Go Back
–+ servings
A closeup shot of multiple chewy oatmeal cookies with one cookie having a bite taken out of it.
Print Recipe
5 from 1 vote

Chewy Oatmeal Cookies (One-Bowl!)

These Chewy Oatmeal Cookies are THE superior recipe. You don't need a mixer, it's all made in one bowl, and the chill time is relatively short - so you'll have a batch ready in no time!
Prep Time12 minutes
Cook Time11 minutes
Chill Time2 hours
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 211kcal
Author: Shani W.

Equipment

  • Mixing Bowl
  • Wooden Spoon
  • 1.5 tablespoon Cookie Scoop
  • Cookie Sheet
  • Parchment Paper

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • ½ cup granulated white sugar
  • 2 count eggs room temperature
  • 1 tablespoon molasses
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups rolled oats

Instructions

  • In a large bowl, whisk the softened butter, brown sugar, and granulated sugar for about 5 minutes until light yellow and fluffy.
    This will be a bit of a forearm/bicep workout - but it's worth it!
  • Add the eggs, molasses, and vanilla extract and whisk again for another 2 minutes until fully incorporated.
  • Pour the dry ingredients into the bowl. Stir well, scraping the bottom and sides of the bowl to incorporate all of the ingredients.
  • If you have any mix-ins, stir these in here as well.
  • Cover the dough and chill in the refrigerator for at least 2 hours.
  • Preheat the oven to 360°F. Line a baking sheet with silicone baking mats or parchment paper.
  • Scoop spoonfuls of cookie dough and roll them into balls using the palm of your hands.
  • Place the dough balls about an inch apart on the baking sheet.
    Pro tip: to have picture-perfect cookies of similar size, use a cookie scoop or small ice cream scoop!
  • Bake for 11 minutes until lightly browned.
    The trick here is to slightly under-bake because the cookies will finish baking on the pan after being taken out of the oven. The middle of the cookies will look super soft.
  • Take the pan out of the oven and let cookies cool for about 3 minutes on the baking sheet.
    This is usually as long as I can wait to eat them; but if you have more patience than me, transfer to a wire rack so they can cool completely. Enjoy!

Notes

Tips & Tricks:
Don't skip chilling the dough so you can have a chewy, thick oatmeal cookie.
 
Freezing Instructions:
This dough freezes very well.
Simply portion out even balls of dough, and add them to a parchment-lined baking pan. Pop that pan in the freezer until the dough has solidified, then remove the pan and add the frozen cookie dough portions to a large freezer bag.
When you're ready to bake (from frozen), add on another 3-5 minutes to the baking time as necessary.

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 119mg | Potassium: 115mg | Fiber: 3g | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 0.004mg | Calcium: 23mg | Iron: 1mg