What’s better than a regular oatmeal chocolate chip cookie?
A jumbo oatmeal chocolate chip cookie!
A giant cookie big enough for 4 people!
Oatmeal chocolate chip cookies are my absolute favourite so I was super excited to experiment with this recipe.
I also love mini eggs so this is the perfect dessert for me.
This giant cookie is the perfect dessert anytime of year but I added mini eggs for Easter. You could replace the mini eggs with M&Ms or other candies if you aren’t making this cookie for Easter.
I started by making my oatmeal cookie dough. I used both vanilla extract and maple extract in my dough because I love the maple flavour but you could just double the amount of vanilla if you don’t want to use the maple. But seriously, try the maple, it’s AMAZING!
I also went a little easy on the chocolate chips since I was going to be putting mini eggs on the top.
The tasty oatmeal cookie dough is baked in an 8-inch round cake pan to make one giant cookie. You’ll want to bake the cookie until the entire top is nicely browned to ensure it is cooked all the way through.
Since Easter is on the way I topped my cookie with some mini eggs immediately after baking.
You don’t want to put the mini eggs on the cookie before it goes in the oven or they will sink down under the dough and your cookie won’t look as pretty.
This tasty treat is super easy to make and serves 4 people ( or one if you’re home alone because you won’t be able to stop eating it!).
So next time you feel like making cookies consider making this jumbo oatmeal chocolate chip cookie instead and impress your family and friends.
Jumbo Oatmeal Chocolate Chip Cookie
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1/4 cup butter, softened
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 tsp salt
- 1/2 cup all-purpose flour
- 1 cup oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini eggs
- Preheat oven to 375F.
- In a medium mixing bowl cream together brown sugar, white sugar, and butter with electric mixer.
- Add egg, baking powder, vanilla, maple extract and salt and continue mixing.
- Gradually add in flour.
- Add oats and chocolate chips and mix until fully combined.
- Spread dough in greased 8-inch round cake pan.
- Bake for 17 - 20 minutes until top is browned.
- Remove from oven and sprinkle mini eggs on top pressing them down gently.
- Allow to cool before serving.
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