Name: Giant Chocolate Chip–oatmeal Cookie
Yield: Makes one 11-inch (28-cm) cookie; serves 8–10
Ingredients: Kosher salt; ½ cup (3½ oz/105 g) firmly packed dark brown sugar; ½ cup (4 oz/125 g) granulated sugar; 1 tablespoon coconut oil or canola oil; ½ cup (4 oz/125 g) unsalted butter, at room temperature or ¼ cup (2 fl oz/60 ml) rice bran oil plus ¼ cup (2 fl oz/60 ml) melted coconut oil; 1 large egg; 1 tablespoon vanilla extract; 1½ cups (7½ oz/235 g) (all-purpose) flour; ¼ cup (¾ oz/20 g) old-fashioned rolled oats; 1 cup (6 oz/185 g) semisweet chocolate chips; ¼ cup (1 oz/30 g) chopped pecans (optional)

Preparation info

Makes one 11 inch 28 cm ) cookie; serves
8–10

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

A very kid-friendly recipe, this dessert takes just 10 minutes to prepare and 15 minutes to bake in the oven. And you probably have all the ingredients at home. When I’m hosting a dinner party, I make the dough and press it into the tart pan early in the day and then I store it in the fridge until I’m ready to bake it. Then, 15 minutes before I want to serve dessert, I pop the pan into the oven. The freshly baked cookie aroma that fills my apartment is heavenly. I serve this giant cookie wa