Recipes | Cookies, Brownies & Bars

One-Bowl Oatmeal Chocolate Chip Cookies


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Let’s Make One-Bowl Oatmeal Chocolate Chip Cookies

Is it an oatmeal cookie? Or chocolate chip? I can’t decide! I do know this: our One-Bowl Oatmeal Chocolate Chip Cookies are super easy to make and please lovers of both kinds of cookies.

oatmeal chocolate chip cookie, standing on end

They are especially oaty, with more oats than flour. Mini chocolate morsels provide just the right amount of chocolate while the raisins lend chewiness and a whole other level of flavor. A nice dose of cinnamon and vanilla bring everything together.

The nuts are optional, but add a nice crunch, which contrasts so well with the chewy cookie.

two stacks of oatmeal chcoolate chop cookies against a red background

Speaking of Chewy Cookies

There are folks who like chewy cookies and those who like crispy. Some recipes will always be one or the other, but many cookie recipes can veer into one territory or the other depending on the baking time.

And it is precise.

Thirty seconds to 1 minute too long in the oven and these cookies will go from chewy to crispy. Not that there is anything wrong with crispy! Just know that you have to pay attention to timing.

Cookies are easy to over-bake for two main reasons. First of all, they are small individual treats, which means they can crisp up fast. Also, most home bakers don’t think about the residual heat of the baking pans. You do want to pull these cookies out of the oven while they are still soft in the middle.

They will continue to “bake” on the pan for a few minutes even though they are “cooling”.

Think about it: the pans have been in a 325°F/165°C oven and the metal of the pan holds onto that heat for a while!

And Speaking of Texture

We use our favorite low FODMAP flour blend, Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, for these cookies. The blend has a bit of xanthan gum added, and we like the results it provides. It helps with that chewy texture that can be lacking from so many GF baked goods.

oatmeal chocolate chip cookies; hand removing one from white platter

One-Bowl Cookies Made in a Flash

 This recipe can be whipped up by hand in one bowl. No mixer needed. I like to melt the butter in a large bowl in the microwave. Super duper easy! This is a great recipe to make with kids. It’s a perfect beginner baker recipe!

Check out our One Bowl PB Cookies, Peanut Butter Oatmeal Chocolate Chunk and our One Bowl Chocolate Chunk, too!

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oatmeal chocolate chip cookie, standing on end
4.21 from 82 votes

One-Bowl Oatmeal Chocolate Chip Cookies

Our low FODMAP One-Bowl Oatmeal Chocolate Chip Cookies are quick to make- easy enough for beginner bakers! tasty too. Now you don’t have to choose between oatmeal cookies and chocolate chip! This cookie gives you both.

Low FODMAP Serving Size Info: Makes 36 cookies; serving size 1 cookie 

Makes: 36 Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Author: Dédé Wilson



  1. Position racks in upper and lower third of oven. Preheat oven to 325°F/165° Line 2 cookie sheet pans with parchment paper.
  2. In a large bowl whisk together the melted butter and brown sugar until blended. Whisk in the vanilla, cinnamon and eggs until the mixture is smooth and well combined. Use a sturdy wooden spoon to stir in the oats, flour, baking soda and salt until blended. Stir in morsels and nuts, if using, and raisins.
  3. Drop cookie dough by generously rounded tablespoons 2 inches (5 cm) apart on cookie sheets; flatten cookies slightly. Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies will be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days.



  • If you want to make our version with additional raisins (as shown in the video), we suggest reducing the chocolate chips by half and then add ½ cup (83 g) of raisins.

If You Can Tolerate

  • Fructans: If you have passed the fructan wheat challenge, feel free to use regular all-purpose flour. Use the weight equivalent for best results.
Course: Dessert, Snack
Cuisine: American


Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 69mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.8mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.