If you need an easy treat, these one bowl oatmeal chocolate chip cookies are perfect and require minimal dishwashing. No raisins here! Scroll down for video.
Chocolate Chips > Raisins X Infinity
Raise your hand if you’ve ever been disappointed – no, angered – by biting into what you thought was an oatmeal chocolate chip cookie and finding out that it was, in fact, an oatmeal raisin cookie.??This has happened to me an unfortunate number of times. Honestly, I don’t know why anyone puts raisins in oatmeal cookies when they could use chocolate chips (anyone? anyone?).
But then…I strongly dislike raisins. Not to the point that I will flatly refuse to eat them (though I am probably going to toss an oatmeal raisin cookie – cookies are treats, you guys). I just. don’t. like them. What I do like? These one bowl oatmeal chocolate chip cookies. That’s right: one bowl. You stir everything in the same bowl, chill it for a bit, then scoop out your one bowl oatmeal chocolate chip cookies and bake them off. The result is a thin, slightly lacy, and chewy cookie that’s so easy it’s irresistible. Milk optional (but is it REALLY??).
Yield: 24 cookies
10 minPrep Time:
10 minCook Time:
20 minTotal Time:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar (light or dark are fine)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- In a medium mixing bowl, mash the softened butter with a wooden spoon until it is stirrable. Add the granulated and brown sugar and stir until combined. Add the egg and vanilla and stir until combined.
- Add the oats, flour, baking soda, and salt to the butter mixture and stir until all of the ingredients are moistened and the oats are evenly distributed. Add the chocolate chips and stir to distribute. Cover and refrigerate for at least 30 minutes.
- Scoop the cookies out onto the baking sheets (I use a 2-inch cookie scoop, which is about 1 1/2 tablespoons of dough). Bake for 8-10 minutes, rotating the pans once during baking. Allow to cool completely on a wire rack before serving.
Prep time does not include 30 minute chill time.