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.
Author:Laura
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.