly the very best as stated. I followed the recipe. It came out perfection. The only modifications that I made was to pulse the oatmeal in a food processor for a finer texture. I also mixed dark and semi sweet chocolate. I love this recipe. It will be my go to recipe. Thank you for sharing.

    1. I love your idea of pulsing the oatmeal beforehand, and also using a combo of chocolate chips. I’m sure they turned out delicious. Thanks for sharing and for reading ABK!
      xo
      Si

  8. 5 stars
    It’s all in the name. This truly is the BEST Chocolate chip oatmeal cookie. I had used the same recipe my whole life and decided to give this a shot one day. So glad I did!

  9. My 10 and 8 year old daughters made these cookies on Sunday night without and ounce of help from their mama! They turned out delicious! Thanks for a fool proof recipe for my aspiring little bakers!

  10. 5 stars
    Great recipe! These baked up perfectly with a nice golden brown color and chewy bite. Was a great treat to bring to my good friend when she came home with her twins babies! Will be making these again in the future. Thanks for the simple and satisfying recipe!

  11. 5 stars
    Thanks for a wonderful recipe. Such an easy, yummy recipe! Mine turned out just how we love them- crispy on the outside and chewy on the inside!

  12. 5 stars
    Everything from A Bountiful Kitchen is amazing! This is where I come to first if I want to try out a new recipe. With that said,
    I only use the tried and true chocolate chip cookie recipe but found myself wanting an oatmeal cookie today. I was tempted to add a cup of oatmeal to those but was afraid it would dry out the dough too much. So I headed to the blog and found this recipe. They turned out puffy, chewy and delicious! I added a cup of coconut flakes and mini chocolate chips because that’s what I had on hand. And I’m thinking I’ll use mini chocolate chips more often! Lots of chocolate in every bite!

  13. 3 stars
    Cookies came out good except 1 tsp salt is soooo much . They’re salty salty cookies . Anyone else’s cookies turn out too salty?

  14. having ahard time seeing the recipe because there’s so many ads on top of and around it. Two random ads and one video from your blog all blocking it. Just FYI

  15. 5 stars
    Cookies were delicious. I have three gluten free children. If you make the recipe gluten free you will also need to use certified gluten free oats and chocolate chips. Gluten can hide everywhere!

  16. 5 stars
    The BEST cookie recipe! We add a few less chocolate chips, but that is just up to preference. So yummy and we freeze a bunch of cookie dough after and make them with her separate freezer dough directions and it works perfectly (if you can’t eat all the dough before then 😊).

  17. 5 stars
    If I wanted to take this a step further and add coconut flakes, how would you alter the recipe? Increase moisture or decrease chocolate chips (please not that 😂)?

      1. Hi Si!
        That’s a great tip!! Thanks. I can’t tell you how many times I’ve made this recipe, and gotten so many compliments! We keep these as “emergency cookies” around the clock. I’m excited to try it with some coconut!

  18. 5 stars
    This is my favorite cookie in the entire world. Thank you SI!! I’ve probably made them 30+ times. I always have some on hand and have had multiple people tell me this is the best cookie they’ve ever eaten. I have tweaked the recipe a bit to where they come out perfect every single time. I bake them on convect 360 degrees. I found 375 would brown too much underneath. And I love a very tall, thick, lightly browned cookie. I use salted butter and cut down the salt in the recipe. I pack the brown sugar in super tight. I only use vanilla extract…I watched a comparison by Orson Gygi on all the different types of vanillas and the cheap vanilla extract flavor didn’t bake out as much as real vanilla! With a TBL of vanilla in each recipe it’s a real saver! When I add the dry ingredients I always do 2 1/4 cups flour (I live in Utah so dry climate and higher elevation), 1/2 cup desiccated and unsweetened coconut flakes (do not skip this step!! Even my coconut haters will gobble up these cookies. It just sweetens the dough a little more), only 3/4 tsp salt. Sometimes I use milk chocolate chips and sometimes semi-sweet, and sometimes. Depends on what I have. But I always do the full three cups. I use a #16 scoop and pack the dough firmly. (This will result in two inch tall baked cookies that do not spread. But follow Si’s directions by not over-mixing) I get 9 cookies per tray and bake them for 9 minutes exactly. They will have some browning on the edges, but will still look very undercooked. Trust me. Trust Si. Don’t keep baking them. Let them sit out for a few hours. The taste will set in and get stronger, and they will set up and won’t be doughy. (Straight out of the oven they are VERY doughy) But will result in an extremely soft and chewy cookie once cooled. I put leftovers immediately into the freezer once cooled and pull them out as needed. I always have a little bit of dough left over and make about 6-8 mini cookies with it (depending on how much dough we’ve been sneaking). My kids love the baby cookies. I bake them for like 6 minutes. I’ve also needed to make more cookies than just the 18 and have successfully made smaller dough balls: about 28-30 and just bake for about 7-8 minutes. Just watch carefully.