As I was making these cookies, I just knew they were going to be amazing. I could feel it in my guts. And they were; slightly crispy around the edges with a hearty, soft center. They were amazing warm, straight out of the oven and they were amazing not warm the next day (they didn’t last long enough to see how they were 2 days later).
I recently started feeling all homesick for my hometown and the GIANT oatmeal chocolate chip cookies from The Old Grist Mill. And then, like a sign from the heavens above, I got an email from King Arthur Flour with a recipe for oatmeal chocolate chip cookies in it.
Ingredients Needed
- butter
- dark brown sugar
- white sugar
- egg
- egg yolk
- vanilla extract
- all-purpose flour
- quick-cooking oats
- baking soda
- baking powder
- kosher salt
- chocolate chips – I used 1 bag of the Ghirardelli milk chocolate chips and then made up the difference with semi-sweet chocolate chips
- ice cream scoop
How to Make Giant Oatmeal Chocolate Chip Cookies
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven to 325°F and line baking sheets if desired.
- Cream butter and sugars until fluffy, then mix in egg, yolk, and vanilla.
- Stir together dry ingredients, then add to wet mixture; fold in chocolate chips.
- Scoop large portions of dough (about 1/4 cup) onto baking sheets, 6 per sheet.
- Bake 12 – 15 minutes, until edges are lightly golden.
- Cool briefly on the pan, then transfer to a wire rack or enjoy warm.
Storage & Other Tips
- Let the cookies cool completely before storing. Seal them in an airtight container at room temperature to keep them soft and prevent staleness.
- Layer cookies with parchment paper between them so they don’t stick or rub together.
- Avoid over-baking; pull the cookies from the oven when their edges are just set so the centers stay soft and chewy as they cool.
- If you decide to chill the dough, allow a bit of warm-up time before baking so they spread properly.
Frequently Asked Questions
Too much mixing, too much flour, or too much leavening can all lead to a cake-like texture instead of a soft chewy one. Follow this recipe exactly as written and you can’t go wrong!
Warm dough, butter that was too soft, or using a baking sheet that’s already hot can cause excess spreading. If you’re doing this in multiple batches (since the cookies are so large), just watch how hot each pan is when you take it out of the oven. Let each pan cool for a few minutes before starting your next batch.
Look for lightly browned edges; centers should still appear a bit soft. They’ll finish setting as they cool on the baking sheet.
Giant Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 egg, large
- 1 egg yolk, large
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- 3 cups chocolate chips 18 ounces; I use 1 bag of the Ghirardelli milk chocolate chips and then make up the difference with semi-sweet chocolate chips
Instructions
- Preheat oven to 325℉. If desired, line baking sheets with parchment paper or silicone mats.
- Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
- In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.
- Using a ¼ cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet.
- Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely (or don't…no shame).
Notes
Notes
- If you’re feeling more modest, you can always use a smaller cookie scoop.
Questions & Reviews
These are my go-to cookies. Love the depth that comes from the dark brown sugar and the extra egg yolk. These are SO good!
I have made this recipe several times – it is my absolute favorite and my go-to cookie recipe. Especially thankful for these during my pregnancy and postpartum (trying to hide them from my older toddlers has been the hardest part!) 🙂
These are my go to cookies! I’ve loved them for years and had to come back to leave 5 stars here.
I made these for my friend’s six year old son. Let me start by saying these are GIANTIC, he’ll never look at cookies the same!
Of course I had to test taste them strictly for quality control ????. These are AMAZING! However it seems my oven doesn’t like to bake at lower temperatures so I had to bake mine for 17 minutes. Hmm perhaps a new stove is in my future lol. Nevertheless I’ll definitely be making these again! Thanks for the great recipe.
Around 2008/2009, I was a newly married 18 year old (1,200 miles from home) and so ready to be the best wife/cook. I was obsessed with your blog!! Over the years I stopped reading blogs and cooking (apparently). 9 years and 4 babies later I am back and gah!! This recipe will be my first!!! Thank you for your sharing your heart with us.
Yay!!!! So glad you’re back!!! 🙂
I made these last week and loved them! I love dark chocolate, so I used a combination of Ghiradelli’s 60% cacao, semisweet, and some Hershey’s Kisses cut in half. Delicious! Today I was craving them again and added coconut and pecans. I’ve always felt that cookies were the perfect breakfast food.
These are pretty much the same chocolate chip cookies my mom made as I was growing up, too. I remember everyone LOVED them, and I just wanted a chocolate chip cookie with NO oats in it! Lol. One tip I learned with cookies in general, is that if you want them to stay chewy for longer, use half butter and half (palm oil) shortening. Of course, if you eat them all right out of the oven, there’s no worries with the all-butter recipe 😀 PS: You can use whatever shortening you want, but these days I choose palm oil shortening.
So much like my mom’s cookies, makes me miss her more. Sorry you lost your mom so young. I will try this version. I laughed at the BEST description of that time of the month! I had a hysterectomy several years ago so happily said goodbye to the slithery vixen of womanhood. Just because of this post, I’m going to follow you and enjoy your recipes and stories.
My daughter made these tonight as regular size cookies, SO GOOD! Nice and crispy, but tender, not hard or crunchy. Slightly warm with a glass of milk, perfection!
Cookies are my nemesis. I feel like it is one thing in my kitchen that rarely turn out. These were great! It did seem like I needed more oatmeal compared to your pictures but regardless, they tasted great! 🙂