Get ready to discover the most incredibly simple yet mouth-wateringly delicious cookie recipe that will revolutionize your baking game! Imagine creating bakery-style, extra-large cookies with just one bowl and minimal effort. These aren't your ordinary chocolate chip cookies - they're a perfect harmony of crispy edges, chewy centers, and indulgent chocolate chips that will make your taste buds dance with joy. Whether you're a busy parent, a novice baker, or a cookie enthusiast, this recipe promises maximum flavor with minimal cleanup.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 large cookies
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, pour the melted butter. Ensure the butter is slightly cooled to prevent cooking the eggs when added.
- Add brown sugar and granulated sugar to the melted butter. Whisk vigorously until the mixture is smooth and well combined, about 1-2 minutes.
- Crack the eggs into the butter-sugar mixture one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate section of the same bowl, add rolled oats, all-purpose flour, baking soda, and salt. Gently fold and mix all dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough. Be careful not to overmix.
- Using a large cookie scoop or 1/4 cup measuring cup, drop rounded portions of dough onto the prepared baking sheets. Space cookies about 2-3 inches apart to allow room for spreading.
- Slightly flatten each cookie mound with the back of a spoon or your palm to help create a more even shape.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the centers look set but still slightly soft.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Use room temperature eggs for better ingredient incorporation
- Make sure your melted butter is slightly cooled to prevent scrambling the eggs
- Don't overmix the dough - mix just until ingredients are combined
- Use a cookie scoop for uniform cookie sizes
- Leave enough space between cookies on the baking sheet for proper spreading
- For extra richness, use high-quality chocolate chips
- Let cookies rest on the baking sheet for 5 minutes after baking to set their structure
- For softer cookies, slightly underbake and remove from oven when edges are just turning golden
- Store in an airtight container to maintain freshness
- For longer storage, freeze cookies between parchment paper layers
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
