Another chocolate chip cookie?
I know, guys. I know. But you need this recipe. I promise.
Since we had a little more time on our hands (thank you, quarantine), I baked a lot more than I have in years. And more often than not my little guy was around to help, so I’ve gravitated towards simple recipes that (hopefully) didn’t get too messy. And what could be easier than a one bowl cookie?!
As you read through the recipe, you may be alarmed that there is no butter. Weird, right? But trust me, you won’t be able to tell the difference. Just make sure the little balls of dough are packed tight and you’ll be well on your way to a soft, yet chewy, gooey chocolatey treat! Maybe you’ll have some time to make a batch of these this weekend.
Happy baking!
(One Bowl) Oatmeal Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Baking sheet
Ingredients
- 2-1/2 c. old fashioned oats
- 2 c. all purpose flour
- 1/2 c. sugar
- 1 c. brown sugar, packed
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. canola oil
- 2 eggs, at room temperature
- 4 tsp. vanilla extract or vanilla bean paste
- 2 c. semisweet Ghirardelli Grand chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheet with parchment paper; set aside.
- In a large bowl, add oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs, and vanilla extract. Beat until dough is moist and ingredintes are combined (dough will be very crumbly). Mix in chocolate chips.
- Using your hands, pack together tightly a tablespoon of dough. Place on a prepared baking sheet about 2 inches apart. Repeat with remaining dough. Bake 10 to 12 minutes or until set and golden. Serve immediately.
Notes
- Once the dough is mixed, it really is very crumbly. I didn’t think the cookies would turn out but they came together beautifully once baked. Just make sure to pack them pretty well and the oven will do the rest!
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