Why You’ll Love This Recipe

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies are the ultimate quick and easy dessert. With hearty oats, a chewy texture, and customizable add-ins, these cookies come together in under 30 minutes using simple pantry ingredients. No mixer, no chilling, and only one bowl means less mess and more enjoyment.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatspacked brown sugarsugarunsalted buttereggvanilla extractbaking sodasaltall-purpose flouroptional add-ins: chocolate chips, raisins, chopped nuts, shredded coconut

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large microwave-safe bowl, melt the butter and let it cool slightly.

Stir in the brown sugar and granulated sugar until smooth.

Add the egg and vanilla extract, mixing until fully incorporated.

Sprinkle in the baking soda and salt, then stir to combine.

Add the flour and mix until just incorporated.

Fold in the oats and any desired add-ins until evenly distributed.

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 9-11 minutes or until the edges are golden and the centers are just set.

Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 20 cookies.
Preparation time: 10 minutes
Baking time: 10 minutes
Cooling time: 10 minutes
Total time: 30 minutes

Variations

Add cinnamon or nutmeg for a spiced flavor.

Use quick oats for a softer texture.

Swap chocolate chips for white chocolate, peanut butter chips, or butterscotch.

Mix in dried cranberries or chopped dates for a fruity touch.

Add a spoonful of peanut butter to the dough for extra richness.

storage/reheating

Store oatmeal cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them for up to 2 months.
To reheat, microwave a cookie for 5-10 seconds for that fresh-from-the-oven warmth.

FAQs

Can I use instant oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.

Can I reduce the sugar?
Yes, you can slightly reduce the sugar, but the texture and spread may change.

Why aren’t my cookies spreading?
Make sure your butter is fully melted and not too cool when mixing.

Can I use oil instead of butter?
Butter is recommended for flavor, but melted coconut oil can work as a substitute.

Are these cookies gluten-free?
Not unless you use certified gluten-free oats and a gluten-free flour blend.

Can I make them vegan?
Yes, substitute the butter with plant-based butter and use a flax egg.

Can I double the recipe?
Absolutely, just use a larger bowl and increase baking sheets accordingly.

Do I have to use parchment paper?
It helps with even baking and easy cleanup but isn’t strictly necessary.

How do I keep them chewy?
Do not overbake and store them in an airtight container to retain moisture.

Can I freeze the dough?
Yes, scoop into balls and freeze. Bake directly from frozen, adding 1-2 minutes.

Conclusion

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies are your go-to solution for quick, customizable treats with minimal effort. Whether you’re baking for guests or craving a homemade snack, this recipe delivers delicious results with maximum convenience.