Name: One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 egg yolk (from a large egg); 2 tablespoons unsalted butter (very soft); 2 tablespoons granulated sugar; 2 tablespoons light brown sugar (packed); 1/2 teaspoon vanilla extract; 1 cup old-fashioned whole-rolled oats (do not use instant or quick-cook oats); 1/2 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon cornstarch; 1/4 teaspoon kosher salt (or to taste); 1/2 cup semi-sweet chocolate chips (plus more for topping if desired)

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There’s something utterly comforting about cozying up with a warm, gooey cookie fresh from the oven. And when it comes to cookies, nothing beats the classic combination of oats and chocolate chips. Today, I’m excited to share a recipe for a One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie that not only delivers on flavor but also on simplicity. With just a handful of ingredients and minimal cleanup, this cookie recipe is perfect for those evenings when you crave something sweet but don’t want to spend hours in the kitchen.

Imagine the scene: you’ve had a long day, and the thought of a big, chewy cookie waiting for you is just what you need. With this recipe, you can whip up a delicious cookie in no time, all in one bowl. Let’s get into the details of how to create this scrumptious treat!

The Upside of One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

The beauty of this One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie lies in its simplicity. You won’t need any fancy equipment or multiple bowls; just one bowl and a spoon will do the trick. This means less time spent washing dishes and more time enjoying your delicious creation. Plus, the ingredients meld together beautifully, resulting in a cookie that is crispy on the edges and irresistibly chewy in the center.

What Goes Into One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

To make this delightful cookie, you will need the following ingredients:

1 egg yolk from a large egg (discard the white or save for another use)
2 tablespoons unsalted butter, very soft
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
1/2 teaspoon vanilla extract
1 cup old-fashioned whole-rolled oats, do not use instant or quick-cook oats
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cornstarch
1/4 teaspoon kosher salt, or to taste
1/2 cup semi-sweet chocolate chips, plus more for adding on top before and after baking if desired (recommended)

Essential Tools for Success

Before you get started, make sure you have these essential tools on hand:

Mixing bowl: A large bowl to combine all your ingredients.
Measuring cups and spoons: Accurate measurements are key to a perfect cookie.
Silicone spatula or wooden spoon: For mixing and folding in the ingredients.
Baking sheet: A sturdy sheet to bake your cookies on.
Parchment paper: Optional, but it helps prevent sticking and makes cleanup easier.

Build One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie Step by Step

Now, let’s dive into the step-by-step process of creating these delicious cookies:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and become perfectly golden brown.

Step 2: Prepare Your Baking Sheet

Line a baking sheet with parchment paper to prevent the cookies from sticking. This step is optional but highly recommended for easy cleanup.

Step 3: Combine the Wet Ingredients

In your mixing bowl, add the very soft unsalted butter, granulated sugar, light brown sugar, and the egg yolk. Using a spatula or wooden spoon, mix until the mixture is smooth and creamy. Then, stir in the vanilla extract.

Step 4: Add the Dry Ingredients

To the wet mixture, add the old-fashioned rolled oats, all-purpose flour, baking soda, cornstarch, and kosher salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 5: Fold in the Chocolate Chips

Add the semi-sweet chocolate chips to the dough and fold them in until evenly distributed. If you like, save a few chips to place on top of the cookie before baking.

Step 6: Scoop the Dough

Using a large cookie scoop or a tablespoon, scoop a generous amount of dough onto the prepared baking sheet. If desired, place a few extra chocolate chips on top of each scoop of dough for a beautiful presentation.

Step 7: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. This will give you that perfect chewy texture.

Step 8: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie with a glass of cold milk or your favorite beverage!

Low-Carb/Keto Alternatives

If you’re looking for a low-carb or keto alternative to this cookie, you can make a few substitutions:

Butter: Use unsalted butter or coconut oil for a dairy-free option.
Granulated sugar: Substitute with erythritol or another sugar substitute.
All-purpose flour: Replace with almond flour or coconut flour.
Chocolate chips: Use sugar-free chocolate chips for a keto-friendly option.

Chef’s Rationale

This One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie is not only delicious but also incredibly versatile. The oats provide a hearty texture, while the chocolate chips add a sweet indulgence that balances the flavors beautifully. By using just one bowl, you simplify the process, making it accessible for bakers of all skill levels. The result is a cookie that is both comforting and satisfying, perfect for any occasion.

Shelf Life & Storage

To keep your One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookies fresh:

Room Temperature: Store cookies in an airtight container at room temperature for up to 4-5 days.
Refrigerator: For longer freshness, you can refrigerate them, where they will last for about a week.
Freezer: Freeze cookie dough balls for up to 3 months. Just bake from frozen, adding a couple of extra minutes to the baking time.

Your Top Questions

Can I use quick oats instead of rolled oats?

For the best texture, it’s recommended to use old-fashioned whole-rolled oats. Quick oats can lead to a different texture in your cookies.

How can I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free flour blend that measures 1:1 for best results.

Can I add nuts to the cookie dough?

Absolutely! Feel free to mix in chopped nuts like walnuts or pecans for added crunch and flavor.

What if I don’t have cornstarch?

Cornstarch is used to create a softer texture, but if you don’t have it, you can omit it or substitute with an equal amount of flour.

What to Make After This

If you enjoyed making this One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie, you might also like:

Make It Tonight

What are you waiting for? Gather your ingredients and make this One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie tonight! Your taste buds will thank you, and you’ll savor every last bite. This cookie is not just a treat; it’s a warm hug in dessert form. Happy baking!