Large, Thick, Chewy, Bakery Size Oatmeal Trash Cookies
Giant Oatmeal Cookie: Turning Leftovers into a Bakery-Style Masterpiece: Ever found yourself with small handfuls of baking ingredients, just not enough of each to make something on their own? A bit of white chocolate chips here, a few toffee bits there, maybe some leftover pretzels from a snack mix? Instead of letting these lonely extras languish in your pantry, why not combine them into a show-stopping, bakery-sized oatmeal cookie? It’s the perfect solution for using up bits and pieces while creating something that looks (and tastes) like it came straight from a professional bakery.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
The name “Trash Oatmeal Cookies” comes from the idea that the ingredients used are often leftover bits and pieces from the pantry—small mix-ins that might otherwise be tossed in the trash. Instead of wasting those last handfuls of chocolate chips, nuts, crushed crackers, dried fruit, or candy, they’re thrown into a cookie dough base, usually oatmeal for its hearty texture and flexibility. The result is a delicious, no-waste treat that turns potential food scraps into something indulgent and satisfying. It’s a playful nod to both the randomness of the ingredients and the cleverness of avoiding waste.
How to Make Oatmeal Trash Cookies
This Giant Oatmeal Cookie is more than just a way to clean out your pantry, it’s a celebration of contrast and creativity. It’s sweet and salty, chewy and crunchy, familiar and surprising. Whether baking for a crowd or indulging yourself, this cookie makes leftovers feel like luxury.
PRETZEL OATMEAL COOKIE INGREDIENTS LIST- full printable recipe below in recipe card
- 1¼ cups unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup pretzel sticks, crushed
- ½ cup white chocolate chips
- ½ cup dark chocolate chips
- ½ cup toffee bits
- ½ cup dried cranberries
- ½ cup walnuts, chopped
WHITE CHOCOLATE OATMEAL COOKIES INSTRUCTIONS
- Mix the butter, brown sugar, egg, and vanilla in a large bowl until smooth and fluffy.
- Whisk together the flour, baking soda, and salt in another bowl.
- Add the flour mixture to the butter mixture and mix until combined.
- Add the oats, pretzels, white chocolate chips, dark chocolate chips, toffee bits, dried cranberries, and walnuts.
- Mix until well combined.
- Divide the dough into 14 equal 4-ounce balls.
- Place the cookie dough balls on cookie sheets lined with parchment paper.
- Refrigerate 2½ hours.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MUST ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16 minutes. Press the cookies with the back of a wooden spoon, and continue baking for another 2 minutes.
- Slide the cookies on the parchment paper onto the counter to cool completely.
WHAT MAKES THESE COOKIES BAKERY-WORTHY? SECRETS REVEALED
Unlike a batch of small cookies, a single giant cookie bakes up soft in the middle and slightly crispy at the edges, with a chewy, hearty bite thanks to the oats. It’s also visually impressive and perfect for sharing—or not sharing at all. Think of it as a dessert pizza with all your favorite sweet mix-ins.
- Size – These aren’t your average cookies. They’re thick, oversized, and satisfying—perfect for wrapping up individually or stacking in a jar for a gift.
- Texture—It’s a beautiful balance of crisp edges and soft, chewy centers. The oats, pretzels, and chewy fruit combine to create a hearty bite that makes you want to reach for another.
- Flavor—We’re layering oats, salty pretzels, chewy cranberries, crunchy toffee bits, and creamy chocolate chips for the best loaded oatmeal cookie experience.
Along with techniques, INGREDIENTS are key to a good soft chewy cookie.
The Leftovers Lineup
Here’s what we’re working with:
- Pretzels – for crunch and a salty contrast
- White chocolate chips – creamy and sweet
- Dark chocolate chips – rich and bittersweet
- Toffee bits – buttery caramel flavor with a little crunch
- Dried cranberries – a tart and chewy bite
- Walnuts – earthy, nutty texture
These ingredients each bring their personality to the cookie, and when combined with a hearty oatmeal cookie dough, they transform into a rustic and delicious treat.
TIPS FOR CUSTOMIZATION
- Swap in what you have: If you don’t have cranberries, use raisins or chopped dried apricots. Walnuts, pecans, and almonds work just as well.
- Texture tip: Leave some pretzel pieces large for dramatic crunch.
- Serve with flair: Drizzle with melted chocolate or a light glaze for a bakery-worthy finish.
