Quick & Easy Oatmeal Chocolate Chip Cookies — An incredibly FAST and EASY recipe that produces perfectly thick chocolate chip oatmeal cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!
Table of Contents
Super Simple Oatmeal Chocolate Chip Cookies
When most people have a craving for cookies, they want them within the hour. Not hours or even days later. And they don’t want to dirty a million dishes or drag out a (stand) mixer in pursuit of their cookie goal.
Enter: this incredibly fast and easy oatmeal cookie recipe with few ingredients that produces cookies that turn out perfectly thick with soft centers and chewy edges.
Just add everything to one bowl, stir by hand with one spoon, and you’re ready to bake.
While I’m normally a huge advocate of chilling cookie dough to avoid cookies that spread or are thin, you don’t have to with these simple oatmeal cookies. Not having to chill the dough makes these 20-minute oatmeal chocolate chip cookies. From the time you’re struck with a cookie craving until the time you’re eating said cookies, it’s 20 minutes.
Oatmeal Chocolate Chip Cookies Ingredients
For this simple oatmeal cookie recipe, you’ll need the following:
- Egg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Oatmeal Chocolate Chip Cookies
When I say easy oatmeal chocolate chip cookies, I mean EASY! Follow these basic recipe steps:
- Add the egg, butter, sugars, and vanilla to a large bowl and stir vigorously to combine (your bicep should be burning).
- Mix in the dry ingredients, then gently fold in the chocolate chips.
- Scoop the cookie dough onto a parchment paper-lined baking sheet (a Silpat works, too!) and bake until done.
- Let your cookies cool for a few minutes before transferring them to a wire rack. They need a little time to cool and set up before you can dunk them into milk!
Recipe Tips
Since you’re beating the dough together with elbow grease, I highly recommend having the butter and egg at room temperature. The softer the butter is, the easier your job will be. Of course you can use an electric mixer, but that defeats the purpose of as few dishes and as easy as possible.
Didn’t plan ahead for room temp ingredients? No problem. Pop your butter in the microwave for 10 seconds or until it’s just barely showing signs of melting. Add the egg to a bowl of very hot water for a couple minutes. A warm egg emulsifies easier than a cold one.
I highly recommend using a cookie scoop as well. The dough is soft, warm, and the domed shape a scoop produces is essential to preventing excess spreading. Same goes for a Silpat, use one.
Recipe FAQs
I scooped the cookie dough into 2-tablespoon sized balls and bake them at 350ºF for 10 to 13 minutes depending on how done I want them. If you prefer softer cookies, bake for 10 minutes, and if you prefer more well-done cookies, bake for a little more time.
Use rolled (old-fashioned) oats whenever you make oatmeal chocolate chip cookies. Rolled oats are sturdier and chewier in texture and make for a better cookie.
No, quick oats have a much different texture than rolled oats and would act more like a flour in these cookies. Your homemade oatmeal cookies would wind up being too dry.
Of course! I added chocolate chips to keep these super simple oatmeal cookies, but you can add raisins, walnuts, chocolate chunks, or whatever you love in oatmeal cookies.
Yes, you can freeze both the cookie dough balls or the baked oat cookies. Frozen cookie dough doesn’t need to be thawed before being baked, but it’ll need an extra minute or two in the oven to cook through. And if you freeze the baked cookies, you can reheat them in the oven or the microwave when you’re ready to enjoy them.
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No-Chill Oatmeal Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, 1 stick, very soft
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips, plus more for after baking (or substitute with raisins, walnuts, etc.)
Instructions
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.
- Add the oats, flour, baking soda, salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
- Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Oatmeal Cookies:
ALL OF MY OATMEAL COOKIE RECIPES!
Extra-Large Oatmeal Chocolate Chip Cookie — A FAST and EASY recipe for ONE XL soft and chewy very THICK cookie loaded with chocolate!! No mixer needed and so DELISH!!
The Best Oatmeal M&M’s Chocolate Chip Cookies — Soft, chewy, and loaded with M&Ms and chocolate chips in every bite! The cookies are so good they got me a marriage proposal!
Loaded Oatmeal Chocolate Chip Cookies – Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Cowboy Cookies – Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy! Everyone (not just cowboys) loves these cookies!
Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!
Banana Oatmeal Chocolate Chip Cookies – Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you’ll never miss the butter!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
Originally posted September 1, 2017 and reposted on April 16, 2021 with updated text.
I doubled the batch to make more for friends. I chilled the batter for two hours as I like the flavors to meld and its easier to handle, for me. Mine had significant spread but that is the way I like them. Mine took about 15 mins in a convection oven and were perfect! slightly brown on the edges and perfectly chewy. Highly recommend!
Glad they turned out great for you and were perfect!
absolutely satisfying for what i was craving! i deal with chronic pain and fatigue, especially in my legs, shoulders, and wrists — this recipe took longer for me to prepare than the time given, but that doesn’t mean it was out of my realm. today was one of my better days! if you are reading this and thinking about your own pain levels, just remember that it is ok if it takes a bit.
