Oatmeal Chocolate Chip Cookies

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.

Did you guys ever see that movie Stranger than Fiction with Will Ferrell and Emma Thompson? When Maggie Gyllenhaal’s character said, “I figured if I was gonna make the world a better place, I’d do it with cookies,” that kind of became my secret mantra in life.

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–they were very 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).

You’re going to need flour, white sugar, dark brown sugar, an egg yolk, a whole egg, vanilla, quick cooking oatmeal, butter, baking soda, baking powder, kosher salt, milk chocolate chips, and semi-sweet chocolate chips.

This image has an empty alt attribute; its file name is Giant-Oatmeal-Chocolate-Chip-Cookies-14.jpg

To start out, preheat your oven to 325 and, if you’d like, line your baking sheets with parchment or silicone baking liners. Set the pans aside.

Beat 1 cup softened butter, 1/2 cup white sugar, and 1 cup of brown sugar until light and fluffy.

Add 1 large egg yolk,

1 whole egg,

and 1 tablespoon of vanilla…

and beat until combined.

In a separate bowl, whisk together flour, quick-cooking oats, baking soda, baking powder, and salt.

Add the flour mixture to the creamed butter/sugar mixture

and mix until just combined. Add your chocolate chip and mix until combined.

Now…about the chocolate chips. In this recipe, I always use a bag of the giant Ghirardelli milk chocolate chips and 1 cup of semi-sweet chocolate chips. This isn’t the time for namby pamby little chocolate pieces–I wanted them to be big and rich and creamy and sweet.

You could totally make regular-sized cookies with a tablespoon cookie scoop, but we’re living large here. Take an ice cream scoop. Scoop out some dough

and drop it onto the prepared baking sheet. For giant ice cream scoop cookies, you’ll get about 6 per baking sheet.

Bake for 12-15 minutes or until the edges of the cookies are light brown. Remove from the oven and allow to cool for 5 minutes,

then cool completely (or don’t…) on a wire rack.

This recipe makes 18 large cookies (or more smaller cookies).

Giant Oatmeal Chocolate Chip Cookies

5 from 6 votes
Hearty, soft, and absolutely delicious - these cookies are hands-down one of my favorite recipes on the blog.
Servings18

Ingredients

  • 1 cup 2 sticks butter
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 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 3/4 teaspoon table salt
  • 3 cups or 18 ounces chocolate chips (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 1/4 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...) Makes 18 giant cookies.

Notes

Notes

  • If you're feeling more modest, you can always use a smaller cookie scoop.
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 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!

  2. 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!

  3. 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!

    1. Hi, Wendi! It’s a Silpat liner. You can get them at kitchen supply stores or on Amazon. 🙂

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. I’m so excited for this recipe!! I used to work at the Old Grist Mill(the one on 400) while I was going to school at USU, but I got there after most of the baking was done for the day. I miss their cookies and bread so much!! I have a recipe for white bread and pumpkin bread that is similar to theirs but haven’t found any cookie ones to compare. Here’s hoping this one is it!! I also lost my mom when I was six years old, so totally on the same page with you on that one, and the new baby, pms, husband sleeping page too. I had 4 kids in 6 years. You always keep it real, and I love it, cuz it makes me feel better about myself. I think you are absolutely AMAZING!!!! but to know you have days like that, makes me feel better when I do! See you in Logan this weekend. I’m so excited!!!!!!!!

    1. Britani, when were you at USU? The one on 400 was always the one I went to! I can’t wait to meet you, too! 🙂

      These cookies aren’t really like Old Grist Mill’s, but I think they’re just as delicious.

  10. These look so delicious!! My hubby’s favorite kind of cookie. I love reading your blog and trying the recipes! I saw your book advertised on TV yesterday, by the way. How exciting!!!

  11. I LOVE oatmeal chocolate chip cookies! And if you want cinnamon and raisins just add it to the dough – we eat chocolate covered raisins so you can just leave the chocolate chips in if you feel like. Yum!

  12. You know, we eat cinnamon rolls for breakfast…why not cookies! 🙂
    Ugh, I will be giving birth anywhere from 6-8 weeks from now and I DO NOT look forward to the post-preggie part of feeling like some gross thing that crawled out of the swamp for the following 3 months.

  13. Ghirardelli is really the best way to go 🙂 Thank you for sharing this recipe. I love your sense of humor about being a woman, it made me smile. And I am right there with you on the loss of your mom. Those days are hard, and my love goes with you.

  14. It’s slightly scarey to think how many of these cookies I could actually eat in that same mental state!! And how is it that diet coke is so yummy with cookies??! Power through!!!

    1. People say cookies and Diet Coke are counter-intuitive, but I seriously think it’s like the whole tea and cookies or coffee and doughnuts thing–something un-sweet to offset the sweetness. You get me, Meredith.

  15. The part about your mom made me cry. Sometimes life isn’t fair. Actually, a lot of times life isn’t fair! Love you, Kate!

  16. Love the beginning narrative. With a fairly wee babe, I haven’t had that particular trouble for awhile, but I find myself thinking similar thoughts as a result of sleep deprivation… which is common. Stinking husbands and their ability to sleep longer than 3 hours at a time! 🙂

  17. Isn’t it Wonderful to be a woman! (Most-times, yes; and sometimes no).

    My consolation for the slithery vixen: I don’t HAVE to shave a whiskery face everyday or go to war. So glad I’m not the only one who entertains such womanly feelings. Thank YOU, gorgeous Kate!

    So glad OBB finally brought forth an oatmeal cookie recipe! I have been waiting a long time for this! Would also love an oatmeal cookie recipe with cinnamon and raisins.

  18. Oh Kate! I love how you keep things real. I too miss the Old Grist Mill breads and cookies and anytime we go to Logan we make a stop there. They have one in Brigham City now you know. And I remember your mom! I remember one time she made us warm tomato soup after we’d been playing all day (I still envy your Polly Pockets collection you had). It was the first time I’d had it and I swear it was the most delicious tomato soup I’ve ever had. Hang in there! And cookies for breakfast are ok in my book.

  19. Sorry that you had such a sad morning! Hang in there! Thanks for the recipe, can’t wait to try it!

  20. This is my favorite line: Oh, you slithery vixen of womanhood, I haven’t missed you. My baby just turned one and the slithery vixen has just returned. It’s almost reason enough to have another baby just to avoid it for another two years! Or I could skip the baby, make a batch of these cookies, and hide in my closet eating the whole batch all by myself.

  21. Sorry to be dense here. I see white sugar in the recipe, but it’s not mentioned in any of the steps. Am I right in assuming it fits in with the brown sugar and butter step?

      1. It wasn’t–thanks for pointing it out! I fixed it, but I was away from my computer and replying to your computer was hard. 🙂

  22. What an awesome recipe! and I love how clear and concise it is. Thanks for sharing!

  23. Yummmmm. I am going to have to try these. Big cookie fan here.

    You are beautiful inside and out, and you are amazing. (Not that I know you well, but I just know.) I so know how those ‘days’ are. Thank goodness for yummy chocolately cookies to soothe the soul! 🙂

  24. I love how this post came right after the Friday Faves skinny snacks post. 🙂 These look delicious. I can’t wait to try them!

    1. I was thinking the same! I’m gonna try one of these cookies with a scoop of Skinny Cow something!!