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No-Chill Oatmeal Chocolate Chip Cookies
4.5 (657 reviews)
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!
Total Time20
Servings16
224
Caloriesper servingNutrition Information
224
Calories
10 g
Fat
24 g
Carbs
2 g
Protein
1 g
Fiber
17 g
Sugar
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
- 1Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- 2To 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.
- 3Add the oats, flour, baking soda, salt, and stir to combine.
- 4Add the chocolate chips and stir to combine.
- 5Using 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)
- 6Bake 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.
- 7Immediately 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.