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
Love the honesty girl! LOVE IT! Sometimes it really feels like we carry the weight of the world on our shoulders, and I don’t know how it’s possible but your’e right- cookies really do make things seem a little brighter. It’s been one of those cookie days every day for the 10 months for me and I will ABSOLUTELY be making these cookies today.
P.S. I used to work at Old Grist Mill on 4th north during college. I was the bagel/muffin girl which means I went in at like 4 in the morning but I was off by 1:00. Aw, good ol’ college days. You know what I miss about Old Grist Mill the most though? Their bran muffins. Seriously. I liked them even better than their cookies. Did you ever try them? I loved the cranberry walnut ones, and the blueberry white chocolate chip ones. If you ever manage to recreate them I would sing your praises forever!
Aww, Kate, I hope you are having a better day today! I want to thank you for not being afraid to say what all us ladies think and feel. And thank you for these glorious cookies!
Thanks, Heather! 🙂
These look delicious! I can’t wait to try them. Thanks for sharing your life & amazing recipes with us! I know very little about cooking/baking and was wondering what you have on your cookie sheet. I have to cut parchment paper to line my cookie sheets and it’s such a pain! I’d love to have something that already fits and just slips onto the sheets without measuring and cutting every time! Thanks again!
Hi, Wendi! It’s a Silpat liner. You can get them at kitchen supply stores or on Amazon. 🙂
Brilliant!! Thanks, Kate!
Thanks for being so honest with us today. Sometimes I wonder if I’m the only one who starts feeling like the world is caving in! These look yummy!
These cookies are so beautiful!
Old Grist Mill cookies! Some of the best, but these look better! I’ll have to bake up a batch when I know I’m going to have company lest I eat them all by myself. NOT a good thing! See you this weekend!
I really enjoy your blog. The recipes are always mouth watering and I like your style of writing. It’s like we’re just hanging out having a conversation. I nominated you for the Super Sweet Blogging Award. Check out my blog post for details. It’s a cool way to help spread the word about blogs you like and help them grow their readership! http://thenemeton.wordpress.com/2012/10/08/super-sweet-blogging-award/
I love King Arthur Flour, and I love the movie “Stranger Than Fiction.” I’ve done my best to make the world better through cookies too.
I’m so thankful that both my mother and mother-in-law are still with us – they are both such a blessing. You must have been very young when your mom passed. I am sorry.
As for the slithery vixen, I inherited the blessing of early menopause from my mom. What a relief!
I am sorry you have been without your Mom for 22 years. Mine has been gone for 8 and it doesn’t get any easier. I am glad you could have cookies to give you a little bit of comfort. Mine is Dr. Pepper and chocolate donuts, that must explain my thighs!
My baby is 3 weeks tomorrow and I am having a lot of the same feelings as you about sleep, myself and my husband… I had a big Marion Berry Scone this morning to help me feel a little better, after getting my 2 older kids to school, then explaining to my 3 year old that his friend would not be over until lunch time, and finally getting my 3 week old back to sleep. Your post today has helped me feel better and realize I am not the only one struggling this morning. I am headed to the kitchen NOW to make cookies! I don’t have the large chocolate chips or quick oats, only small chocolate chips and regular oats but I am still going to make these.