Hearty, soft, and absolutely delicious – these cookies are hands-down one of my favorite recipes on the blog.
- 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)
- 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.
- If you’re feeling more modest, you can always use a smaller cookie scoop.