Why You’ll Love This Recipe

These One-Bowl, No-Mixer, No-Chill Oatmeal Cookies are soft, chewy, and packed with hearty oats—all made in minutes with simple pantry ingredients. No fancy tools, no long wait times—just quick, classic cookies that are warm, wholesome, and perfect for anytime snacking or last-minute cravings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (melted)
brown sugar
granulated sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
ground cinnamon (optional)
old-fashioned rolled oats
optional: raisins, chocolate chips, chopped nuts, or shredded coconut

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.

Add egg and vanilla extract. Whisk until fully combined.

Stir in flour, baking soda, salt, and cinnamon (if using) until just incorporated.

Fold in oats and any add-ins (like chocolate chips or raisins).

Scoop dough into balls (about 1½ tablespoons each) and place on baking sheet, spacing about 2 inches apart.

Bake for 9–11 minutes, or until edges are lightly golden and centers are set.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 18–20 cookies.
Preparation time: 10 minutes
Baking time: 10 minutes
Cooling time: 5 minutes
Total time: 25 minutes

Variations

Use quick oats for a slightly softer texture.
Add white chocolate and dried cranberries for a festive twist.
Swap egg for flax egg to make them egg-free.
Add a drizzle of melted chocolate or peanut butter on top.
Stir in a tablespoon of molasses for deeper flavor.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
Freeze for up to 2 months—thaw at room temperature or warm briefly in the microwave.

FAQs

Can I use instant oats?
You can, but the texture will be softer—old-fashioned oats are best for chewiness.

Do I need to chill the dough?
Nope! These cookies go straight from bowl to oven.

Can I use melted coconut oil instead of butter?
Yes, it works great as a dairy-free alternative.

What can I use instead of brown sugar?
Coconut sugar or additional white sugar, though the flavor will vary slightly.

Can I double the recipe?
Absolutely—this recipe scales up well.

Conclusion

These One-Bowl, No-Mixer, No-Chill Oatmeal Cookies are your go-to recipe for fast, easy, and delicious homemade treats. With their chewy texture, comforting flavor, and minimal cleanup, they’re the kind of cookie you’ll want to make on repeat.