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.
Made this today… left out the 1/4 cup of white sugar and added 1/4 tsp of cinnamon. So good! Love that this recipe can be used as a base recipe too.
Thanks for the 5 star review and glad you didn’t need the white sugar and yes it’s a nice versatile recipe to use as a cookie base to then incorporate other add-ins.
Oh, my these are so good… some of them made it to the oven, but I was happy just eating the dough too 😆
Thanks for the 5 star review and glad that you loved them, both before and after the oven :) that’s just how I am too!
Thank you for this recipe! They taste just like the ones I grew up with :) <3 xo
Wonderful to hear!
Amazing recipe!!!!! The cookies turned out GREAT! Although I cooked them for longer coz my family prefers crunchier cookies – about 15mins for each batch! And I used quick oats for it coz that’s what I had in my kitchen. This makes me try more of your recipes especially since I’ve had soo many baking fails this week!
Amazing recipe!!!!! The cookies turned out GREAT! Although I cooked them for longer coz my family prefers crunchier cookies – about 15mins for each batch! And I used quick oats for it coz that’s what I had in my kitchen. This makes me try more of your recipes especially since I’ve had soo many baking fails this week!
Thanks for the 5 star review and glad these worked great for you, even with quick oats!
Made these last night and they were AMAZING! I froze some of the cookie dough to bake off later … but I think I’m going to have to bake the rest of the cookies this week because I have zero self-control. I love that this is an oatmeal cookie dough rather than a cookie dough with oatmeal in it — you know what I mean? You really packed in the textures and flavors with this recipe. Seriously the best oatmeal chocolate chip cookies I’ve ever made. I will definitely be making these again!!
Made these last night and they were AMAZING! I froze some of the cookie dough to bake off later … but I think I’m going to have to bake the rest of the cookies this week because I have zero self-control. I love that this is an oatmeal cookie dough rather than a cookie dough with oatmeal in it — you know what I mean? You really packed in the textures and flavors with this recipe. Seriously the best oatmeal chocolate chip cookies I’ve ever made. I will definitely be making these again!!
Thanks for the 5 star review and glad they turned out amazing! I am glad to hear they are the best oatmeal cookies you’ve ever made, wow thank you!
And yes, I am all about REALLY have the dough be oatmeal-based not just as you said (perfect analysis) some cookie dough with a little oatmeal throw in. I love all that heartiness so am all about the oats front and center!
I made the chocolate chip oatmeal cookies one bowl cookies and they were amazing. My daughter who is very careful about what she eats absolutely loved them. My grandchildren even called me and asked me to make more. The whole conversation was about the cookies. I substituted raisins in another batch as my son doesn’t like chocolate and they were a hit as well. So glad I found your site.
I made the chocolate chip oatmeal cookies one bowl cookies and they were amazing. My daughter who is very careful about what she eats absolutely loved them. My grandchildren even called me and asked me to make more. The whole conversation was about the cookies. I substituted raisins in another batch as my son doesn’t like chocolate and they were a hit as well. So glad I found your site.
Thanks for the five star review and glad these turned out amazing and became a family conversation piece!
I bake these puppies at least once a month. They disappear at an amazing rate. You can never go wrong with a stick of butter. I do, however, leave of the chocolate chips. The oatmeal is enough. Thank you!
I bake these puppies at least once a month. They disappear at an amazing rate. You can never go wrong with a stick of butter. I do, however, leave of the chocolate chips. The oatmeal is enough. Thank you!
Thanks for the five star review and glad they disappear fast even without the chocolate chips!
OMG. Easy and delicious! I added raisins and coconut. They were perfect
OMG. Easy and delicious! I added raisins and coconut. They were perfect
Thanks for the five star review and I’m glad they were easy and perfect!
This recipe is excellent! Love the one-bowl, no chill technique. Cookies came out perfectly. Will keep this recipe, for sure!
This recipe is excellent! Love the one-bowl, no chill technique. Cookies came out perfectly. Will keep this recipe, for sure!
Thanks for the 5 star review and glad this is a keeper for you!
Truly a wonderful recipe! Saved it to my book of recipes for future use! Has been a staple in my home since I made my first batch!
Truly a wonderful recipe! Saved it to my book of recipes for future use! Has been a staple in my home since I made my first batch!
Thanks for the 5 star review and glad these have become a staple in your home!