Chewy Oatmeal Chocolate Chip Cookies in One Bowl

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.

What add ins go well with oatmeal cookies?

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.

Tips for making oatmeal 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


Prep Time: 10mins
Cook Time: 11mins
Total Time: 21mins
Servings: 12large cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These big, chewy oatmeal chocolate chip cookies are made in one bowl, don’t require a stand mixer, don’t need chilling, ready in 30 minutes, and are easily customizable to whatever add ins you like or have on hand!


  • Baking sheets
  • Parchment paper (precut)
  • Mixing bowls
  • Wooden spoon
  • Cookie scoops


  • 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


  • 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.
  • 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!


Chill or Freeze Dough: Store the dough covered in the fridge for up to 1 week, or store portioned dough balls in an airtight container in the freezer for up to 3 months. Let come to room temperature before baking, or bake them straight from the fridge or freezer, just give them a couple more minutes in the oven.

Nutrition Facts

Calories: 281kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 154mg | Potassium: 151mg | Fiber: 2g | Sugar: 19g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg


What is the secret to chewy cookies?

Allow the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.

What makes cookies softer and chewier?

Baking cookies fast in a hot oven – at 375 degrees F rather than a lower temperature – will result in soft cookies. They’ll bake quickly instead of languishing and drying out in the hot air of the oven. Slightly underbaking your cookies will provide softer results than baking them according to the recipe’s instructions.

What makes a cookie chewy or crisp?

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Are chocolate chip cookies better with melted butter or softened butter?

Softened butter chocolate chip cookies as opposed to melted butter. There is no change in taste or texture. Cookies produced with melted butter spread somewhat more, but the difference is even less once the dough has been cooled (for at least 1 hour).

Is it OK to use melted butter instead of softened?

If the recipe asks for softened butter and you mistakenly melted it instead of softening it, save the melted butter for later use. Both types of butter will provide extremely diverse results in every baked product.

What are 3 factors that contribute to a chewy cookie?

All soft cookies are chewy, but not all chewy cookies are soft.
Sugar and liquid content are high, while fat content is modest.
A high percentage of eggs.
Strong flour, or gluten, formed during the mixing process.

Is butter or shortening better for chewy cookies?

Shortening is made entirely of fat and has no water. As a result, no steam is produced during baking, thereby reducing gluten formation, and shortening cookies are softer and more delicate. Shortening also has a greater melting point than butter, which results in taller biscuits.

Is it better to bake cookies with butter or oil?

Indeed, butter cookies are often softer and more supple than oil cookies. Last but not least, butter in cookies contributes to the correct texture. Because butter melts at a lower temperature than other fats, cookies spread more evenly when baking.

Does butter or shortening make a chewier cookie?

While shortening may not provide as much taste as butter or other choices, it does produce more soft cookies. Shortening may be the fat to use if you want chewy, moist cookies – but keep in mind that you may want to add some extra seasonings to give the cookies more flavor!

What does refrigerating cookie dough do?

The spread of cookie dough is controlled by chilling it.

The fat in the cookies is solidified by chilling the dough before baking. The fat in the refrigerated cookie dough takes longer to melt than room-temperature fat while the cookies bake. Furthermore, the longer the fat stays solid, the less the biscuits spread.

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