The Easiest Oatmeal Chocolate Chip Cookies
These soft, chewy, incredibly easy oatmeal chocolate chip cookies are made in one bowl using simple ingredients: old-fashioned oats, melted butter, brown sugar, and cozy cinnamon and nutmeg for spice.
Servings 24 cookies
Equipment
- 2 cookie sheets lined with parchment paper
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups (155g) all-purpose flour
- 1 cup (86g) old-fashioned (rolled) oats
- 1/2 cup (85g) chocolate chips or chopped chocolate (plus more for tops if desired)
- Coarse or flaky sea salt (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together melted butter, sugar, egg, vanilla, spices, baking soda and salt.
- Stir in flour and oats until a dough is formed. Fold in chocolate chips.
- Drop by tablespoons (a #40 cookie scoop is perfect for this) onto parchment lined baking sheets about 2 inches apart, then roll into balls in your hands if you want the cookies to bake up perfectly round. Add extra chocolate chips to the tops of each dough ball if desired.
- Bake for 10 minutes! Sprinkle sea salt on top after baking if desired.
- Let cookies cool on sheet for at least 5 minutes, then cool completely on a rack. Store, tightly covered, at room temperature for up to 5 days.
Video
Notes
Storage: baked cookies keep for up to 5 days in an airtight container at room temperature, and up to a week in the refrigerator.
Freezing cookies and cookie dough: baked cookies can be frozen, tightly wrapped in plastic and stored in a freezer bag, for up to 3 months. Simply thaw at room temperature for an hour or heat in the microwave for 30 seconds to serve. Cookie dough can also be frozen and baked later: scoop dough onto a flat surface like a plate or baking sheet, and place in the freezer for an hour. Then store frozen cookie dough balls in a freezer-safe bag to be baked whenever cookie cravings strike! Bake from frozen for 12 minutes at 350 degrees F, or 14 minutes if you like them crispier on the edges.
Note on measuring flour: for best results, please either weigh your flour using a food scale, or spoon flour into the cup and then level it off, rather than scooping directly from the bag. The spoon and level method produces a lighter cup of flour, while scooping from the bag produces a packed, heavier cup that will prevent the cookies from spreading as they should.
Substitutions:
- Spices: you can omit the spices entirely, or add 1/4 tsp of others like ginger, cloves, or cardamom for a spicier flavor
- Mix-ins: feel free to substitute 1/2 cup (~85g) raisins or dried cranberries, chopped nuts, or a mixture of both in place of the chocolate chips. I like to use both chocolate chips and chopped nuts sometimes!
- Egg: can be replaced by 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or 1/4 cup applesauce or yogurt
- Gluten-free: you can replace the all-purpose flour with an equal amount of oat flour or all-purpose gluten-free flour (1 and 1/4 cups or 155g).
