One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

Name: One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 extra-large cookie
Ingredients: 1 egg yolk from a large egg; 2 tablespoons unsalted butter; 2 tablespoons granulated sugar; 2 tablespoons light brown sugar; ½ teaspoon vanilla extract; ⅓ cup old-fashioned whole-rolled oats; ⅓ cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cornstarch; ¼ teaspoon kosher salt; ⅓ cup semi-sweet chocolate chips

User Reviews

4.8

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
1 extra-large cookie
Calories
1277 kcal
Course
Baked Goods
Cuisine
American

One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie

Jade Rice

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A FAST and EASY recipe for ONE XL soft and chewy very THICK cookie loaded with chocolate!! No mixer needed and so DELISH!!

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Ingredients

Servings

1 egg yolk from a large egg discard white or save for another use
2 tablespoons unsalted butter very soft
2 tablespoons granulated sugar
2 tablespoons light brown sugar packed
½ teaspoon vanilla extract
⅓ cup old-fashioned whole-rolled oats do not use instant or quick-cook oats
⅓ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon cornstarch
¼ teaspoon kosher salt or to taste
⅓ cup semi-sweet chocolate chips plus more for adding on top before and after baking if desired (recommended)

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Instructions

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, cornstarch (keeps cookie extra soft), salt, and stir to combine.
Add the chocolate chips and stir to combine.
Roll dough in your hands to create a ball and then flatten about halfway or so that the mound is about 1 1/2 inches thick.
I recommend chilling the dough, wrapped in plastic wrap, in the fridge for at least 2 hours to ensure the cookie stays thicker cookie and spreads less. If desired, add additional chocolate chips to the top of cookie (recommended).
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray and place the cookie dough on it.
Bake for about 12 to 15 minutes (shorter for softer cookies, longer for more well-done cookies), or until edges have set and top is just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookie firms up it cools. Exact baking time will depend on how thick your dough mound is and how well-chilled it is going into the oven.
Remove baking sheet from oven, top cookie with additional chocolate chips as desired (recommended), and allow cookie to cool on baking sheet until serving. Cookie is best warm and fresh.

Notes

Adapted from One-Bowl, No-Mixer, No-Chill, Extra-Large Chocolate Chip Cookie For One.

Nutrition Information

Show Details

Serving 1 Calories 1277kcal (64%) Carbohydrates 152g (51%) Protein 21g (42%) Fat 53g (82%) Saturated Fat 28g (140%) Polyunsaturated Fat 21g Cholesterol 431mg (144%) Sodium 1257mg (52%) Fiber 9g (36%) Sugar 85g (170%)

Nutrition Facts

Serving: 1extra-large cookie

Amount Per Serving

Calories 1277 kcal

% Daily Value*

Serving	1
Calories	1277kcal	64%
Carbohydrates	152g	51%
Protein	21g	42%
Fat	53g	82%
Saturated Fat	28g	140%
Polyunsaturated Fat	21g	124%
Cholesterol	431mg	144%
Sodium	1257mg	52%
Fiber	9g	36%
Sugar	85g	170%