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
Made in just one bowl, look no further for the best oatmeal chocolate chip cookie recipe. This chewy, chocolately cookie is what dreams are made of! Packed with tons of chocolate chips and oats, pair with a glass of milk or cup of coffee for the most delicious treat.
Ingredients
- 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
Instructions
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Pre-heat oven to 350F & line a large baking sheet with parchment paper.
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To a bowl add melted butter, sugar & brown sugar and stir until well combined.
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Stir in egg and vanilla until well combined.
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Add flour, baking soda, baking powder & salt. Mix until combined.
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Stir in oats and then chocolate chips.
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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.
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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.
Recipe Notes
- 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,
Jess
Replaced the chocolate chips with Mini Eggs for Easter, delicious!!
Hooray!! So so happy to hear – they’re such a fun Easter treat!