Small Batch Oatmeal Chocolate Chip Cookies

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These Small Batch Oatmeal Chocolate Chip Cookies have crisp edges with chewy centers and the perfect balance between oats and chocolate!

Small Batch Oatmeal Chocolate Chip Cookies on a wire rack

This Small Batch Oatmeal Chocolate Chip Cookie recipe makes just 6 cookies! Enough to satisfy your cookie craving and maybe even share with a friend if you’re feeling generous. They’re so chewy and filled with plenty of delicious oats and chocolate chips. My favorite thing about these cookies is how easy they are to make. There’s no need to pull out your stand mixer, let your butter soften to room temperature or chill the dough!

If you don’t think 6 cookies is enough to satiate your cookie craving then you should make my Chewy Oatmeal Chocolate Chip Cookie recipe which yields 20 cookies. 🙂

Why You’ll Love These Small Batch Oatmeal Chocolate Chip Cookies

  • They’re ready in under 30 minutes.
  • No stand/hand mixer required to make them thanks to the melted butter.
  • No chill time. Just scoop and bake the dough right away!
  • Perfectly chewy thanks to the rolled oats, brown sugar, melted butter and egg yolk.
  • All chocolate chips and no raisins (sorry raisin lovers)!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda – helps the cookies spread. Do not use baking powder!

Butter – provides flavor and structure. Melting the butter helps make the oatmeal cookies extra chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Egg yolk – binds the ingredients and provides structure.

Rolled oats – (also called old fashioned oats) makes the cookies chewy and gives them their oat flavor. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the cookies.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Small Batch Oatmeal Chocolate Chip Cookies on a wire rack

How To Make Small Batch Oatmeal Chocolate Chip Cookies

1. In a small bowl combine the all-purpose flour, rolled oats, baking soda, salt and cinnamon. Set aside.

2. In a medium bowl combine the melted butter, brown sugar and granulated sugar.

3. Whisk the egg, egg yolk and vanilla extract into the butter sugar mixture.

4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix until just combined. Do not over mix the dough because it will make the cookies tough.

Small Batch Oatmeal Chocolate Chip Cookie dough

5. Using a 3 tablespoon cookie scoop, scoop dough onto the prepared baking sheet (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.

6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Small Batch Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.

Small Batch Oatmeal Chocolate Chip Cookies on a baking sheet

Pro Tips For Small Batch Oatmeal Chocolate Chip Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Sprinkle cookies with flaky sea salt before baking. I like this brand.
  • Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.

My Favorite Cookie Tools

More small Batch Recipes You’ll Love

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Small Batch Oatmeal Chocolate Chip Cookies

These Small Batch Oatmeal Chocolate Chip Cookies have crisp edges with chewy centers and the perfect balance between oats and chocolate!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 6 cookies
Calories 234kcal
Author Maria Azzarelli

Equipment

  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients

  • 60 g (1/2 cup) all-purpose flour
  • 40 g (1/2 cup) rolled oats
  • ¼ tsp baking soda
  • ¼ tsp salt
  • tsp cinnamon
  • 56 g (4 tbsp) unsalted butter, melted
  • 50 g (1/4 cup) brown sugar
  • 25 g (2 tbsp) granulated sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 56 g (1/3 cup) chocolate chips
  • extra chocolate chips for topping optional
  • flaky sea salt for topping optional

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper or silicone baking mats.
  • In a small bowl combine the all-purpose flour, rolled oats, baking soda, salt and cinnamon. Set aside.
  • In a medium bowl combine the melted butter, brown sugar and granulated sugar.
  • Whisk the egg, egg yolk and vanilla extract into the butter sugar mixture.
  • Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix until just combined. Do not over mix the dough because it will make the cookies tough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
  • Bake cookies for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Small Batch Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 148mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 277IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 1mg

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