Ingredients for Big Batch Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- Baking Powder
- 3 cups old-fashioned rolled oats
- 2 cups (12 ounces) chocolate chips
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
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How to Make Big Batch Oatmeal Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy. This is where a stand mixer is highly recommended!
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Stir in the oats and chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. (Note: Baking time may vary slightly depending on your oven. Start checking at 10 minutes.)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store in an airtight container at room temperature for 1-2 days or freeze for longer storage. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
645g
Fat
190g
Carbs
83g
