Nutrition Facts for Big batch oatmeal chocolate chip cookies

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.

Nutriscore Rating: 46/100
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Image of Big Batch Oatmeal Chocolate Chip Cookies
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Servings: 48

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper or silicone baking mats.

Step 2

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.

Step 3

Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.

Step 4

In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

Step 6

Stir in the rolled oats and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.

Step 7

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.

Step 8

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.

Step 9

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Nutrition Facts

Serving size (2531.0g)
Amount per serving % Daily Value*
Calories 10164.5
Total Fat 388.9g 0%
Saturated Fat 209.7g 0%
Polyunsaturated Fat g
Cholesterol 1240.0mg 0%
Sodium 6463.1mg 0%
Total Carbohydrate 1623.8g 0%
Dietary Fiber 96.4g 0%
Total Sugars 866.6g
Protein 169.3g 0%
Vitamin D 160IU 0%
Calcium 732.0mg 0%
Iron 58.8mg 0%
Potassium 3047.5mg 0%
*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.

Source of Calories

Fat: 32.8%
Protein: 6.3%
Carbs: 60.9%