Friday, June 13, 2014

Hungry Helpers Big Oatmeal Chocolate Chip Cookies

How about baking up big cookies for hungry helpers or maybe your hungry hard working Dad?
When we have a large group helping us on the farm I bake up these cookies to give them an energy boost and let them know we appreciate hard work.
This recipe will make 40 large cookies that have a soft and moist texture.
Keep the baked cookies frozen for the best taste fresh flavour.

  • 1 pound butter
  • 2 cups brown sugar
  • 1 cup white sugar
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla
  • 3 1/2 cup flour
  • 1 tablespoon baking soda
  • 5 cups quick oatmeal
  • 5 cups chocolate chips
  • 2 cups chopped walnuts (optional)
  1. Preheat oven to 300 F for single rack baking in regular oven  or 275 F convection multi-rack.
  2. Cube butter to soften.
  3. In a large mixing bowl, combine butter and sugars and beat with a wooden spoon or in your mixing machine according to manufacture instructions.  
  4. Add eggs one a a time and then add cream and vanilla.  Stir to combine.
  5. Add dry ingredients and stir until all ingredients are combined.
  6. Refrigerate for several hours and then use a large ice cream scoop, heaping the scoop to make 1/2 cup balls.  Use hands to round the balls and  place 6 on a large cookie sheet.
  7. Do not flatten. Bake 30 minutes.  


  1. I was just wondering about making XL cookies, earlier this week. I wondered if I should flatten them. I was concerned about them not baking through the centre. But from your instructions, I assume that I wouldn't have to.

  2. These look and sound sooo delish...I want to make them and, really, I want one right now for my bedtime snack with my cup of decaf hot tea...:)

  3. These cookies look like just the treat to make for the crew at work! The recipe looks fairly quick and easy, which works for me. I'll report the results later. :-)

  4. Trying this recipe now, I used corn starch instead of baking soda. The texture of the dough is pretty good, cannot wait to bake them :)

  5. Do you always use parchment paper to line your cookie sheets or just for extra large cookies? Do you reuse sheets for more than one trip into the oven, or a fresh sheet every time. I like parchment paper in making bacon but don't bother with it for cookies. Just wondering.

    1. Melodie,
      I usually use parchment paper when I make cookies just for the sake of really quick clean up. I find the parchment paper lasts for several batches of cookies. I just wipe the crumbs off and reuse it.

  6. Is it 30 minutes baking time for the convection oven only? How long is the bake time for a regular conventional oven? Thank you!

    1. Lisa, Lovella is away at the moment so I'll respond. I'm sure it's the same amount of time with a regular oven, it's just a difference in temperature.

  7. Anneliese thank you for replying. I think I will bake the cookies in my regular oven at a temp thats normally used and will help me time the baking more precise. Its 350° F. And at 2 tablespoon size cookies I can bake them up to 13 minutes or so and not overbake them. 300°F is the lowest oven temp with a 30 minute bake time that I have ever read of in a cookie recipe. But thank you cause the recipe looks great.

    1. Yes, if you make them smaller (2 Tbsp size) you can bake them as usual, but these are giant 8 Tbsp size. Maybe you want to try one cookie sheet as per directions and see how they turn out? I think they may be great for a shared dessert, warm with ice cream. All the best!

  8. Thats a great idea and tip for me to try. Thanks so much!