These Small Batch Oatmeal Chocolate Chip Cookies are so soft and chewy. They are also quick and easy to make, and they taste delicious from the hint of added cinnamon. This recipe makes just 6 cookies. Perfect for when you have a late night craving or just want to make a small amount of cookies.

6 oatmeal chocolate chip cookies on a parchment lined sheet tray.

When you’re having a serious cookie craving, you’ll definitely need this recipe on hand!

This small-batch recipe is the perfect solution when you’re craving oatmeal cookies but don’t want a ton of leftovers. This recipe makes about 6 perfectly sized cookies per batch which is great for sharing . . . or not!

As a trained pastry chef, I’ve had my fair share of cookies. The best part about these oatmeal cookies is that they only require a few simple baking ingredients- just like these brown sugar oatmeal cookies, and they come together quickly!

You can have fresh, warm cookies in under an hour including chilling time.

We’ve been loving small batch recipes over the last few years. I love these INCREDIBLE small-batch chocolate chip cookies, these small-batch chocolate cupcakes that also make only 6.

What you need

Ingredients for small batch oatmeal chocolate chip cookies

Making this recipe

Melted butter and sugar mixed together in a stainless steel bowl.
In the bowl of a stand mixer fitted with the paddle attachment combine the melted butter and brown sugar. Mix on a low speed until fully combined.
Batter for small batch oatmeal chocolate chip cookies in a bowl.
Add the egg and vanilla extract to the mixture and mix on low until incorporated into the butter and sugar. To the bowl, add in the oats, flour, cinnamon, baking soda, and salt. Mix again on low-medium speed for about 30 seconds or just until all o the ingredients are combined. Add the chocolate chips to the cookie dough and mix in by hand using a rubber spatula until evenly distributed.
6 cookie dough balls on a parchment lined sheet tray.
Once the dough is formed, cover the bowl with plastic wrap and chill for 20 minutes in the fridge.
Preheat the oven to 350F. Line a baking sheet with parchment paper. Remove the cookie dough from the fridge and scoop out 3 tablespoon size cookies onto the baking sheet that are one inch apart.

Bake and cool: Bake for about 18 minutes or until the edges of the cookies are browned and the middle is set. Let cool completely before serving.

What kind of oats to use

Old fashioned rolled oats are the best oats to use for cookies and what I use in this recipe. I don’t recommend using instant, quick or steel cut oats as a substitute.

TIPS FOR RECIPE SUCCESS

  • Do not over mix the cookie dough once you’ve added the flour or else your cookies will be tough. Just mix until the ingredients are combined.
  • If you want a more flat cookie, press down on each scoop of cookie dough with the back of a spoon before baking. If you want a thicker cookie, leave them as is.
  • Let the eggs and butter come to room temperature before mixing with the rest of the ingredients to ensure they incorporate smoothly.
6 oatmeal chocolate chip cookies on a parchment lined sheet tray.
5 stars (1 rating)

Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies

Prep: 5 minutes
Cook: 18 minutes
Chilling Time: 20 minutes
Total: 43 minutes
Servings: 6 cookies
These Small Batch Oatmeal Chocolate Chip Cookies are so soft and chewy. They are also quick and easy to make, and they taste delicious from the hint of added cinnamon. This recipe makes just 6 cookies. Perfect for when you have a late night craving or just want to make a small amount of cookies.
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Ingredients

  • ¼ cup unsalted butter, melted, (56g)
  • ½ cup brown sugar, (100g)
  • 1 egg
  • ½ tsp vanilla extract
  • ¾ cup old fashioned oats, (75g)
  • ¾ cup flour, (96g)
  • ¼ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup chocolate chips, (87g)

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment combine the ¼ cup melted butter and ½ cup brown sugar and mix on low until combined.
  • Add the egg and ½ tsp vanilla extract and mix again.
  • Add in the ¾ cup oats, ¾ cup flour, ¼ tsp cinnamon, ¼ tsp baking soda, and ¼ tsp kosher salt. Mix on low- medium speed until combined- about 30 seconds.
  • Add in the chocolate chips and mix by hand.
  • Chill the dough for 20 mins.
  • Preheat the oven to 350 F and line a sheet tray with parchment paper.
  • Using a 3 tbsp cookie scoop, scoop 6 cookies and line them 1 inch apart.
  • Bake for 18 minutes until edges are browned and the middle is just set.

Notes

Use old fashioned roll oats for this recipe
Use a 3 tbsp cookie scoop to evenly measure out 6 cookies.

STORAGE AND FREEZING

Storage: After the cookies are baked and cooled, they can be stored in an airtight container at room temperature for up to one week.
Freezing: Unbaked cookie dough can be frozen for up to two months. Scoop out the desired amount of cookie dough balls and place them on a baking sheet lined with parchment paper. Freeze until solid then transfer to a freezer-safe bag or container. When ready to bake, add them to a 350F preheated oven on a baking sheet and bake for 20 minutes or until the cookie is baked and set in the middle.
Serving: 1cookie, Calories: 320kcal, Carbohydrates: 47g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 170mg, Potassium: 91mg, Fiber: 2g, Sugar: 27g, Vitamin A: 310IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 2mg
Course: Cookies
Author: Sam Adler
Cuisine: American
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