OATMEAL CHOCOLATE CHIP COOKIES THAT ARE THE EASIEST.

Flourless Almond Butter Chocolate Chip Cookies

Old-fashioned oats, melted butter, brown sugar, and warm spices like cinnamon and nutmeg are the only ingredients needed to make these soft, chewy, and wonderfully simple oatmeal chocolate chip cookies, which are created in just one bowl. Use chocolate chunks or chips, and don’t forget to top with a little sea salt! This straightforward recipe for oatmeal chocolate chip cookies doesn’t require a mixer or chilling.

Why these cookies are great for you.
Okay, I’m sorry if I’ve been withholding information from those of you who follow me on Instagram. I had every intention of sharing this ridiculously simple recipe for oatmeal chocolate chip cookies with you throughout the summer, then in the fall, then over the holidays, but life occurred as it always does. But now is the day—the time is over!

Flourless Almond Butter Chocolate Chip Cookies

Many of you make my recipe for the simplest chocolate chip cookies over and over again, just like I do. It has been one of the most popular recipes on this website for years. A one-bowl, no-mixer, no-chill recipe for 24 cookies in 30 minutes makes it easy to understand why. Simply put, it’s unbeatable.

So it was only a matter of time until I developed a recipe for oatmeal chocolate chip cookies. Actually, now that I’ve had a chance to perfect it over the last six months, I’m glad I waited to publish it. These cookies have pockets of chocolate throughout, oats and brown sugar that make them soft and chewy, and a warm combination of cinnamon and nutmeg that gives them the greatest spiced oatmeal cookie flavour.

Ingredients in a recipe

When you want cookies at 9 p.m. on a Tuesday, you’re not messing around with browning butter and sifting flour and doing all the things, so we’re keeping the ingredients easy here. Not at all.

Here they are then:

  • Brown sugar – light or dark will work! Unsalted butter – melted, in the same bowl you’re going to mix everything in!
  • Egg
  • Vanilla flavouring
  • The spice nutmeg (you can omit or add more cinnamon if you prefer)
  • bread soda
  • Salt
  • (A gluten-free all-purpose blend would also work!) All-purpose flour
  • Quick oats or traditional rolled oats, but not steel cut oats!
  • Chopped chocolate is preferable than chocolate chips for melting into gorgeous pools in the oven.
  • Adding sea salt on top, if desired

How to make simple chocolate chip oatmeal cookies.

Flourless Almond Butter Chocolate Chip Cookies

These chocolate chip oatmeal cookies are created in a single dish without the need of a mixer, just like my other “easiest” recipe series. Spoiler alert: it’s a small list. Here are the detailed instructions:

1 Melt the butter in a sizable bowl (or melt it in a smaller dish first and then pour it in), then whisk in the brown sugar, egg, vanilla, and spices until well blended and creamy.

2 Add the flour and oats and stir until a dough forms. The dough is soft, so don’t worry!
3 Stir the chocolate chunks or chips into the mixture.
4 Scoop onto a baking sheet that has been prepared with parchment paper (I suggest using this cookie scoop!).
5 To make each dough ball like the ones in my images, top it with additional chocolate chunks or chips.
6 Bake for 10 minutes at 350 degrees Fahrenheit!
7 For the ideal salty-sweet cookie, sprinkle sea salt on top after baking.

Tips & Tricks for Cooking.

Weighing your flour is my top piece of advice for success with this oatmeal chocolate chip cookie recipe (and all cookie recipes). For consistent, outstanding results, it is crucial to measure your flour precisely, and weight is the most accurate method.

I understand how bothersome it is since, like you, I long resisted using this system of measurement because I believed it to be too fancy or complex for my needs. Contrary to popular belief, though, I’ve found that baking by weight is far simpler than using measuring cups. Every time you measure an ingredient into the bowl, all you have to do is zero out (or tare) the scale. Your ingredient measurements will be quite precise each time, and you won’t need to use any additional dishes or measuring cups.

The weight of a cup of flour is 125 grammes, and this weight will always be the same when you measure it on a scale. Varying cup manufacturers will have slightly different sizes, and if you mistakenly pack too much flour into a cup when measuring, your measurement will be 140 or 150 grammes, which could result in dry cookies. What a depressing day that would be.

So. Apply a scale. They cost very little! Here is the one I use and adore, although there are other less expensive options available as well.

Keeping and Freezing Cookies With Chocolate Chips

Cookies can be kept at room temperature for up to five days in an airtight container. If my house is any indicator, they won’t live all that long.

For up to three months, baked oatmeal chocolate chip cookies can be frozen after being carefully wrapped in plastic and placed in a freezer bag. To serve, just defrost for an hour at room temperature or reheat for 30 seconds in the microwave.

Scoop the dough onto a flat surface, such as a plate or baking sheet, and freeze it for an hour before baking the oatmeal cookies. Following that, put frozen cookie dough balls in a freezer-safe bag so you may bake them whenever the urge strikes! Bake frozen foods at 350 degrees Fahrenheit for 12 minutes, or 14 minutes if you prefer them to be crispy on the outside.

For cookie emergencies, I like to keep cookie dough on hand in the freezer. It actually exists.

Substitutions and Additions.

Add-ins: Feel free to substitute any other type of chocolate, fruit, or nut for the chocolate chips, however we really don’t prefer raisins.

Spices: If you like pure oatmeal chocolate chip cookies, you can completely skip the nutmeg or replace it with extra cinnamon. Alternatively, you can omit both. But I really enjoy the spices’ richness and warmth.

Gluten-free: If you choose, you may use an equivalent amount of gluten-free all-purpose flour! Ensure that the oats you use are also gluten-free.

Vegan: a little more complicated, but use vegan butter, and use a flax egg in place of the chicken egg (1 tbsp flax + 2.5 tbsp water, combined and let to set for 5 minutes to form a gel). If necessary, use vegan chocolate as well.

Questions and Answers

Can the recipe be doubled?

Yes, however instead of doubling the ingredients in one dish, I advise preparing two distinct batches. Due to the fact that doubling the ingredients in one dish only increases volume, not surface area, the dough will hold more heat and result in flat, spread-out cookies. Due to this, I advise creating two separate batches; however, if you feel compelled to double everything in one bowl, I advise chilling the dough for at least an hour before scooping.

How can I gluten-freeize these oatmeal cookies?

Ensure that the oats you use are gluten-free certified, and replace them with an equivalent amount of a gluten-free all-purpose flour blend, like Bob’s Red Mill One-to-One (the blue bag).

If you make these straightforward oatmeal chocolate chip cookies, please leave a comment and star rating below! It benefits other readers like you and increases the number of people who see this recipe. I’d love to see your baked goods, so feel free to tag me on Instagram at @katiebirdbakes.

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