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
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
What happens if I use 2 whole eggs?
The texture of the cookie will turn out differently. You’re introducing additional liquid into the dough with the extra egg white.
My favorite chocolate chip cookie recipe!
I googled “Giant Oatmeal Cookie recipe”. This was the first hit.
These are the greatest cookies I have ever had in my life. This recipe has just ruined all other cookies for me. My life is better now knowing these cookies exist, but also worse now knowing that most of the cookies I will be eating will not be these.cookies Life is better now, but also just kind “different”…I’m in a new state of mind, just more aware of how good cookies can be. But, I have to face my life knowing most cookies are made far below their potential. These cookies bring a welcome light and conscience awareness, but a stark reckoning… .
Also, I’m a man. I don’t have a uterus and do not PMS. If I did PMS, however, I would eat these cookies.
These are my go-to cookies. Love the depth that comes from the dark brown sugar and the extra egg yolk. These are SO good!
I have made this recipe several times – it is my absolute favorite and my go-to cookie recipe. Especially thankful for these during my pregnancy and postpartum (trying to hide them from my older toddlers has been the hardest part!) 🙂
These are my go to cookies! I’ve loved them for years and had to come back to leave 5 stars here.
I made these for my friend’s six year old son. Let me start by saying these are GIANTIC, he’ll never look at cookies the same!
Of course I had to test taste them strictly for quality control ????. These are AMAZING! However it seems my oven doesn’t like to bake at lower temperatures so I had to bake mine for 17 minutes. Hmm perhaps a new stove is in my future lol. Nevertheless I’ll definitely be making these again! Thanks for the great recipe.
Around 2008/2009, I was a newly married 18 year old (1,200 miles from home) and so ready to be the best wife/cook. I was obsessed with your blog!! Over the years I stopped reading blogs and cooking (apparently). 9 years and 4 babies later I am back and gah!! This recipe will be my first!!! Thank you for your sharing your heart with us.
Yay!!!! So glad you’re back!!! 🙂
I made these last week and loved them! I love dark chocolate, so I used a combination of Ghiradelli’s 60% cacao, semisweet, and some Hershey’s Kisses cut in half. Delicious! Today I was craving them again and added coconut and pecans. I’ve always felt that cookies were the perfect breakfast food.
These are pretty much the same chocolate chip cookies my mom made as I was growing up, too. I remember everyone LOVED them, and I just wanted a chocolate chip cookie with NO oats in it! Lol. One tip I learned with cookies in general, is that if you want them to stay chewy for longer, use half butter and half (palm oil) shortening. Of course, if you eat them all right out of the oven, there’s no worries with the all-butter recipe 😀 PS: You can use whatever shortening you want, but these days I choose palm oil shortening.
So much like my mom’s cookies, makes me miss her more. Sorry you lost your mom so young. I will try this version. I laughed at the BEST description of that time of the month! I had a hysterectomy several years ago so happily said goodbye to the slithery vixen of womanhood. Just because of this post, I’m going to follow you and enjoy your recipes and stories.
My daughter made these tonight as regular size cookies, SO GOOD! Nice and crispy, but tender, not hard or crunchy. Slightly warm with a glass of milk, perfection!
Cookies are my nemesis. I feel like it is one thing in my kitchen that rarely turn out. These were great! It did seem like I needed more oatmeal compared to your pictures but regardless, they tasted great! 🙂
Looooove these cookies! I discovered them last year and they quickly rocketed up to favorite cookie status in my and my mother-in-law’s house. So glad you posted it!
Was just wondering if you have to use the quick cooking oats. Can you just use the regular cooking oats?
They look so delicious.
Really, you can use either; if you tend to have trouble with baking, I’d recommend the quick oats, but I think you should be fine either way. 🙂
I was just reading the Chewy Chocolate Chip Cookie recipe where the butter starts out melted, but I want to make chewy chocolate chip cookies with *oats!* So I was wondering if I could just make this recipe but with melted butter.
Or would other measurements need to change when the butter is liquified, for some reason?
Thanks for the help!
I wouldn’t mess with the butter here (the oats-to-flour ratio would mess things up), but I can’t tell you how much I love this recipe, haha!
I just made these again today, they are always perfect! I usually get a full two dozen using my 1/4 c scoop, and sub out butterscotch chips because, or sometimes half choc/half butterscotch. In other news, super excited for the fit club to start 🙂
I love that this recipe doesn’t have cinnamon. I’m not anti-cinnamon by any means but sometimes you just want a straight up buttery chocolate flavor!
Hi,
I’ve drooled over this post since I first read it, and am finally ready to make them!
A couple naive questions though…
1) If I only have light brown sugar, will this be a problem, or affect it negatively? If so, is there anything else I can do to help it, without going out to buy molasses or dark brown sugar? (Like would maybe dark homemade vanilla extract, or pure maple syrup do anything here?)
2) I also only have Quaker ‘Old Fashioned’ oats…is this very different, or will it affect the recipe if I don’t have ‘quick?’
Thanks for your help, and this amazing-looking recipe! Oatmeal Chocolate Chip is my Husband’s favorite cookie, so I can’t wait to make these for him ASAP! : )
I live in Logan and LOVE Old Grist Mill, and came across your recipe because I was looking for a cookie recipe similar to theirs. I’ve been making cookies since I was 12 and have tried every recipe I could get my hands on, but I think this very well may be the best recipe EVAHHHH! 😉 So thanks!
Funny…I was looking up a good oatmeal CCC recipe and realized I’m feeling exactly the way you described in this post.
My neighbor just brought these over. I’m in love … and making more right now. She sent me the recipe and said she only made 1 substitution – she used half vanilla and half almond extract. Holy mama!
These are amazing!! I don’t bake… like ever. I have messed up every other recipe for cookies, cakes, pies, etc that I have ever made. My sister however is the family baker. I made these cookies this weekend and was told that they are on par with hers! They are soooooooo yummy!! And way easy, even for a non-baker.
My daughter and I are going to make these today except instead of chocolat we’reeusing raisins. I love a good oatmeal raisin cookie!