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

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!!

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!! RECIPE https://www.averiecooks.com/2017/09/one-bowl-no-mixer-no-chill-oatmeal-cookies.html

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.

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!!

Enter this incredibly fast and easy 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.

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!!

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 this recipe. Not having to chill the dough makes the cookies 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.

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.

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!!

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 a cookie scoop. 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!!

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

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!!

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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.)

Directions:

  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. 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.

Adapted from The Best Oatmeal Chocolate Chip Cookies

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53 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).

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