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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.
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
- 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
- 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.
- Add the wet ingredients: Add the egg and vanilla extract to the mixture and mix on low until incorporated into the butter and sugar.
- 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.
- 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.
- Chill in the fridge: Once the dough is formed, cover the bowl with plastic wrap and chill for 20 minutes in the fridge.
- 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.
- 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.
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
Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies
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.
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