Bake soft and chewy oatmeal chocolate chip cookies at home with a small batch recipe. They're easy, quick, and oh-so-satisfying!
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Making cookies in small batches can save a lot of time and energy. Instead of spending time preparing a whole batch, you can whip up a quick cooking session for just a few cookies. It's perfect for those who don't want to make a lot of cookies.
Although I have recipes for chocolate oatmeal no-bake cookies, I wanted to share a more traditional cookie. That's why I came up with this easy to make small batch cookie recipe. The recipes makes six cookies and it uses a whole egg instead of just the egg white or egg yolk.
Reasons to Love
- Delicious flavor combination. The nuttiness of oats combined with the sweetness of chocolate creates a tasty treat.
- Contrasting textures. The chewy texture from the oats and the gooeyness from melted chocolate make every bite satisfying.
- Easy preparation. Mixing all the components together and scooping out cookie dough onto a baking sheet is all it takes before popping them into the oven.
You'll need some basic baking ingredients to make the small batch oatmeal chocolate chip cookie recipe. You probably already have everything you need in your kitchen.
Here's what you'll need to make the recipe:
- all-purpose flour
- rolled oats
- baking powder
- melted butter
- brown sugar
- vanilla extract
- chocolate chips
Scroll down to the recipe card for quantities used.
Ready to make these cookies? First, preheat the oven to 350°F and grease a small baking sheet or prepare a baking sheet with parchment paper. Then, follow these simple step-by-step directions to make the cookies.
Add all ingredients except the chocolate to a mixing bowl and blend until smooth with a hand or stand mixer.
Add the chocolate chips to cookie dough and fold in.
Form the dough into six evenly-sized cookie scoops and place them onto the well-greased cookie sheet.
Bake for 15-20 minutes until browned and cooked through.
Hint: To keep your oatmeal chocolate chip cookie dough fresh, store it in an airtight container in the fridge. This helps maintain its flavor and texture for longer periods. By refrigerating the dough, you can prepare it ahead of time for convenient baking.
There are endless possibilities for this simple cookie recipe. Here's a few ideas you can try to change things up:
- Chocolate alternatives - Feel free to get creative by swapping out chocolate with nuts, dried fruits, or even white chocolate chunks. The dough is perfect for oatmeal raisin cookies.
- Spices - incorporate spices like cinnamon or nutmeg to enhance the taste.
- Whole wheat - replace all-purpose flour with whole wheat flour to add more fiber and nutrients to the cookies.
- White sugar - using white granulated sugar results in a crisper cookie. If desired, you can use all white sugar or a mix of white and brown.
You can add dark chocolate chips to my vegan, gluten-free oatmeal cookies if you want a treat without eggs or dairy.
Top tip: Mix the ingredients until just combined; this ensures a tender cookie with a delightful texture. Be cautious not to stir vigorously as this can activate the gluten in the flour too much, resulting in a dense final product.
- Melt the butter gently on low heat until fully liquefied, and allow it to cool slightly before adding it to your mixture. This step helps ensure that the melted butter doesn't cook other ingredients prematurely.
- Use unsalted butter for a sweeter cookie.
- Consider using old-fashioned oats rather than quick oats to enhance the chewiness and flavor.
- Use a cookie scoop or tablespoon to form the cookie dough scoops.
- Don't over bake to ensure your cookies maintain their softness. They should still look slightly underdone when you take them out of the oven.
Pair them with a refreshing glass of cold milk for a classic combination. Oatmeal chocolate chip cookies go well with a hot cup of coffee or tea, too.
For an extra special treat, serve your cookies warm with a scoop of vanilla ice cream. They can also be added to a cookie tray with other favorites like lemon ricotta cookies and eggless peanut butter cookies.
You can store your cookies in an airtight container at room temperature for up to 1 week. Ensure the container is sealed properly to keep the cookies fresh and prevent them from becoming stale.
If you want to store them longer, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer the cookies to a freezer-safe container or resealable plastic bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Just let them thaw at room temperature before serving.
Can I make a larger batch of oatmeal chocolate chip cookies using the same recipe?
Absolutely! You can easily double or triple the ingredients to make a bigger batch. Just ensure you adjust the baking time accordingly and use multiple baking sheets if needed.
Are there any gluten-free substitutions for this oatmeal cookie recipe?
You can substitute regular flour with gluten-free alternatives like almond flour or coconut flour. Be mindful of texture changes and adjust liquid ingredients as needed to achieve the desired consistency in your dough.
Want to try more small-batch desserts suitable for just one or two people? Here are a few more easy recipes:
- Strawberry pound cake combines rich, buttery cake with juicy strawberries.
- Personal peach cobbler is a warm and comforting individual treat.
- Lemon loaf Starbucks alternative can be enjoyed without leaving home.
- Air fryer apple fritters are a lower-fat alternative to those deep-fried.
- Mini blueberry cobbler makes the perfect amount for two people.
Small Batch Oatmeal Chocolate Chip Cookies
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ teaspoon baking powder
- 4 tablespoon melted butter
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- Pinch of salt
- ⅓ cup chocolate chips
- 1 large egg
- Preheat the oven to 350°F.
- Add all ingredients except the chocolate chips to a mixing bowl and blend until smooth.
- Fold in the chocolate chips.
- Form the mixture into six evenly-sized cookies and place them onto a well-greased cookie sheet.
- Bake for 15-20 minutes until browned and cooked through.