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 loved reading your post. I’ve been having those kinds of days and COOKIES are the answer.
I have three boys (5,7,9) and they don’t want little cookies…they want BIG FAT monster cookies (…and I do too.). And the ice cream scoop is brilliant. I’m going to try it this week. Thanks for sharing.
First of all, let me say how sorry I am about you losing your mom at such a young age. I know it’s never easy to lose a parent/loved one, but the younger a person is when they pass, always feels worse. 🙁 And you’re left feeling like you didn’t have enough time with them. I’ve had several friends die at an early age and my husband lost the brother right under him (they were pretty close-at only 15 months apart in age) when he drowned tragically at the age of 21. We all have days where all we can think of are the sad/bad/negative side to our lives, so I can understand you having a rough day! 😉 And I’m totally the same way with cookies. Whenever I’m sad or upset I bake and it always makes me feel better. For me, baking is extremely therapeutic! 🙂 These cookies look awesome! Can’t wait to try them! I actually have all of the ingredients-yay! 🙂
So I made these last with the big chips, my family loved them! Its the first cookies since your sugar ones that all family members loved! As for the slithery vixen, it totally made me laugh! I had an ablation 2 years ago…seriously the best decision I EVER made outside of marring my husband and having my kids..so I don’t see her anymore EVER!!!! Love it! and thanks the fabulous recipe!
Looks absolutely delicious! Almost too good to eat.
Oh man, Old Grist Mill is the BEST! I think everyone who has ever lived in Logan, will agree. Loved the cookies! I also love to see your human side. 🙂
This is my favorite post yet! There is something comforting in knowing I’m not the only who has days like this, lol. Thanks for keepin’ it real. Can’t wait to try this recipe!
I LOVE OLD GRIST MILL! I lived in Logan for 5 years and ate there at least once a week. Last week, while traveling through Brigham City, I decided to try their Raspberry Tea Scones… OH MAN! They were soooo good. I bought one for my husband and ate it too. Do you have a recipe for those???
Ok, I definitely made these exactly 5 minutes after receiving the “new post” email on my iPhone. I had to run next door to my mom’s twice for ingredients I had run out of (3 kiddos 3 & under here and a hubby who works 40+ hour weeks right now) and ended up subbing half Toll House semi-sweet choc chips and half white choc chips instead of the Ghiardelli milk chocolate chips, and (just gonna be honest) definitely threw all of the dry ingredients in my KitchenAid without mixing them first… But I baked them on my baking stone and they were ah-ma-zing. OMG were they amazing. It’s been an exceptionally rough day here and everyone went to bed happy because of these cookies. Although they did keep begging me for more. Thank you thank you thank you.
Kate, this post is one of the many reasons I love reading your blog. You are REAL. I can relate to you. These cookies looks soooo good!
I so love you right now!!! Thanks for sharing!!!