My friend, Noel, is from the South–New Orleans to be exact. She has the cutest accent, and she is one of the classiest ladies I’ve ever met. She is the type that always brings a gift for the hostess as well as something to share with everyone. We met at bible study, and a couple of weeks ago, she brought these amazing cookies. I was so excited when she shared the recipe. I couldn’t wait to make them and get them on the blog for you.
The butter with the coconut, nuts, oatmeal, and everything else is just so good. It’s a combination you wouldn’t expect to like so much. I did have two members of my family tell me they would have liked them better without the dried cranberries, but I loved getting that little tart bite once in a while. Make them and decide if there is anything you would change. This is such a fun recipe and especially great because you just need a bowl and a spoon. Hope you love ’em!
More Must-Make Cookies
- Grandma’s Monster Cookies
- The Best Classic Snickerdoodle Cookies
- Better than the Bakery Peanut Butter M&M Cookies
- The Best Pfeffernusse Cookies
- Shanna’s Amazing Chocolate Chip Cookies
- Best Ever White Chocolate Chip Cranberry Oatmeal Cookies
STEP-BY-STEP PICTURES on how to make one bowl, no mixer cuppa cookies
Frequently Asked Questions & Tips about how to make One Bowl, No Mixer Cuppa Cookies
can I use gluten-free flour in this recipe?
I have not used gluten-free flour for these cookies. If you choose to make them with gluten-free flour, I recommend using a good gluten-free flour blend, and they should turn out good.
what type of nuts work best in this recipe?
I prefer pecans or almonds or a mixture of both. Walnuts are another good option to use. If you decided to use a mixture of nuts, measure them out as a total of 1 cup–not 1 cup each.
can I use old-fashioned oats instead of quick oats?
Since this recipe calls for soaking the oats in melted butter first, I recommend using quick oats. The quick oats will absorb the melted butter better than old-fashioned oats. If you only have old-fashioned oats on hand, you could use a food processor or blender to break down the oats. Pulse the oats until they are mostly broken down but not powdered.
Tips:
- This recipe is simple and easy for kids to make.
- Substitute the chocolate chips for white chocolate chips. You could even try M&M’s mini baking bits.
- Use parchment paper for an easier cleanup of the cookie sheet.
- Make sure the let the cookies cool on the cookie sheet for 2-3 minutes before transferring them to a cooling rack. This will help the cookies set up and not fall apart when placing them on the cooling rack.
- The cookies are best stored in the refrigerator or freezer in an airtight container.
baker’s tools:
More Sweets with Oatmeal
- 1 cup butter, melted
- 1 cup quick oats
- 1 large egg
- 1 cup granulated sugar
- 1 tsp vanilla
- 1 cup all-purpose flour, a little heaping...like an extra 2 tbsp
- 1 tsp baking powder
- 1 cup coconut flakes
- 1 cup chopped nuts (I prefer pecans or almonds or a mix of both.)
- 1 cup chocolate chips
- 1 cup dried cranberries or cherries
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking spray and set aside.
- In a large mixing bowl, combine the melted butter and the quick oats. Mix and allow to sit for 5 minutes.
- Next, add the egg, granulated sugar, and vanilla. Mix well.
- Add in the flour and baking powder. Mix well.
- Finally, add the coconut flakes, chopped nuts, chocolate chips, and dried cranberries. Mix well.
- Use a cookie scoop to place dough balls 2 inches apart on cookie sheet.
- Bake at 350 degrees for 9-11 mins. Cookies will be browning on the edges when done. Let set on the cookie sheet for 2-3 minutes before moving to a cooling rack.
- Cookies can be stored in an airtight bag or container for about a week. They will last better/longer if kept in the fridge or freezer.
- Enjoy!
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