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Giant Oatmeal Chocolate Chip Cookies

  • Yield: 18 1x

Description

Hearty, soft, and absolutely delicious – these cookies are hands-down one of my favorite recipes on the blog.


Scale

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

  1. Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.
  2. 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.
  3. 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.
  4. 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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