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Easy, One Bowl Chewy Oatmeal Chocolate Chip Cookies

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These big, chewy oatmeal chocolate chip cookies are made in one bowl, don't require a stand mixer (aff link), don't need chilling, ready in 30 minutes, and are easily customizable to whatever add ins you like or have on hand! A great recipe to make with the kids – add these to your list of favorite cookies.

Overhead shot of colorful oatmeal M&M cookies

Lauren said: “If I could leave more stars I would! These cookies are ridiculously addicting and super easy to make. I added heath bar pieces and chocolate chips to my last batch. I love that they don’t need to be chilled so I can make them, clean up, and be done. ⭐⭐⭐⭐⭐

I've always had a soft spot for oatmeal cookies. They don't even need to have add ins like chocolate or raisins (shush, I enjoy raisins okay?!) – I like them all on their own. Soft, chewy oatmeal cookies.

But let's be honest – oatmeal cookies can be a little boring. So why not spice things up a bit?

Okay, not actual spice – please don't add chili flakes or cumin to your oatmeal cookies. I beg of you.

Four photo collage showing the process of making oatmeal M&M cookie dough

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
  • Raisins
  • Pretzel pieces
  • Walnuts
  • Pecans

Okay, we could be here all day if I keep going. My point is there are lots of options, and this recipe is super easy to customize – and my go to is just good ol' oatmeal chocolate chip cookies.

A colorful bowl of oatmeal cookie dough filled with M&Ms and mini chocolate chips

Tips for making oatmeal cookies

  • These cookies were born to be big! Big, soft and chewy. Use a large cookie scoop (aff link) (about 3 Tablespoons), and portion the mounds of dough on preparing baking sheets at least 2″ apart to give them room to spread.
  • Underbaking is the key. You want them to be ever so slightly underbaked, and they're continue to set as they cool. I find that 11 minutes is perfect for me and my oven.
  • After the cookies are baked, dress them up a little. Add a few more add ins like M&Ms or chocolate chips to the top of each cookie as soon as they come out of the oven. This isn't required, but sure does make for a prettier cookie.
Before and after shots of oatmeal M&M cookies being baked
  • You can chill or freeze this cookie 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.
  • If you had the dough chilled or frozen, give them a couple more minutes in the oven. If you decide to make the dough ahead of time and store it in the fridge, it's best to let it come to room temperature first. But if you don't have time for that, just add a couple minutes to the baking time.

You want to let the cookies cool completely on the baking sheet as they continue to “deflate” and set while they cool.

I know it's going to be hard, but if you try to move them prior to being cool they could fall apart on you – and we don't want that!

This a great recipe to make with the kids!

Since there is no need for a mixer and no sharp objects, this can be a fun recipe to make with your kiddos – have them help you add all the ingredients to the bowl and give them a big wooden spoon to mix the dough.

You don't have to worry about over-mixing the dough, as it's pretty forgiving. That said, don't let them sit there and mix the dough for an hour – but you get what I mean :)

Overhead shot of a colorful oatmeal M&M cookie being held over a plate of cookies

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Easy, One Bowl Chewy Oatmeal Chocolate Chip Cookies

5 from 18 votes
These big, chewy oatmeal chocolate chip cookies are made in one bowl, don't require a stand mixer (aff link), don't need chilling, ready in 30 minutes, and are easily customizable to whatever add ins you like or have on hand!
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 12 large cookies

