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This loaded jumbo cookie recipe is a favorite around here. I make them for the family but also as gifts around the holidays. They are super easy to make and loaded with all the “good stuff”. If you like a jumbo cookie, (And who doesn’t?) try my jumbo fig, pecan and oatmeal cookies too.
Pro Tips for Gifting Loaded Jumbo Cookies to friends and family:
Before we get into the recipe, make note that you may want to be baking and wrapping these as gifts. there are a couple of ways of turning this easy recipe into fabulous gifts.
- Putting one or two in a cellophane bag with a big bow is the perfect gift for neighbors, coworkers and friends.
- I’ve also given these as frozen, individually portioned dough balls in a freezer friendly container. I like to make a batch of the dough, then freeze the dough in individual, 1/3 cup portions so I can bake off the cookies as I want them. It is a great to always have them on hand for unexpected company and for when I need a treat. I know lots of friends who like getting these so they can bake them off when they need a treat. I just freeze the balls of dough, put them in a freezer safe container with layers of parchment paper in between each layer. Include a small index card with instructions for baking. Include a note: If you are baking the cookies directly from the freezer, allow a couple of extra minutes on the cook time. A great, fun gift! Don’t forget to add a bow.
How to make these loaded jumbo cookies
- To get started with these cookies, whisk the flour, baking soda, baking powder and salt in a large bowl.
- In a second bowl, beat the butter and sugars with a hand held mixer on medium-high until light and fluffy. This will take 5-7 minutes. Reduce the speed to medium-low and beat in your eggs, one at a time. Add the vanilla and finally, mix in the flour mixture a little at a time until everything is full mixed.
- Then, add your jumbo chocolate chips, chocolate covered raisins and chopped nuts. Using a spatula, fold in all the ingredients.
- Using a 1/3 cup measuring cup, scoop out the dough and roll into small balls and drop onto a parchment lined baking sheet. Gently press down on the dough balls to flatten slightly. Once you have done that with all the cookies, put the baking sheet in the refrigerator for one hour. NOTE: If you are gifting the raw, frozen dough balls, don’t flatten, just freeze the dough balls.
- Preheat your oven to 350 degrees F. Move your oven racks to the upper and middle positions in the oven. Arrange 3-5 cookies on each of two baking sheets that are covered with parchment paper or a silpat. You want to space these cookies about 3 inches apart to keep them from touching when they bake. You may have to bake these in batches.
- Bake for 16-18 minutes until golden brown and cooked through. Rotate the baking sheets to the other rack, halfway through the bake. When done, remove the cookies to a rack and let cool completely. Serve on a large platter and enjoy.
Did you enjoy this recipe? If so, please leave a comment and ranking below. I’d love to hear from you.
Like cookies as much as I do? Try some of my other favorites:
Jumbo Fig, Pecan and Oatmeal Cookies
Cherry, Pecan, Chocolate Chip & Oatmeal Cookies
Cranberry Pistachio Shortbread Cookies with White Chocolate
Loaded Jumbo Cookies
Everyone claims to have the perfect chocolate chip cookie. I've been making mine this way for years. Don't remember how the recipe started but over the years it has morphed into this creation.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 1/2 Cups All-purpose flour
- 1 1/4 Tsps. Baking soda
- 1 1/4 Tsps. Baking powder
- 2 Tsps. Coarse salt
- 1 1/4 Cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 Cups Packed dark-brown sugar
- 1 Cup Granulated sugar
- 2 Large eggs
- 1 1/2 Tsps. Pure vanilla extract
- 1 Cup Jumbo semisweet chocolate chips
- 1 Cup of dark chocolate covered raisins
- 1 Cup of toasted walnuts chopped
Instructions
- In a large bowl, using an hand mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips, chocolate covered raisins and chopped nuts.
- Using a 1/3 cup measuring cup, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 3-5 unbaked cookies, 3 inches apart, on each of two parchment-lined or silpat lined baking sheets. The cookies will spread so leave plenty of room between cookies and bake in batches if necessary.
- Bake until edges are light golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool.
Tried this recipe?Let us know how it was!
