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Giant Chocolate Chip Cookies

Source: Cooking.com
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Makes 18
Crisp-yet-chewy and loaded with chocolate chips, these oversized treats may be the ultimate cookie. Ground oats in the dough contribute to the pleasing texture. Like almost any chocolate chip cookie, these are best eaten the day they are made, but will keep in an airtight container for up to 2 days.

Cooking.com Tip: Use a trigger ice cream scoop the next time you make cookies. It eliminates the messy task of scooping out the dough with your fingers, and makes uniform cookies that bake evenly.
RECIPE INGREDIENTS
1 1/2 cups old-fashioned oats (do not use instant or quick oats)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips
Giant Chocolate Chip Cookies Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F.

Butter 3 large (16 by 14-inch) nonstick baking sheets.


Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt.


Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips.


Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)


OPTIONS:
  • Mix 1 cup coarsely chopped toasted pecans, walnuts or macadamia nuts into dough.
  • Replace semisweet chocolate chips with milk chocolate or white baking chips, or use a mix of all three.


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Chip Desserts
 Chocolate Chip Cookies
Nutrition Facts per Serving
Yield:   Makes 18
Calories: 342
Fat. Total: 17g
Fiber: 2g
Carbohydrates, Total: 48g
Sodium: 157mg
% Cal. from Fat: 45%
Cholesterol: 51mg
Protein: 4g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: m Reviewed: 06/06/2010
superiouius
yum that is all i can say yummy
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