JUMBO CHOCOLATE CHIP OATMEAL COOKIES  
MAKES 20 JUMBO COOKIES

These cookies are so delicious you’ll find that adults will scoop them up as fast as the kids. Another great reason to make extra large batches!

2 cups (500 mL) all purpose flour*
1 tsp. (5 mL) baking soda
¾ tsp. (4 mL) salt
1¼ cups (300 mL) unsalted butter, softened
1 cup (250 mL) packed light brown sugar
¾ cup (175 mL) granulated sugar
2 large eggs, whisked
2 tbsp. (30 mL) milk
2 tsp. (10 mL) pure vanilla
3 cups (750 mL) quick-cooking oatmeal (not instant)
1½ cups (375 mL) large, pure semi-sweet chocolate chips
  
Preheat oven to 350F (180C). Line a baking sheet with parchment paper. Sift flour, baking soda and salt together in a bowl. Stir to blend. In another bowl, using a wooden spoon or rubber spatula, stir butter, brown sugar and granulated sugar together until smooth and creamy. Stir in whisked eggs, milk, and vanilla. Mix well. Using a spatula, gradually stir in flour mixture, ½ cup (125 mL) at a time. Stir in the oatmeal and chocolate chips. For best results, refrigerate dough for 30 minutes to partially chill before forming into cookies and baking. Form giant cookies by measuring out ¼ cup (50 mL) balls of dough and placing onto lined baking sheet, at least 3 inches (8 cm) apart. Flatten with an oiled palm to about ¼ inch (.5 cm) thickness. (A 15” x 21” inch baking sheet will comfortably hold 9 or 10 jumbo cookies.) Bake in the preheated oven for 10 to 12 minutes or until cookies are golden but centres are still a little soft. Remove to wire racks to cool. Cool cookie sheet between batches and repeat process with remaining dough. To cool cookie sheet quickly, rinse sheet under cold running water.       

*For a fluffy and light cookie, spoon flour into measuring cup and level off with a thin spatula