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–+ servings

Giant Oatmeal Chocolate Chip Cookies

5 from 5 votes
Hearty, soft, and absolutely delicious - these cookies are hands-down one of my favorite recipes on the blog.
Servings18
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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.
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