Giant Oatmeal Chocolate Chip Cookies

I don’t know if I’ve mentioned this before, but I work as a computer programmer at a law firm . A few months ago one of the attorneys that I work with actually published his own cookbook! It’s very professional and full of simple fuss-free recipes that have been tested countless times on friends and family. It really is “Just Good Food, for good friends”. For Valentine’s Day, HR organized a dessert potluck where people could sign up to make a recipe from the book to bring in and share. Yes, I work at a pretty cool place (and I’m not just saying that because some of my coworkers read this blog).

I chose to make the giant oatmeal chocolate chip cookies, for the simple reason that I love cookies, and the idea of “giant” cookies was intriguing. I actually made them quite a bit smaller than the recipe called for, mainly because I wanted there to be enough for everyone to have some. Either way, these cookies are delicious. There’s less oatmeal in them than in similar recipes. Mike actually thought they were just plain chocolate chip the first time he tasted them, but that didn’t stop him from begging for more after I told him I was taking the rest to work. They really are good. They taste a little more “sophisticated” than normal cookies, and they have the perfect texture – crispy around the edges and soft and chewy on the inside. I’m sure these would be incredible as “giant” cookies, and I can’t wait to make them again. Mike already wants more.

If you’re interested in the cookbook, you can purchase it here. I tried quite a few of the desserts at the Valentine’s potluck, and I can specifically recommend the chocolate chess pie and the hershey’s chocolate cake – so good!

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Giant Oatmeal Chocolate Chip Cookies


12 Tbsp (1 1/2 sticks) butter, softened to room temperature
1 1/2 cups firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 1/4 cups unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups old-fashioned rolled oats
1 cup chopped pecans or English walnuts
1 bag (11.5 ounce) Ghirardelli 60% bittersweet chocolate chips


In a bowl beat butter, on medium speed, adding the brown sugar until well blended. Add the egg and vanilla and beat until light. Meanwhile, sift* the flour, baking powder, soda, and salt into another bowl and add it to the batter until well combined, always scraping down the batter from the sides so it is all incorporated. Combine the oats, nuts, and chocolate chips in a separate bowl, and fold them into the batter.

Lightly grease two baking sheets and line them with parchment paper. Divide the dough into 4 equal portions and form 4 equal balls out of each portion. Flatten 8 of the balls to form 1/2-inch thick cookies on each baking sheet. Bake both batches of cookies in a preheated 350 degree oven for 10 minutes, rotate them, and cook another 8 minutes. They should be slightly underdone with the centers soft.

If making slightly smaller cookies, cut the baking time to about 7 minutes, then rotate the pan and bake for another 5 minutes. Adjust baking time as needed.

*note: My kosher salt got stuck in my sifter and I couldn't get it all out. In the future, I would just add the salt after I sifted the other dry ingredients.

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23 Responses to “Giant Oatmeal Chocolate Chip Cookies”

  1. 1

    Jessica @ How Sweet — February 15, 2010 @ 1:04 pm

    I love oatmeal + chocolate chips!! And even better- they are GIANT! :)

  2. 2

    Estela @ Weekly Bite — February 15, 2010 @ 1:18 pm

    I'm a big fan of giant cookies!! These looks delicious!

  3. 3

    Heather @ Side of Sneakers — February 15, 2010 @ 2:45 pm

    MM oatmeal chocolate chip cookies just might be one of my favorite kinds of cookies..those look especially good!

  4. 4

    Mom — February 15, 2010 @ 3:17 pm

    These look very similar to the cookies we used to buy at Loafers. I bet when you make the big ones they will be just like those. Remember how much you loved those cookies?

  5. 5

    megan — February 15, 2010 @ 3:21 pm

    mom – I definitely remember those! I think I wrote about them the last time I made oatmeal chocolate chip cookies. they are so good. That settles it. I'm definitely making these again and making them giant!

  6. 6

    Simply Life — February 15, 2010 @ 4:50 pm

    oh they look delicious!

  7. 7

    El — February 15, 2010 @ 10:07 pm

    These look great. I probably shouldn't have clicked on the post right before dinner!

  8. 8

    Barbara — February 16, 2010 @ 12:52 pm

    I like oatmeal in my cc cookies too, Megan. I have a recipe from the old Make it Now Bake it Later cookbooks. Just adding the oatmeal makes me think the cookies are healthier! :)

  9. 9

    Anne Marie — February 16, 2010 @ 3:24 pm

    I've been looking for a good cookie recipe-this looks perfect!