Ingredients
 

Instructions

  • Preheat oven to 350°F and line two baking sheets with a nonstick silicon mat or parchment paper. Set aside.
  • In a large bowl, combine butter, egg, brown sugar, granulated sugar and vanilla. Using either a wooden spoon or a hand mixer on low-medium speed, stir to combine until smooth and a bit fluffy.
    1/2 cup (113 ½ g) unsalted butter
    1 large (1) egg
    1/2 cup (110 g) light brown sugar
    1/4 cup (50 g) granulated sugar
    1 Tablespoon pure vanilla extract or vanilla bean paste (aff link)
  • Add oats, flour, baking soda, cornstarch, salt and cinnamon and stir again to combine.
    1 1/2 cups (121 ½ g) old-fashioned rolled oats
    3/4 cup (93 ¾ g) all-purpose flour
    1/2 teaspoon (½ teaspoon) baking soda
    1/2 teaspoon (½ teaspoon) cornstarch
    1/2 teaspoon (½ teaspoon) salt
    1/4 teaspoon (¼ teaspoon) ground cinnamon
  • Add chocolate chips (or preferred add ins) and stir one more time until just combined.
    1 cup (180 g) semi-sweet chocolate chips
  • Using a large cookie scoop (aff link) (about 3 Tablespoons), portion mounds of cookie dough on prepared baking sheets at least 2″ apart.
  • Bake for 11 minutes or until the tops have just set – you want them to be ever so slightly underbaked, as they'll continue to set as they cool. If you chilled the dough, add another minute or two to the baking time.
  • Top each cookie with a few more chocolate chips (or other add ins) for presentation's sake, then let cool completely on the baking sheet.
    1 cup (180 g) semi-sweet chocolate chips
  • Serve and enjoy!

Video

Notes

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

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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Recipe Rating




21 Comments

  1. 5 stars
    Gotta say, I was completely attracted to the name of your website, as I baked these in lieu of studying for my medical board exam this morning . I used vegan butter and a flax egg (1 Tbsp flax meal + 2.5 Tbsp water) and out of the 1/4 cup (50g) of granulated sugar called for, I subbed 20g with molasses. I also doubled the cinnamon, but the cinnamon I have at home isn’t very potent so I almost always double it. Then I mixed in a combo of M&Ms, 72% dark chocolate chunks, and chocolate covered raisins. I’m a gluten-free vegan (my partner is an omnivore, hence the cookies, lol – otherwise… why??) so I couldn’t taste the finished product BUT I tasted the batter after adding the oats but before adding the flour. It was DIVINE! I think you really nailed it with the amount of salt and cinnamon. It’s those little touches that take a cookie from good to “I need this recipe!”

    My partner’s serial killer trait is that he picks chocolate chunks out of cookies because there’s “too much chocolate.” I know – I don’t understand it either. BUT when he bit into these he literally cried out OH MY GOD these are SO GOOD! He didn’t even want to bring them to work with him (their intended destination); he wanted to hoard them all for himself, lol. Next time I’ll make them with gluten free flour & “me-friendly” candies so I can see what the hype is really about!

    Thanks for the recipe. Cant wait to try (and veganize and de-gluten-ize!) your other recipes!

  2. 5 stars
    These easy to make one bowl oatmeal cookies turned out perfectly chewy and delicious. I used mini M & M’s for a fun, festive cookie. Will definitely make them again and again!

  3. So good, so easy! I just stumbled on your website (actually looking for what to do with one over ripe banana – haha- one bowl banana muffin also a success) and I am a fan! Love your commentary as well as the recipes!

  4. If I could leave more stars I would! These cookies are ridiculously addicting and super easy to make. I added heath bar pieces and chocolate chips to my last batch. I love that they don’t need to be chilled so I can make them, clean up, and be done.

  5. 5 stars
    These turned out perfect. I used quick oats and was fine. I also used only 1 tsp of vanilla. Not sure if 1 tbsp is a recipe typo. Added some walnuts to make them even more delicious and nutritious. Thanks! My keeper recipe now.

  6. 5 stars
    I made these with my 6 yo. Not only were they easy to make, there was minimal mess, and they tasted amazing. I was running low on old-fashioned oats, so I subbed half with some Irish oats that I soaked for a little while.

  7. 5 stars
    I have made this twice and it was insanely easy and quick to put together. My second attempt, I had to substitute GF quick oats (I know), and went with half/half of GF oat flour and King Arthur GF flour substitute. Was equally great!

    Fun part of this is letting the kids choose what to add in.