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The perfect amount of crisp edges with gooey centers, this is the only recipe you need! My small batch Oatmeal Chocolate Chip Cookies recipe makes 6 cookies, but you can easily double or triple the recipe.
The BEST Oatmeal Chocolate Chip Cookies!
Well, friends, Iโve come full circle. My attempts to get my daughter to eat oats has ended hereโwith these small batch oatmeal chocolate chip cookies.
If youโre new here, I have a Homemade Baby Food section on my site, and just one quick glance will tell you that I over-did it in the fruit and oatmeal purees category when my daughter was little. Now, as a toddler, I canโt get her to touch oatmeal.
Sure, I make these vegan protein bars with oatmeal that she eats happily (only because of the chocolate chips on top), and this mixed berry baked oatmeal on Saturday mornings. However, she eats these things exactly one time, which leaves my husband and I with the leftovers (not a bad deal, but I really wish she would eat more).
But, the truth is, sheโd rather have anything without oats. So, I decided it was time.
Time to stir oats into my small batch chocolate chip cookies recipe, and see how she likes it.
If all else fails, I can always make her my small batch sugar cookies as a back-up.
This recipe for small batch oatmeal chocolate chip cookies makes just 6 cookies. Theyโre medium-sized cookies, and I love how chewy they are! I used chocolate chips, but chopped chocolate would be great here, as it melts more and forms a gooey center.
Donโt let a lack of chocolate stop you from making these cookiesโchop up a chocolate bar and proceed!
Why Youโll Love this Oatmeal Chocolate Chip Cookie Recipe!
These cookies are chewy in the centers and lightly crisp around the edges. Theyโre packed with oats and chocolate chips (and never raisins!), and you can double the recipe to make 1 dozen cookies, or even triple it. When doubling, use 2 egg yolks, not one whole egg. Similarly, when tripping, use 3 egg yolks and no egg whites.
I love the chewiness of these cookies, and I love that you can store them in an air-tight container for up to 3 days without any change in texture. As if 6 cookies makes it 3 days in my house, though!
Actually, these cookies did last a few days in my house, but only because I bake several things at a time, and my kitchen counter is like a dessert smorgasbord most days. Wanna move in?
Iโm happy to report that these cookies receive a resounding โmore please!โ request from my toddler, and they are happily gobbled up by adults, too.
Theyโre soft and chewy with caramelized cookie edges, just the way they should be. Itโs a good thing this recipe only makes 6 cookies, because I could eat more than a half batch of these cookies!
Chocolate Chip Oatmeal Cookies Ingredients
- Butter. We need 6 tablespoons (slightly less than 1 stick) of unsalted butter that has been softened on the counter for at least an hour. To double this recipe, use 12 tablespoons.
- Brown Sugar. This keeps our cookies chewy, thanks to the molasses in the brown sugar. You can use light to dark brown sugar interchangeably here.
- Sugar. A small portion of white granulated sugar.
- Egg Yolk. To make 6 cookies, we need 1 egg yolk. Do not use the egg white; save it for another recipe. To double the recipe and get 1 dozen cookies, use 2 egg yolks, never the egg whites. To triple the recipe to make 18 cookies, use 3 egg yolks. etc. Keeping the egg whites out of our cookies keeps them very dense and chewy, just how we like it!
- Vanilla. I always recommend real pure vanilla extract for the best flavor.
- Flour. All-purpose flour that has been fluffed and scooped into a measuring cup and leveled off with a knife.
- Oats. I use rolled oats in this recipe, also labeled Old Fashioned Oats. You can use quick oats, if you like.
- Salt. Please donโt skip the salt in this recipe, it really balances the sweetness!
- Baking Soda and Baking Powder. To make our cookies spread and puff up slightly.
- Chocolate Chips. You can use dark chocolate chips, semisweet or even milk chocolate chips here. If you love white chocolate like me, try using those too!
Recommended tools for making these small batch oatmeal chocolate chip cookies:
-the absolute perfect cookie scoop that will help you get 6 evenly-sized cookies!
-a silpat. I love my silicone baking mat because itโs reusable and slightly limits cookie spreading in my experiments!
How to Make Oatmeal Chocolate Chip Cookies
In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds. Then, add the sugars, and beat for 60 seconds. The mixture will turn a pale color and be fluffy.
Add the egg yolk and vanilla and beat until just combined.
In a separate small bowl or plate, whisk together the flour, oats, salt, baking soda and baking powder.
Sprinkle the flour and oat mixture on top of the butter mixture, and beat until combined.
Finally, stir in the chocolate chips by hand. Scoop the dough into 6 large dough balls, and space them evenly on the baking sheet.
Bake for 10-11 minutes, removing the cookies from the oven when the edges just start to turn golden brown. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Oatmeal Chocolate Chip Cookies Recipe Variations
- Oats โ You can use rolled oats or quick oats here, both work great. Do not use steel-cut oats, however.
