Giant Chewy Oatmeal Chocolate Chip Cookies

Giant Chewy Oatmeal Chocolate Chip Cookies

It’s not often that I see a recipe and feel compelled to make it immediately. But that’s what happened with these cookies! I saw an adaptation of these cookies on Finding Joy in My Kitchen and I knew I needed to make them as soon as possible. Then, I realized they were a copycat recipe for Great Harvest’s famousย chocolate chip cookies and it was settled – I made them the very next day and now I’m addicted.

If you make these as listed in the recipe, they truly are giant – I cut mine down a little in size so that there were enough cookies to share with Mike’s coworkers.ย  Even better than their size, however is their texture. They turned out to beย so perfectly chewy! This is one cookie I couldn’t get enough of. I’m thankful that I sent most of them to work with Mike because they certainly wouldn’t last long around the house.ย  I’m going to go out on a limb here and declare these my new favorite cookie. So please try them, and then stop back here and let me know what you thought! ๐Ÿ™‚

Giant Chewy Oatmeal Chocolate Chip Cookies

*Note: If you find yours spreading more than you’d like, or becoming crispy, try cutting down a little on the brown sugar. They should be thick and chewy, not thin and crispy.

Yield: 24 Giant Cookies


2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips


Preheat oven to 350 degrees F.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk and beat well. Add dry ingredients to the butter mixture and mix until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12-14 minutes, or until just starting to brown around the edges. Cool 2 minutes on cookie sheets then remove and cool on racks.

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  1. oh this looks like a great cookie recipe!

  2. These look delicious!!! I love that they’re chewy – I love oatmeal chocolate chip cookies but all my recipes are for crispy cookies!! I can’t wait to try these!! ๐Ÿ™‚

  3. Mmm sometimes I just use brown sugar in my oatmeal cookies (with no white) – i’ve never added a touch of molasses before in addition! I love this recipe – it’s so different form my chewy oatmeal cookie recipe! it has me intrigued ๐Ÿ™‚

  4. these cookies sound awesome! perfect for a post-thesis writing party this weekend ๐Ÿ™‚ haha!

  5. Love the addition of the molasses…these look incredible!

  6. Love oatmeal cookies, these look like the perfect fall cookie!

  7. These look so chewy and delicious! YUM!

  8. Nothing better than a BIG cookie with chocolate in it. Yum!

  9. I bake the cookies at Great Harvest every day… now you got me curious. The recipe is almost there…Im going to test bake them today ๐Ÿ™‚ I will report back!

  10. You are right — they are my favorite cookie too. I’m so glad that you enjoyed them.

  11. I love oatmeal cookies, especially ones that are chewy and gigantic!

  12. I have such good childhood memories of oatmeal cookies, I always find them comforting and delicious. These look really perfect!

  13. I am making these cookies today!! They look so delicious I hope mine come out just as sexy!

  14. I pinned these right away – I absolutely LOVE Great Harvest cookies! Can’t wait to try these!

  15. Pingback: Shaved Chocolate Oatmeal Cookies | Savy Naturalista

  16. These were the best cookies I’ve made yet! Thanks for sharing the recipe! I posted my adaptation to your recipe on my blog and of course gave you a great big shout-out to all my peeps! My co-workers love them and the students will let me know tonight! Keep sharing those great recipes!

  17. I made these cookies for my sweet tooth suffering girlfriend and I cam away with one question (she loved them by the way). My cookies are dark brown, ginger bread looking cookies, not light like a regular chocolate cookie. I followed the recipe exactly, but can’t help wonder if I made a mistake somewhere.

    • Hmm… I’m not sure. Mine looked just like you see in the pictures. Did you maybe use dark brown sugar instead of light? As long as they tasted good, I wouldn’t worry too much about how they looked ๐Ÿ™‚

  18. I did use dark brown sugar, light brown sugar is not mentioned in the recipe.
    next time I will use light.

  19. Hmmmm. I am normally a pretty decent baker, but I followed this recipe exactly and they didn’t turn out at all. They are runny and dark. I’m not sure what happened.

