Giant & chewy Oatmeal Chocolate Chip Cookies are thick and soft-baked with hearty oats and chocolate chips. These cookies bake up perfectly round, puffy, and delicious.
For more treats with oats try these oatmeal chocolate chip peanut butter bars, monster cookie bars, or this chocolate chip oatmeal quick bread recipe.
OATMEAL CHOCOLATE CHIP COOKIES RECIPE
These giant oatmeal chocolate chip cookies are always a favorite around here ♥. Cookies are good enough on their own but make them giant sized, and it just makes them so delicious and basically irresistible.
Loaded with hearty quick oats and chocolate chips, and the addition of the baking powder makes these cookies bake up perfectly round and puffy.
WHAT YOU'LL NEED
Making giant oatmeal chocolate chip cookies at home is actually fairly simple! Some pantry baking ingredients are all you need.
- Butter - No substitutions for this one. I always use salted butter for all my baking. If you use unsalted butter just add a little additional salt, about ¼ teaspoon.
- Light Brown Sugar - I prefer light brown sugar but if you want the stronger molasses taste then use dark brown sugar.
- Granulated Sugar
- Egg + Egg Yolk - Yes the additional egg yolk is so important. It's what makes the cookies so rich and gives them a great texture. Either save the extra egg white or discard it.
- Vanilla Extract - I think pure vanilla extract provides the best taste to baked goods but imitation can work if that's what you have.
- All-Purpose Flour - I use unbleached all-purpose flour for everything.
- Quick Oats - Normally quick oats and old-fashioned oats can be use interchangeably but for this recipe please use the quick oats only. They have a finer, smaller texture which is what you want in these cookies.
- Baking Soda, Baking Powder, Salt - I am normally a fan of fine kosher salt but for these cookies I always use table salt, which is what is called for in the recipe below.
- Mini Semi-Sweet Chocolate Chips - I have been making these cookies for years and found that the mini chocolate chips are the best to use. They are smaller which makes the texture better with the small bits of chocolate (versus the larger chips) and because they're smaller they disperse throughout the cookie much better. Of course, any chocolate chips can be used but I prefer the mini sized.
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
To make these cookies you'll need a mixing bowl + handheld mixer or you can use a stand mixer with the paddle attachment.
Butter + Sugars : Cream together the softened butter, brown sugar, and granulated sugar until combined and lighter in color.
Add Vanilla, Egg, and Egg Yolk : Beat in the vanilla, egg, and egg yolk just until combined. You don't want to beat the eggs too much.
Mix Dry Ingredients : Combine the dry ingredients into a separate bowl and stir with a wire whisk.
Add Dry Ingredeints : Add half of the flour mixture into the cookie dough and mix. Add the other half and mix just until combined.
Chocolate Chips : Mix in the best part. The chocolate!
Bake : Use a ¼ cup measuring cup to scoop out the dough. Roll into a ball and place on the cookie sheet. Take the measuring cup and very gently press on the top of the dough ball. It should look like a really thick hockey puck.
MY TIPS FOR SUCCESS
Here are a few of my tips that will hopefully make this recipe turn out perfect for you!
- Use Parchment Paper : This is probably my #1 tip when making cookies. I use the pre-cut parchment sheets from Reynold's brand. Using parchment paper helps cookies bake up more evenly and prevents the bottom of the cookies from over baking.
- Quick Oats : Normally oats can be interchanged in recipes but for this one use the quick oats only. They have a finer, smaller texture which helps these cookies spread slightly but still stay puffy and thick.
- Are the cookies done? : This is always the hardest thing to determine when baking cookies. When the edges of the cookies are lightly golden brown the cookies are ready to come out. The very tops of the cookies might still have some slightly wet looking dough but that's fine. The cookies will also look puffy and thick. As the cookies cool on the cookie sheet they will continue to cook.
- Chocolate Chips : I think it's best to use the mini semi-sweet chocolate chips but of course you can use any type of chocolate chip that you want. The mini sized ones work better in the cookie because they're smaller and they disperse more evenly through out the cookie.
HOW TO STORE OATMEAL CHOCOLATE CHIP COOKIES
Store these oatmeal chocolate chip cookies at room temperature in a covered container. I put them inside a gallon-sized Ziploc bag or inside a big Tupperware with a lid.
You can also freeze these cookies. See below for instructions.
CAN I FREEZE THESE COOKIES?
Yes! They're perfect to freeze.
You can either form the dough balls (and slightly flatten the tops according to instructions) and freeze them. Or you can bake the cookies, let them cool completely, and then freeze them already baked.
I use the freezer safe Ziploc bags to freeze cookies.
Frozen cookies and dough will be good in the freezer for up to 3 months.
MORE COOKIE RECIPES TO TRY
Family Favorite Sugar Cookie Recipe - A family favorite recipe that I have been making for years and years.
No Egg Cream Cheese Chocolate Chip Cookies - Even with no allergies in this house, these are our favorite chocolate chip cookies ever! So thick, puffy, and soft-baked with the best creamy flavor.
Chocolate Reese's Cookies - Chocolate based cookie with peanut butter chips and chopped Reese's peanut butter cups.
Reese's Stuffed Monster Cookies - Monster cookies with oats, peanut butter, chocolate chips stuffed with a miniature Reese's peanut butter cup.
M&M Chocolate Chip Pudding Cookies - Super soft cookies with instant pudding mix, chocolate chips, and m&m's.
The Best Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks) salted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¼ cups miniature semi-sweet chocolate chips
- Heat oven to 325°. Prepare a cookie sheet by lining with parchment paper (my preferred method), silpat baking mat, or spray with cooking spray. Set aside.
- In the bowl of a stand mixer, or in a bowl with a handheld blender, beat together the butter, brown sugar, and sugar. Beat for 1-2 minutes until it's light in color and looks fluffy.
- Add in the egg, egg yolk, and vanilla extract. Beat together until combined. Scraping sides of bowl as necessary.
- In a separate smaller bowl, add the flour, oats, baking soda, baking powder, and salt. Stir with a whisk. Add half to the wet dough and blend together. Add the other half and blend until just combined. Stir in the chocolate chips with a wooden spoon.
- Scoop out ¼ cup of cookie dough (use a ¼ cup measurer) and roll into a ball. Place 6 cookie dough balls per cookie sheet. Take the bottom of a measuring cup (you can use the ¼ cup one or a bigger one to make it easier, like 1 cup), and very gently press down the top of each dough ball. It should resemble a hockey puck and still be thick and tall.
- Bake for 12-15 minutes. Edges will be pale golden brown, cookies will look puffy, while the center might still look somewhat underdone. After baking, let cool on the cookie sheet for about 20 minutes. The cookie will come together and finish baking. Move to a cooling rack to cool completely.
- Store leftovers in a covered container on the counter top. You can also freeze the dough balls or the baked cookies for up to 3 months.
I used crisco butter flavor and they came out great.
Together as Family
Glad to hear they worked for you!