Giant Chocolate Chunk Oatmeal Cookies are a must make for your cookie tray! They are out of this world delicious!
Super simple ingredients create one of the BEST cookies you will ever sink your teeth into!
They are perfect for bake sales, cookie trays, holidays , Christmas baking, pot lucks or just for a sensational dessert everyone will be happy to eat with a huge glass of cold milk!
These cookies were really nice and soft in the center, but golden brown around the edges, just the perfect consistency!
The cookies keep well in a zip lock bag at room temperature for 3-4 days. They could also be frozen in an airtight container for up to 2 months.
Be sure to use quick oats, not regular rolled oats. The cookies don’t
have enough moisture or baking time for rolled/old fashioned oats to soften in the cookies, so quick oats are a must.
I have so many more cookie recipes here on the blog, please be sure to take a look at my ‘dessert section’ for tons more you are sure to love!
This is a tried and true cookie recipe, that is sure to be a hit wherever you choose to serve them! Homemade is always best!
Who doesnt love a perfect bakery style cookie made right at home? The entire house will smell incredible after these come out of the oven! Someone get me the milk ASAP! lol 🙂
Once you take a bite out of these cookies you are sure to come back to this recipe time and time again! From scratch! who could ask for more!
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Giant Chocolate Chunk Oatmeal Cookies
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oats
- 2 cups semi-sweet chocolate chunks or chips
Makes 14-16 cookies
Prep time: 15 minutes
Cook time: 12 minutes
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until combined.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Add the dry
- mixture to the wet mixture and beat until combined.
- Add the oats and mix well.
- Stir in the chocolate chunks/chips.
- Using a 1/3 cup measure, scoop out large cookie dough balls onto the prepared baking
- sheets. You should have 14-16 large dough balls (leave them round—do not flatten).
- Bake the cookies at 350F for 11-13 minutes until set.
- Cool the cookies on the baking sheets for 3 minutes, then transfer to wire cooling racks.