• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Elle & Pear
  • Spring Recipes
  • Recipes
  • Travel
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Spring Recipes
  • Recipes
  • Travel
  • About
  • Subscribe
×
Home » Recipes » Cookies

Small Batch Oatmeal Chocolate Chip Cookies

By Lauren | Updated: Jan 29, 2024 | Published: Feb 23, 2023 | Leave a Comment

Jump to Recipe Jump to Video

This Small Batch Oatmeal Chocolate Chip Cookie recipe makes 10 cookies that are chewy, chocolatey, and full of rolled oats. They are more filling than a regular cookie and easy to make. The recipe takes only 20 minutes from start to finish.

This cookie dough makes only one baking sheet worth of cookies. You’re saving time by not doing multiple batches, and you’re not left with too many to nibble on throughout the day or to eventually toss out. Just enough for everyone to have one or two.

A small batch of oatmeal chocolate chip cookies on a white marble background.

Making a small batch is a great way to go if you just need a little something sweet, or a quick afternoon treat for yourself or your kids after school. But if you're craving traditional chocolate chip cookies, here's a recipe for a Small Batch of Chocolate Chip Cookies, or for crispy chocolate chip cookies here's a recipe for a Small Batch of Crispy Chocolate Chip Cookies.

In addition to small-batch cookie recipes, I have also developed a number of bakery-style oversized cookies. These are large chewy cookies, sometimes with an extra crunch, like these White Chocolate Pretzel Cookies, or these White Chocolate Macadamia Nut Cookies. But I also love these classic Chocolate Chip Cafe Cookies.

What to Know About Small Batch Ingredient Proportions

Small batch: The trick with making a small batch of cookies is that because the total volume of dough is so little, any small measurement difference in any of the ingredients can make a big difference in how the cookie tastes.

Evenly distribute ingredients: It is very important to evenly distribute the ingredients when mixing the cookie dough, which also means scraping down the bowl as you go. I mix this dough by hand (as I do most cookie doughs – personal preference), but in this case, because there’s so little dough, it may be hard to mix this with a handheld mixer or stand mixer as the dough might just get all caught up in the beaters.

Egg yolk: Another very important note: use only the egg yolk. Do NOT include the egg white. There is so little cookie dough to incorporate the egg into. If you were to add the egg white, the cookie would be 100% different. It would be cakey and not have that satisfying chewy oat texture.

For more on making small batch cookie recipes, see my Guide to Crispy, Cakey, and Small Batch Cookies.

Ingredients

Below you'll find a photo of the ingredients needed to make these cookies as well as some helpful information about the ingredients.

Ingredients in bowls needed to make a small batch of oatmeal chocolate chip cookies on a light background.
  • Butter: Ensure the butter is softened to room temperature. Melted butter will create flat cookies.
  • Brown sugar & Granulated Sugar
  • Egg yolk: Using just 1 egg yolk (and not an egg with the egg white) is the best way to use eggs in a small batch of cookies like this. Adding the egg white would make these cookies too cakey.
  • Vanilla extract: Use real vanilla extract. The most economical way to purchase vanilla extract is at Costco (if you bake somewhat regularly). One bottle lasts over a year for an avid baker.
  • Salt: Enhances flavor.
  • Baking soda: For leavening.
  • Flour: Just a small amount to help bring the ingredients together. Use all-purpose unbleached.
  • Rolled oats: Be sure to use rolled oats, not steel cut. If you have extra you can use them to make these Maple Oatmeal Cookies.
  • Semi-sweet chocolate chips: Any brand will do. Semi-sweet is best, which I also use for Chocolate Dipped Chocolate Chip Cookies, but can easily be substituted for milk chocolate or dark chocolate depending on your preference.

To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.

See the recipe card for full information on ingredients and quantities.

Oatmeal Cookie vs. Chocolate Chip Cookie

This Small Batch Oatmeal Chocolate Chip Cookies recipe is designed to be heavy on the “oatmeal cookie” and lighter on the “chocolate chip cookie”. I have included a lot more oats than flour so that the cookie more closely resembles an oatmeal raisin cookie in consistency and less so resembles a traditional chocolate chip cookie.

However, I have added plenty of chocolate chips so that you get lots of melty chocolate throughout each cookie. There is ¾ cup of rolled oats and only ⅓ cup of flour, which makes for a nice chewy oatmeal cookie.

To Add Cinnamon or Not to Add Cinnamon

This recipe does not include cinnamon. I have made these cookies both ways, with and without cinnamon, and my preference is to leave out the cinnamon. Because these cookies do not have raisins or cranberries that you would normally have in an oatmeal raisin cookie (the fruitiness pairs well with cinnamon), the cinnamon just tastes a bit out of place to me.

