Giant Chocolate Chip Cookies

  • Active Time 20m
  • Total Time 35m

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.

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

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 food 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 reprinted by permission of Publisher. All rights reserved.

  • RecID 5947

    nutrition information per serving

    342 calories; 17g total fat; 51mg cholesterol; 157mg sodium; 48g carbohydrates; 2g fiber; 4g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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