Jumbo Oatmeal Chocolate Chip Cookies
Get ready to sink your teeth into the ultimate bakery-style treat with these Jumbo Oatmeal Chocolate Chip Cookies! Bursting with hearty rolled oats, melty semi-sweet chocolate chips, and a hint of warm cinnamon, these colossal cookies boast the perfect balance of chewy and crisp textures. Made with a buttery base and a touch of brown sugar for rich caramel undertones, each oversized cookie is an indulgent delight that’s ideal for sharing—or not! The recipe comes together in just 20 minutes of prep time and can be customized with optional chopped nuts for extra crunch. Perfect for dessert, snack time, or even a decadent breakfast treat, these giant cookies are a crowd-pleasing classic that stays fresh all week long.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 cups Old-fashioned rolled oats
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chocolate chips, and optional nuts until evenly distributed in the dough.
Using a large cookie scoop or 1/4 cup measuring cup, scoop the dough into balls and place them on the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
Gently press down on each dough ball to slightly flatten it.
Bake in the preheated oven for 14-16 minutes, or until the edges are golden and the centers look slightly underbaked (they'll set as they cool).
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
6099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.0 g | 412% | |
| Saturated Fat | 173.3 g | 867% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 782.0 g | 284% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 440.0 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
