Why You’ll Love This Recipe
These cookies are big, bold, and incredibly satisfying. The oats add a hearty texture while the chocolate chips bring just the right amount of sweetness. They stay soft and chewy for days, making them perfect for baking ahead or sharing. Plus, they’re easy to make with simple ingredients and deliver consistent, delicious results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
rolled oats
brown sugar
granulated sugar
baking soda
salt
butter
eggs
vanilla extract
chocolate chips
Directions
Preheat your oven and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats and chocolate chips until evenly distributed.
Scoop large portions of dough onto the baking sheet, leaving space between each cookie.
Bake until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 10 to 12 large cookies.
Prep time: 15 minutes
Bake time: 12 to 15 minutes
Total time: about 25 to 30 minutes
Variations
You can add chopped nuts like walnuts or pecans for extra crunch. Try using dark chocolate or a mix of chocolate types for a deeper flavor. Add a pinch of cinnamon for warmth or a handful of dried fruit for a twist. You can also make smaller cookies by reducing the dough size and adjusting the baking time.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days.
To keep them soft, place a slice of bread in the container with the cookies.
For longer storage, freeze the cookies or dough for up to 2 months.
To reheat, warm in the microwave for a few seconds to restore softness.
FAQs
Why are my cookies not chewy?
Overbaking or using too little brown sugar can result in less chewy cookies.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly different.
Can I chill the dough?
Yes, chilling enhances flavor and helps control spreading.
Can I make them smaller?
Yes, adjust the portion size and reduce baking time.
What chocolate works best?
Semi-sweet or dark chocolate chips are great choices.
Can I freeze the dough?
Yes, scoop portions and freeze for later baking.
Why did my cookies spread too much?
The butter may have been too warm or there may be too little flour.
Can I make them gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats.
How do I keep them soft?
Store in an airtight container and avoid overbaking.
Are these cookies crispy or soft?
They have crisp edges with a soft, chewy center.
Conclusion
Giant chewy oatmeal chocolate chip cookies are a classic treat with a hearty twist. With their rich flavor, soft texture, and satisfying size, they’re perfect for sharing or enjoying as a comforting homemade dessert.
PrintGiant Chewy Oatmeal Chocolate Chip Cookies
These giant chewy oatmeal chocolate chip cookies are thick, soft, and loaded with rich chocolate and hearty oats. They bake up with crisp edges and tender, chewy centers for a bakery-style treat everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 large cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the rolled oats and chocolate chips until evenly distributed throughout the dough.
- Scoop large portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12 to 15 minutes, or until the edges are golden and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Use dark chocolate chips or a mix of chocolate varieties for deeper flavor.
- A pinch of cinnamon adds warmth to the dough.
- Quick oats can be used, though the texture will be slightly different.
- Chilling the dough for 30 minutes can enhance flavor and reduce spreading.
- Store cookies in an airtight container at room temperature for up to 4 days.
- To keep cookies soft, place a slice of bread in the storage container.
- Freeze baked cookies or scooped dough for up to 2 months.
- Reheat briefly in the microwave to restore softness.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
