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! A great recipe to make with the kids – add these to your list of favorite cookies.
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.
What add ins go well with oatmeal cookies?
Honestly, so many things. So many.
- Semi-sweet chocolate chips
- Dark chocolate chunks
- Mini chocolate chips
- Mini M&Ms
- White chocolate chips
- Toffee chips
- Peanut butter chips
- Dried cranberries
- Pretzel pieces
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.
Tips for making oatmeal cookies
- These cookies were born to be big! Big, soft and chewy. Use a large cookie scoop (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.
- 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!
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 🙂
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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!
- 1/2 cup unsalted butter, very soft
- 1 large egg, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 Tablespoon pure vanilla extract or vanilla bean paste
- 1 1/2 cups old-fashioned rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips, plus more for topping (can substitute the entire amount or partial amount for a combination of mini chocolate chips, M&Ms, mini M&Ms, chopped chocolate, white chocolate chips, dried cranberries, or raisins)
- Sea salt for topping, optional
- 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.
- Add oats, flour, baking soda, cornstarch, salt and cinnamon and stir again to combine.
- Add chocolate chips (or preferred add ins) and stir one more time until just combined.
- Using a large cookie scoop (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.
- 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.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: oatmeal chocolate chip cookies, oatmeal M&M cookies, no chill cookies, no chill oatmeal cookies, chewy oatmeal cookies