Massive Oatmeal Chocolate Chip Cookies
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If you’re craving big Oatmeal Chocolate Chip Cookies, then I got you covered with these Massive Oatmeal Chocolate Chip Cookies! These half pound oatmeal chocolate chip cookies are soft, chewy, and loaded with dark chocolate chips, oats, and a hint of cinnamon to curb that bakery style big cookie craving.
If you’re looking for other bigger cookies, check out my Vegan Banana Chocolate Chip Cookies, Big Oatmeal Banana Chocolate Chip Cookies, or my Dark Chocolate Dipped Butter Cookies.
Table of Contents
Why You'll Love This Recipe
Bakery Style: You will love these massive Oatmeal Chocolate Chip Cookies because they will remind you of stopping by a local bake shop and indulging in something sweet. Big cookies, like these giant Oatmeal Chocolate Chip Cookies, are not everyday cookies. They are cookies when you have something to celebrate!
Pure Indulgence: Part of the reason I love cookies is because they are a small and simple dessert that you can enjoy every day. But, when you make giant Oatmeal Chocolate Chip Cookies like these, it makes them more special because you wouldn’t indulge in this big of a cookie every day. I mean, these are Half Pound Oatmeal Chocolate Chip Cookies!
Shareable: So, what better way to celebrate National Oatmeal Cookie Day I thought, than with these massive Oatmeal Chocolate Chip Cookies! These cookies will make up about 6 regular sized cookies. So indulge with that in mind or these make great cookies to share!
Flexible Recipe: If you want to make these cookies regular sized, you can also do that a well. If you want to do that, you can get 24 cookies from the batch and bake them for 11 to 13 minutes (or 8 to 10 minutes at high altitude).
Ingredients
Homemade Organic Light Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Prep: Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, baking powder, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the chocolate chips and mix on low until combined.
Using your hands, form the cookie dough into 4 large balls (weighing about 226 grams each) and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 4-inches in diameter and look like round disks.
Step 3
Bake for 17 to 20 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Use soft butter, this is key! I like to leave butter out on the counter overnight for the best results. You can also soften in the microwave, but never do more than 10 seconds per 1/2 cup at one time. If you need to do multiple intervals, then do that. You shouldn’t be melting your butter, but it should be soft so it’s easily squished with the poke of your finger.
- Weigh your eggs. Weighing eggs can be a big deal when baking with eggs. While I always use large eggs, depending on where the eggs came form, they can be larger or smaller. One large egg will weigh 50 grams. If you find your cookies are too sticky, then you probably have larger eggs. Or, if you find they are too dry, you probably have smaller eggs. You can fix this by weighing eggs! Crack them into a separate bowl and whisk together. Then, using your scale, add the amount into your dough. If you have extra, save it and use for pie wash or add to your morning breakfast. If you don’t have enough, you can substitute by adding milk until you have the right amount by weight. This will give you perfect cookies every time!
- Add more chocolate chips. I added more chocolate chips on top of the cookie (as you can see in the video) so that they show when baked. This isn’t necessary, but if you want your cookies to look like they are bursting with chocolate chips, then the key is to add them on top. When they are just mixed into the dough, they don’t have the same look when finished baking.
- Store cookies properly. These are soft and chewy so be sure to store them in an airtight container. This can be a cake dome, Tupperware or zip bag, but they shouldn’t be left out on the counter or they will dry out.
FAQ's
Yes, of course! This recipe can be made any size you want. I will make these normally and get 24 cookies. If you do that, then bake them for 11 to 13 minutes (or 8 to 10 minutes at high altitude), and be sure to look for signs that the cookies are done (golden brown around the edges and set in the middle). If you want to make 12 or 18 cookies, those would be a bit bigger, so just adjust the baking time to a little bit more the bigger you go.
Absolutely! If you want to make these into classic oatmeal raisin cookies, then just swap the chocolate chips for raisins. But, these massive oatmeal chocolate chip cookies would also be delicious with both chocolate chips and raisins!
Yes! If you want to use milk chocolate chunks or dark chocolate chunks instead, you can also do that as well. I love using dark chocolate chunks in cookies, but I just am out of them right now, so I used dark chocolate chips. You can also use semi sweet chocolate chips or even white chocolate chips. Feel free to switch up the chocolate to whatever you have on hand or prefer.
Yes! If you want to make them gluten free, just look at the bottom of the recipe in the Notes section for the gluten free swap. You want to make sure you use gluten free oats and I tested this recipe with the Namaste Organic Perfect Flour Blend.
These are still soft and chewy cookies, even though they are so big! So, they are best kept in an airtight container. For these, since they are so massive, you can store them in a cake dome, Tupperware or large zip bag.
Craving More?
Massive Oatmeal Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 170 grams all purpose flour
- 113 grams rolled oats
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, rolled oats, baking powder, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the chocolate chips and mix on low until combined.
- Using your hands, form the cookie dough into 4 large balls (weighing about 226 grams each) and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 4-inches in diameter and look like round disks.
- Bake for 17 to 20 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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