Big Bakery-Style Oatmeal Chocolate Chip Cookies

These Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect sweet indulge right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. The best kid-approved, adult-loving cookies you'll ever try-----made with rich chocolate flavor and great texture from the oats. Gluten-free option available.

When it comes to cookies of any form, I'm such a sucker! To be honest, there's nothing like a perfectly baked cookie in hand with your favorite milk or ice cream. It's just a match made in heaven moment. Plus, I believe that bigger is better----so, why not?!

In the past, cookies were one of those things that I often steered away from making is a self-taught baker. As simple as they seem, cookies just never turned out right for me. Haha.

If it wasn't the fact that they came out way too thin and crisp, it was definitely the fact that they often flopped while baking or just didn't feel like the right texture. Seriously----I almost gave up on making them, especially when I saw my husband just effortlessly whip them together with no problem. Cue the baby violin. Hahaaaa.

Lo and behold, after years of making cookies, re-testing, failing and improving----I've finally made the PERFECT COOKIE with the Big Bakery-Style Oatmeal Chocolate Chip Cookies. I promise that you'll be obsessed with these.

Don't worry---I'll be talking more about how to make the perfect cookies further below for anyone else who struggles like I did.

How to Make Big Bakery-Style Oatmeal Chocolate Chip Cookies

These cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:

• Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
• Brown sugar. Choose organic sugar to ensure it’s vegan and healthier.
• Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
• Vanilla. To balance the rich chocolate flavor.
• Egg. This is the binder for your cookies.
• Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
• Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
• Baking soda + baking powder. To help your cookies rise in the oven.
• Cinnamon. Helps to enhance the chocolate flavor in these cookies. Just a pinch if needed.
• Chocolate. I use 4 oz. or so chocolate bars from Ghirardelli or Hu Kitchen and chopped them roughly into medium sized pieces. You can also use chocolate chips as well.

The Secret to Making the Best Bakery-Style Cookies

Baking the best cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them along the years:

Tip 1: Soften Your Butter.

This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!

Tip 2: Cream the Butter.

Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!

Tip 3: Always, Always Use Parchment Paper!

I can't stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.

Tip 4: Add in the Flour in batches.

We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.

Tip 5: Fold in Chocolate or Chocolate Chips.

Never use a mixer when adding in chopped chocolate or chocolate chips. For one----you risk breaking the chocolate up into small pieces while mixing and two----again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you're done!

Storing Leftover Cookies

You can store these cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze chocolate chip cookies for up to six months (if they last that long!).

You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.

Can I Make the Cookies Gluten-Free?

Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten.

Can I Make Vegan Bakery-Style Oatmeal Chocolate Chip Cookies?

Of course. Making these cookies bakery-style  can be achieved by following my Vegan Chocolate Chip Cookies recipe, however, I wouldn't advise making them too large since they might get a little too thin. I recommend scooping 1 ½  to 2 Tbsps at most for a nice size cookie when making them vegan. In addition, just substitute ½ cup of flour with rolled oats.

My Top Favorite Cookie Recipes

• Oversized Crinkled Chocolate Chip Butterscotch Cookies
• Chewy Brown Butter Pecan Cookies
•  Soft + Chewy Christmas Gingerbread Cookies
• Soft Oversized Crinkled Sprinkle Sugar Cookies
• Espresso Rye Pecan Chocolate Chip Cookies

MADE OUR RECIPE(S)?

If you make this Big Bakery-Style Oatmeal Chocolate Chip Cookies, be sure to tag me on Instagram @orchidsandsweettea!

Big Bakery-Style Oatmeal Chocolate Chip Cookies

5 from 7 votes

Make these soft, chewy and thick Big Bakery-Style Oatmeal Chocolate Chip Cookies with beautiful pockets of melted chopped chocolate and the perfect handheld size for a real treat!

Author: Shanika

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Serves: 4 Cookies

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Ingredients

COOKIES:

• ▢ 1 cup organic all-purpose flour (See Notes for GF option!)
• ▢ ½ cup organic rolled oats (See Notes for GF option!)
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ Pinch of ground cinnamon
• ▢ ½ cup unsalted butter, softened at room temp.
• ▢ ½ cup organic brown sugar, lightly packed
• ▢ ¼ cup organic cane sugar
• ▢ 1 large egg, at room temp.
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups chopped chocolate bar (You can also use chocolate chips, if preferred)

US Customary - Metric

Instructions

• Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and vanilla, and continue to mix until combined.
• In a bowl, add together the flour, oats, baking soda, baking powder, and cinnamon, whisking together until combined.
• With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until  the mixture becomes smooth, moistened, and holds together well. Fold in ¾ the amount of chopped chocolate.
• Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. Add the remaining ¼ amount of chopped chocolate, pressing them in each cookie slightly----for extra fudge.
• Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
• Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
• Enjoy with your favorite glass of dairy-free milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
• FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
• BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
• LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
• GLUTEN-FREE OPTION: To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, ensure that rolled oats are certified GF.

Nutrition

Calories: 914kcal | Carbohydrates: 106g | Protein: 11g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 363mg | Potassium: 519mg | Fiber: 7g | Sugar: 64g | Vitamin A: 811IU | Calcium: 118mg | Iron: 7mg

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Big Bakery-Style Oatmeal Chocolate Chip Cookies.

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