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Tasty Cookies

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Submitted by VARU

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

YIELD

1 Batch

PREP

15 min

COOK

15 min

READY

30 min

This is a big-batch cookie recipe built for serious chocolate lovers. Two pounds of butter, five cups of oatmeal, four cups of flour, and a full 24-ounce bag of chocolate chips plus a grated 8-ounce Hershey bar. The grated chocolate melts completely into the dough during baking, creating a fudgy base that the chips sit in. It’s chocolate on chocolate on chocolate.

Golf ball-sized portions give you thick, substantial cookies that stay chewy in the center with crisp edges. The oatmeal adds texture and chew without making them taste like an oatmeal cookie. Between the oats and the four cups of flour, these have enough structure to support all that chocolate and optional chopped nuts without going flat.

Four eggs and both white and brown sugar make the dough rich and tender. The brown sugar contributes moisture and that butterscotch depth, while the white sugar helps the edges crisp.

Kitchen Tips

  • Grate the Hershey bar on the large holes of a box grater. It should look like chocolate shavings, not powder
  • Space the golf ball-sized portions a full 2 inches apart. These spread as they bake
  • At 15 minutes, the centers will still look slightly underdone. That’s right. They firm up as they cool
  • This recipe makes a huge batch. Freeze portioned dough balls on a sheet pan, then bag them for baking fresh anytime

Variations

  • Double chocolate: Use dark chocolate chips and add two tablespoons of cocoa powder to the flour for a deeper chocolate hit
  • Peanut butter oatmeal: Fold in a cup of peanut butter chips alongside the chocolate chips
  • Trail mix cookies: Add dried cranberries and sunflower seeds with the chocolate chips and nuts

Ingredients

2 473
CUPS ML BUTTER
5 1.2
CUPS L OATMEAL
2 473
CUPS ML SUGAR
1 5
TEASPOON ML SALT
2 473
CUPS ML BROWN SUGAR *
2 10
TEASPOONS ML BAKING POWDER
4 4
LARGE LARGE EGGS
2 10
TEASPOONS ML BAKING SODA
2 10
TEASPOON ML VANILLA EXTRACT
24 693.6
OUNCES ML/G CHOCOLATE CHIP
4 946
1
X NUTS
chopped, optional *

Directions

Cream together butter, sugar, and brown sugar.

Add 4 eggs and vanilla.

Mix in flour, oatmeal, salt, baking powder, and baking soda.

Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 cup chopped nuts.

Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375℉ (190℃) for 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 570g (20.1 oz)
Amount per Serving
Calories 2504 49% from fat
 % Daily Value *
Total Fat 137g 211%
Saturated Fat 83g 413%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 1606mg 67%
Total Carbohydrate 104g 104%
Dietary Fiber 17g 67%
Sugars g
Protein 62g
Vitamin A 62% Vitamin C 0%
Calcium 17% Iron 68%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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