One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie
This One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie is simple, chewy, and perfect for cozy cravings. Minimal cleanup, maximum flavor!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Baking Sheet
- Parchment Paper
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
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and become perfectly golden brown.
- Line a baking sheet with parchment paper to prevent the cookies from sticking. This step is optional but highly recommended for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- You can add chopped nuts like walnuts or pecans to the dough for extra crunch and flavor.
- Store cookies in an airtight container at room temperature for up to 4-5 days or refrigerate for about a week for longer freshness.
- Freeze cookie dough balls for up to 3 months and bake from frozen, adding a couple of extra minutes to the baking time.
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.