There’s something about the afternoon slump that calls for a treat — not just any snack, but one that feels like a little celebration. This jumbo oatmeal chocolate chip cookie fits the bill perfectly: big enough to satisfy a serious sweet tooth and chewy enough to keep you nibbling slowly, savoring every bite. It’s the kind of cookie that makes you pause, even if just for a moment, as the chocolate melts into the oats and the cinnamon adds a shadow of warmth. It’s a break from the rush, but also a reminder that sometimes indulgence is the best kind of productivity.
I remember the first time I tried making one of these — I got distracted halfway through, because the phone buzzed, and the dough sat out a little longer than it should have. Somehow, that made the cookie even better, with edges a bit crispier than expected. It wasn’t perfect, but it was exactly what I needed. Sometimes those little kitchen hiccups lead to the best discoveries.
- This cookie is delightfully chewy with just enough crisp around the edges to keep things interesting.
- Loaded with chocolate chips, but the oats keep it hearty, so it feels like a snack and a mini dessert all in one.
- It’s simple — and that’s kind of the point. No fuss, just comfort on a plate.
- Big enough to share, but honestly, I usually keep it to myself.
Don’t worry if you’re not a pro baker. This cookie can handle a little imperfection and still come out tasting fantastic.
PrintJumbo Oatmeal Chocolate Chip Cookie
A giant, chewy oatmeal cookie loaded with rich chocolate chips. Perfect for sharing or indulging in a big, satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 jumbo cookies
Ingredients
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and semisweet chocolate chips until evenly distributed throughout the dough.
Divide the dough into 6 equal portions and shape each into a large ball. Place them spaced apart on the prepared baking sheet, then gently flatten each ball to about 3/4 inch thickness.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are golden brown and the centers look set but still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
In terms of gear, all you really need is a baking sheet and something to scoop the dough — no fancy tools required. These cookies pair wonderfully with a glass of cold milk or a cup of tea when you want to slow down a bit. If you feel adventurous, try swapping out the semisweet chocolate chips for white chocolate or even a handful of dried cranberries for a tart twist. I haven’t tested all the variations, but a sprinkle of chopped nuts could add a nice crunch, too. Serving them warm is my favorite, but they keep well for a few days if you can resist eating them all right away.
FAQ
Can I make these cookies smaller? Yes, but keep in mind that their charm is in their jumbo size — smaller cookies will bake faster and might lose some of that chewy texture.
Can I freeze the dough? Absolutely. Just shape the dough into balls and freeze them on a tray before transferring to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
What if I don’t have cinnamon? It adds a subtle warmth, but you can skip it or try a pinch of nutmeg instead.
Ready to give your afternoon a little extra sweetness? Grab your baking sheet and dive in.