Giant Oatmeal Chocolate Chip Cookies – Soft, Chewy, and Utterly Addictive

Jessica Kelly
Dec 12, 2024
5 min read

There are cookies, and then there are cookies. You know the kind—the ones that are slightly crisp around the edges, perfectly soft and gooey in the center, and packed with melty pools of rich chocolate. The ones that disappear within hours because, no matter how many you bake, everyone sneaks back for just one more.

These giant oatmeal chocolate chip cookies are exactly that. They’re the cookies that friends and family ask for by name, the ones that turn an ordinary afternoon into something special.

And let’s be honest—there’s something deeply satisfying about making giant cookies. Why settle for a regular-sized one when you can have a bakery-style masterpiece that takes up half the plate?

But beyond their indulgent size and incredible texture, these cookies fit perfectly into my philosophy of cooking from scratch with real, simple ingredients. When you bake at home, you control what goes in—no preservatives, no artificial flavors, just pure, homemade goodness.

Why You’ll Love These Giant Oatmeal Chocolate Chip Cookies

• The perfect balance of textures – The crisp, golden edges contrast beautifully with the soft, gooey center.

• Oats add a chewy heartiness – Just enough to make you almost feel like this counts as breakfast.

• Real ingredients, real flavor – No unnecessary additives, just butter, sugar, oats, and good chocolate.

• Make them huge! – Because there’s something undeniably fun about oversized cookies.

Ingredients You’ll Need

For the Cookies:

• ¾ cup sugar

• ¾ cup brown sugar

• 1 cup butter, softened

• 2 teaspoons vanilla

• 2 eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups rolled oats

• 1 package high-quality chocolate chips or chunks (I love Ghirardelli or Trader Joe’s)

How to Make the Best Giant Oatmeal Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Preheat your oven to 325°F. This slightly lower baking temperature ensures the cookies stay thick and soft.

In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. This step is crucial—it creates air pockets in the dough, which gives the cookies that perfect soft-yet-chewy texture.

I remember standing on a kitchen stool as a kid, watching my mom beat butter and sugar together. I’d sneak a pinch of the creamed mixture when she wasn’t looking (as if she didn’t notice), savoring that buttery, caramel-like sweetness before the eggs and flour went in.

Step 2: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla. If you’re anything like me, this is the moment when the batter starts to smell absolutely heavenly.

There’s something deeply nostalgic about the combination of butter, sugar, and vanilla—it instantly transports me back to childhood kitchens, to the sound of wooden spoons scraping bowls, to the quiet joy of baking something special.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined.

Then, fold in the oats. This is what sets these cookies apart from your standard chocolate chip cookie. The oats add a chewy, almost nutty texture that makes each bite more satisfying.

Step 4: Stir in the Chocolate Chips (Or Chunks!)

Now for the best part—folding in the chocolate. Whether you choose chocolate chips or chopped chocolate chunks, use good quality chocolate. It makes all the difference.

When you bite into a cookie and hit a melty pocket of dark chocolate, you’ll thank yourself for choosing the good stuff.

Pro tip: If you really want next-level cookies, save a few chocolate chunks to press into the tops right before baking.

Step 5: Scoop Large Dough Balls for Giant Cookies

Drop the dough onto an ungreased baking sheet, making sure to leave plenty of space between each one. If you’re making giant cookies (which you absolutely should), make the dough balls extra large—at least ¼ cup of dough per cookie.

Bigger cookies mean better texture. The edges bake to a golden crisp, while the centers stay thick, soft, and gooey.

Step 6: Bake to Perfection

Bake at 325°F for 9–11 minutes. The key here is to slightly underbake them. They should look just barely set in the center when you take them out of the oven.

Let them rest on the pan for about 5 minutes—this allows the residual heat to finish cooking them to that perfect soft texture. Then transfer to a wire rack to cool completely.

Why Baking from Scratch Matters

There’s something incredibly rewarding about making cookies from scratch. It’s not just about the flavor (though homemade cookies always taste better)—it’s about the process, the tradition, the memories you create in the kitchen.

When I bake these with my kids, I think about how my mom did the same for me. I think about how simple ingredients—flour, butter, sugar—can turn into something magical.

And let’s talk about ingredients. Store-bought cookies are loaded with preservatives, artificial flavors, and oils that have no business being in a cookie. When you bake at home, you know exactly what you’re putting in. Real butter. Real vanilla. Real chocolate. That’s what makes these cookies taste so unbelievably good.

Storing & Freezing Tips

• Store these cookies in an airtight container at room temperature for up to 5 days.

• For longer storage, freeze baked cookies in a single layer, then transfer them to a freezer bag. They’ll keep for up to 3 months—just let them thaw at room temperature before eating.

• Want to freeze the dough instead? Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen, just adding 1–2 extra minutes to the baking time.

There’s something undeniably special about baking a batch of cookies from scratch. Whether you’re making them for a gathering, your kids, or just yourself (no judgment), these giant oatmeal chocolate chip cookies are guaranteed to bring a little extra joy into your kitchen.

Now, go grab your mixing bowl, make them extra big, and enjoy every gooey, chocolatey bite.

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