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.
Very easy and super YUMMY! Thank you for the recipe. This is the second time I’m using it.
Very easy and super YUMMY! Thank you for the recipe. This is the second time I’m using it.
Very easy and super YUMMY! Thank you for the recipe. This is the second time I’m using it.
Thanks for the 5 star review and I am glad these are super easy and you’ve already made them twice!
Made these today and they came out great. I used 1/3 cup chocolate chips, one third cup raisins and 1/3 cup macadamia nuts. I refrigerated them for 30 minutes before baking. I also made them gigantic so there are only eight. Beautiful and delicious, easy to make! Thanks so much.
Tried these because they looked very easy and since have to make them almost every night because my whole family absolutely loved them and can’t get enough. I made a batch for my wife’s coworkers and now I get orders for more from them too.
Only downside is that some batches I make, the cookies seem to spread more and come out kind of flat rather than the usual thick and fluffy and I’m not sure what I’m doing that might cause that.
Tried these because they looked very easy and since have to make them almost every night because my whole family absolutely loved them and can’t get enough. I made a batch for my wife’s coworkers and now I get orders for more from them too.
Only downside is that some batches I make, the cookies seem to spread more and come out kind of flat rather than the usual thick and fluffy and I’m not sure what I’m doing that might cause that.
Thanks so much for the 5 star review and I am so glad to hear these are flying off the shelves for you! You sound very popular!
As for the spreading, it can be due to your baking soda but in this case, I would guess that when they spread, you have added just a tiny bit less dry ingredients (probably flour, more than the oats) and the looser/wetter dough will spread a bit more in the oven than a drier dough. Pay attention to the flour just a bit more and that should do it is my guess. Come back though and let me know if that doesn’t resolve it.
I’m not a fan of oatmeal cookies, but these are soooooo delicious – easy and quick clean up…..WILL DEFINITELY MAKE AGAIN AND ADD WALNUTS NEXT TIME!!!
I’m not a fan of oatmeal cookies, but these are soooooo delicious – easy and quick clean up…..WILL DEFINITELY MAKE AGAIN AND ADD WALNUTS NEXT TIME!!!
Thanks for the 5 star review and glad you will definitely make again next time and yes add the walnuts too, so good!
Followed exactly as is. It makes a bit more than 16 but otherwise, it’s a great recipe! Definitely will use again
Followed exactly as is. It makes a bit more than 16 but otherwise, it’s a great recipe! Definitely will use again
I am glad it was a great recipe for you and you’ll definitely use it again!
These oatmeal cookies are delish! Thanks for the recipe!
These oatmeal cookies are delish! Thanks for the recipe!
Thanks for the 5 star review and I’m glad they were delish!
These were great! Notably, I did not have brown sugar and instead used about 1/2c of granulated sugar only. Additionally, I forgot to cream the butter and sugar together in the first step and instead smashed all the ingredients together rather haphazardly, mixing with my hands till well incorporated. I also only had instant oats. I’m sure they’d have been even better if made as written, but the way I made them were still fantastic! Don’t shy away from them if you have to make some similar adjustments.
These were great! Notably, I did not have brown sugar and instead used about 1/2c of granulated sugar only. Additionally, I forgot to cream the butter and sugar together in the first step and instead smashed all the ingredients together rather haphazardly, mixing with my hands till well incorporated. I also only had instant oats. I’m sure they’d have been even better if made as written, but the way I made them were still fantastic! Don’t shy away from them if you have to make some similar adjustments.
Thanks for the 5 star review and I’m glad they were great even with some omissions and goofs! That is the great thing about many of my baking recipes – they are not fussy and will still generally turn out well enough.
Hello I enjoyed the recipe. When looking at the nutrition label 24 G of fiber. Are you sure? In a full serving of oatmeal there’s only four grams of fiber how could this be
These truly are the best oatmeal chocolate chip cookies I’ve made. I’ve tried many as they are my husband’s favorite cookie. I especially like adding more chips on the top as they are cooling. So good!