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Five oatmeal cookies are stacked on a wooden surface, with one cookie lying flat beside the stack. White subway tile backsplash in the background.

Giant Oatmeal Chocolate Chunk Cookies

Giant Oatmeal Chocolate Chunk Cookies are thick, soft, and chewy with hearty oats and rich chocolate chunks in every bite. This easy bakery-style recipe delivers big, satisfying cookies that always get requested again.
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: 274kcal
Author: Michelle

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.

Equipment

Silpat
Non Skid Mixing Bowl
Non Skid Mixing Bowl
Wire Cooling Racks
Wire Cooling Racks

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

Serving: 1cookie | Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 263IU | Calcium: 37mg | Iron: 2mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.