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Easy One Bowl Oatmeal Cookies: Simple No-Mixer Recipe for Perfect Chewy Treats

This one-bowl oatmeal cookie recipe requires no special equipment and minimal cleanup, delivering perfectly chewy cookies using simple pantry ingredients. The easy method combines wholesome oats with a soft, chewy texture that keeps everyone coming back for more.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups old-fashioned oats
  • ½ cup raisins or chocolate chips (optional)

Method
 

Instructions
  1. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a wooden spoon or spatula to mix until well combined and creamy.
  2. Add the egg and vanilla extract to the butter-sugar mixture. Stir vigorously until the egg is fully incorporated and the mixture is smooth.
  3. Sprinkle the flour, baking soda, and salt directly over the wet ingredients. Gently fold everything together until just combined – be careful not to overmix.
  4. Add the oats and any optional mix-ins like raisins or chocolate chips. Stir until evenly distributed throughout the cookie dough.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use softened butter that gives slightly when pressed but still holds its shape. Don't overmix once flour is added. Cookies can be customized with nuts, dried cranberries, or white chocolate chips. Store in airtight container for up to 5 days or freeze for 3 months.