Big Batch Chocolate Chip Cookies

This big batch of chocolate chip cookies is my go-to cookie recipe when I need to provide dessert for a crowd. I bring these cookies to almost every family gathering because they're a favorite and also easy to make.

Start by browning sticks of butter over medium heat until the butter begins to foam and becomes golden brown.

Preheat oven to 350°F and start measuring out all your ingredients besides your brown butter, which should be cooling.

Place old fashioned oats into a food processor or blender and pulse until finely powdered.

Combine spooned and leveled flour and finely powdered oats into one big bowl.

Roughly chop your bars of chocolate and set aside. Dark or milk chocolate chips work, too.

In a large mixing bowl or the bowl of a stand mixer, combine cooled brown butter, white sugar, brown sugar, vanilla extract, salt, nutmeg, baking powder, and baking soda.

Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 5 minutes. You may need to pause the mixer and scrape down the sides of your bowl halfway through the process to ensure your ingredients are incorporated.

Stop the mixer and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding the second egg and other half of the flour and pulsed oats. Beat for about one minute.

Stop the mixer to add your chocolate and beat for another 15-30 seconds.

Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 13-14 minutes.

Let cookies cool on the baking sheet for 5-10 minutes or until they’re firm enough to handle and transfer to a cooling rack.

Swipe up to make this big batch chocolate chip cookie recipe!