Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!
Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.
We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.
All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).
Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Cookie Dough
Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.
This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!
NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.
Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.
Add The Dry Ingredients
In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.
TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!
Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.
Stir In The “Good Stuff”
Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.
Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!
Shaping The Cookies
Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.
I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.
These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.
Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.
Bake The Jumbo Chocolate Chip Cookies
Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.
Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.
Enjoy The Jumbo Chocolate Chip Cookies!
Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!
Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.
Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!
I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!
Looking For More COOKIE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to check out, including:
- Lemon Meltaway Cookies
- Peppermint Pinwheel Cookies
- Raspberry Thumbprint Cookies
- Chocolate Crinkle Cookies
- Chewy Coconut Maple Cookies
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Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001 issue, page 64, by Reiman Publications
↓↓ PRINTABLE RECIPE BELOW ↓↓
Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!
- 1 cup vegetable shortening
- ½ cup butter (softened) = 1 stick or 8 T.
- 1⅓ cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 3 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 3 cups all purpose flour
- ½ cup quick cooking oats *See NOTE*
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 4 cups semi sweet chocolate chips
- 2 cups chopped pecans *can substitute walnuts*
Preheat oven to 350℉. Lightly spray or grease large cookie sheets.
Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.
Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.
In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.
Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.
Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".
Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!
**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.
Here’s one more to pin on your Pinterest boards!