Name: Air Fryer Giant 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· 4.9 from 23 reviews

If you’re looking for a quick, satisfying treat that feels like a warm hug from your kitchen, this Air Fryer Giant Oatmeal Cookie Recipe is exactly what you need. Trust me, once you try this, you’ll be hooked—not only because it bakes in just minutes but because it nails that perfect balance of gooey inside and slightly crisp outside. Let me walk you through how simple and delightful this cookie is—you’ll be sharing it with friends before you know it.

Why You’ll Love This Recipe

Speedy and Easy: From mixing to eating takes less than 30 minutes—perfect for those cookie cravings that hit NOW.
Perfect Texture: Crispy edges give way to an irresistibly gooey, soft center that melts in your mouth.
Air Fryer Magic: No heating up the whole oven means less energy and faster baking, without sacrificing flavor.
Customizable Goodness: Easily swap out chocolate chips for raisins or add cinnamon for a cozy twist tailored just for you.

Ingredients & Why They Work

This Air Fryer Giant Oatmeal Cookie Recipe uses simple pantry staples that come together in harmony to create that chewy, satisfying cookie we all crave. I always recommend using quick oats for the best texture and lightness without heaviness.

Air Fryer Giant Oatmeal Cookie Recipe - Ingredients

Butter: Melts quickly, adds richness and helps create crispy edges.
Brown sugar: Adds moisture and that classic caramel note that makes oatmeal cookies sing.
Sugar: Balances sweetness and aids in browning.
Egg yolk: Adds tenderness and helps bind everything together without making the cookie cakey.
Vanilla: Brings warmth and depth to the flavor.
Flour: Forms the structure of the cookie.
Baking soda & baking powder: Give a slight lift and the perfect crumb.
Salt: Enhances sweetness and balances flavors.
Cinnamon (optional): Adds a cozy, aromatic touch if you like a little spice.
Quick oats: Provide chew without weighing the cookie down—you’ll notice the texture but not grittiness.
Chocolate chips or raisins: The star mix-ins—pick your favorite for a sweet surprise in every bite.

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

Make It Your Way

I love mixing it up with this Air Fryer Giant Oatmeal Cookie Recipe. It’s so forgiving and versatile, making it easy to personalize. For instance, my kids prefer raisins, while I sneak in extra chocolate chips for a melty, decadent bite. Feel free to add nuts or swap brown sugar for coconut sugar if you want a different flavor profile.

Nutty Twist: Toss in chopped walnuts or pecans—I’ve found it adds a lovely crunch that balances the softness perfectly.
Spiced Up: Sprinkle in nutmeg or a dash of ginger for a cozy fall vibe.
Dairy-Free: Use vegan butter alternatives and swap chocolate chips for dried fruit to keep it allergy-friendly.
Extra Chewy: Try chilling the dough briefly before shaping for thicker, chewier cookies.

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

Air Fryer Giant Oatmeal Cookie Recipe - Recipe Step

Step 1: Melt the Butter and Mix Sugars

Start by melting your butter in the microwave just until softened—it only takes about 20 seconds. I find that fully melted butter blends better with the sugars and egg yolk for a smooth base. Stir in both brown sugar and white sugar until they’re well combined. This mix is where your cookie’s caramel flavor really starts to shine.

Step 2: Add Egg Yolk and Vanilla

Next, add the egg yolk and vanilla extract. Using just the yolk keeps the cookie tender and rich without adding too much rise or cakiness, which happened to me once when I used the whole egg! Mix everything with a fork until smooth before moving on.

Step 3: Combine Dry Ingredients

In a separate step, mix your flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). Gradually stir this dry mix into the wet ingredients—don’t rush! Incorporate all the components until the dough is uniform and not overly sticky.

Step 4: Stir In Oats and Mix-Ins

The quick oats bring that signature oatmeal cookie chew, so fold them in along with your chocolate chips or raisins. I like to reserve a few chips to press on top after cooking—they look so bakery-fresh!

Step 5: Shape and Air Fry

Form your cookie dough into 2 balls and flatten them lightly. Place each on a piece of parchment paper designed for air fryer baskets, making sure there’s space around each to let the hot air circulate. Air fry at 350°F for 5 minutes. You’ll notice the outside browns up nicely, but the inside will seem underdone—that’s exactly how it should be for gooey perfection.

