This Small Batch Oatmeal Chocolate Chip Cookies recipe makes 8 cookies that are chewy and chocolatey and SO good. Full of rolled oats, they are super satisfying and more filling than a regular cookie.
This cookie dough makes only one baking sheet worth of cookies. So you’re saving time not doing multiple batches, but you’re also not left with a ton of leftovers. That way 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.
Ingredient Proportions
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.
It is very important to evenly distribute the ingredients when mixing the cookie dough, which also mean 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 actually be hard to mix this with an electric mixer as the dough might just get all caught up in the beaters.
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.
Small Batch Oatmeal Chocolate Chip Cookies: Oatmeal vs. Chocolate Chip
This Small Batch Oatmeal Chocolate Chip Cookies recipe is designed to be heavy on the “oatmeal cookie” and lighter on the “chocolate chip cookie”, meaning that 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 in plenty of chocolate chips so that you get plenty of melty chocolate throughout each cookie. There is 1 full cup of rolled oats and only ⅓ cup of flour, which makes for a nice chewy oatmeal cookie.
Cinnamon vs. No Cinnamon in Oatmeal Chocolate Chip Cookies
Lastly, I did not include cinnamon in these oatmeal chocolate chip cookies. I have made it both ways, with and without cinnamon, and my preference is to leave out the cinnamon. Without the fruity taste of raisins or cranberries that you would normally have in an oatmeal raisin cookie, the cinnamon just tastes a bit out of place to me.
Everyone has their own preferences, and if you like cinnamon in your oatmeal chocolate chip cookies, feel free to add it in here. Somewhere along the lines of ¼ tsp would do the trick.
If you make these Small Batch Oatmeal Chocolate Chip Cookies, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out. Your feedback means a lot!
Interested in other cookie recipes? Check these out:
Small Batch Crispy Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
White Chocolate Chip Pretzel Cookies
Small Batch Oatmeal Chocolate Chip Cookies
Ingredients
- 4 tbsp butter, softened
- 2 tbsp brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla
- ¼ tsp salt
- ¼ tsp baking soda
- ⅓ cup flour
- 1 cup rolled oats
- 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. Adding the ingredients in this manner 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 10 minutes.
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