MORE TRASH COOKIE CUSTOMIZATION IDEAS
Swapping out add-ins in a cookie recipe is one of the easiest ways to customize your treats based on what you have in your pantry. Whether you’re making a recipe with chocolate chips or looking to try something new, most cookie doughs are flexible enough to accommodate substitutions like dried fruit, nuts, coconut flakes, or even crushed pretzels or cereal. You can mix and match flavors and textures to suit your taste or use up leftover ingredients, making each batch unique. This adaptability makes cookie baking fun and low-stress, encouraging creativity without requiring a memorable trip to the store. Below are a few suggestions for creating a new flavor or swapping out a few items. But first, look through your pantry and create your unique cookie recipe!
- TROPICAL OATMEAL COOKIE: dried pineapple, macadamia nuts, and toasted coconut
- ALMOND JOY OATMEAL COOKIE: almonds, chocolate chips, toasted coconut, and an almond glaze
- HOT CHOCOLATE OATMEAL COOKIE: unsweetened cocoa, mini marshmallows
- FLAVORED CHIPS: peanut butter baking chips, butterscotch baking chips, or cinnamon baking chips
- CRUNCH: potato chips, cereal, corn chips
Can This Cookie Also Be Made Into Small Cookies?
This recipe was designed to make 12 large, thick, gooey cookies, like those at a bakery.
However, I have used this cookie dough recipe to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change. CLICK HERE FOR THE COOKIE RECIPE→OATMEAL TRASH COOKIES
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Can Oatmeal Trash Cookie Dough Be Made in Advance?
YES! You can make this dough ahead of time and refrigerate or freeze it!
REFRIGERATOR: The cookie dough can be chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before storing them in a freezer bag. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
MORE BAKERY-SIZE SOFT CHEWY COOKIE RECIPES
If you’re a fan of those ultra-thick, bakery-style cookies that are crispy on the edges and irresistibly soft in the center, this list of recipes is for you. From classic chocolate chip and decadent double chocolate to unique flavors like red velvet, peanut butter cup, and even carrot cake, each cookie is crafted to deliver that over-the-top, fresh-from-the-bakery experience. These recipes focus on bold flavors, rich textures, and that signature oversized look that makes every bite feel like a special treat. Perfect for parties, gifts, or simply indulging your inner cookie lover, this collection has something for every craving.
The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
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Ultimately, making a soft, chewy, giant oatmeal cookie is the perfect opportunity to get creative in the kitchen and make the most of what you already have. By using leftover pantry items whether it’s a few spoonfuls of chocolate chips, a sprinkle of coconut, or the last bits of trail mix you can create a one-of-a-kind treat that’s both resourceful and delicious. It’s a fun way to reduce waste, experiment with flavors, and enjoy the comforting, homemade goodness of a cookie that’s uniquely yours. Happy Creating! Sheryl
Large, Thick, Chewy, Bakery Size Oatmeal Trash Cookies
Ingredients
- 1¼ cups unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups old fashioned oats
- 1 cup pretzel sticks, crushed
- ½ cup white chocolate chips
- ½ cup dark chocolate chips
- ½ cup toffee bits
- ½ cup dried cranberries
- ½ cup walnuts, chopped
Instructions
- In a large mixing bowl, combine the butter, brown sugar, egg, and vanilla until smooth and fluffy.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and mix until combined.
- Add the oats, pretzels, white chocolate chips, dark chocolate chips, toffee bits, dried cranberries, and walnuts.
- Mix until well combined.
- Divide the dough into 14 equal 4-ounce balls.
- Place the cookie dough balls on cookie sheets lined with parchment paper.
- Refrigerate 2½ hours.
- Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16 minutes. Gently press the cookies with the back of a wooden spoon, and continue baking for an additional 2 minutes.
- Slide the cookies still on the parchment paper onto the counter to cool completely.
NOTE: REFER TO THE POST FOR MORE CUSTOMIZATION IDEAS????
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Your recipe is wrong! I used the metric one and it says to add 710 grams of oats! It’s ridiculous. I used it and now my dough is way too dry. Now I see it’s only 3 cups of oats. I must have added three times the amount for 710 grams. You should change this immediately. Now I have to make more wet dough to add to this mess in order to bake it. Thanks a lot!
Hi Laura, I’m so sorry you ended up with a dry batch of dough. I can certainly understand how frustrating that would be.
I did double-check the metric conversion, and the recipe lists the oats as 710 mL, not 710 grams. The metric converter converts 3 cups of oats to a metric volume measurement: 3 US cups is approximately 710 mL. So the amount of oats listed in the recipe is correct.
If you weighed out 710 grams of oats, that would unfortunately be considerably more than the recipe calls for, which explains why your dough became so dry.
I’m sorry the mL measurement caused confusion, and I hope adding another batch of the remaining dough ingredients helps you save the batch.