Name: One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 egg yolk from a large egg (discard the white or save for another use); 2 tablespoons unsalted butter (very soft); 2 tablespoons granulated sugar; 2 tablespoons light brown sugar (packed); 1/2 teaspoon vanilla extract; 1/2 cup old-fashioned whole-rolled oats (do not use instant or quick-cook oats); 1/4 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 adding on top before and after baking if desired)

Jump to Recipe Print Recipe

When it comes to cookies, there’s something undeniably comforting about oatmeal chocolate chip cookies. They strike a perfect balance between chewy oats and melty chocolate, creating a delightful treat that feels both indulgent and wholesome. This recipe for a One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie simplifies the process while delivering a massive, delicious cookie that’s perfect for sharing—if you can bear to part with it!

Imagine a cookie that’s crispy on the edges yet soft and chewy in the center, packed with rich chocolate chips and hearty oats. The best part? You can whip it up in just one bowl without any fancy equipment. Let’s get started on this easy and satisfying cookie adventure!

Why One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie is Worth Your Time

This cookie recipe is not just about convenience; it’s also about flavor and texture. Using minimal equipment means less cleanup, and who doesn’t love that? The combination of oats and chocolate creates a cookie that feels hearty yet indulgent. It’s the perfect treat for any occasion—whether you’re hosting a gathering, craving a late-night snack, or just want something sweet to enjoy with your morning coffee. Plus, the extra-large size means it’s great for sharing, or for those days when you just want to treat yourself!

Ingredients at a Glance

1 egg yolk from a large egg (discard the white or save for another use)
2 tablespoons unsalted butter, very soft
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
1/2 teaspoon vanilla extract
1/2 cup old-fashioned whole-rolled oats (do not use instant or quick-cook oats)
1/4 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 adding on top before and after baking if desired

Before You Start: Equipment

Mixing Bowl: A medium-sized bowl will work perfectly for this recipe.
Spoon or Spatula: For mixing and combining your ingredients.
Baking Sheet: Line it with parchment paper for easy removal.
Oven: Preheat your oven to ensure your cookie bakes evenly.

Stepwise Method: One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

Step 1: Prepare Your Ingredients

Gather all your ingredients and make sure your butter is very soft. This will help it blend smoothly with the sugars.

Step 2: Mix the Wet Ingredients

In your mixing bowl, add the egg yolk, very soft butter, granulated sugar, brown sugar, and vanilla extract. Use your spoon or spatula to mix until everything is well combined and creamy.

Step 3: Add the Dry Ingredients

To the same bowl, add the old-fashioned oats, all-purpose flour, baking soda, cornstarch, and kosher salt. Stir until just combined. Be careful not to overmix; you want to keep the texture nice and chewy.

Step 4: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips. If you like, reserve a few to sprinkle on top before baking.

Step 5: Scoop and Bake

Using your spoon, scoop the dough onto the prepared baking sheet, forming one large cookie. You can use your hands to shape it into a more circular form if you wish. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown but the center remains soft.

Step 6: Cool and Enjoy

Allow the cookie to cool on the baking sheet for a few minutes before transferring it to a wire rack. This will help it set up nicely. Enjoy your One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie warm, or save it for later!

Make It Your Way

Add Nuts: Chopped walnuts or pecans can add a delightful crunch.
Use Different Chips: Try milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.
Spice It Up: A pinch of cinnamon or nutmeg can elevate the flavor of your cookies.
Include Dried Fruit: Raisins or cranberries can add a chewy, fruity contrast to the chocolate.

Watch Outs & How to Fix

Cookie Spreading: If your cookie spreads too much, try chilling the dough for 30 minutes before baking.
Overbaking: Keep an eye on the cookie towards the end of the baking time. You want it to be golden at the edges and still soft in the center.
Too Dry: If your cookie turns out dry, it may be due to overmixing or too much flour. Ensure you measure accurately.

Storage & Reheat Guide

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container or bag, and they’ll last up to three months. To reheat, pop them in the microwave for about 10-15 seconds, or enjoy them at room temperature.

Quick Q&A

Can I use a different type of flour?

While all-purpose flour works best for this recipe, you can experiment with whole wheat flour for a healthier option. Just be aware that it may change the texture slightly.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can omit it, but it does help to make the cookie more tender. Using an additional tablespoon of flour can be a good substitute.

Can I make smaller cookies instead?

Absolutely! You can scoop smaller portions of dough to create mini cookies. Just adjust the baking time to around 8-10 minutes.

What can I do with the leftover egg white?

The egg white can be saved for various uses! Consider making meringues, adding it to an omelet, or incorporating it into a smoothie for extra protein.

Quick Weeknight Wins

The Takeaway

This One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie is a delightful addition to your baking repertoire. It’s easy, quick, and oh-so-satisfying. Whether you enjoy it warm from the oven or save it for later, this cookie is sure to become a favorite in your household. So, gather your ingredients, mix them up in one bowl, and indulge in a giant cookie that’s as delicious as it is simple to make!