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.

Print

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.

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, one bowl cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• large baking sheet, parchment paper

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

• 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.

Notes

1. 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.
2. Want to freeze these cookies? Baked cookies freeze well for up to 2 months.
3. 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

The post One Bowl Oatmeal Chocolate Chip Cookies appeared first on Cooking in my Genes.

This is one of my favourite cookie recipes for the holidays – the ingredients are simple and the lemon icing is a perfect match for the buttery cookie.

You can use any of your favourite cookie cutters to personalize these cookies and they will also be a hit at any cookie exchange!

I have so many fond memories of decorating these cookies as a kid; my mom would bake them and we’d decorate with a ton of sprinkles.

Total Time: 1 hour 30 minutes
Kitchen Equipment: cookie cutters, rolling pin
Servings: 20-24 cookies (depends on size of cookie cutter shapes)

Ingredients:
Cookies
1/2 pound (225g) unsalted butter, softened to room temperature
1/2 cup icing sugar
2 cups flour
1/4 tsp salt
1/4 tsp baking powder
extra flour for rolling

Lemon Icing
1 3/4 cups icing sugar
3-4 tbsp lemon juice

Instructions:

**Take your butter out of the fridge a couple hours before making these cookies so it can soften to room temperature**

In a large mixing bowl beat the butter with a spoon. Gradually add in the icing sugar, mixing well after each addition of the sugar.

Next, in a separate bowl sift the flour, salt and baking powder together.

Then, add half of the flour mixture to the butter mixture. Stir well with a spoon, combining until smooth. Then add in the last half of the flour mixture, stirring well again until smooth.

Cook’s Note: Towards the end of mixing in the last half of flour I used my hands to bring the dough together fully and it worked great!

Shape the dough into a disc, wrap in plastic wrap and put the dough in the fridge for 30 minutes.

While the dough is in the fridge prepare your cookie sheets and line them with parchment.

After 30 minutes, take the dough out of the fridge and set your oven to 350F.

On a lightly floured surface, cut the dough in half and roll out one half of the dough to about a quarter inch thick. Cut out your cookie shapes, transfer to your baking sheet and then continue to use up the dough left after cutting cookies until there is little to no dough left.

Bake each sheet of cookies for 8-10 minutes. Let the cookies cool on the baking sheet for 5 minutes once you remove from the oven and then transfer to your cooling rack.

Once all of your cookies are cooled down you are ready to ice and decorate them!

To make the icing combine the icing sugar and 3 tablespoons of lemon juice in a bowl and mix until a smooth icing comes together. If it is too thick or there are still lumps of sugar, add in the final tablespoon of lemon juice.  Then you are ready to ice and decorate your cookies as you see fit!

For my cookies I used a combination of gold and white sprinkles in various shapes.

This is such a fun recipe to also make ahead of time and then get a group together to decorate! Or, theses Shortbread Cookies make a lovely gift.

Until the next cooking adventure,
Jess

The post Shortbread Cookies with Lemon Icing appeared first on Cooking in my Genes.