- Chocolate โ Use any type of chocolate chips you like (white, dark, semisweet or milk), or chop up a chocolate bar.
- Double the Recipe: To double the recipe, double all of the ingredients exactly, including the egg. So, two egg yolks, NOT one whole egg.
How to store Chocolate Chip Oatmeal Cookies
The best way to store these cookies is on the counter at room temperature in an air-tight container for up to 3 days. You can refrigerate them to extend the life to about 5-6 days. You can freeze the raw dough (scoop it into balls first) for 3 months. Bake them straight from frozen, adding a few extra minutes of baking time. You can also freeze already-baked cookies by laying them flat in a freezer-safe food storage bag. They will keep for up to 3 months if tightly wrapped. To defrost, simply leave at room temperature for a few hours.
Oatmeal Chocolate Chip FAQs
If your cookies are hard, you over-baked them, Iโm sorry! Try again, but remove them from the oven a few minutes early. I wonder if your oven has a hot spot and is cooking one side of the pan faster than the other. Use an oven thermometer to calibrate your oven. Also keep in mind that cookies continue to bake if left to rest on the cookie sheet after baking. Most recipe state to remove the cookies after a few minutes on the baking pan to prevent this.
To make cookies super soft, use egg yolks instead of the whole egg in baking. Also, do not over-bake your cookies, nor let them cool completely on the cookie sheet (because they will continue to cook!). You can also add 1 tablespoon of cornstarch to any cookie dough to make the cookies softer.
It depends on the recipe. This recipe for a small batch of oatmeal chocolate chip cookies does not require any chill time. However, you can chill it overnight, but let it rest at room temperature before scooping and baking. Or, bake from chilled but add 1-2 minutes of extra baking time.
Best Oatmeal Chocolate Chip Cookies
Small batch oatmeal chocolate chip cookies for two.
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk only
- 3/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, oats, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 6 large dough balls, and space them evenly on the baking sheet.
- Bake for 10-11 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Notes
You can double this recipe to make 1 dozen cookies by doubling the ingredients exactly. This means two egg yolks for a double bath, or 3 egg yolkds for a triple batch. Do not use the egg whites! This is what keeps the cookies thick and chewy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
These were delicious! With chocolate chips, with just raisins (added dash of cinnamon) and with BOTH chocolate chips and raisins. I experimented all three kinds with one batch. All yummy.
I made these tonight and they turned out greatโฆ crisp edges, thick chewy cookie! Like many others here, i did some tweaks but this base recipe is great.. especially for me and hubby as we are emptynesters. I would recommend 1 tbsp vanilla and adding 1/4 tsp cinnamon. This one is going in my recipe file.
These cookies are absolutely perfect, omg. I followed the recipe pretty much exactly โ just a little less chocolate chips bc I donโt like a whole lot of chocolate. Even my step father liked them and he is SO picky. It was his first time ever eating oatmeal Iโm pretty sure lol.
The only thing I did differently, bc I misread somehow, lol โ was I rolled them into balls by hand, but I coated my hands in oil before doing that so the batter didnโt stick to me. I donโt know where I thought I read that, lol, but it worked out so Iโve stuck with it.
I also beat my butter, and then the butters + sugar for a little bit longer than it said. I also added the vanilla on that step, instead of with the egg yolks. My egg yolks were also cold straight from the fridge. And for the record, I did NOT use quick oats โ just regular ones. I think the brand was bob mills or bob red mills, something like that. Also, semi sweet chips were used for mine!
As far as ingredient amounts go thoughโ I didnโt change a thing!
Iโm sure if I followed the recipe exactly (like beating things for the amount of time she said) they wouldโve turned out amazing just wanted to include what I did differently just so ppl know that they WILL turn out perfectly, even if you make the same changes/mistakes I did lol.
I also found 11 minutes to be PERFECT time wise. And I misread the 1 minute on the baking sheet and left them on there for 2 minutes after they cooked. I swear I know how to read lol.
I forgot about them after I took them out once, and so they completely cooled on the hot baking sheet and were completely fine, so donโt worry about them being too over cooked, just follow the cooking time & make sure to let them sit on the baking sheet for at least that 1 minute after you pull them out.
I wish I could submit pictures! They taste as good as they look, seriously!
Thanks for another amazing recipe (:
These were so quick and nice! Definitely a flatter cookie (I even chilled the dough), so make sure to keep space between cookies!
That said I usually want more oatmeal from my oatmeal cookies. But all a matter of taste!
Since I became an empty nester, I rarely bake anymore. But these are amazing! I will be bookmarking your site and trying more recipes!
These were a hit in my house! My kids who say they donโt eat oatmeal cookies begged for more! Thank you!!! 10/10
Hi, can I add walnuts to this recipe๏ผ
These were really good and easy to make. Crispy edges and chewy centers. I might add a few nuts next time. Thank you!