(and trust me, for this recipe size, that amount of chocolate chips IS enough!)
mine needed to bake for almost twice the length recommended, which i chalk up to my own cookie sizing LOL
in short: this recipe is a heaven send, thank you! will definitely make it again. 💙
absolutely satisfying for what i was craving! i deal with chronic pain and fatigue, especially in my legs, shoulders, and wrists — this recipe took longer for me to prepare than the time given, but that doesn’t mean it was out of my realm. today was one of my better days! if you are reading this and thinking about your own pain levels, just remember that it is ok if it takes a bit.
(and trust me, for this recipe size, that amount of chocolate chips IS enough!)
mine needed to bake for almost twice the length recommended, which i chalk up to my own cookie sizing LOL
in short: this recipe is a heaven send, thank you! will definitely make it again. 💙
Thanks for the 5 star review and glad you loved the cookies and will make them again!
Ok….i have been DYING for a chewy oatmeal cookie since I finally weaned myself off of chewy molasses cookies (actually, the farmers market I bought them from closes for the winter, much to my dismay)..I LOVE to cook but baking isn’t my forte, only because I hate following recipes, I like to just wing it!! With that said, I am already on to my second batch of these delicious cookies right now, writing as they are baking ..2nd batch TONIGHT, to be exact….theyre PERFECT!! Added coconut to this batch…ooops time to take them out!! BRAVO!! EASY AND DELICIOUS AND NO MESS!!!
Best cookie 🍪 recipes ever!!!yummy!⭐️🥰🥰🥰⭐️⭐️⭐️⭐️⭐️
Thanks for this recipe. It’s so much easier than what I’ve been using… although I do use a mixer…lol
I make a double batch… one with chocolate chips (for me) one with raisins (for my husband). I’m taking a huge batch to a family dinner tonight. I’ll leave them on the sheetpan and not use the cooling racks… WIN WIN !!
Thanks again
Thanks for this recipe. It’s so much easier than what I’ve been using… although I do use a mixer…lol
I make a double batch… one with chocolate chips (for me) one with raisins (for my husband). I’m taking a huge batch to a family dinner tonight. I’ll leave them on the sheetpan and not use the cooling racks… WIN WIN !!
Thanks again
Thanks for the 5 star review and glad that my recipe is easier than what you’ve been using! I actually never use cooling racks in any baking but that is just me. I know it goes against baking traditions.
Good idea to make a double batch with chocolate chips/raisins. So nice of you to bring a huge batch to your family dinner, too!
I have not only made these for our annual neighborhood Christmas cookie distribution (i made ~ 18 dozen!!), but I’ve gotten requests for the recipe or for me to provide these for multiple people and multiple occasions. I use my kitchenaid to mix and add 1/2 semi-sweet and 1/2 white chocolate chips, but otherwise follow your recipe to a “T.”
It’s so loved and enjoyed – thanks for sharing!
I have not only made these for our annual neighborhood Christmas cookie distribution (i made ~ 18 dozen!!), but I’ve gotten requests for the recipe or for me to provide these for multiple people and multiple occasions. I use my kitchenaid to mix and add 1/2 semi-sweet and 1/2 white chocolate chips, but otherwise follow your recipe to a “T.”
It’s so loved and enjoyed – thanks for sharing!
Thanks for the 5 star review and glad these cookies are a huge hit in your circles and how nice of you to bake them for everybody!
Tried this recipe three times, each time they spread out so thin they went right into the trash.
My mommy has been sick. She requested oatmeal cookies. She loved loved these. They made her happy. ND they were quick and easy. I used gluten free quick oat and gluten free flour. Turned out amazing.
This recipe delivered…exactly as promised!
This recipe delivered…exactly as promised!
Thanks for the 5 star review and glad they were exactly as promised!
Hi! My FIL has many many food restrictions and it being Christmas time I wanted to make him some cookies. Problem: he doesn’t eat most foods. So I modified this recipe and it worked pretty well! Subbed 1/2 c butter out for 1/2 c mashed avocado, used only Oat flour and oats, omitted all sugar and instead added roughly 1 c applesauce, and added chopped up dates into the mix. No chocolate chips. It’s obviously not for everyone but it was pretty tasty and he could eat it! Although when baking with avocado it’s suggested to reduce the heat by 25% and cook longer. I baked these for 20-22 min at 275 degrees. Also of note, they don’t spread out so kind of mash them into a flat cookie shape prior to baking (I use a melon scoop on drop cookies but the first round stayed in the circle scoop shape!).
-Jamie
Hi! My FIL has many many food restrictions and it being Christmas time I wanted to make him some cookies. Problem: he doesn’t eat most foods. So I modified this recipe and it worked pretty well! Subbed 1/2 c butter out for 1/2 c mashed avocado, used only Oat flour and oats, omitted all sugar and instead added roughly 1 c applesauce, and added chopped up dates into the mix. No chocolate chips. It’s obviously not for everyone but it was pretty tasty and he could eat it! Although when baking with avocado it’s suggested to reduce the heat by 25% and cook longer. I baked these for 20-22 min at 275 degrees. Also of note, they don’t spread out so kind of mash them into a flat cookie shape prior to baking (I use a melon scoop on drop cookies but the first round stayed in the circle scoop shape!).
-Jamie
Thanks for the 5 star review and glad that this worked out well given all your modifications!
oats came out really chewy and cardboard tasting. I used 1:1 GF flour which should usually be fine and demerera sugar. not good!