Let’s talk oatmeal cookies. You know, the kind that skips the mixer, skips the chilling, and skips the drama. These cookies have that cozy, golden edge and chewy center that I always wish store-bought ones had. They come together in one bowl, and if you’ve got ten spare minutes, you’re halfway there. I used to think oatmeal cookies needed raisins to count, but after this batch? I’ve converted. They’re like your grandma’s classic recipe, minus the waiting game. Just scoop, bake, and sneak a warm one before anyone notices. If you’ve ever wanted to bake something with your kid on a rainy day, or whip up something sweet after work without wrecking the kitchen, this is your move. They’re not too sweet, they’ve got just the right amount of oats, and they leave your kitchen smelling like a hug. This is the kind of cookie recipe that stays with you, in your back pocket, ready for late-night cravings or spontaneous coffee guests. It’s comfort food that doesn’t ask much of you. And I love that.

1) Key Takeaways
2) Easy One-Bowl Oatmeal Cookies Recipe
3) Ingredients for One-Bowl Oatmeal Cookies
4) How to Make One-Bowl Oatmeal Cookies
5) Tips for Making One-Bowl Oatmeal Cookies
6) Making One-Bowl Oatmeal Cookies Ahead of Time
7) Storing Leftover One-Bowl Oatmeal Cookies
8) Try these Cookies next!
9) One-Bowl Oatmeal Cookies
10) Nutrition

1) Key Takeaways

Quick to prep and bake, no chilling required
Uses everyday pantry ingredients
Perfect for spontaneous dessert cravings
Freezer-friendly for easy make-ahead treats

2) Easy One-Bowl Oatmeal Cookies Recipe

When I say easy, I mean one bowl, ten minutes, and no fancy tools. If you’ve got a spoon, a bowl, and a sweet tooth, you’re all set. This is my go-to for sweet easy recipes when I need something homemade that doesn’t involve a kitchen meltdown.

We’ve all had those days when the idea of dragging out the mixer feels like climbing Everest. That’s where these cookies shine. No mixer, no chilling. Just scoop and bake. They come out golden at the edges, chewy in the middle, and if you’re like me, you’ll barely let them cool before sneaking one.

They’re that middle ground between health and indulgence. Oats for heartiness, chocolate chips for your soul. If you’re into sweet easy recipes that make your home smell like a warm hug, welcome to your new favorite cookie.

3) Ingredients for One-Bowl Oatmeal Cookies

1 large egg: This holds everything together. Think of it as the glue that binds our cookie dreams.

1/2 cup unsalted butter, melted: Melted butter brings richness and chewiness. Don’t skimp.

1 tablespoon vanilla extract: It’s more than a flavor. It’s a warm blanket in a bottle.

3/4 cup light brown sugar, packed: Gives the cookies depth and that molasses-y note you can’t fake.

1/4 cup granulated sugar: Adds balance and structure. Sweet, but not too sweet.

1 1/2 cups old-fashioned rolled oats: Skip the quick oats. These give structure and that perfect chew.

3/4 cup all-purpose flour: A solid base. Nothing fancy here—just good, reliable flour.

1/2 teaspoon baking soda: For a little lift and spread. We’re not making pancakes here.

1/2 teaspoon salt: Don’t skip this. It brings out all the other flavors.

1 cup semi-sweet chocolate chips: Or go nuts (literally). Raisins, white chocolate, or walnuts work too.

4) How to Make One-Bowl Oatmeal Cookies

Step 1: Preheat your oven to 350°F. Line your baking sheets with parchment so cleanup’s a breeze.

Step 2: In a large bowl, whisk the egg, melted butter, vanilla, and both sugars until the mix looks glossy and smooth.

Step 3: Add oats, flour, baking soda, and salt. Stir it up until just combined. Don’t overthink it. Or overmix it.

Step 4: Fold in your chocolate chips (or your mix-in of choice). This part feels like you’re doing magic with a spoon.

Step 5: Scoop dough balls (about 2 tablespoons each) and place them 2 inches apart. Give ‘em room to breathe.

Step 6: Bake for 10 to 12 minutes. You want golden edges and soft centers. Trust the underbake.

Step 7: Let them sit on the tray for 5 minutes, then move them to a rack. Or eat one warm. No judgment.

5) Tips for Making One-Bowl Oatmeal Cookies

Let your butter cool just a bit before mixing. Hot butter can scramble your egg. Scrambled eggs belong at breakfast, not in cookies.

Use a cookie scoop if you have one. Keeps your hands clean and your cookies consistent. It’s my favorite shortcut for quick and easy recipes.

Want taller cookies? Chill the dough for 20 minutes. I know I said no chill, but just in case you’ve got time—it helps if you like ‘em thicker.

6) Making One-Bowl Oatmeal Cookies Ahead of Time

Make a double batch and freeze half the dough. Scoop it into balls first, freeze on a tray, then pop them in a bag. That way you’re always just 12 minutes away from warm, gooey cookies.

If you’re entertaining, bake them earlier in the day and store them in an airtight tin. They’ll taste just as fresh. Maybe even better. Somehow cookies mellow into perfection over a few hours.

That’s the beauty of homemade pretzels soft easy recipes and cookies like these. They don’t mind waiting. And neither will your guests.

7) Storing Leftover One-Bowl Oatmeal Cookies

These cookies keep well in an airtight container for up to 5 days. Room temp is fine. Just keep them out of sunlight. Or kids. Or yourself.

Want that fresh-baked feel again? Microwave one for 8 seconds. The chocolate melts again. It’s heaven. Pair with tea or milk and you’re set.

They freeze well too. That’s why they rank so high among sweet easy recipes. Stack them in a freezer bag and sneak one whenever your sweet tooth demands justice.

8) Try these Cookies next!

9) One-Bowl Oatmeal Cookies