Giant Oatmeal Chocolate Chip Cookies

I love when I open a cookbook and the pages are water stained, crusty or have various food stains on them in random places. Most people might find this strange or a sign that maybe they should replace their cookbook. Not me though. I absolutely love when I have a cookbook that has been used so much with recipes that have been cooked so often that there is physical evidence showing how much this recipe is loved. 

I have a cookbook I've kept since my childhood that has some serious battle wounds. But, believe it or not, even though it's a kid's cookbook there are two recipes in it that I still swear by: apple crisp and these giant chocolate chip cookies. 

This picture doesn't do it justice, but trust me when I say a lot of love has gone into this recipe over the years. So much love that I'm still making it to this day! Also, check out how 90s those photos are. 90s baby 4 life!

Back to how awesome these cookies are though. Oatmeal chocolate chip cookies are my favorite cookie of all time. They're chewy yet soft and the perfect blend of salty and sweet. If I had the choice to eat only one cookie for the rest of my life, it would absolutely be oatmeal chocolate chip. Hands down.

I also will say that oatmeal chocolate chip cookie dough tastes better than any other cookie dough. Not that I would endorse eating raw cookie dough or anything...but also, are you really living if you’re not sneaking bites of the raw cookie dough?!

So when you have a chocolate chip cookie craving, or just have the urge to bake, whip up some of these bad boys. They're a timeless treat.  

Giant Oatmeal Chocolate Chip Cookies

Adapted from Williams-Sonoma Kitchen Library Kids Cooking: Scrumptious Recipes for Cooks Ages 9 to 13

Ingredients:

• 1/2 cup salted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup dark brown sugar

• 1 teaspoon vanilla extract

• 1 egg

• 1 cup flour

• 1 teaspoon cinnamon

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup quick-cooking rolled oats

• 1 1/2 cups semisweet chocolate chips

Directions: 

Preheat oven to 375 degrees. Lightly grease baking sheets with oil or butter, or line with parchment paper. Set aside. 

In a large bowl, beat butter, granulated sugar, brown sugar, vanilla and egg with a mixer on medium speed until mixture is smooth and well blended. In a separate bowl, combineflour, cinnamon, baking powder, baking soda and salt. Gradually add dry ingredients to wet ingredients until dough is formed. Gently fold in oats and chocolate chips with a spatula. 

Form large balls and place on baking sheet (six per baking sheet). Press the ball down to make a flat circle. Bake until cookies are very light and golden brown, about 10 minutes.