Small batch oatmeal chocolate chip cookies--the perfect recipe for a half dozen of the softest and best small batch chewy oatmeal cookies around!
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!
Oatmeal chocolate chip cookies for two require:
-just 6 tablespoons of butter (not quite an entire stick)!
-10 minutes to mix and 10 minutes to bake!
-only a handful of chocolate chips, but more is always welcome!
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!
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!
And finally, the recipe:
Small Batch Oatmeal Chocolate Chip Cookies
Small batch oatmeal chocolate chip cookies for two.
- 6 tablespoons unsalted butter, softened
- ¼ cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk only recipes using leftover egg white here
- 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.
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
I made these, and after reading some of the other comments above, I just measured my flour a little on the heavy side to prevent spreading. They came out great. Nice and big like bakery cookies!
I loved these!! I tried adding 1/4 cup more oats and 1/4 of peanut butter and they came out amazing!!
I make a lot of cookies and keep notes on which ones are best. These fall into the EXCELLENT category. Best part: you can eat a fair bit of dough and still get the six cookies it's supposed to make. Not that I'd EVER do that. ;-)
Other notes: I used salted butter and skipped the added salt. Because measuring solid butter with a tablespoon is a pain, I melted the butter. It all came together just fine anyway. Oh, and I did add a few more choc chips because...well, why the heck NOT?!
Diana Popovich says
These came out amazing! Thankfully the wrapping on butter has tablespoons measuring marks! If I double this recipe, can I just use a whole egg?
Christina Lane says
Yay! No, double the recipe exactly as written.
This is a keeper for oatmeal raisin cookies. Best ever. Thank you.
Amy Oneil says
Wonderful recipe!! Believe it or not I halved the small batch and made perfect 7 cookies. (Used mini M&Ms in place of chocolate chips and did not use vanilla.)