When I want chocolate chip cookies, I make chocolate oatmeal cookies. And, when I want super easy and simple cookies, I make one bowl chocolate oatmeal cookies. The nutty, chewiness of old fashioned oats, the deep, rich chocolate flavor of bittersweet chocolate chips, and the zing of dried cherries combine to make a cookie recipe that is one of my favorite comfort foods.
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There are all sorts of chocolate chip cookies in the world, from thin and buttery to thick and chewy, from crispy all flour cookies to soft oatmeal cookies, and all sorts in between. Growing up, we were generally a basic Toll House recipe household when we wanted to make cookies, and, when we didn’t want to make cookies, we would get a box of soft, chocolate chip cookies from the store.
However, for decades now, I’ve been more of a oatmeal cookie fan.
Always cherries or cranberries, never raisins. (Full disclosure: Not much for raisins.) Always chocolate chip, moving from milk chocolate to semisweet to bittersweet as my tastes have changed. And light on the spice. I don’t like my basic oatmeal cookies to taste too much like a spice rack. 🙂 Though I do have other, spicier cookie recipes I enjoy!
Want to know the best part?
This particular recipe is my easiest oatmeal cookie recipe.
No mixer! No creaming the butter! Just a whisk and a bowl or two. I use one bowl, but you could mix together the dry ingredients in another bowl before adding them. The hardest part is waiting for 30 minutes while the cookies hydrate and get to their highest potential for yumminess. Clean up the kitchen, preheat the oven, check your email, play a quick game with the kids, and before you know it, it’ll be time to pop the cookies in the oven. And then it’ll be time to eat them! Yum!
– Happy Eating, Annemarie
- 8 oz (2 sticks, 16 tbsp) unsalted butter
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 tsp table salt
- 1 tsp baking soda
- 2 cups old fashioned oats
- 1½ cups all purpose flour
- 1 cup (5 oz) dried cherries, or cranberries
- 2 cups bittersweet chocolate chips
- Melt the butter over low heat until it's almost all melted. Take it off the heat and let it the residual heat finish melting it. Check the temperature. The butter needs to be between 100-110F for it to combine with the rest of the ingredients properly.
- Once the butter is at the right temperature, transfer it to a bowl and add the vanilla, egg, brown sugar, white sugar, salt, and baking soda. Whisk to combine thoroughly. Then add the oats, flour, cherries, and chocolate chips directly into the bowl. Use a large spoon or silicone spatula to mix the dry ingredients into the batter.
- Let the cookie dough rest for 30 minutes.
- Preheat the oven to 350F.
- Scoop out the dough in 2 tbsp portions onto a baking sheet. Bake for 12-15 minutes. When the done, allow them to cool for 1-2 minutes and then transfer them to a cooling rack. Cookies will keep for 3-4 days in a sealed container.
I use a Zeroll #30 2-tbsp disher to make the cookies. The disher is just the right size and has a quick release which makes scooping out the cookies very quick.
Don't let them rest for much more than an hour. The baking soda will lose its oomph over time.
The chocolate chips I like are the Ghirardelli Bittersweet Chocolate Chips, though any bittersweet chip will be fine.