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Frosting & Fettuccine

Home » Recipes » Cookies

May 1, 2022

Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies

BySam Adler
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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 cinnamon! This recipe makes 6 perfect 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 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. Top the cupcakes with small batch buttercream that takes 5 minutes to make!

WHY YOU SHOULD MAKE THIS RECIPE

  • They are super chewy with a hint of cinnamon.
  • This recipe is easy to make and has a ton of chocolate chips.
  • You can easily double it to make a whole batch if you want!

INGREDIENTS NEEDED

Ingredients for small batch oatmeal chocolate chip cookies
  • Unsalted Butter – This gives the cookies their fat content which helps the cookies become soft with a buttery flavor.
  • Brown Sugar – Unlike white sugar, brown sugar adds a little molasses flavor and moisture to the cookie which helps keep them chewy.
  • Granulated Sugar – This is for a little extra sweetness and to help the cookies spread.
  • Egg – The egg binds everything together which helps keep its classic cookie shape.
  • Vanilla Extract – This adds more warming flavor and depth to the cookie.
  • Flour – All-purpose flour is what we’ll be using as the base of these cookies to add structure and density.
  • Old-Fashioned Oats – The oats help make the cookies chewier and add a little texture and nutty flavor.
  • Baking Soda – Baking soda helps the cookies rise properly when exposed to the heat of the oven.
  • Cinnamon – Adds a nice warming flavor that pairs well with chocolate and oats.
  • Kosher Salt – Activates the baking soda and helps give a contrast to the sweetness in the cookies.
  • Chocolate Chips – Adds a bit of chocolate flavor to every bite.

HOW TO MAKE This Recipe

  1. Cream the butter and sugar: 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.
  2. Add the wet ingredients: Add the egg and vanilla extract to the mixture and mix on low until incorporated into the butter and sugar.
  3. Mix in the dry ingredients: 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.
  4. Fold in the chocolate chips: Add the chocolate chips to the cookie dough and mix in by hand using a rubber spatula until evenly distributed.
  5. Chill in the fridge: Once the dough is formed, cover the bowl with plastic wrap and chill for 20 minutes in the fridge.
  6. Prepare for baking: 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.
  7. 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.
Melted butter and sugar mixed together in a stainless steel bowl.
Butter and sugar mixed.
Batter for small batch oatmeal chocolate chip cookies in a bowl.
Batter
6 cookie dough balls on a parchment lined sheet tray.
Portioned dough balls

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.

Can this recipe be doubled?

Yes of course! Double the ingredients to make 12 cookies.

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.
  • Use a 3 tbsp cookie scoop to evenly measure the cookie dough
  • 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.

VARIATIONS

  • Fold in your favorite chopped nuts into the mix such as walnuts, pecans, or almonds.
  • Or try adding in some dried fruit like raisins, craisins, or diced apricots.
  • For a fun twist, use white chocolate chips or peanut butter chips instead!
  • Sprinkle the tops with flaked sea salt before baking to add a little contrasting salty flavor to each bite.

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.

MORE EASY COOKIE RECIPES

  • Chewy White Chocolate Oatmeal Cookies
  • Orange Cookies
  • Thumbprint Cookies
  • Chocolate Brownie Cookies
  • Gingersnap Cookies
6 oatmeal chocolate chip cookies on a parchment lined sheet tray.

Soft & Chewy Small Batch Oatmeal Chocolate Chip 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 cinnamon! This recipe makes 6 perfect cookies.
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Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: cherry and pistachio oatmeal cookies, cookies with melted butter, no raisin oatmeal cookies, small batch cookies
Prep Time: 5 minutes
Cook Time: 18 minutes
Chilling Time: 20 minutes
Total Time: 43 minutes
Servings: 6 cookies
Calories: 320kcal
Author: Sam Adler

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.

Nutrition

Nutrition Facts
Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 320 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 50mg17%
Sodium 170mg7%
Potassium 91mg3%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 310IU6%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies Tagged With: Chocolate, Oatmeal

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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