There is simply nothing better than classic Oatmeal Chocolate Chip Cookies!
Baking is bringing me serious comfort these days.
So, I’m sharing my Mom’s recipe for these simple & irresistible one-bowl cookies.
What makes these cookies so special?
They’re soft, chewy & chocolatey! These cookies were the MOST requested cookie recipe growing up; I swear my Mom brought them to every family event.
Still to this day this is my go-to cookie recipe when I want a dessert that doesn’t take a lot of time. These cookies are made from basic baking ingredients that come together in just one bowl.
Ingredients for the perfect one-bowl oatmeal chocolate chip cookies
Unsalted butter: Gives you full control over the salt-level in this recipe (that’s why we add a bit of salt separately into the cookie dough).
Sugar: Oatmeal chocolate chip cookies should always be made with a mixture of white and brown sugar.
Eggs: Helps bind the cookie dough together and adds to the chewy texture.
Old-fashioned rolled oats: Use old-fashioned rolled oats to ensure you get the BEST soft & chewy cookie. Quick oats are thinner and more powdery so you won’t get the desired texture.
Chocolate chips: Packing these cookies full of chocolate chips to give you more chocolate per bite!
Flour: All purpose flour is the best for baking cookies.
Vanilla Extract: A key ingredient in bringing all the flavours together.
Salt: All baked goods need salt to balance their sweetness.
One Bowl Oatmeal Chocolate Chip Cookies
- large baking sheet, parchment paper
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup old fashioned rolled oats
- 3/4 cup chocolate chips
- Pre-heat oven to 350F & line a large baking sheet with parchment paper.
- To a bowl add melted butter, sugar & brown sugar and stir until well combined.
- Stir in egg and vanilla until well combined.
- Add flour, baking soda, baking powder & salt. Mix until combined.
- Stir in oats and then chocolate chips.
- Scoop 1 1/2 - 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 2 inches a part on a baking sheet (make sure to leave space between cookies as they will spread). Makes about 16-18 cookies so you may need to bake in batches.
- Bake 8-10 minutes, until cookie edges are just golden. Leave on the baking sheet a few minutes, then put on a rack to fully cool.
- Every oven is different so take out cookies when they are just turning golden brown around the edges; cookies will still be very soft in the middle.
- Want to freeze these cookies? Baked cookies freeze well for up to 2 months.
- Chocolate chips: I like to use semi-sweet chocolate chips but milk or dark chocolate work great too!
This is my go-to cookie base recipe so you can make some variations within the recipe fairly easily. Some great recipe variations to substitute for the chocolate chips are:
- White chocolate chips or festive mini-eggs for Easter
- Try chopped pecans or walnuts
- Use raisins to make this an oatmeal raisin cookie
However you choose to make and enjoy these, I promise these oatmeal chocolate chip cookies will satisfy your cookie cravings!
Until the next cooking adventure,