Tasty Cookies

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