Whenever you see one of those giant trays of cookies, you know the oatmeal raisin is the last one to get eaten. Swap that out for these giant oatmeal chocolate chunk cookies, and it’s a different story.
While I’ve always had a soft spot for oatmeal raisin cookies — especially MY recipe for them, I know not everyone does. I made these Giant Oatmeal Chocolate Chunk Cookies for a friend’s potluck, and I realized they’re on the sneaky opposite end of that comfort zone because everyone was a little reluctant to take one at first.
Did I forget to tell them it was chocolate and not raisins? Maybe.
One of my friends’ husbands tried one and gave it an A+, after which she told me he never gives food that kind of rating. By the end of the night, two other friends were insisting I send them the recipe, so I knew right away this recipe was a keeper.
If you’re looking for a thick, soft, and puffy cookie, this recipe is exactly what you need. The result is a bakery-style cookie loaded with hearty oats and rich chocolate chunks.
It’s not the first time I’ve played with oats and chocolate. This Chocolate Chip Skillet Cookie is a family favorite, especially fresh from the oven. And if you love cookies with a crisp bite and buttery crunch, my Lace Cookies are the perfect sweet treat to add to your baking list.
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
What should I use to scoop this cookie dough?
Use a muffin scooper to portion the cookie dough onto your baking sheet. A cookie scoop keeps every scoop the same size, which helps the cookies bake evenly.
Because these cookies are extra big, you want to use the muffin scoop rather than the usual cookie scoop size. The advice remains the same, no matter how big or small you plan to make your cookies.
For this recipe, place only six cookies on one baking sheet at a time. You need to give them enough space so they can spread out without running into each other while baking.
How do I keep my cookies soft and chewy instead of dry?
Don’t overbake them if you want soft and chewy cookies every time. Pull them from the oven as soon as the edges look set, while the centers still look a little soft.
Let the cookies sit on the baking sheet for 3–5 minutes before moving them to a cooling rack. This resting time lets them finish cooking on the hot pan so they don’t dry out, and it helps them hold that soft, chewy texture.
Should I use chocolate chunks or chocolate chips in these cookies?
I use chocolate chunks when I make these cookies, but chocolate chips are a fine swap if that’s what you have. Both will melt into the dough and give you that rich chocolate flavor.
I prefer chocolate chunks because they let me load up more chocolate without weakening the cookie structure. The cookies stay thick and sturdy while delivering big, melty pockets of chocolate in every bite.
How can I make the giant bakery-size cookies?
This recipe works to make that enormous cookie you see in bakeries, the one where you promise yourself you won’t finish it until oops, you do. To get that effect, use two muffin scoops for each cookie and gently roll them into one ball in your clean, cool hand.
Don’t squash them down at all when you place them on the baking sheet. And make sure to only put four on a sheet at a time so they don’t crowd each other.
Bake those cookies for an additional 3–5 minutes, so they cook through properly. Each oven is a little different, so check on them to see when the edges start to look firm and you start to see a crack or two in the top of the cookie.
Why don’t I need softened butter for these cookies?
This is the cookie that breaks the rules, and I’m glad because I always forget to take the butter out to soften. This recipe needs cold butter.
The cold butter, along with a high ratio of oats to flour, helps keep these cookies from spreading into flat puddles in the oven. For once, your forgetfulness or (my) lack of planning will come in handy.
If you find that your dough feels loose or that the first batch gets flatter than you want, stick the bowl in your fridge for half an hour to help firm it up even more. As a matter of course, I put my bowl in the fridge after I scoop each sheet, even if it doesn’t technically “need” it.
How to Make Giant Oatmeal Chocolate Chunk Cookies
Preheat your oven to 375 degrees, and line two large baking sheets with parchment paper or silicone baking mats. Set the prepared sheets aside while you make the dough.
In a large bowl, beat the cold cubed butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add the baking powder, baking soda, and salt to the bowl, then mix until fully incorporated into the dough. Mix in the flour on low speed and just until no dry spots remain, being careful not to overwork the dough.
Gently stir in the rolled oats and chocolate chunks until they’re evenly spread throughout the dough. You always want to make sure every scoop has plenty of oats and chocolate.
Use a muffin scoop to portion the dough, placing six cookies on each baking sheet. Keep them in tall mounds and don’t flatten them before baking.
Bake for 10 to 12 minutes until the edges are lightly golden, and the centers still look a little soft. Pull them out before they look fully set to get that perfect chewy texture.
Remove the baking sheets from the oven and let the cookies rest on the hot pan for at least five minutes. Transfer them to a wire rack afterward so they can cool completely and finish setting up.
Giant Oatmeal Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 2 cups chocolate chunks semi-sweet
Instructions
- Preheat oven to 375 degrees, and line two baking sheets with parchment paper or silicone mats. Set them aside.
- In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and stir again.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract
- Add baking powder, baking soda, and salt and mix until combined. Add flour and mix just until no dry spots remain.1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups all-purpose flour
- Stir in the old-fashioned rolled oats and the chocolate chunks gently until they're evenly distributed.3 cups old-fashioned rolled oats, 2 cups chocolate chunks
- Scoop dough, and place six cookies per baking sheet. Keep them in tall mounds and don't flatten.
- Bake for 10 to 12 minutes until the edges are a light golden brown but the centers still look slightly underbaked.
- Let cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Use a muffin scoop rather than a traditional size cookie scoop for these cookies.
- For the best texture, use chocolate chunks instead of standard chips. You can buy pre-cut chunks or simply chop up your favorite high-quality chocolate bar.
- If your kitchen is very warm and the dough feels soft after mixing, stick the entire bowl in the refrigerator for twenty minutes before you scoop and bake. Chilled dough always bakes up thicker than warm dough.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.