These large, chewy oatmeal chocolate chip cookies are prepared in one dish, do not need a stand mixer (aff link), do not require cooling, are done in 30 minutes, and are completely customisable to any add-ins you want or have on hand! Add these to your list of favorite cookies. A terrific recipe to create with the kids.
Oatmeal cookies have always been a favorite of mine. They don’t even require extras like chocolate or raisins (shh, I like raisins, okay?!) I like them all separately. Oatmeal cookies that are soft and chewy.
But, let’s face it, oatmeal cookies can become a bit dull. So why not mix things up a little?
Okay, not the real thing. Please do not season your oatmeal cookies with chili flakes or cumin. I implore you.
Contents
- What add ins go well with oatmeal cookies?
- Tips for making oatmeal cookies
- This a great recipe to make with the kids!
- Easy, One Bowl Chewy Oatmeal Chocolate Chip Cookies
- FAQs
- What is the secret to chewy cookies?
- What makes cookies softer and chewier?
- What makes a cookie chewy or crisp?
- Are chocolate chip cookies better with melted butter or softened butter?
- Is it OK to use melted butter instead of softened?
- What are 3 factors that contribute to a chewy cookie?
- Is butter or shortening better for chewy cookies?
- Is it better to bake cookies with butter or oil?
- Does butter or shortening make a chewier cookie?
- What does refrigerating cookie dough do?
Honestly, so many things. So many.
- Semi-sweet chocolate chips
- Dark chocolate chunks
- Mini chocolate chips
- M&Ms
- Mini M&Ms
- White chocolate chips
- Toffee chips
- Peanut butter chips
- Dried cranberries (aff link)
- Raisins
- Pretzel pieces
- Walnuts
- Pecans
If I keep on, we may be here all day. My point is that there are several possibilities, and this recipe is quite simple to adapt. My personal favorite is just plain ol’ oatmeal chocolate chip cookies.
- These cookies were made to be large! Large, soft, and chewy. Using a big cookie scoop (aff link) (approximately 3 Tablespoons), place the mounds of dough on prepared baking sheets at least 2 inches apart to allow for spreading.
- The secret is to underbake. They should be slightly underbaked, and they will continue to set as they cool. 11 minutes works well for me and my oven.
- Dress up the cookies once they’ve been cooked. As soon as the cookies come out of the oven, sprinkle with additional toppings such as M&Ms or chocolate chips. This is optional, but it makes for a more attractive cookie.
- This cookie dough may be chilled or frozen. Refrigerate the dough covered for up to 1 week, or freeze portioned dough balls in an airtight container for up to 3 months.
- Give the dough a few extra minutes in the oven if it was refrigerated or frozen. If you want to prepare the dough ahead of time and keep it in the fridge, bring it to room temperature first. If you don’t have time for it, just add a few minutes to the baking time.
Allow the cookies to cool fully on the baking sheet since they continue to deflate and set as they cool.
I know it would be difficult, but if you move them before they are cold, they may come apart on you, which we do not want!
This a great recipe to make with the kids!
Because no mixer or sharp instruments are required, this may be a fun dish to create with your kids. Have them help you add all of the ingredients to the bowl and give them a large wooden spoon to stir the dough.
You don’t need to worry about over-mixing the dough since it’s rather forgiving. That being said, don’t leave them to sit and mix the dough for an hour, but you get the idea.
Easy, One Bowl Chewy Oatmeal Chocolate Chip Cookies
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Description
Equipment
- Baking sheets
- Parchment paper (precut)
- Mixing bowls
- Wooden spoon
- Cookie scoops
Ingredients
- cupunsalted butter, very soft
- 1large egg, room temperature
- cuplight brown sugar, packed
- cupgranulated sugar
- 1 tsp pure vanilla extract or vanilla bean paste (yep, a tablespoon!)
- 1 cup rolled oats, old-fashioned, not instant or fast cook
- cupall-purpose flour
- teaspoonbaking soda
- teaspooncornstarch
- teaspoonsalt, or to taste
- teaspoonground cinnamon
- 1 cup semi-sweet chocolate chips, plus extra for topping (may use a mix of micro chocolate chips, M&Ms, mini M&Ms, chopped chocolate, white chocolate chips, dried cranberries, or raisins)
- Sea salt for topping, optional
Instructions
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or a nonstick silicon mat. Place aside.
- granulated sugar, 4 cup 1 tsp pure vanilla extract (or vanilla bean paste)
1 big egg, 2 cups light brown sugar, 12 cup unsalted butter 1
In a large bowl, combine butter, egg, brown sugar, granulated sugar and vanilla. Stir together with a wooden spoon or a hand mixer on low-medium speed until smooth and fluffy.
1 - 4 teaspoon cinnamon powder
14 cup all-purpose flour, 12 cup old-fashioned rolled oats, 2 teaspoon salt, 12 teaspoon cornstarch, 12 teaspoon baking soda 3
Stir in the oats, flour, baking soda, cornstarch, salt, and cinnamon.
1 1 - Stir in the chocolate chips (or any favorite add-ins) until barely incorporated.
1 cup chocolate chips, semi-sweet - Using a large cookie scoop (approximately 3 Tablespoons), place mounds of cookie dough at least 2 inches apart on prepared baking sheets.
- Bake for 11 minutes, or until the tops are just set; they should be slightly underbaked since they will continue to set as they cool. If you refrigerated the dough, increase the baking time by a minute or two.
- For display purposes, top each cookie with a few additional chocolate chips (or other add-ins), then cool fully on the baking pan.
1 cup chocolate chips, semi-sweet - Serve and enjoy!