Giant Chocolate Chunk Oatmeal Cookies

 Giant Chocolate Chunk Oatmeal Cookies are a must make for your cookie tray! They are out of this world delicious!

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Super simple ingredients create one of the BEST cookies you will ever sink your teeth into! 

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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!

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 These cookies were really nice and soft in the center, but golden brown around the edges, just the perfect consistency!

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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.

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BAKER NOTE

 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.

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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! 

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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! 

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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 🙂

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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

Ingredients

  

Makes 14-16 cookies

Prep time: 15 minutes

Cook time: 12 minutes

• 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

Instructions

• Preheat oven to 350F.
• Line two baking sheets with parchment paper or silicone baking
• mats.
• 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.
• Enjoy!
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