Description
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!
Ingredients
Units
Scale
- 1/2 cup Unsalted Butter (cold)
- 3/4 cup Brown Sugar (light or dark)
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1 cup Oats
- 2 Tablespoons Corn Starch
- 1/4 Teaspoon Ground Cloves (optional)
- 1/4 Teaspoon Ground Nutmeg (optional)
- 1/2 Teaspoon Ground Cinnamon (optional)
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt (heaping)
- 3/4 cup Mini Chocolate Chips
- 1/4 cup Chocolate Chunks
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, ground spices, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Start adding flour mixture in increments on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Oats & Chocolate Chips: Add the oats, mini chocolate chips, and chocolate chunks. You can use semi-sweet, milk chocolate, or dark chocolate chips in this recipe, use what you like.
- Rolling the Dough: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size.
- Pro Tip: If you’d like to add chocolate chunks to the tops after baking, gently press them into the cookie immediately after coming out of the oven when the cookie is still super soft.
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: American