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Big Bakery-Style Oatmeal Chocolate Chip Cookies
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5 from 5 votes

Big Bakery-Style Oatmeal Chocolate Chip Cookies

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!
Course Breakfast, Dessert, Snack
Keyword baked, big, breakfast, brunch, chewy, chocolate, chocolate chip, cookies, dessert, easy, giant, gluten-free, snack, soft
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Cookies
Author Shanika | Orchids + Sweet Tea

Ingredients

COOKIES:

  • 1 cup organic all-purpose flour (See Notes for GF option!)
  • 1/2 cup organic rolled oats (See Notes for GF option!)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of ground cinnamon
  • 1/2 cup unsalted butter, softened at room temp.
  • 1/2 cup organic brown sugar, lightly packed
  • 1/4 cup organic cane sugar
  • 1 large egg, at room temp.
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped chocolate bar (You can also use chocolate chips, if preferred)

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 3/4 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 1/4 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!

Notes

  • 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.