  10. 10

    Jen @ My Kitchen Addiction — February 16, 2010 @ 6:56 pm

    What a perfectly timed post… I was just thinking about how much I miss the oatmeal chocolate chip cookies my mom used to make when I was a kid. These look perfect!

  11. 11

    Debbie — February 16, 2010 @ 11:13 pm

    The cookies look really good! I would love a dessert potluck…it's the best kind!

  12. 12

    Mama Pea — February 16, 2010 @ 11:21 pm

    Those chocolate chips are a staple in our house, and anything with chocolate and salt is GENIOUS!! Delish!

  13. 13

    Amanda — February 17, 2010 @ 1:20 pm

    You had me at Giant! These look delilcious!


  14. 14

    teacherpatti — February 18, 2010 @ 8:18 pm

    OMG! Awesome looking!! I maybe shouldn't say this but I used to be an attorney…never had time to cook though!! :)

  15. 15

    Anonymous — March 26, 2010 @ 8:11 pm

    Does anyone have the Christmas Cookie recipe from the original Make It Now Bake It Later cookbook by Barbara Goodfellow?

  16. 16

    JAB — April 28, 2010 @ 2:20 am

    Here is the Christmas Cookie recipe from the original Make it Now Bake it Later by Barbara Goodfellow.

    Christmas Cookies

    6 cups sifted flour
    1 tsp salt
    2 cups butter (1 lb.) NO substitute!
    2 cups granulated sugar
    4 unbeaten eggs
    2 tsp vanilla extract

    Sift flour and salt together.
    Cream butter until soft. Gradually add sugar,
    creaming after each addition until it is
    light and fluffy.
    Add eggs and vanilla to butter sugar mixture and
    mix well.(May become lumpy but keep mixing
    until lumps are small.)
    Add flour-salt mixture a little at a time and
    mix well.
    Cover bowl and refrigerate at least 5 hours.
    Roll out dough to 1/8" thickness. Use a small
    portion of dough at a time and be sure to
    flour your board, rolling pin and cutters
    often or dough will stick to board.
    Cut out shapes with cookie cutters, dipping them
    in flour each time.
    Place on ungreased cookie sheet and bake at 375
    degrees for about 10 minutes or until light
    brown around the edges.
    When cool frost.
    We use as cutters a star, a bell, a tree and a
    gingerbread boy who makes a fine Santa.
    Makes 70 to 90 cookies depending on which cutters you use.

  17. 17

    Marni's Organized Mess — November 7, 2010 @ 9:54 pm

    Oh my goodness! I am sold. I have been wanting Oatmeal and Chocolate Chip cookies for so long. I am adding this to my bookmarks right now. Yum!!!

  18. 18

    Marni's Organized Mess — November 7, 2010 @ 9:54 pm

    Oh my goodness! I am sold. I have been wanting Oatmeal and Chocolate Chip cookies for so long. I am adding this to my bookmarks right now. Yum!!!

  19. 19

    Tarek — February 14, 2011 @ 3:10 am

    I found this recipe after doing a search on “kosher salt stuck in sifter”.
    I'm curious if anyone found a method/solution for cleaning out the sifter. I was going to see if I could dissolve the salt by immersing the whole sifter in water for a while, but I wasn't sure about adverse effects to the metal.

    I have between 1/8 and 1/4 tsp jammed between the screens (I have no clue how the flakes made it through the top screen).

    Any help would be greatly appreciated!

  20. 20

    megan @ whatmegansmaking — February 18, 2011 @ 2:14 pm

    Tarek – I actually just decided to quit using my sifter. I was tired of salt getting stuck in it, plus I didn't think it worked all that well. Now I just use a fine mesh sieve to sift, which works great!

  21. 21

    Sophie — October 18, 2011 @ 11:49 am

    why are all these measurements in cups and spoons?! such a mission to convert this before actually starting to bake. please update your website for 21st century users. thankyou.

    • megan replied: — October 18th, 2011 @ 8:26 pm

      They are in cups and spoons because that is how I measure and bake. Someday I’d love to be able to add weights to the measurements so I can be more exact, but I don’t have enough time at the moment unfortunately. I’m pretty sure you can google conversions though.

  22. 22

    Jeena — December 22, 2013 @ 8:29 pm

    Just made these cookies for my family and coworkers and everyone LOVED
    them !!!!!

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