I promise you are going to want to jump all over these giant cookie recipes. Like…yesterday. Because giant cookies are a thing now, they are going to be trending before you know it. You should probably start practicing your giant cookie making skills so you can impress all the other soccer moms with your mad baking skills. Let’s start with these giant oatmeal chocolate chip cookies, shall we? I think YES.
the melty factor.
These giant oatmeal chocolate chip cookies call for both milk chocolate, and semi sweet chocolate loaded in with the oats. These creates an unbelievable melty chocolate factor. Bite full of melty chocolate, dense oats, and fluffy cookie. You won’t even be able to handle the deliciousness. Don’t skimp on the chocolate chips. Really. Don’t do it. Put them all in there. Plus maybe a little more. And then eat some on the side.
the fluffy factor.
You didn’t know oatmeal chocolate chip cookies could be so fluffy, did you? There’s a secret ingredient. Cake Flour. Cake flour keeps these cookies soft and fluffy. Don’t worry, you get plenty of those dense oats in each bite, but then you get a fluffiness factor that you have never experienced in an oatmeal chocolate chip cookie. You can grab some cake flour in the baking aisle of your grocer store, or you can get cake flour here, and have it delivered right to your door. You’ll be ready for those cookie craving when they hit. Because they hit hard.
Giant Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter - cold
- ¾ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 ½ cup flour
- 1 cup cake flour
- 1 ½ cups old fashioned oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¾ cup semi sweet chocolate chips
- ¾ cup milk chocolate chips
Preheat oven to 375.
In a stand mixer, cream together the butter and both sugars until light and fluffy. About 3 minutes.
Add in the eggs and mix until combined.
Add in the flour, cake flour, baking powder, baking soda, and salt. Mix until the flour is almost incorporated.
Add in all the chocolate chips and mix a few more seconds.
Divide cookie dough into 9 large balls.
If time allows, chill dough balls in refrigerator for 15 minutes.
Bake dough balls at 375 for 14-15 minutes - until the edges are golden brown.
Cake flour adds fluffiness and softness to your cookie. But you can use all regular flour if needed. Substitute ¾ cup regular AP flour for 1 cup of cake flour. You can find cake flour in the baking aisle at your local grocery store, or you can order it here.