One-Bowl, No-Mixer, No-Chill Oatmeal Cookies

Easy Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

easy oatmeal cookies on cookie sheet

Super Easy Oatmeal Cookies 

When most people have a craving for cookies, they want them within the hour. Not hours or even days later. And they don’t want to dirty a million dishes or drag out a (stand) mixer in pursuit of their cookie goal.

Enter: this incredibly fast and easy oatmeal cookie recipe that produces cookies that turn out perfectly thick with soft centers and chewy edges. Just add everything to one bowl, stir by hand with one spoon, and you’re ready to bake. I added chocolate chips, but you can add raisins, walnuts, or whatever you love in oatmeal cookies.

While I’m normally a huge advocate of chilling cookie dough to avoid cookies that spread or are thin, you don’t have to with these simple oatmeal cookies. Not having to chill the dough makes these 20-minute cookies. From the time you’re struck with a cookie craving until the time you’re eating said cookies, it’s 20 minutes.

homemade oatmeal cookies with chocolate chips

What’s in Homemade Oatmeal Cookies? 

For these homemade oatmeal cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

two simple oatmeal cookies with chocolate chips on top

How to Make Oatmeal Cookies

When I say easy oatmeal cookies, I mean EASY oatmeal cookies! Simply stir together the egg, butter, sugars, and vanilla and stir vigorously to combine (your bicep should be burning). Mix in the dry ingredients, then gently fold in the chocolate chips. 

Scoop the cookie dough onto a baking sheet and bake for roughly 10 to 13 minutes. If you prefer softer homemade oatmeal cookies, bake for less time, and if you prefer more well-done cookies, bake for a little more time. 

Let your cookies cool for a few minutes before transferring them to a wire rack. They need a little time to cool and set up before you can dunk them into milk! 

Can I Use Quick Oats in These Cookies? 

No, quick oats have a much different texture than rolled oats and would act more like a flour in these cookies. Your homemade oatmeal cookies would wind up being too dry. 

Can I Freeze Cookies? 

Yes, you can freeze both the cookie dough (after it’s been rolled into balls) or the baked cookies. Frozen cookie dough doesn’t need to be thawed before being baked, but it’ll need an extra minute or two in the oven to cook through. And if you freeze the baked cookies, you can reheat them in the oven or the microwave when you’re ready to enjoy them. 

holding an easy oatmeal cookie

Tips for Making the Best Oatmeal Cookies

Since you’re beating the dough together with elbow grease, I highly recommend having the butter and egg at room temperature. The softer the butter is, the easier your job will be. Of course you can use an electric mixer, but that defeats the purpose of as few dishes and as easy as possible.

Didn’t plan ahead for room temp ingredients? No problem. Pop your butter in the microwave for 10 seconds or until it’s just barely showing signs of melting. Add the egg to a bowl of very hot water for a couple minutes. A warm egg emulsifies easier than a cold one.

I highly recommend using a cookie scoop as well. The dough is soft, warm, and the domed shape a scoop produces is essential to preventing excess spreading. Same goes for a Silpat, use one.

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies - An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

Easy Oatmeal Cookies

Easy Oatmeal Cookies

FAST and EASY oatmeal cookies that are perfectly thick with chewy edges and soft centers! One bowl to wash, no mixer to drag out, and no waiting around!

Yield: 16 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large egg
  • 1/2 cup unsalted butter (1 stick), very soft
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips, plus more for after baking (or substitute with raisins, walnuts, etc.)

Instructions

    1. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
    2. To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.
    3. Add the oats, flour, baking soda, salt, and stir to combine.
    4. Add the chocolate chips and stir to combine.
    5. Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
    6. Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
    7. Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so you may consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 224 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 114mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 2g

More Homemade Oatmeal Cookies: 

The Best Oatmeal M&M’s Chocolate Chip Cookies — Soft, chewy, and loaded with M&Ms and chocolate chips in every bite! The cookies are so good they got me a marriage proposal!

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55 comments on “One-Bowl, No-Mixer, No-Chill Oatmeal Cookies”

  1. I have probably been making these cookies for about a year now, with a couple of personal touches of my own, but thus recipe truly is quick easy and delicious :)

  2. I made them with quick oats & they turned out great! 40/45 of my assisted living residents said they were the best oatmeal cookies they’d ever had! (5 residents didn’t come down for dinner).

  3. This was so easy to make! I’ve never made oatmeal cookies before, but I happened to have all of the ingredients (except for raisins or chocolate chips) so I made some today! I added in a tablespoon of cinnamon and a shot of fireball whiskey. I had to hide them in my cupboard so I wouldn’t keep eating them!

    Rating: 5
    • Thanks for the 5 star review and glad you loved the cookies!

      In 10 years of blogging and 206,082 comments I have received (I just looked at that stat) you are the first person who’s ever commented about putting a shot of Fireball in any of my 3000+ recipes! Bravo for being the first!

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