Name: Giant Air Fryer Oatmeal Cookie Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons brown sugar; 1 tablespoon sugar; 1 egg yolk; ½ teaspoon vanilla extract; ¼ cup all-purpose flour; ⅛ teaspoon baking soda; ⅛ teaspoon baking powder; ⅛ teaspoon salt; Dash of cinnamon (optional); ¼ cup quick oats; ¼ cup chocolate chips or raisins

Jump to Recipe· 4.6 from 15 reviews

If you’re craving a sweet treat that’s quick, easy, and totally satisfying, then you’ve got to try this Giant Air Fryer Oatmeal Cookie Recipe. These cookies come out with the perfect balance between chewy and gooey, and honestly, the air fryer magic means you get to enjoy warm, delicious cookies in under half an hour. Trust me, once you try this recipe, it’ll become your go-to for when you need a comforting bite that feels homemade but comes together in moments.

Why You’ll Love This Recipe

Speedy & Simple: You can whip up a giant cookie with just a few ingredients in under 10 minutes.
Perfect Texture: Crispy edges with a chewy, gooey center that tastes like heaven.
Air Fryer Convenience: No need to heat up your whole oven; the air fryer cooks it perfectly.
Customizable Comfort: Chocolate chips, raisins, cinnamon – tweak it to your heart’s content.

Ingredients & Why They Work

Every ingredient here plays its part to make sure your Giant Air Fryer Oatmeal Cookie Recipe turns out just right. From the butter that melts into a rich base to the oats adding a wholesome chew, these components blend beautifully for flavor and texture. I always suggest grabbing quick oats over old-fashioned ones for the best consistency in this recipe.

Giant Air Fryer Oatmeal Cookie, air fryer oatmeal cookie, quick oatmeal cookie, easy air fryer desserts, homemade oatmeal cookie - Flat lay of a small slab of golden butter, a small mound of brown sugar, a smaller mound of white granulated sugar, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a small white bowl of pale flour, tiny heaps of baking soda, baking powder, and salt arranged neatly, a small white bowl of quick oats, a small white bowl filled with semi-sweet chocolate chips, and a small white bowl with ground cinnamon sprinkle on the side, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Melts smoothly and adds richness; using real butter makes a big flavor difference.
Brown Sugar: Brings moisture and a caramel note that keeps the cookie soft.
Sugar: Provides sweetness and helps with browning the cookie’s edges.
Egg Yolk: Binds ingredients while giving tenderness; I skip the white here to keep it dense.
Vanilla: Elevates flavors with that warm, familiar aroma you expect in classic cookies.
Flour: Forms the cookie’s structure – I use all-purpose for the right crumb.
Baking Soda & Baking Powder: Work together for just the right lift and lightness.
Salt: Balances sweetness and enhances overall flavor.
Cinnamon (optional): Adds subtle warmth and depth – if you love a hint of spice, go for it.
Quick Oats: Provide chew and hearty texture without being too coarse.
Chocolate Chips or Raisins: Classic mix-ins for bursts of sweetness or fruity tang.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love putting my own spin on this Giant Air Fryer Oatmeal Cookie Recipe depending on the mood. Sometimes I add chopped nuts for crunch or swap raisins for dried cranberries when I want a tangier bite. Feel free to mix and match – cookies are meant for creativity!

Nutty Upgrade: I once added chopped walnuts and it gave the cookie a lovely crunchy texture that paired perfectly with the soft oats.
Chewy Twist: For extra chewiness, adding a tablespoon of molasses makes a huge difference – it’s my secret when I want that deep, rich flavor.
Allergy-Friendly: You can swap the butter for coconut oil and use dairy-free chocolate chips and still get a delicious cookie that’s just as satisfying.
Seasonal Flavors: Around fall, I mix in some pumpkin spice and a handful of pumpkin seeds for a cozy twist that goes great with a cup of tea.

Step-by-Step: How I Make Giant Air Fryer Oatmeal Cookie Recipe

Giant Air Fryer Oatmeal Cookie, air fryer oatmeal cookie, quick oatmeal cookie, easy air fryer desserts, homemade oatmeal cookie - Two round golden-brown cookies with visible cracks lay on white parchment paper over a wooden board, each sprinkled with shiny dark chocolate chips that create dark spots on the surface. The cookie at the bottom is being held gently by a woman's hand from the right side. Around the board, there are scattered oats and chocolate chips on a white marbled surface, with a measuring cup filled with dark chocolate chips placed in the upper right corner and a bowl full of oats in the lower left corner. A striped cloth is partly visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Butter & Mix Sugars

Start by melting your butter in the microwave – it only takes about 30 seconds. Then stir in the brown sugar and white sugar while it’s still warm; this helps them dissolve better and gives the cookie a moist texture. I use a fork for this step, which is perfect to combine everything without overbeating.

Step 2: Add Egg Yolk & Vanilla

Next, whisk in the egg yolk and vanilla. You’ll notice the dough getting slightly thicker and richer. I like to use only the yolk here because it keeps the cookie dense and gooey, just like I prefer.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, baking powder, salt, and cinnamon if you’re using it. Then add these dry ingredients into your wet bowl, stirring gently. Be careful not to overmix—just enough until you see no dry flour.

