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
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.
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.
Oh, Jenny, you’re so sweet!
Ahh! Homemade tomato soup! Is that recipe in your files?
Sorry that you had such a sad morning! Hang in there! Thanks for the recipe, can’t wait to try it!
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.
Lovely!
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?
Duh, it’s in the narrative up top. Sorry!
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. 🙂
What an awesome recipe! and I love how clear and concise it is. Thanks for sharing!
Ah, my cramps thank you right now. I’m ready to pull my uterus out with my bare hands.
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! 🙂
I love how this post came right after the Friday Faves skinny snacks post. 🙂 These look delicious. I can’t wait to try them!
I was thinking the same! I’m gonna try one of these cookies with a scoop of Skinny Cow something!!