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
somehow i married me a man that does not like chocolate, but he does love oatmeal raisin cookies. so i tweaked this recipe w/an extra 1/2cup of oats, tsp. cinnamon, & 2C. of raisins, and boy is my man gonna love me tonight! these are super good even w/o the chocolate!
I made these this weekend. I would rename those Baking Therapy Cookies. I love to bake when I am feeling blue, or angry, or grumpy, or …anything. These are (were) the best cookies I have ever had. I have been searching for a cookie recipe like the Old Grist Mill cookie and this is it! It’s got to be that tablespoon of vanilla. Anyway, I had to say thank you!!
New. Favorite. Cookie.
You girls are the best!!!
Just made these yummers. Couldn’t stop snitching the dough. I baked them up small so I could have more to share. 🙂 I went to USU and loved those Grist Mill cookies. They must have used whole wheat flour or bran or something… I remember thinking they were hearty and *almost* healthy. Wonder how much WW flour you could sub into this recipe?
My favorite place to eat is Old Grist Mill. I miss it too! 🙂
Oatmeal cookies are the only ones that turn out for me. I made these and they were delicious that we each had two right off the bat. I added coconut. Everything’s better with coconut!
These were amazing! I didn’t have enough chocolate chips – gasp – but mixed Heath bits in with the chocolate and they were awesome. I love you two and your recipes sooo much! Hoping I get your new cookbook for Christmas this year…I’ve been sending some pretty strong hints lately. 🙂
Delicious cookies! So chewy, and I love that they’re giant cookies. These would be perfect for a bake sale. Taking them to watch the BYU game with friends this afternoon. Thank you for the recipe!
Shared these with my 85 yr old Jewish grandmother neighbor, and she says they were the best! I also shared one with a guy pouring concrete for the new potholes on the street. It was late and cold and I felt bad for him. He seemed to enjoy the cookie, but unfortunately we frightened the heck out of him. I think he wasn’t expecting a mother & little girl bearing cookies on a cold autumn night!
Soooo delicious…Made this last night…co-workers loved me today 🙂