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
Really love these, I’m saving the recipe! I used milk chocolate chips as suggested, but didn’t quite have enough. I ended up using 2 cups of chic. chips and 1 cup of walnut pieces and it still came out fantastic!
These cookies are fantastic! I don’t know how I’m going to use anything but Ghirardeli chocolate anymore…
I just ran out of vanilla! Would it be overwhelming to just use almond extract? Or if I just left it out altogether, would that ruin the recipe? Or should I put in a tablespoon of water to help with the consistency? Ah so many possibilities! Regardless, will be trying this tonight-hoping they will tide me over these last few days of pregnancy haha!
Eek! I wod try and buy/borrow some if you can, but if not, I’d just leave it out and not worry about it. 🙂 Good luck! With the cookies and the BABY!!! 🙂
I made these two nights ago and they were/are delicious!! Super easy to make too!!
You posted this exactly when I needed it! After an epic fail mom day and a bad 37 week pregnant sleep the night before I needed anything with 3 cups of chocolate chips. Plus I’m a horrible baker so when my cookies came out looking like yours I actually took one to my husband just to show him that it was the prettiest cookie I ever made. Thanks for boosting my spirits on so many levels and never apologize for your honesty. Love it.
I am currently eating a warm cookie, and they are AMAZING! I substituted some coconut oil for some of the butter; and threw in some milled flaxseed (‘cos that makes it healthy right???). Also, I didn’t have any instant cook oats, so I use the normal ones and it came out just fine. I think I want to thank you for this receipe, but I know my workout Wednesday is kind of sabotaged by my own inability to eat less than 4. I think I shall have to share with the neighbors!
I had to forward this post to all the women in my family! Prefacing by saying we ALL needed to make these cookies. As women we all feel this way… way too often. Thanks for keeping it real and light! Now I think I’ll go make me a batch! They look delish!
Hey Kate! Are you going to be at the Logan book signing? I may stop by to see you if it isn’t a mad house!
Yes!! I’ll be there! I would love to see you!
Made these today…LOVE them! Also, been looking for a recipe like this for years, so thank you! 🙂
I’m not normally one to question “ingredient switches” however, I love large flake oatmeal, is there are reason why you called for quick oats? Don’t worry, I am not questioning the plethora of chocolate 😉 this is very similar to a go to recipe that I have (but it uses butterscotch and chocolate chips) so I am going to try it.
thank you
Definitely better with real oats instead of quick…just sayin’