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.
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
- Yield: 18
Description
Hearty, soft, and absolutely delicious – these cookies are hands-down one of my favorite recipes on the blog.
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.
Questions & Reviews
Lady Kate,
I am a mother of 5, 3 girls in that mix. Currently 3 of my kids are married and I have just had another grandchild as of May 17th. My daughter said to me, its sad that Sister Monson passed on that day. I said, No – think of it like this, AS she left, our new little baby was coming down. Perhaps they had a conversation along the way. This is how I see it more clearly. There has to be a trade off, where one returns and another leaves. SO – as far as your yearning for your mother – remember, her thoughts are with your new little one. They have spoken!. She carries more than you know about your mother with her. I truly believe that. You are a tender hearted gal. My eldest daughter Becca turned me your way to your book (and your cowriter). Thanks for sharing such a wonderful part with so many women on earth. It does your mother’s heart a world of good.
namma Sue
I’ve never had so many people ask me for a recipe as for this one. I love it! Thank you!
The cookie dough for these is so incredible, I’m not sure I’ll have much left to bake! If I made these using a smaller cookie scoop, do I need to adjust the baking time/temp at all?
Yep, they’ll just cook faster so keep an eye on them!
The. Best. Cookie. Ever.
These cookies were delicious! such a hit in my family now 😀
I have a new convection oven and am still trying to figure it out. Have you made these cookies using a convection oven? I used the convection bake/ multi rack option on my oven, decreased the temperature to 300, but they needed to bake several minutes longer. Just wondering if you have any experience with convection baking. Thank you!
Ok. These are aMAZing. I’ve made them at least 5 times since you posted this recipe, the first time being immediately after reading the post! They are outrageously delicious. Thank you for improving my life with these cookies 🙂
I started out feeling just like you today Kate. Different causes, but same feelings. Then…I read your post. I have to tell you I laughed out loud with you and some of the responses! And, then…….I realized I had some giant chocolate chips in the fridge…….and then….I made giant, and regular size cookies….and then….after sampling both 8-D….I declared both good, but giganto had to win the race as there was just so much more melting and heavenliness and who doesn’t like a cookie the size of your face?….mmmmmmmmmmmm….except now I have to go get more milk! 😉
Thank you…Thank You…THANK YOU!!!!
Oh wow, these are amazing! Definitely the best oatmeal chocolate chip cookie I’ve ever had. They’re thick and chewy and the flavor is wonderful! AND they’re still great the next day (still nice and chewy and soft) although nothing can really beat fresh from the oven 🙂
I followed the recipe as written except I used 2c white chocolate chips and 1c semi-sweet chocolate chips as that’s what I had on hand. Delish combo!
Thanks so much for sharing!
So good I ate three when I made them over the weekend. YUM! I used regular oats but I’ll be trying the quick cook next time – I think it will improve the texture. Well worth making again. = )
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!
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 🙂