    • I’m sorry they didn’t turn out for you! If you try again, I would try with less brown sugar maybe. That should make them spread less. Unfortunately, without knowing more information I can’t help all that much. I’m so sorry they didn’t turn out like you expected.

  20. I just made these and they turned out great! I did make some adjustments. I didn’t have whole wheat flour so increased the all purpose flour to 2 1/4 cups. In addtition, I decreased the baking time to 11 minutes. Thank you for a great recipe!

  21. I just made these. I’ve never made cookies with whole wheat flour before and I’m not sure about the texture of the batch I just baked. I can taste the whole wheat which I don’t mind at all but my cookies have a very ‘gritty’ texture. In fact they even look kind of gritty and the ones in your photo look smooth to me.
    I’ve just looked up baking cookies with whole wheat flour and it appears there are different kinds with different textures. So perhaps I used the wrong type of whole wheat flour?

  22. Do you have any recommendations for high altitude? I live in Colorado and I tried making these last night and they didn’t cook right, were really gooey!

  23. On my 3rd batch right now! I adapted to gluten free and just added a bit more gf all purpose flour so they didn’t spread as much and they are ahhh-mazing! I’ve tried many recipes you’ve posted and had great luck with everything!

  24. Just made these, ended up making a couple variations as i usually do! Used 1 1/2 cup whole wheat flour and 1/2 cup all purpose flour (not for any particular reason). My brown sugar was dried up and not very salvageable so I only had about a half cup of that and used regular white sugar for the rest (although didn’t use quite 2 cups as I prefer to get my sweetness from the chocolate!) I was a little worried when i put them on the cookie sheet as i thought the dough was a little runnier than other recipes, but they turned out to be nice big cookies!! Just had one fresh out of the oven – delicious!

  25. Do you know a simple wat to add peanut butter to this recipe? I always loved Great Harvest’s oatmeal chocolate chip and peanut butter cookies.

  26. These cookies look delicious! I actually called a Great Harvest Bread store I shop at and spoke to the baker about what ingredients are used for these cookies. He stated that they do not use molasses or milk in these cookies or any of their cookies. They do use water, and Im assuming (since he could not give me measurements) that the amount of water is the same amount as the milk in your recipe. Sorry to burst bubbles but im sticking to not using molasses & milk & using the rest of your recipe & the water. The dough is put in the fridge for one hour before baking (and between baking times) to prevent excessive spreading. But you do have to press down on the dough so they wont be so thick. Thanks for your recipe!

  27. I made these yesterday as directed in the recipe. I can confirm other readers comments:
    1. Great Harvest doesn’t use molasses or milk ( just water) in their cookies and boy does it make a difference! I love molasses, but apparently not in my chocolate chip cookies. You get enough of that molasses flavor from the brown sugar, especially if you use dark brown.

    2.Dark brown sugar does make them darker than the photos posted here. Great Harvest cookies are darker so I wasn’t worried about that, but flavor wasn’t quite right. I’ll try the light brown sugar or a combination of light and dark next time.

  28. I always use this recipe and they are a hit every time!

  29. I made these for a camping trip for my grown sons. I called them Big Man Cookies! What a hit! I might have to make them for the rest of my life!

  30. I made these cookies and I don’t know what you did different than I did mine spread out and we’re very flat tasty but flat so I think next time I will leave out the molasses and the milk or add a little more flour otherwise they had good flavor

  31. I made these last week, my husband who doesn’t normally crave any sweets plowed through them taking a bag of them to work everyday. I just came back for the recipe again because he requested I make them again today! Thanks

  32. Do you have to use regular “rolled” oats in this recipe or can you use quick cooking oats instead?

  33. Oatmeal chocolate chip cookies are my favorite. Unfortunately these are not them. These are way too sweet. I noticed when I tested the batter and now after eating the finished product. Not a good balance with other flavors. Will try leaving out the molasses.ย 

  34. Hi! I’m so excited to try these cookies! I was just wondering – for the whole wheat flour, do I need to use regular whole wheat flour? Or would pastry flour work? I know pastry flour is whole wheat, but I do think the consistency is different than regular whole wheat flour. So not sure if that would work.


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