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 so need to try these soon!
Did I miss something? How come there haven’t been any new posts in weeks? I hope all is well!
We’ve been posting! 🙂 Try emptying out your cache and hitting the refresh button. If that doesn’t work, try another browser. If THAT doesn’t work, let us know! 🙂
I have made this recipe for over 11 years now. It was first given to me by my neighbor. She would make a batch that is double the size of your recipe and CANNOT have quick oats, it has to have the real quaker oats. She hands them out to all the neighbors, strangers, etc. It is just the kind of person she is. So whenever I make them, I have to give some away. Every time. They are amazing cookies from an AMAZING woman’s recipe.
I am making these for the 2nd time this week as we speak. SO delicious. I could taste a little bit of the salt in there and it was like unbelievably wow.
I too adore chocolate chip cookies. My aunt had the best cookie I ever tasted. Sadly she passed away unexpectedly before I could figure out what she did to make them so fantastic. And no, it was not like the episode from Friends where she got the recipe from Nestle Tollhouse. 🙂 Anyways, after many attempts, I figured out that the Ghiradelli chocolate chips were one of ingredients that made them so great. I was hosting a Stella and Dot party at my house last weekend and decided to make these cookies for my guests. OH. MY. GOD. Hands down pretty darn amazing. I admit to eating 5 the other night after dinner (and I made them “normal” sized, so don’t think I pigged out that much!!!) Thanks for all your recipes; I have made quite a few and this is the first one I have posted on. That’s how flipping good these cookies are!!! Santa just might be requesting them later on in the year!
Thanks again 🙂
Thank you SOOOO much for sharing this recipe! I live in Denver so sometimes cookie recipes fall a bit flat, and I had just had that happen a few weeks ago with a new cookie recipe and even with a bunch of tweaking the recipe never came out just right. So WHAT a pleasure to see that you had already included a high elevation recipe suggestion which I took and these giant oatmeal cookies came out perfect! Absolutely scrumptious and the perfect treat for a crisp fall weekend. Thanks again!
I made these last night and I couldn’t stop eating the dough. Yummy! However, when I baked them, they reminded me of the first batch of cookies I ever made. Flat, and flatter. I have no luck with cookies when I use butter. What’s the trick with this recipe? Maybe it’s the baker, muah, who has the problem.
If you’re in Utah or at another high elevation, did you try adding the additional 2 tablespoons of flour? That helps cookies from spreading at high elevations. My other thought was if your butter was too soft or if you mixed it too long, it can make the cookies flatten out too much.
Hope that helps! 🙂
I made these two times last weekend! They are so good! The first time, I defrosted my butter for about 3 or 4 seconds. The second time I just let it sit out for a few hours. I figured out that my cookies spread out a little more the first time and I loved it! I also used regular salt the first time and kosher the second. I think I like the regular salt with the barely even possibly melted in the middle butter combo. These cookies are to die for either way! Thank you!
My husband bought eggs this morning and I just checked and we still have 2 sticks of butter in the fridge. Maybe I should fix dinner first though?
My husband and I just moved across the country from Logan and I miss Old Grist Mill too! Their sandwich meal deal was the best because you get a sandwich, soda, and one of those cookies for 5 bucks. I’ll have to try this recipe, I love their oatmeal chocolate chip cookies. Thanks for posting!