Step 4: Stir in Oats & Mix-ins

After the dough’s formed, fold in the quick oats and your choice of chocolate chips or raisins. Quick oats give that perfect chew without the heaviness of bigger oat flakes. At this stage, it’s fun to sneak a few extra chips to sprinkle on top later!

Step 5: Shape & Air Fry

Divide the dough into two large balls and flatten them a little so they’ll cook evenly. I place them on air fryer parchment paper to prevent sticking and to make cleanup a breeze. Lay the dough in your preheated air fryer basket, and air fry at 350°F (175°C) for about 5 minutes.

Step 6: Perfect the Shape & Cool

Once the timer rings, pull out the basket but keep the cookie inside. It’ll look slightly underdone in the middle, but that’s intentional – it finishes baking as it cools. Right after cooking, I press a few additional chocolate chips or raisins on top; it makes the cookie look bakery-perfect and adds extra melty goodness.

Let it cool in the basket for at least 20 minutes. If you like your cookie less gooey, giving it a couple of hours lets it firm up nicely. Pro tip: if your parchment paper curls and reshapes the dough unevenly, try covering the cookie with a bowl the exact size of the cookie and gently swirl it—this tricks it into a perfect circle!

Pro Tips for Making Giant Air Fryer Oatmeal Cookie Recipe

Don’t Overbake: The cookie looks slightly underdone when you pull it out—that’s perfect to keep it soft and gooey.
Quick Oats Are Key: Using quick oats ensures your cookie has that chewy texture without being too chunky.
Shape It Right: Use a bowl or a mold right after baking to shape perfectly round cookies—makes presentation Instagram-worthy!
Cool Completely: Patience pays off here; trying to pick up the cookie too soon will cause it to crumble.

How to Serve Giant Air Fryer Oatmeal Cookie Recipe

Giant Air Fryer Oatmeal Cookie, air fryer oatmeal cookie, quick oatmeal cookie, easy air fryer desserts, homemade oatmeal cookie - A clear glass bowl sits on a white marbled surface, containing three main layers evenly placed inside: a layer of light brown creamy peanut butter at the bottom, topped by a thick layer of beige rolled oats, and a pile of dark brown chocolate chips resting on one side of the oats. A white spatula with a soft tip is inside the bowl, touching the layers, ready to mix. In the background, the edge of a black and silver air fryer is partially visible, and a gray and white striped cloth lies nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Whenever I serve these cookies, a handful of extra chocolate chips or a light dusting of powdered sugar on top instantly elevates them. Sometimes I add a few crushed nuts or sprinkle a tiny pinch of sea salt to contrast the sweetness—it’s such a small step but makes a big flavor impact.

Side Dishes

I love pairing this giant cookie with a scoop of vanilla ice cream for an easy dessert, or just a tall glass of cold milk. It also pairs beautifully with a cup of hot coffee or chai tea, especially on chilly mornings or cozy afternoons.

Creative Ways to Present

For a fun party treat, I’ve layered slices of the giant cookie with whipped cream and berries to make a quick trifle. Another idea is cutting the cookie into wedges and serving it warm with dipping sauces like caramel or chocolate ganache. Trust me, people love the novelty of a “giant cookie slice” on their plate!

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they stay soft for up to 3 days. If you notice them getting a bit firm, just pop them in the microwave for a few seconds before eating—they’re just as good as fresh then!

Freezing

I also freeze these cookies wrapped tightly in plastic wrap and then in a freezer bag. When you want one, just thaw at room temperature for about an hour or microwave briefly. Freezing doesn’t affect the texture too much, which is awesome for prepping desserts ahead.

Reheating

To revive a leftover cookie, I warm it in the air fryer at 300°F for 2 minutes or microwave in 15-second bursts until soft. This way, you get that fresh-baked warmth and melty chocolate feeling without drying it out.

FAQs

Can I use old-fashioned oats instead of quick oats?

While old-fashioned oats can work, they give a chunkier texture and might change the cookie’s softness. Quick oats blend in more smoothly, making the cookie chewy but not too coarse, so I recommend sticking with quick oats for this particular recipe.
My cookie fell apart when cooling—what did I do wrong?

Patience is key here! These cookies need to cool at least 20 minutes to firm up because they come out quite soft from the air fryer. Handling them too soon will cause crumbling, so I always suggest giving them time to set before trying to move or slice.
Can I make this recipe dairy-free?

Absolutely! Swap the butter for coconut oil or a dairy-free margarine, and use dairy-free chocolate chips. The texture and flavor remain great, just slightly different, but still super satisfying.
What size is the “giant” cookie?

This recipe makes two large cookies roughly 4 to 5 inches in diameter after cooking—big enough to share or enjoy as a hearty single treat.
Can I bake multiple cookies at once in the air fryer?

Yes, but be sure to give enough space between each cookie and the basket edges so air circulates properly. I recommend no more than two cookies at once in most air fryer models to ensure even baking.

Final Thoughts

This Giant Air Fryer Oatmeal Cookie Recipe holds a special place in my kitchen because it blends simplicity with that homemade comfort we all crave. It’s perfect when you want something quick but still feel like you’re treating yourself with something special. I love how versatile it is—you can whip it up anytime, customize it however you want, and savor every gooey bite. Seriously, give it a go, and I bet you’ll find yourself making it again and again (and sharing with friends, too!).