The only way that the butter could be incorporated without creaming would be to melt it. Melting butter, or allowing it to get too soft, even if just left at room temperature too long will result in what I call "pancake cookies"...those that just spread out and run all over the baking sheet. This is also the reason that butter should NEVER be softened in the microwave.
Creaming butter and sugar aerates the butter with tiny little air pockets. The reason it becomes lighter in color is due to the air that has been incorporated. The moisture inside the air pockets from the butter itself to eggs, milk, etc. turns to steam and the steam (aided by any leavening that might be called for in the recipe) helps the cookies to "puff".
If you don't cream the butter and sugar you'll most likely have very poor results. The expense of the wasted and ingredients and your time would be enough to pay for an inexpensive hand mixer.