No-Chill Oatmeal Chocolate Chip Cookies
No-Chill Oatmeal Chocolate Chip Cookies combine whole rolled oats with brown and granulated sugars to create a chewy texture with slightly crispy edges. The recipe uses softened butter and an egg beaten with sugars and vanilla to yield a fluffy dough without chilling. Semi-sweet chocolate chips add sweetness and richness, and additional chips placed on top after baking soften slightly for extra chocolate flavor. This straightforward bake is ideal for those who want quick homemade cookies without the downtime of chilling dough.
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
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 224
% 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.