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
I’m going to have to try these out. I just read a funny post on someone’s blog about cooking and they referenced your website a lot so I came to check it out. If you want to read the post you can find it here – http://www.pearshapedthoughts.com/2012/09/my-aha-moment.html
Oh, and I’m totally going to have to make a stop at the Old Grist Mill now!! Yummmmmm!
I’m so excited for this recipe!! I used to work at the Old Grist Mill(the one on 400) while I was going to school at USU, but I got there after most of the baking was done for the day. I miss their cookies and bread so much!! I have a recipe for white bread and pumpkin bread that is similar to theirs but haven’t found any cookie ones to compare. Here’s hoping this one is it!! I also lost my mom when I was six years old, so totally on the same page with you on that one, and the new baby, pms, husband sleeping page too. I had 4 kids in 6 years. You always keep it real, and I love it, cuz it makes me feel better about myself. I think you are absolutely AMAZING!!!! but to know you have days like that, makes me feel better when I do! See you in Logan this weekend. I’m so excited!!!!!!!!
Britani, when were you at USU? The one on 400 was always the one I went to! I can’t wait to meet you, too! 🙂
These cookies aren’t really like Old Grist Mill’s, but I think they’re just as delicious.
These look so delicious!! My hubby’s favorite kind of cookie. I love reading your blog and trying the recipes! I saw your book advertised on TV yesterday, by the way. How exciting!!!
I LOVE oatmeal chocolate chip cookies! And if you want cinnamon and raisins just add it to the dough – we eat chocolate covered raisins so you can just leave the chocolate chips in if you feel like. Yum!
You know, we eat cinnamon rolls for breakfast…why not cookies! 🙂
Ugh, I will be giving birth anywhere from 6-8 weeks from now and I DO NOT look forward to the post-preggie part of feeling like some gross thing that crawled out of the swamp for the following 3 months.
Ghirardelli is really the best way to go 🙂 Thank you for sharing this recipe. I love your sense of humor about being a woman, it made me smile. And I am right there with you on the loss of your mom. Those days are hard, and my love goes with you.
Thank you, Kim!
It’s slightly scarey to think how many of these cookies I could actually eat in that same mental state!! And how is it that diet coke is so yummy with cookies??! Power through!!!
People say cookies and Diet Coke are counter-intuitive, but I seriously think it’s like the whole tea and cookies or coffee and doughnuts thing–something un-sweet to offset the sweetness. You get me, Meredith.
The part about your mom made me cry. Sometimes life isn’t fair. Actually, a lot of times life isn’t fair! Love you, Kate!
Thanks, Patti-Cake! I love you too.
Love the beginning narrative. With a fairly wee babe, I haven’t had that particular trouble for awhile, but I find myself thinking similar thoughts as a result of sleep deprivation… which is common. Stinking husbands and their ability to sleep longer than 3 hours at a time! 🙂