Y’all are in for a real treat with these giant, 3-ounce chocolate chip oatmeal cookies! Oven-baked at 350°F for 12-14 minutes, they come out with chewy, golden-brown edges and a gooey center that’ll melt in your mouth - and the toasted pecans send them over the edge! Warm and comforting, these cookies are the perfect Southern dessert for any occasion—just like a hug from grandma in every bite! Yields 19 cookies.
We are a BIG cookie house here!
Y'all - I married a real-life cookie monster. Justin can LITERALLY eat his body weight in Peanut Butter & White Chocolate Oatmeal Cookies, No Bake Cookies, or No Chill Brown Butter Chocolate Chip Cookies. Honestly, I have never seen him not like a cookie he has met.
It's unbelievable. And if you know him personally then you know I am not exaggerating.
And because of this I must keep out house stocked with cookies at all times. Preferably frozen cookie dough in the freezer (my secret tip I share below), but any cookie is good cookie here.
I decided to be EXTRA GENEROUS with these and make them into giant 3-ounce cookies that won me all the points haha. I stuffed them full of oatmeal, chocolate chips, and toasted pecans for a little extra something something. Used a kitchen scale to measure them out and baked them to perfection.
Some of them didn't even make it to the oven because I am a firm believer of eating raw cookie dough first before baking. Let me show you how to do it - including how I stock our freezer with said dough. 😉
Welcome to my kitchen, let us make cookies together!
You don't even want to know how many times I have forgotten about any nut I have toasting on the stove or oven and burnt them - even as a Southern cook. Don't be like me - keep a close eye on this skillet!
⭐️Using a kitchen scale helps ensure these big cookies are all the same size so that they bake evenly. They do not make the kitchen scale I have anymore (I just dug through my Amazon history - yikes lol!) but this kitchen scale is very similar and has a great price. (affiliate link)
Once they are chilled, pop into a preheated oven at 350 for 12-14 minutes. You want the edges to be slightly crispy and golden brown but with a chewy center. Remove and let cool on the baking sheet for 5 minutes before finishing cooling on a cooling rack. Enjoy immediately while slightly warm with a glass of milk because there is honestly nothing better in the world!
My Secret Freezing Hack
Like I said earlier, I always have frozen cookie dough on hand for my husband in our freezer. This is how I like to do it:
- Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, and transfer them to a freezer-safe zip-top. Keep for up to 4 months.
If you're like my husband, eat straight from the freezer frozen. Or whenever the craving hits for hot and fresh chocolate chip oatmeal cookies, pop the frozen dough on a cookie sheet and bake at 350 for 13-15 minutes. You can bake as many or as little as you desire and is my #1 go-to for when I need a last-minute dessert for something since they are always stocked up in our freezer.
Recipe
Giant Chocolate Chip Cookies with Toasted Pecans
- Total Time: 1 hour 34 minutes
- Yield: 19 cookies 1x
Description
Y’all are in for a real treat with these giant, 3-ounce chocolate chip oatmeal cookies! Oven-baked at 350°F for 12-14 minutes, they come out with chewy, golden-brown edges and a gooey center that’ll melt in your mouth - and the toasted pecans send them over the edge! Warm and comforting, these cookies are the perfect Southern dessert for any occasion—just like a hug from grandma in every bite!
Ingredients
- 1 cup butter - softened
- 1 cup sugar
- 1 cup brown sugar - packed
- 2 eggs
- 2 ½ cups old-fashioned oatmeal
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup chocolate chips
- ¾ cup finely chopped toasted pecans
Instructions
Before Starting - toast your pecans
- Add the finely chopped pecans to a large skillet and turn to medium-low. Cook for about 10 minutes until they become fragrant. Stir every minute or so, making sure not to burn them. Once finished, remove them from the heat so they can cool before adding to the dough.
Cookies
- In a large mixing bowl, cream the butter, sugar, and brown sugar together until light and fluffy - 3-5 minutes.
- Add the eggs and mix until just combined.
- Add in the oatmeal, flour, salt, nutmeg, baking powder, baking soda, and vanilla. Mix until almost combined.
- Lastly, add in the chocolate chips and toasted pecans, and give one final mix until those are evenly distributed and no flour streaks remain.
- Spoon out 3 ounces of dough (using a kitchen scale to measure), and roll into a large ball with your hands. Place on the baking sheet. Repeat with the rest of the dough and then place in the fridge to chill for at least an hour.
- Once chilled, preheat oven to 350°F and line baking sheets with parchment paper.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- 1 hour:
- Cook Time: 14 minutes
- Category: Desserts - Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 19 cookies
- Calories: 352
- Sugar: 28.1 g
- Sodium: 140 mg
- Fat: 17.6 g
- Carbohydrates: 46.6 g
- Fiber: 2.7 g
- Protein: 4.7 g
- Cholesterol: 45.3 mg
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