One of the most requested recipes to add to my site has been these One Bowl Oatmeal Chocolate Chip cookies. I just haven’t gotten around to getting them on here! Every time someone asked I would reply that I would get them on my site soon. Well, here they are, and I think you won’t just love the cookies, but love how easy they are to make!
Why are they so great? They’re one of those easy-to-make, go-to recipes, that I whip up when we need to take something somewhere. They are the cookies I make to pack into my kid’s lunch for a treat. They are seriously one of the easiest cookies to make that turn out great EVERY TIME.
To add to the greatness of this recipe, they have half the sugar and butter of traditional recipes! Yay! Who doesn’t want a healthier version of a household favorite? And once you eat this cleaner, healthier version it’s hard to go back. Everything else will taste SOOOO SWEET! My kids even comment on storebought or even homemade cookies and say they are just too sweet.
If these cookies make it a day around our house it’s a miracle. I usually save my husband a big spoonful of the dough to eat for a treat. He gratefully thanks me, and when I turn around he has the oven door open scooping more dough off of the cookie sheet to eat! I guess what they say about dough is true…..good dough, good cookie, and these One Bowl Oatmeal Chocolate Chip Cookies are some gooood cookies!
For other cookie recipes check out my gluten-free Almond Flour Cookies!
Different variations of these Oatmeal Chocolate Chip Cookies.
I have made many variations of these cookies. Here are some things I have done.
- You can add a ½ cup of shredded coconut.
- I have added a tablespoon of chia seeds or fresh ground flaxseed.
- Chia eggs also work as a great egg replacement and you can use chia egg by mixing 1 tablespoon of chia seeds and 3 tablespoons of water and let sit for a couple of minutes.
- The flax egg cookies taste just as good and are worth doing to add extra fiber!
- I have made these gluten-free which I will make a separate post on because they were delicious!
- I have used brown sugar in place of granulated sugar and they turn out great!
- I have flattened these with a spoon before baking and made Ice cream sandwiches with them!
- You can add a ½ of a cup of cranberries to these cookies to make them festive around the holiday!
- I like to change up the flavor of these cookies by adding in a ½ of a teaspoon of cinnamon, cardamom, or a couple of pinches of nutmeg.
Why do I use coconut oil?
Most recipes for similar cookies call for 2 sticks of butter or one cup. I find that because coconut oil is more “oily” adding a few tablespoons of it allows me to eliminate a whole other stick of butter. It also gives the cookies a nice crispy bottom but the top of the cookie remains soft. Yum! I like to use refined coconut oil because it doesn’t taste like coconuts. If you prefer the coconut taste you can add unrefined coconut oil!
Are you a cookie lover looking for cookie recipes? Here are some other cookies to check out!
Check out these toasted pecan shortbreads that are perfect for the holidays!
More holiday cookies are these delicious chewy pumpkin cookies and my favorite soft gingerbread cookies!
looking for something gluten and refined sugar-free? Check out these almond flour cookies!
One Bowl Oatmeal Chocolate Chip Cookies
Ingredients
- 1 stick butter at room temperature
- 3 tablespoon refined coconut oil soft or melted
- 1 egg
- ½ cup + 2 tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon pink salt or sea salt
- ½ cup unbleached flour
- 2 cups oats I use old-fashioned or quick oats
- ½ cup chocolate chips of your choice or more depending on your taste
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350.
- In a medium bowl whisk butter, coconut oil, and sugar together until creamy and smooth. (make sure your butter is at room temperature and very soft.)
- Whisk in egg, vanilla, and salt until completely incorporated and smooth.
- With a wooden spoon mix in flour, oats, chocolate chips, and nuts.
- Spoon onto an un-greased cookie sheet a tablespoon at a time.
- Bake on 350 for 10-12 minutes until the cookies are brown around the edges.
- Pull out of the oven and eat warm!
Notes
- You can add a ½ cup of shredded coconut.
- I have added a tablespoon of chia seeds or fresh ground flaxseed.
- The flax egg cookies taste just as good and are worth doing to add extra fiber.
- I have made these gluten-free which I will make a separate post on because they were delicious!
- I have used brown sugar in place of granulated sugar and they turn out great!
- I have flattened these with a spoon before baking and made Ice cream sandwiches with them!
