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These One Bowl Oatmeal Chocolate Cookies are your go-to for a quick, wholesome, and chocolaty treat that won’t leave you feeling guilty. They combine the chewiness of oats with rich chocolate in a simple, fuss-free recipe that comes together in just one bowl. Perfect when you want comforting homemade cookies without the usual mess or complicated steps.
I first baked these after scavenging for an easy recipe during a busy weeknight, and now they are requested nearly every weekend. The ease of throwing everything together in one bowl and popping them in the oven really won me over.
Ingredients
- Two cups old-fashioned oats: provide chewy texture and wholesome fiber look for thick rolled oats for best results
- One cup all-purpose flour: creates the perfect cookie structure you can swap part with whole wheat for a nuttier flavor and added health benefits
- Three quarters cup brown sugar: adds deep caramel sweetness and moisture
- One quarter cup granulated sugar: balances the sweetness and gives a slight crunch
- Half a cup unsalted butter: brings a rich, creamy base melt it gently to avoid cooking
- One large egg: binds all the ingredients together for a tender crumb
- One teaspoon vanilla extract: enhances the overall flavor with its sweet, aromatic note
- One teaspoon baking soda: helps the cookies rise and spread just enough
- Quarter teaspoon salt: brightens and elevates all the flavors
- One cup chocolate chips or chunks: are the star of the show choose your favorite quality dark, milk, or semi-sweet for melty pockets of chocolate
Step-by-Step Instructions
- Preheat the oven:
- Set your oven temperature to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This prepares your baking surface for even cooking and easy cleanup.
- Combine the dry ingredients:
- In a large bowl, stir together the oats, flour, brown sugar, granulated sugar, baking soda, and salt. Make sure everything is evenly mixed to create a consistent base for your cookie dough.
- Add the wet ingredients:
- Pour the melted butter, beaten egg, and vanilla extract into the dry mixture. Stir gently until you see a smooth and slightly sticky dough forming. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate:
- Sprinkle the chocolate chips or chunks over the dough and fold them in carefully until they are evenly distributed. This ensures chocolate in every bite.
- Portion the dough:
- Use a tablespoon or cookie scoop to drop rounded mounds onto the prepared baking sheets. Space them about two inches apart so they bake evenly without sticking together.
- Bake the cookies:
- Place the baking sheets in the oven and bake for 10 to 12 minutes. Cookies are done when the edges look golden but the centers still appear soft. Remember they will firm up as they cool.
- Cool and enjoy:
- Transfer the cookies to a wire rack to cool completely before eating. This cooling step helps them set so they hold their shape and texture perfectly.
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My favorite ingredient here is the oats. They give the cookies a wonderful texture and make the treat feel a little more substantial and homey. I love baking these on lazy Sundays when the whole family gathers around the kitchen, and the chocolate chips melt perfectly into pockets of gooey happiness.
Storage Tips
Store cooled cookies in an airtight container at room temperature, and they will stay fresh for up to five days. If you want to keep them longer, freezing is your friend. Place the cookies in a single layer on a tray, freeze until solid, then transfer to a resealable freezer bag. When ready to eat, thaw at room temperature or warm gently in the oven for that freshly baked vibe.
Ingredient Substitutions
If you do not have all-purpose flour, whole wheat flour can be used but keep in mind this will make the cookies denser and give them a nuttier flavor. For a dairy-free option, swap the butter for coconut oil or your favorite vegan butter alternative. You can also experiment with different mix-ins like nuts or dried fruit if chocolate chips are not your thing.
Serving Suggestions
These cookies are perfect on their own but pair wonderfully with a glass of cold milk or a cup of hot coffee or tea. Try sprinkling flaky sea salt on warm cookies for a sweet and savory twist that brightens the chocolate flavor and adds a gourmet touch.
Cultural Insight
Oatmeal cookies are a classic American dessert known for their hearty texture and versatility. Combining oats and chocolate is a modern twist that blends traditional comfort with indulgence. This recipe shows how simple ingredients from the pantry can come together to create a treat that feels special without fuss.
Frequently Asked Questions
- → What role do oats play in the texture?
Oats add a hearty chew and wholesome fiber, giving the treat a satisfying texture that contrasts nicely with the softness of the other ingredients.
- → Can I substitute whole wheat flour in this mixture?
Yes, replacing part or all of the all-purpose flour with whole wheat flour will give a nuttier flavor and slightly denser texture, enhancing the wholesome character.
- → Why is baking soda used here instead of baking powder?
Baking soda helps the cookies rise by reacting with acidic components, contributing to their lightness and slight spread during baking.
- → How should I melt the butter for best results?
Gently melt unsalted butter over low heat or in short bursts in the microwave to avoid browning, which keeps the dough balanced and tender.
- → What effect does adding vanilla extract have?
Vanilla extract enhances the overall flavor profile by layering a sweet aromatic note that complements the chocolate and oats.
- → Is there a recommended way to store these treats once baked?
Store cooled cookies in an airtight container at room temperature to maintain their chewy texture and freshness for several days.