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

This One-Bowl Oatmeal Chocolate Chip Cookie is a massive treat that's chewy, indulgent, and so easy to make!

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Dessert

Cuisine: American

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

Gather all your ingredients and make sure your butter is very soft. This will help it blend smoothly with the sugars.
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.
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.
Gently fold in the semi-sweet chocolate chips. If you like, reserve a few to sprinkle on top before baking.
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.
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!