The best oatmeal chocolate chip cookies! Soft, chewy, thick, and giant sized. Cause who doesn’t need a giant cookie in their life?! Simple ingredients for the best and heartiest cookie recipe.
OATMEAL CHOCOLATE CHIP COOKIES
After two weeks of literally every sickness you can think of I decided that dang it, I deserved a giant cookie 🙂 For some reason I always crave oatmeal chocolate chip cookies. I don’t know what it is but they are my very favorite. Make it a giant sized cookie and I am in love ♥.
Between rounds of the stomach bug, stomach flu, bronchitis, strept throat, and ear infections I have just about had it with sick days and medications everywhere.
The kids have been back to school for a few days now and I am just now realizing how much stuff there is to do. Mainly laundry…. if you know me at all then you know that I am so terrible at it.
But instead of doing things I should be doing (like the hallway full of laundry) I am posting this recipe for oatmeal chocolate chip cookies because #priorities 🙂
You can always tell a delicious cookie by the cookie dough. And this cookie dough does not disappoint. Just ask my 2 year old.
I had to take it away from him and he cried for a good 10 minutes or so because I took his cookie dough away.
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
- Start by beating together some softened butter, granulated sugar, and brown sugar. You want to make sure you beat it for a good 1-2 minutes until it’s pale and fluffy looking.
- Add an egg + an egg yolk, and vanilla extract. And yes the egg yolk makes a BIG difference so just do it!
- Mix up the dry ingredients in a smaller bowl and stir with a whisk. This helps break apart large clumps of flour and what not.
- Add half the dry mixture to the wet and blend together. Add the other half and blend until just combined.
- Add in some chocolate chips and stir.
- Get yourself a 1/4 cup measurer (I told you these were big!) and scoop out cookie dough and roll into a ball. I actually used a large ice cream scoop for this.
- Let those giant cookies bake and be sure and let them rest on the cookie sheet. They will finish baking up and come together.
After making these cookies I was so excited to eat one with a tall glass of milk. Went to the fridge to get milk and there was none. So yea, I totally went to the store just for cold milk to eat with these cookies 🙂
MY TIPS FOR MAKING THIS RECIPE
- Use quick oats in these cookies. The texture is finer and it help hold the cookie together better. If you must, yes you can use old-fashioned oats but I strongly suggest you follow the recipe and use quick oats.
- The milk chocolate chips make these cookies sweet, which is exactly what I wanted, but feel free to use semi-sweet or even dark chocolate chips.
- I happen to not love tons and tons of chocolate chips in my cookies. So I only use about 1 1/2 cups. But add as much as you want depending on the cookie to chocolate ratio you prefer 🙂
- The edges should just be lightly golden brown while the middle will still look somewhat underdone. Take them out anyways! Cookies bake up more while cooling on the cookie sheet. You don’t want to overbake these.
- Yes you can make these smaller (like normal cookies) but watch the cook time because it will be significantly less. I am guessing around 8 minutes maybe. I have to say that the giant cookies yield a thick cookie with a soft & chewy center, you probably won’t get that thick cookie with the smaller sized ones.
TRY THESE OTHER OATMEAL CHOCOLATE CHIP RECIPES
- Peanut Butter Oatmeal Chocolate Chip Bars (a reader favorite!)
- Triple Peanut Butter Monster Cookies
- Chocolate Chip Oatmeal Bread (really old post/bad pictures but it’s so delicious)
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1/2 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
- 1-3 cups milk chocolate chips
Heat oven to 325 degrees. Prepare two cookie sheets by lining with parchment paper, 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 desired amount of chocolate chips with a wooden spoon.
Scoop out 1/4 cup of cookie dough (use a large ice cream scoop or 1/4 cup measurer) and roll into a ball. Place 5 cookie dough balls per cookie sheet.
Bake for 14-16 minutes. Edges should be very pale golden brown while the center should still look somewhat underdone. After baking, let cool on the cookie sheet for about 20 minutes. The cookie will come together and finish baking.
Store leftovers in a covered container on the counter top. These reheat really well in the microwave if you have leftovers.
I always use light brown sugar but you can use dark brown sugar as well. Whichever you prefer. Dark brown sugar has a stronger flavor due to the higher molasses in it.
I always use salted butter when baking plus the additional salt called for in recipe. The cookies are sweet so I want that flavor that the salt brings.
I add about 1 1/2 cups chocolate chips because I don't love a ton of chocolate in my cookies. But if you do, then add up to 3 cups of chocolate chips. You can use milk chocolate, semi-sweet chocolate, or even dark chocolate.
All ovens are so different so set the cook time for 13 minutes and then go from there. Mine were done right around 14 1/2 minutes about.
I found this recipe years ago on one of my favorite sites Our Best Bites and I’ve been making it ever since
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