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!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Cookies
Cuisine: American
Keyword: easy oatmeal chocolate chip cookies, easy oatmeal cookie recipe with few ingredients, easy oatmeal cookies, oatmeal chocolate chip cookies, quick oatmeal cookies, simple oatmeal cookie recipe, the best oatmeal chocolate chip cookies
Servings: 16cookies
Calories: 224kcal
Author: Averie Sunshine
Ingredients
1large egg
½cupunsalted butter1 stick, very soft
½cuplight brown sugarpacked
¼cupgranulated sugar
2teaspoonsvanilla extract
1 ½cupsold-fashioned whole rolled oatsnot instant or quick cook
¾cupall-purpose flour
½teaspoonbaking soda
½teaspoonsaltor to taste
1cupsemi-sweet chocolate chipsplus more for after baking (or substitute with raisins, walnuts, etc.)
Instructions
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
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.
Add the oats, flour, baking soda, salt, and stir to combine.
Add the chocolate chips and stir to combine.
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)
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.
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.