Big Batch Oatmeal Chocolate Chip Cookies
Get ready to bake the ultimate crowd-pleaser with these Big Batch Oatmeal Chocolate Chip Cookies—perfect for sharing (or not!). This recipe combines the hearty texture of old-fashioned rolled oats with the irresistible sweetness of semi-sweet chocolate chips, creating the ideal chewy cookie with just a hint of cinnamon spice. Designed to make a whopping 48 cookies per batch, it's a go-to for parties, potlucks, or meal prepping your dessert cravings. With a quick 20-minute prep time, these cookies come together effortlessly, thanks to simple pantry staples like butter, brown sugar, vanilla, and flour. The result? Golden-brown edges, soft centers, and pure cookie bliss in every bite! Make them ahead and store or freeze to enjoy whenever the urge for a homemade treat strikes.
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Recipe Information
Ingredients
- 2 cups unsalted butter
- 2 cups brown sugar
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 6 cups old-fashioned rolled oats
- 3 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Stir in the rolled oats and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Use a medium cookie scoop or tablespoon to drop rounded dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look just set. Rotate the pans halfway through baking for even cooking.
Allow the cookies to cool on the baking 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 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 22.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 82 mg | 2% | |
*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.
