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.
Ingredients
- 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
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
Heather says
Delicious! I made 8 so that our family of 4 would have an even amount (and baked for 8 minutes). They spread a lot but it was awfully warm in my kitchen...I should have known. I hand placed the chocolate chips to get one in each bite. What a great Father's Day treat! We initially planned on saving seconds for breakfast, but couldn't wait and devoured them right away.
Lauren says
These were incredible! I followed the recipe exactly and they came out absolutely perfect! The cookies are pretty big and taste amazing :)
Megan says
Made these cookies for my husband and I— soooo delicious!
Jenny says
OMG cookies are delicious! They just cooled down and my husband and are about to finish em up! But like I said earlier they are very thin, any tips?
Richard says
I made these cookies 🍪 tonite for me and my sister and brother in-law we all loved them I added lots of Milk chocolate chips to them so every bite had lots of chips thanks for sharping this Rescipe ... Rich from Texas
P.S. perfect cookies 🍪 I recommend to anyone great beginners practice Rescipe and to those who have a sweet tooth 🦷 be great for gift 🎁 giving too
Whirlycook says
I subbed brown sugar Truvia for regular brown sugar and chopped Winco sugar free dark chocolate baking wafers for regular chocolate chips because hubs is diabetic. He was delighted! They were delicious.
Andrea says
Just came to comment that I followed the recipe exactly and my cookies also spread too much.
Christina Lane says
Hi Andrea,
When this happens, it can be caused by a few things: oven too hot, baking on a low shelf in the oven, or your cookie sheet is ultra thin and transfers too much heat.
Shelly says
Are they meant to be more cake like? I made them today & rather than crispy, they are soft & cakey. I assumed they would be as they had baking powder & soda in which are rising agents but just want to know that they should be that way :)
HT says
Can I make these with coconut oil instead of butter?
Christina Lane says
No, oil makes cookies spread too much, I'm sorry. Maybe you could chill the dough first?
Elizabeth says
I had the same spreading issue. They tasted good but were kind of a disaster! I think my butter was too soft despite chilling before baking.
Sophie says
Hi, can i quadruple the recipe using the proportions above?
Christina Lane says
Yes, but follow exactly, especially by only using egg yolks :)
Alex says
This is one of my favorite cookie recipes of all time. They are buttery, have a wonderful texture and the perfect amount where I don't have a cookie hangover the next day ;) thank you so much! have already made them a few times for me and my fiancé and about to make them again :)
Christina Lane says
Aw thanks so much! A cookie hangover is my new phrase, lol :)