Easy Cookie Recipes

These deliciously easy cookie recipes will satisfy your sweet tooth without hours in the kitchen! Some you don’t even have to bake.

Easy cookie recipes

In the mood for cookies? Aren’t we all! Here at A Couple Cooks, we’re all about keeping things pretty simple in the kitchen. (We even wrote a book about it.) Cookie recipes that make you get crafty with fancy icing, lots of steps, or doing things the night before: all out of the question for us! We’re here for the pure and simple recipes, the ones you can put together without too much effort or know how.

Here we’ve put together a list of all our favorite easy cookie recipes! Some of them don’t even require baking, like our now “famous” bliss bites. Every single one of them is easy to make and tastes incredible. And we cover lots of diets, from vegan to gluten-free. Ready to bake? Let’s get started.

Our top easy cookie recipes!

A few tips for baking great cookies

Here are a few tips we’ve learned over the years that you can add to your baking arsenal:

  • Use a cookie scoop! If a recipe calls for it, a cookie scoop is very helpful for evenly portioning cookie dough, which results in uniform cookies. Here’s the cookie scoop we use: Size 40 cookie scoop.
  • Rotate the pans during baking. Most recipes state to rotate pans, but if not, it’s still a good practice! Rotating the pans (direction and oven racks) helps for an even bake.
  • Know your oven and watch. Every oven is different, and bake times in recipes are approximate. Make sure to keep an eye on your cookies and pull them out when they’re just set!
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Oatmeal chocolate chip cookies

Easy Chocolate Chip Oatmeal Cookie Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Description

Looking for easy cookie recipes? This chocolate chip oatmeal cookie is the best you’ll find! Chewy and packed with chocolate, a hint of molasses makes them irresistible.


Scale

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 10 tablespoons salted butter, at room temperature*
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons molasses
  • 2 cups rolled oats
  • 1 cup dark chocolate chips
  • Flaked sea salt, for topping

Instructions

  1. In a medium bowl, whisk all-purpose flour, baking soda, baking powder, cinnamon, and kosher salt.
  2. In the bowl of a stand mixer, mix the butter, brown sugar, and granulated sugar on medium high for 1 to 2 minutes, scraping the bowl as necessary, until well combined.
  3. Add in eggs, vanilla, and molasses and combine on medium for about 30 seconds until fully combined. Add flour mixture and mix on low until combined. Add oats and 3/4 cup chocolate chips and mix on low for a few seconds until combined. Take the bowl off of the mixer and use a spatula to stir just until the oats and chocolate chips are evenly distributed.
  4. Transfer to a covered container. Chill 12 minutes.
  5. Preheat the oven to 350 degrees with two racks spaced out.
  6. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Scoop cookies into 2-tablespoon drops and roll quickly into balls (try to make the scoops as even as possible to ensure uniform cookies). Place balls on baking sheets with several inches between each cookie. Flatten the tops of each ball lightly with your hand and lightly press in the additional 1/4 cup chocolate chips to the tops where needed. Sprinkle with sea salt.
  7. Bake for 5 minutes, then remove and rotate sheets and put them back in on the opposite racks. Bake about 5 to 7 more minutes until they just set. (We like pulling them out just slightly underbaked, which makes them chewy when cooled. Note that depending on the evenness of your oven, the two trays of cookies may need slightly different bake times.) Cool several minutes and then transfer to wire rack to fully cool. Store at room temperature in a cookie tin or freeze for up to 3 months.

Notes

*For vegan, substitute coconut oil for the butter and add an addition 1/4 teaspoon more salt. Substitute flax eggs for the eggs, and use vegan chocolate.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Easy Cookie Recipes, Chocolate Chip Oatmeal Cookies, Easy Oatmeal Cookies

More tasty cookies from around the web

Here are a few more easy cookie recipes from sources we love:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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