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!
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.
- 113g (1/2 cup) of melted unsalted butter
- packed in 3/4 cup (150 g) brown sugar
- One big egg
- Vanilla extract, 1 teaspoon
- 1 cinnamon stick
- 1/8 nutmeg teaspoon
- A half-teaspoon of baking soda
- 0.5 teaspoons of salt
- 1 1/4 cups (155g) universal flour
- 1 cup (86g) traditional (rolled) oats
- 85 grammes or half a cup of chocolate chips (plus more for tops if desired)
- flaky or coarse sea salt (optional, for sprinkling on top)
Set oven to 350 degrees Fahrenheit. Put aside two cookie sheets that have been lined with parchment paper.
Melted butter, sugar, eggs, vanilla, spices, baking soda, and salt should all be combined in a big basin.
Once oats and flour are added, stir until dough forms. Add chocolate chips and fold.
On parchment-lined baking sheets, drop tablespoonfuls (a #40 cookie scoop works great for this) approximately 2 inches apart. If you want them to be perfectly round, roll them into balls in your hands. If desired, sprinkle additional chocolate chips on top of each dough ball.
For ten minutes, bake! If desired, add sea salt to the top after baking.
Cookies should cool on the baking sheet for at least five minutes before finishing cooling on a rack. For up to 5 days, keep tightly wrapped at room temperature.
Note on measuring flour: Please measure your flour for optimal results (see notes in the post) or use the “spoon and level” approach rather than scooping flour into your measuring cup straight from the bag. Scooping flour from the bag results in a packed, heavier cup that will hinder the cookies from spreading as they should, whereas the spoon and level method yields a lighter cup of flour.
Cookies and cookie dough can be frozen for up to three months if they are well-wrapped in plastic and placed in freezer bags. To serve, just defrost for an hour at room temperature or reheat for 30 seconds in the microwave. Cookie dough can also be scooped onto a flat surface, such as a plate or baking sheet, then frozen for an hour before baking. 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.