Everyone has their preferences, and if you like cinnamon in your oatmeal chocolate chip cookies, feel free to add it here. Somewhere along the lines of ¼ teaspoon would do the trick.

An oatmeal chocolate chip cookie with milk, cookies, and chocolate chips in the background.
Three oatmeal chocolate chip cookies stacked on top of each other with a glass of milk in the background.

How to Make a Small Batch of Oatmeal Chocolate Chip Cookies

I've outlined the steps for making a small batch of oatmeal chocolate chip cookies below along with accompanying photos of each step of the process.

*Note: The recipe card with instructions and the ingredient list and quantities are included further below these step-by-step photos.

A bowl with butter, brown sugar and granulated sugar, next to a bowl with those ingredients combined plus an egg yolk and vanilla extract.

Step 1. Preheat the oven to 350°F. In a large bowl, add the butter, brown sugar, and granulated sugar and mix to combine. Add the egg yolk and vanilla and mix until incorporated.

A bowl with cookie batter and salt and baking powder added in, next to bowl with those ingredients combined and flour added.

Step 2. Add the salt and baking soda and stir to combine. Add the flour and combine.

A bowl with cookie dough plus rolled oats next to a bowl with ingredients combined and chocolate chips added.

Step 3. Add the rolled oats and combine, and lastly add the chocolate chips and stir to combine.

Adding the ingredients one at a time will help to ensure that they are evenly incorporated which is important with such a small batter. Be sure to scrape down the sides of your bowl with your spoon as you are mixing.

A bowl with the final cookie dough and a baking sheet with cookie balls of cookie dough.

Step 4. Scoop about 2 tbsps worth of dough per cookie onto a baking sheet. I will often use my hands to help shape each ball of dough because the dough can be crumbly with all of the oats. Once on the baking sheet, flatten each cookie slightly.

Step 5. Bake at 350°F for 9 minutes.

Expert Tips and Tricks

  • Mix by hand: Mix the dough by hand with a large spoon. Because it is a small batch using a stand mixer or a handheld mixer is not helpful. There is so little dough that it would all get caught up in the beaters and not mix properly.
  • Add ingredients one at a time: Mix the ingredients one at a time to ensure that they are fully incorporated. This is extra important in a small batch of dough.
  • Shaping the cookies: When shaping the cookie dough into balls use your fingers to press the dough gently but firmly together. When the dough comes out of the oven, if you want perfectly circular cookies (totally not necessary, uneven cookies have more character!) you can turn a glass upside down around the cookie and gently circle it around the cookie to give it an even circular shape.
  • Flatten the cookies: Using your hands or the back of the spoons, flatten the cookies slightly so that they are not poofy.

Small Batch Oatmeal Chocolate Chip Cookie FAQs

Why are my Oatmeal Chocolate Chip Cookies flat?

The most common reason that your cookies are flat is because the butter was melted or too soft.

How long will these cookies last?

These cookies will last 2-3 days on the counter.

Can these cookies be frozen?

Yes, the cookies themselves or the dough can be frozen, with preference given to freezing the dough. Wrap tightly in plastic or place in a freezer bag.

Interested in Other Cookie Recipes? You May Enjoy These:

  • Several crispy chocolate chip cookies laying flat on a white marble counter with a glass of milk.
    Small Batch Crispy Chocolate Chip Cookies
  • Child holding a stack of large Chocolate Chip Cafe Cookies.
    Bakery Style Chocolate Chip Cafe Cookies
  • A cookie drying rack with oatmeal raisin cranberry cookies layered on top.
    Oatmeal Raisin Cranberry Cookies
  • A melty chocolate chip cookie on a gold cookie sheet.
    Small Batch Chocolate Chip Cookies

If you tried this Small Batch Oatmeal Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

An oatmeal chocolate chip cookie with milk, cookies, and chocolate chips in the background.

