Sometimes, you need a big batch of cookies for a crowd, but other times, you just want a few to satisfy a craving without the leftovers. That’s where this Small-Batch Oatmeal Chocolate Chip Cookie recipe comes in. This easy-to-make recipe yields just six perfectly chewy cookies, with rich chocolate chips and hearty oatmeal. It’s the perfect solution when you want a homemade treat without committing to dozens of cookies.
If you are looking for more small-batch recipes, I have developed many lately I think you will enjoy. Small-batch brownies, small-batch snickerdoodles, small-batch oatmeal raisin cookies, small-batch chocolate chip cookies, and small batch no-bake cookies.
Ingredients
- Oats- I prefer regular oats. When I use the quick-cooking oats, the cookies turn out too mushy in my opinion.
- Flour- all-purpose.
- Baking soda- it won’t take very much, but don’t leave it out.
- Salt- I use kosher salt.
- Butter- be sure it is softened.
- Sugar- brown and granulated sugar.
- Egg- you will only use the yolk, but can save the white to use in your scrambled eggs another day.
- Vanilla- another ingredient that won’t use much, but is so necessary.
- Chocolate chips- I used dark chocolate chips, but you could also use milk or semi-sweet if you prefer.
How to make
Mix the oats, flour, baking soda, and salt in a small bowl and set it aside. Add the butter and sugar to another, slightly larger bowl. Cream for 1 minute. To this add the egg yolk and vanilla. When you mix this in, be sure not to overmix. After the eggs are added, do not mix too much, only to incorporate. Next, add the flour mixture and again combine to incorporate. Last is the chocolate chips. They can easily be mixed in by hand or quickly with the hand mixer.
Scoop the cookies onto your baking sheet and let them chill in the fridge for at least 1 hour up to 2 days. This will give you the chewy cookie texture you are looking for. Preheat the oven to 350 degrees and bake the cookies for 12-14 minutes. The edges should be a very light golden color. If they are baked to long, they will be crispy instead of soft.
They can be served right away when they are hot, or you can wait until they are cooled to room temperature. I promise, they are delicious both ways!
Tips for making the best cookies
- Measure Precisely: This is a small-batch recipe, so accurate measurements are crucial for the perfect texture and flavor.
- Soften Butter: Use softened (not melted) butter for a smooth, creamy dough.
- Mix Gently: Combine wet and dry ingredients just until incorporated to avoid overmixing.
- Chill the Dough: Refrigerate before baking to enhance flavor and prevent spreading.
- Use Old-Fashioned Oats: For a chewier texture, opt for old-fashioned oats instead of quick oats.
- Don’t Skimp on Chocolate Chips: Add plenty of chocolate for rich bursts of sweetness in every bite.
- Bake Until Edges Are Set: The cookies may look underdone in the center but will firm up as they cool.
Small-Batch Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- ½ cup regular oats
- ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons softened butter
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 egg yolk
- ½ teaspoon vanilla
- ⅓-1/2 cup chocolate chips
Instructions
- Mix the oats, flour, baking soda, and salt in a small bowl and set it aside. Add the butter and sugar to another, slightly larger bowl. Cream for 1 minute.
- To this add the egg yolk and vanilla. When you mix this in, be sure not to overmix. After the eggs are added, do not mix too much, only to incorporate. Next, add the flour mixture and again combine to incorporate. Last is the chocolate chips. They can easily be mixed in by hand or quickly with the hand mixer.
- Scoop the cookies onto your baking sheet and let them chill in the fridge for at least 1 hour up to 2 days. This will give you the chewy cookie texture you are looking for. Preheat the oven to 350 degrees and bake the cookies for 12-14 minutes. The edges should be a very light golden color. If they are baked to long, they will be crispy instead of soft.
Did you make this recipe? Let me know!