No-Chill Oatmeal Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
16 cookies
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Calories
224 kcal
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Course
Baked Goods
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Cuisine
American
No-Chill Oatmeal Chocolate Chip Cookies
Description
No-Chill Oatmeal Chocolate Chip Cookies rely on the coarse texture of whole old-fashioned rolled oats mixed with a combination of brown and granulated sugars for balanced sweetness and chew. The batter is aggressively mixed by hand to aerate the dough, resulting in a tender bite without chilling. Baking at 350°F for 10 to 13 minutes creates cookies with set edges and softer, glossy centers that firm as they cool. Adding extra chocolate chips immediately after baking enhances the chocolate presence as they slightly melt atop the warm cookies.
The flavor is a classic blend of buttery cookie sweetness and rich semi-sweet chocolate. The natural chewiness from the oats contrasts with the smooth chocolate chips for texture variety. Baking on a Silpat or greased sheet ensures easy removal and even baking.
These cookies keep well at room temperature for about a week and freeze up to six months, allowing for convenient make-ahead or batch baking. The recipe’s no-chill approach saves time without sacrificing texture or flavor, making these cookies a practical everyday treat or last-minute dessert.
Leftover dough can be refrigerated for up to five days or frozen for four months to bake fresh cookies later. Cookies are best eaten sympathetically to their slightly underbaked center stage, which sets during cooling.
Ingredients
- 1 egg large
- ½ cup butter 1 stick, very soft, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup chocolate chips plus more for after baking (or substitute with raisins, walnuts, etc, semi-sweet
Instructions
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.
- Add the oats, flour, baking soda, salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
- Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store cookies airtight at room temperature for up to one week or freeze for up to six months.
- Unbaked dough can be kept refrigerated for five days or frozen for up to four months before baking.
- Add extra chocolate chips right after baking to enhance chocolate flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 27mg | 9% |
| Sodium | 114mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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