This Air Fryer Oatmeal Cookie recipe makes 2 perfectly gooey, chewy, bakery-style oatmeal cookies. They’re big, thick, and perfect for satisfying that sweet tooth. The mix up in minutes in one bowl and air fry for just 5 minutes!
Have I been making 2 giant freshly baked, ooey gooey, perfectly chewy cookie before bed every night for my husband and I to share? Yes. For more nights than I care to admit.
Sure, I could make a whole batch of oatmeal cookies and just pop them in the cookie jar for the next few days, but we all know that nothing – and I mean nothing – beats a freshly baked warm cookie. Especially one with crispy edges and a ridiculously gooey melty middle that’s puddled with chocolate.
Pretty happy about this recipe, to be honest. It is easily stirred together with a fork in one bowl. No mixer needed, no fancy equipment, no preheating your whole oven. Just measure, stir, shape, bake.
These oversized cookies are perfect for when you need a little bedtime snack or just want to surprise someone you love with something warm and gooey.
If you love these giant chewy oatmeal cookies be sure to check out our giant chocolate chip cookie recipe or these air fryer peanut butter cookies!
Ingredient Notes:
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Dry Ingredients – You’ll need brown sugar, white sugar, flour, baking soda, baking powder, and salt.
Wet Ingredients – For the wet cookie dough ingredients you’ll just need an egg yolk, some vanilla, and melted butter!
Quick Oats – We prefer the texture of quick oats in these cookies, but rolled oats will also work well. Do not use steel cut oats.
Chocolate Chips – We like to mix in chocolate chips but you could also use raisins here. Do what feels right.
Cinnamon – This is optional but a dash of cinnamon is a good way to add a little more flavor to the cookie!
Step by Step:
While the air fryer preheats place the butter in a medium sized mixing bowl and microwave to melt it. Add the brown sugar, sugar, yolk, and vanilla and stir well to combine.
Once combined, stir in the flour, baking soda, baking powder, salt, and cinnamon. Once combined, stir in the oats and chocolate chips or raisins.
Form the cookie dough into 2 balls and flatten lightly. Place on a sheet of air fryer parchment paper, leaving space between each cookie and the edges of the basket. Air fry for 5 minutes. The outside should be browned and the inside will be underdone. It will finish baking as it cools.
Remove the basket from the air fryer, but leave the cookie in the basket. Immediately press a few extra chocolate chips or raisins on top of the cookie, if desired. Let cool for at least 20 minutes.
Pro Tip: Be sure to let the cookies cool for a good 20 minutes or they will fall apart as you pick them up. These are meant to be gooey, but they do need time to cool for the dough to set.
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Storage & Freezing:
Cookie Jar – These air fryer oatmeal cookies can be stored at room temperature in a covered container for about 3 days. They will last a few more days if stored in the refrigerator.
Freezer – You can freeze these cookies for up to a few months! Let them cool completely and then place on a baking sheet in the freezer for an hour before transferring to a freezer safe bag or container. This will keep them from sticking together.
Recipe FAQ:
Absolutely – been there, done that, lived to tell the tale. The only issue is that the outside of the cookie wants to get pretty dark before the inside is really done. If you don’t mind a really gooey cookie, go ahead and make one giant cookie. Make sure to flatten the dough out quite a bit and cook for 7 minutes.
Yes, but the texture won’t be quite the same. Rolled oats are a bit chewier than quick oats. If that’s what you like go ahead and use them!
Sure! Pretty much anything is okay to use here. You can swap in white chocolate chips, chopped nuts, or M&Ms to mix it up. Dried cranberries would also be delicious.
Recipe Tips!
These cookies are supposed to be gooey in the middle! If you prefer a firmer cookie you can add another minute to the air fryer time, but the edges will brown a bit more.
If your parchment paper curls and shifts your cookie shape you can place a bowl just slightly larger than the cookie over the top and swirl it in a circle to reshape. Perfectly round every time!
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