One-Bowl Chocolate Chip Oatmeal Cookies

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Soft and chewy oatmeal cookies packed with semi-sweet chocolate chips, made effortlessly in one bowl for quick baking and easy cleanup. This American-inspired recipe, ready in about 27 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 cups old-fashioned rolled oats
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp salt until combined.
2. Step 2: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until fluffy and light in color, about 3-4 minutes using an electric mixer.
3. Step 3: Add 2 large eggs one at a time to the butter mixture, beating well after each addition, then mix in 1 1/2 tsp vanilla extract.
4. Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in 3 cups old-fashioned rolled oats and 1 1/2 cups semi-sweet chocolate chips using a spatula.
5. Step 5: Scoop dough by rounded tablespoonfuls onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but soft.
6. Step 6: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Serve warm or room temperature.