Giant Oatmeal Chocolate Chunk Cookies

ByBrittany July 18, 2025January 3, 2026

These giant, thick, and chewy oatmeal chocolate chunk cookies are bakery-style perfection—toasted on the outside, and soft and gooey on the inside. They’re packed with oats, mini chocolate chips, chocolate chunks, and the perfect blend of warm fall spices. With this simple recipe, you can skip the bakery line and bake giant, chunky cookies right at home!

A top view of a giant oatmeal chocolate chunk cookie being gently pulled apart, showing the melted chocolate chips inside.

INGREDIENTS FOR OATMEAL CHOCOLATE CHUNK COOKIES

Let’s take a look at the ingredients needed to make these giant chewy oatmeal chocolate chip cookies come together! A lot of basic cookie ingredients needed here – with the addition of oats, fall spices, and chocolate chunks.

Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cold butter to keep these cookies super thick!
Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
Vanilla Extract + Salt: Both add flavor and help enhance other flavors.
All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
Cinnamon + Nutmeg + Cloves: These fall spices are completely optional, but they add the best warmth and coziness to these cookies! I definitely recommend not skipping these.
Quick Oats: Oats add texture and the ultimate chewy experience. I use and recommend quick oats for this recipe – the same as my giant monster cookie recipe.
Chocolate Chunks + Chocolate Chips: Using a mix of chocolate sizes—like mini chips, chunks, and chopped bars—adds layers of texture and richness throughout the cookie. Pressing a few extra pieces on top after baking makes them look bakery-worthy and absolutely delicious. I love using mini chocolate chips in this recipe!

A close-up of a giant ball of oatmeal chocolate chunk cookie dough, showing the chocolate chunks and oats.

A top view of five oatmeal chocolate chip cookie dough balls on a parchment lined cookie sheet.

TIPS AND TRICKS FOR CHUNKY COOKIES

Whisk Dry Ingredients: Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
Food Scale: Use a food scale to weigh the flour and sugar. It’s super easy to accidentally add too much flour!
High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 150 grams each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven is beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.

Three oatmeal chocolate chunk cookie halves stacked on top of each other, showing the insides.

FAQ FOR OATMEAL CHOCOLATE CHUNK COOKIES

Can I use quick oats instead of old-fashioned oats?

Yes, I actually prefer using quick oats. They are much easier to find in stores, and achieve the same goal in my opinion.

Can I use only chocolate chips instead of chunks?

Yes, absolutely! Using a mix of mini chocolate chips, chocolate chips, or chocolate chunks only changes up the texture a bit.

How do I store these cookies?

Store in an airtight container at room temperature for up to five days, or you can wrap in Saran Wrap and place in a freezer bag for up to 3 months. Simply pull out of the freezer and let come to room temp and enjoy. I highly recommend popping in the microwave for 10-15 seconds to bring back that gooey center!

Can I leave out the spices?

Yes! The spices add a cozy, fall flavor- but these cookies will be absolutely delish without them.

Can I freeze the dough?

Absolutely! First, create giant balls of dough, freeze on a tray, then transfer to a freezer bag. Pull out and bring to slightly chilled (about 30 minutes) and bake!

A hand holding a giant oatmeal chocolate chunk cookie split in half showcasing the inside of the cookie.

Well, there you have it—a few simple tips and tricks for baking the best giant oatmeal chocolate chunk cookies ever! These cookies are a guaranteed hit and surprisingly easy to make. Next time you’re craving something cozy and sweet, give this oatmeal chocolate chunk cookie recipe a try!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!