Jumbo Chunk Cookies

Jumbo Chunk Cookies
Yield: 22 cookies Prep 10 mins Bake 375°F 15 mins to 17 mins per batch


  • 3 cups all purpose flour
  • 3/4 cup quick-cook oats
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 bag (11.5 ounces) chocolate chunks
  • 1 cup walnuts, chopped

Make It

1. Heat oven to 375 degree F. In a medium bowl, stir together flour, oats, baking soda, salt and baking powder.

2. In a large bowl, with an electric mixer, beat together butter, sugar and eggs until well blended and light in color, about 3 minutes. Add vanilla.

3. On low speed, beat in flour mixture (dough will be thick). With a spoon, stir in chocolate and walnuts.

4. Drop batter, using a 1/4-cup measure onto ungreased baking sheets, spacing about 2 inches apart. Bake cookies in 375 degree F oven for 15 to 17 minutes, rotating pans halfway, until cookies are slightly spread, golden and dry to the touch. Let cool on pans on rack for 1 minute; transfer cookies to rack to cool completely. Store cookies at room temp in airtight container for up to 2 weeks, or freeze for up to 3 months. Makes 22 cookies.

Nutrition Facts

Amount Per Serving: cal. (kcal): 302, Fat, total (g): 16, chol. (mg): 38, sat. fat (g): 8, carb. (g): 36, fiber (g): 2, pro. (g): 5, sodium (mg): 127, Percent Daily Values are based on a 2,000 calorie diet.