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, I've come full circle. My attempts to get my daughter to eat oats has ended here--with these small batch oatmeal chocolate chip cookies.
If you're 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 can't 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, she'd 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. They're 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.
Don't let a lack of chocolate stop you from making these cookies--chop up a chocolate bar and proceed!
Why You'll Love this Oatmeal Chocolate Chip Cookie Recipe!
These cookies are chewy in the centers and lightly crisp around the edges. They’re 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?
I'm happy to report that these cookies receive a resounding 'more please!' request from my toddler, and they are happily gobbled up by adults, too.
They're soft and chewy with caramelized cookie edges, just the way they should be. It's 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 don’t 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 it's 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 - You can use rolled oats or quick oats here, both work great. Do not use steel-cut oats, however.
- Chocolate - 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, I’m 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.
- 6 tablespoons unsalted butter, softened
- ¼ cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk only
- ¾ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup chocolate chips
- 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.
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.
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g