Small Batch Oatmeal Chocolate Chip Cookies

This Small Batch Oatmeal Chocolate Chip Cookie recipe makes 10 cookies that are chewy and chocolatey. Just enough cookies for one or two each, but not enough to end up with leftovers.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Author Lauren Skardal
Course Dessert
Cuisine American
Servings 10 cookies
Calories 175 kcal

Ingredients
  

  • 5 tablespoon butter, softened
  • 2 tablespoon brown sugar
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup flour 46 grams
  • ¾ cup rolled oats 78 grams
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. In a large bowl, add the butter, brown sugar, and granulated sugar and mix to combine. Add the egg yolk and vanilla and mix until incorporated.
  • Add the salt and baking soda and stir to combine. Add the flour and combine. Add the rolled oats and combine, and lastly add the chocolate chips and stir to combine.
  • Add the rolled oats and combine, and lastly add the chocolate chips and stir to combine.
    Adding the ingredients one at a time will help to ensure that they are evenly incorporated which is important with such a small batter. Be sure to scrape down the sides of your bowl with your spoon as you are mixing.
  • Scoop about 2 tbsps worth of dough onto a baking sheet. I will often use my hands to help shape each ball of dough because the dough can be crumbly with all of the oats. Once on the baking sheet, flatten each cookie slightly.
  • Bake at 350°F for 9 minutes.

Video

Notes

    • Mix by gand: Mix the dough by hand with a large spoon. Because it is a small batch using a stand mixer or a handheld mixer is not helpful. There is so little dough that it would all get caught up in the beaters and not mix properly.
    • Add ingredients one at a time: Mix the ingredients one at a time to ensure that they are fully incorporated. This is extra important in a small batch of dough.
    • Shaping the cookies: When shaping the cookie dough into balls use your fingers to press the dough gently but firmly together. When the dough comes out of the oven, if you want perfectly circular cookies (totally not necessary, uneven cookies have more character!) you can turn a glass upside down around the cookie and gently circle it around the cookie to give it an even circular shape.
    • Flatten the cookies: Using your hands or the back of the spoons, flatten the cookies slightly so that they are not poofy.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 133mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Calcium: 15mg | Iron: 1mg
Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @elleandpear or #elleandpear. I'd absolutely love to hear from you and see what you're making!

More Tasty Cookies

  • Baking soda, turbinado sugar, salt, eggs, vanilla extract, chocolate chips
    A Guide to The Most Common Cookie Ingredients
  • A stack of Espresso Chocolate Chunk Cookies, with half of the cookies broken in half exposing the melted chocolate interiors.
    Chewy Espresso Chocolate Chunk Cookies
  • Small Batch Chocolate Chip Cookies on a golden baking sheet.
    A Guide to Crispy, Cakey, and Small Batch Cookies
  • An Einkorn Chocolate Chip Cookie on a white marble backdrop with several cookies including a broken cookie nearby.
    Best Chewy Einkorn Chocolate Chip Cookies

Reader Interactions

5 from 7 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Lauren sitting at table in Tuscany with a glass of wine, charcuterie and rolling green hills and winery in the background.

I'm Lauren, I've worked in Finance, earned an MBA, and lived and traveled throughout Europe and the US. I love to cook and bake, and bring our family together around the table. Recipes shared here are real family recipes with real fresh ingredients inspired by our travels.

More about me →

Spring Recipes

  • A two layer Lemon Blueberry Mascarpone Cake with lemon curd filling and mascarpone fosting.
    Lemon Blueberry Mascarpone Cake
  • A Lemon Meringue Pie Cookie with a bite taken out of it on a white marble serving board with a cookie in the foreground and background.
    Lemon Meringue Pie Cookies
  • A Spanish Salad including mixed greens, olives, orange segments, kumquats, and toasted almonds on a patterened plate.
    Spanish Salad
  • Raspberry Lemon Loaf cross section with lemon glaze dripping over a slice with lemons and raspberries for garnish.
    Raspberry Lemon Loaf
  • A white plate filled with Pasta with Pancetta and Peas on a white and grey striped napkin with crusty bread, white wine, and basil surrounding the plate.
    Pasta with Pancetta and Peas
  • Broccolini Pizza

Most Popular

  • Banana Bread in square baking dish on a light background.
    Banana Bread without a Loaf Pan
  • A potato and rosemary pizza on a white background with three slices cut surrounded by rosemary garnish.
    Potato and Rosemary Pizza
  • Overhead shot of slices of lemon pie without meringue on white plates with pink flowers and the remaining pie above.
    Lemon Pie Without Meringue
  • Thick slices of banana bread covered in a white maple glaze on a light background.
    Banana Bread Glaze
  • Thick slices of banana bread with streusel topping on a white serving board surrounded by crumbs.
    Banana Bread with Streusel Topping
  • Chocolate Chip Rice Krispie Cookies stacked on top of each other showing the insides of the cookies and the melted chocolate chips.
    Chocolate Chip Rice Krispie Cookies

Footer

Search for a recipe or travel destination

  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Sides & Appetizers
  • Soup
  • Main Dish
  • Dessert

Travel

  • US
  • California
  • Europe
  • Spain

About

  • About
  • Privacy Policy

COPYRIGHT © 2025 ELLE & PEAR

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.