Step 6: Final Touches & Cooling

When you pull the basket out, leave the cookies inside. Quickly press a few extra chocolate chips or raisins on top to make them look inviting. Let the cookies cool at least 20 minutes—this step is crucial. Patience here means your cookie won’t fall apart and will hold that soft, chewy texture. I like mine extra gooey, so sometimes I wait even longer!

Pro Tips for Making Air Fryer Giant Oatmeal Cookie Recipe

Parchment Paper Hack: If your parchment curls and warps the cookie shape, try using a small bowl just wider than the cookie to gently press the dough back into a perfect circle right after air frying.
Don’t Overbake: The cookie looks underdone coming out of the air fryer—that’s intentional! Leaving it to cool helps it finish cooking gently without drying out.
Customize Sweetness: Play with the amounts of brown and white sugar to tweak sweetness and chewiness to your liking—more brown sugar makes it darker and moister.
Cooling Patience Pays Off: Handling the cookie too soon can cause it to crumble—letting it cool fully means sturdy yet soft slices every time.

How to Serve Air Fryer Giant Oatmeal Cookie Recipe

Air Fryer Giant Oatmeal Cookie Recipe - Serving Suggestion

Garnishes

I love topping these cookies right after cooking with a few extra chocolate chips or plump raisins pressed gently into the surface—it instantly makes them look bakery-level fancy. Sometimes, I sprinkle a little flaky sea salt on top for a salty-sweet combo that keeps me coming back for more.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of coffee or chai tea. For a fun twist, serve alongside a scoop of vanilla ice cream for an easy dessert that feels special and indulgent without fuss.

Creative Ways to Present

Want to impress guests or just add a little flair? Stack a few cookies with parchment paper “doilies” in between and wrap them with rustic twine for gifting. Or serve your cookies warm on a wooden board alongside small bowls of mix-ins and toppings—letting everyone customize their cookie experience adds an interactive element that’s a total hit!

Make Ahead and Storage

Storing Leftovers

I keep my leftover oatmeal cookies in an airtight container at room temperature for up to three days. To maintain that gooey texture, I add a slice of bread in the container—it helps keep the moisture intact without sogginess. Trust me, this little trick works like magic!

Freezing

These giant cookies freeze wonderfully. I wrap each cookie tightly in plastic wrap and place them in a freezer bag. When I want a sweet fix, I thaw them overnight in the fridge or at room temperature for an hour—then they’re ready to eat without losing any of their charm.

Reheating

To reheat, I pop the cookie in the air fryer at 320°F for 1-2 minutes, keeping a close eye to avoid overbaking. This refreshes the gooey center and crisps up the edges perfectly—like fresh-baked all over again.

FAQs

Can I make this recipe without an air fryer?

Absolutely! You can bake these cookies in a conventional oven at 350°F for about 10-12 minutes. Keep an eye on them to ensure they don’t overbake. The air fryer just speeds up the process and gives a nice crisp edge quickly.
Why does the cookie seem underdone when it comes out of the air fryer?

This recipe is designed to be taken out when the edges are browned but the center looks gooey. The cookie continues to set as it cools—taking it out too late leads to dryness. Patience during cooling is key for perfect texture.
Can I substitute rolled oats for quick oats?

You can, but the texture will be heartier and chewier. Quick oats blend more smoothly and give a lighter crumb. If using rolled oats, consider pulsing them briefly in a food processor for a better texture in this recipe.
How can I make this recipe vegan?

Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes) instead of the egg yolk. Use dairy-free chocolate chips to keep it fully vegan.

Final Thoughts

You know, this Air Fryer Giant Oatmeal Cookie Recipe quickly became one of my go-to comfort treats, especially when I want something homemade but am short on time. It’s effortless, forgiving, and absolutely delicious—with that cozy homemade vibe everyone loves. You’re going to enjoy whipping this up for yourself and sharing with friends (or sneaking a few extra for yourself). Give it a try and let me know your favorite mix-ins—I’m always excited to swap ideas!