Big Batch Chocolate Chip Oatmeal Cookies
Get ready to bake a crowd-pleasing favorite with these Big Batch Chocolate Chip Oatmeal Cookies—a perfect combination of chewy oats, melty chocolate chips, and a hint of warm cinnamon. Designed to yield a whopping 60 cookies, this recipe is ideal for family gatherings, bake sales, or simply stocking up your snack arsenal. The dough comes together effortlessly with pantry staples like rolled oats, brown sugar, and vanilla, while optional chopped nuts add a delightful crunch. With just 20 minutes of prep and a quick 12-minute bake time, you’ll have trays of golden-brown cookies ready to enjoy in no time. Whether served warm with a glass of milk or packed into lunchboxes, these homemade delights are sure to become a go-to treat! Perfect for bulk baking, this recipe delivers soft, irresistible cookies every time.
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Recipe Information
Ingredients
- 2 cups (softened) unsalted butter
- 1.5 cups granulated sugar
- 2 cups (packed) light brown sugar
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 4.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 cups old-fashioned rolled oats
- 3 cups semi-sweet chocolate chips
- 1.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chocolate chips, and chopped nuts (if using), ensuring they're evenly distributed throughout the dough.
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
