Best 7 Giant Oatmeal Chocolate Cookies Recipes

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Indulge in the delectable symphony of flavors with our Giant Oatmeal Chocolate Cookies, a harmonious blend of chewy oats, luscious chocolate, and hints of warm spices. These colossal cookies are not just a treat; they're an experience, a moment of pure bliss that will transport you to a realm of culinary delight. With three tempting variations – Classic, Peanut Butter, and White Chocolate Cranberry, our recipe offers a trio of distinct yet equally irresistible taste sensations. Embark on a baking adventure that yields not just cookies, but memories to cherish.

Here are our top 7 tried and tested recipes!

BIG GIANT OATMEAL COOKIE



Big Giant Oatmeal Cookie image

Makes a perfect, single GIANT Oatmeal cookie! As written, this is an Oatmeal Chocolate Chip Cookie, but if you want a Giant Oatmeal Raisin Cookie, see the notes below!

Provided by Sara Wells

Number Of Ingredients 12

4 tablespoons butter, melted (*see note in instructions before melting)
1/4 cup lightly packed dark brown sugar (light brown sugar will work just fine too)
2 tablespoons white sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup quick cooking oats*
1/2 cup chocolate chips
*I was out of quick cooking oats and used old fashioned rolled oats and it was delicious ????

Steps:

  • Preheat oven to 325 degrees. Line a cookie sheet with parchment.
  • Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
  • truction-step-3″>2. Mix in brown sugar, white sugar, egg yolk and vanilla.
  • truction-step-4″>3. Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
  • uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet. Gently press down to about 3/4 inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
  • tion-step-6″>5. Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.

GIANT OATMEAL CHOCOLATE COOKIES



Giant Oatmeal Chocolate Cookies image

These cookies are always served at our cafeteria, they are huge, moist, and full of chocolate!

Provided by leslie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 35m

Yield 20

Number Of Ingredients 10

1 ½ cups brown sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ⅓ cups quick-cooking oats
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (11 ounce) package semisweet chocolate chips
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
  • Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 39.1 g, Cholesterol 44.9 mg, Fat 18.2 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 10.7 g, Sodium 329.5 mg, Sugar 24.2 g

GIANT LOADED OATMEAL COOKIE



Giant Loaded Oatmeal Cookie image

This giant cookie literally has something for everyone. Sweet and salty, loaded with candy, chocolate and peanuts, this oatmeal cookie is the kid-friendly cookie grownups will love.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar
1/2 cup creamy peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
1/2 cup honey-roasted peanuts, roughly chopped

Steps:

  • Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.
  • Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.
  • Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.
  • Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.

GIANT OATMEAL COOKIES



Giant Oatmeal Cookies image

We've taken our favorite oatmeal cookie recipe and made three different variations. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!

Provided by Leigh Anne Wilkes

Categories     Dessert

Time 17m

Number Of Ingredients 37

2 Tbsp butter
2 Tbsp brown sugar
2 Tbsp granulated sugar
1 Tbsp egg (beaten)
1/2 tsp vanilla
1/4 cup all purpose flour (plus 2 Tbsp)
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oats
1/4 tsp cinnamon
pinch of nutmeg
1/4 cup raisins (or chocolate chips)
2 Tbsp walnuts (chopped (or pecans))
2 Tbsp butter (softened)
4 Tbsp granulated sugar
1 Tbsp egg (beaten)
1/2 tsp vanilla
1/4` tsp lemon extract
1/2 tsp lemon zest
1/4 cup all purpose flour (plus 2 Tbsp)
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oatmeal
2 Tbsp butter (softened)
2 Tbsp brown sugar (packed)
2 Tbsp granulated sugar
1 Tbsp egg (beaten)
1/2 tsp vanilla
1/4 cup all purpose flour (plus 2 Tbsp)
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oatmeal
1/4 cup white chocolate chips
flanky sea salt (for sprinkling on top)

Steps:

  • Mix together softened butter and sugars.
  • Add in egg and vanilla (lemon extract and zest).
  • Add in dry ingredients and stir to combine.
  • Mix in raisins and walnuts. (white chocolate chips)
  • Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
  • Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
  • For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.

Nutrition Facts : Calories 379 kcal, Carbohydrate 52 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 59 mg, Sodium 260 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving

GIANT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES



Giant Peanut Butter Oatmeal Chocolate Chip Cookies image

When you just gotta have it all! These scrumptious cookies have a hint of every great flavor! Make the kids say the name of these cookies 3 times fast before they get one!

Provided by SharleneW

Categories     Drop Cookies

Time 42m

Yield 30 serving(s)

Number Of Ingredients 13

1 cup granulated sugar
1 cup golden brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 (12 ounce) package chocolate chips
1 cup dry-roasted unsalted peanuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Grease 2 baking sheets.
  • In large mixing bowl with electric mixer, mix granulated sugar, brown sugar, peanut butter and butter until creamy (about 1 minute).
  • Mix in eggs and vanilla.
  • In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
  • Gradually add to batter, mixing on low speed until blended.
  • Mix in oats, then chocolate chips and peanuts.
  • Drop 2 heaping tablespoons of batter onto prepared baking sheets about 3 inches apart.
  • Flatten slightly into cookies about 2 1/2 inches across and 1/2 inch thick.
  • Bake for 12 to 14 minutes or until tops are barely set when lightly pressed and color is golden.
  • They will feel underdone but will firm up as they cool.
  • Let stand 5 minutes and remove to racks to cool completely.

Nutrition Facts : Calories 239.7, Fat 12.8, SaturatedFat 5.2, Cholesterol 22.2, Sodium 101.5, Carbohydrate 29.5, Fiber 2.2, Sugar 18.4, Protein 5.1

BIG OATMEAL CHOCOLATE CHIP COOKIES



Big Oatmeal Chocolate Chip Cookies image

From Sunset's Cookies, cookbook. My DH thinks these are the greatest! I admit that they do make great gifts. From the intro: "Oversized cookies, often best-sellers at fund-raising events, are easy to make at home. [These...] reach a diameter of about 7 inches -- enough cookie to last all day! For variety, you can use butterscotch-flavored chips instead of chocolate."

Provided by mersaydees

Categories     Dessert

Time 50m

Yield 1 dozen

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 1/3 cups rolled oats
1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package butterscotch chips
1 1/2 cups nuts, chopped
granulated sugar

Steps:

  • Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
  • In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
  • Add oats, chocolate chips, and nuts; mix well.
  • Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
  • Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
  • Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
  • Store in airtight container.

GIANT OATMEAL-RAISIN COOKIES



Giant Oatmeal-Raisin Cookies image

Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups old-fashioned rolled oats
3 cups raisins, preferably a mixture of dark, golden, and Monukka

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
  • In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
  • Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

Tips:

  • Use high-quality chocolate chips. The chocolate chips are one of the main ingredients in these cookies, so it's important to use good quality chips that you enjoy the taste of.
  • Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Use a large cookie scoop. A large cookie scoop will help you get evenly sized cookies. A 1/4 cup cookie scoop is a good size for these cookies.
  • Bake the cookies until they are golden brown around the edges. The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
  • Let the cookies cool on a wire rack. This will help the cookies to cool evenly and prevent them from getting soggy.

Conclusion:

These giant oatmeal chocolate cookies are the perfect treat for any occasion. They are big, soft, and chewy, with a delicious combination of oats, chocolate chips, and brown sugar. Follow the tips above to make sure your cookies turn out perfect every time.

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