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Craving freshly baked cookies, but don’t want a big batch? This small batch Oatmeal Chocolate Chip Cookie recipe is the perfect solution! These chewy, chocolate-filled cookies are quick to make and easy to enjoy. Enjoy the satisfaction of homemade treats without worrying about leftovers. Simple, comforting, and ready in less than 30 minutes – this recipe is ideal for anyone who loves the warmth of fresh-baked goodness.
In search of more small batch cookie recipes? You’ll enjoy our rich Chocolate Chip Cookies, delicate Butter Cookies, spicy-sweet Molasses Cookies, and colorful M&M Cookies.
Table of Contents
- Why You’ll Love This Oatmeal Chocolate Chip Cookie Recipe
- Ingredients
- Recipe Variations
- How To Make Oatmeal Chocolate Chip Cookies
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Explore More Small Batch Cookie Recipes
- Ways To Use Leftover Ingredients
- Small Batch Oatmeal Chocolate Chip Cookies Recipe
Why You’ll Love This Oatmeal Chocolate Chip Cookie Recipe
- No Chilling Required: No need to chill the dough—just mix, scoop, and bake.
- Perfectly Portioned: This recipe makes exactly 6 cookies, ideal for small households.
- Doubles Easily: Need more cookies? This recipe can be effortlessly doubled to meet your needs.
- Delightful Flavor: The combination of chewy oats and melty chocolate chips is simply irresistible.
Ingredients
If you have any ingredients leftover from this Oatmeal Chocolate Chip Cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted butter enriches the cookies, making them flavorful and moist. Many recipes call for unsalted butter for precise salt control. However, in small batches like this, the difference in saltiness between salted and unsalted butter is minimal. Although I use salted butter, feel free to use whichever you prefer! If you’re watching your salt intake, unsalted butter is always a great choice. Either way, your cookies will turn out delicious!
- Sugar: This recipe employs both granulated and brown sugars. While they sweeten the cookies, they also contribute to structure and softness. Lacking brown sugar? Check out our guide for making quick homemade brown sugar.
- Egg yolk: A single egg yolk suffices for binding in this small batch recipe. If you’re doubling up, stick to using two egg yolks for the right texture and structure, as using a whole egg could make your cookies flat. Wondering how to use the leftover egg white? Explore our egg white recipes like Coconut Macaroons and a mini Flourless Chocolate Cake.
- Vanilla extract: Choose pure vanilla extract for the best flavor enhancement.
- Flour: All-purpose flour works great, but if you’re on a gluten-free diet, King Arthur Gluten Free Measure For Measure Flour is a tested and recommended alternative.
- Baking soda: This ingredient is key for making your cookies rise and become fluffy.
- Ground cinnamon: A dash of cinnamon adds a subtle but inviting spice note to your cookies.
- Salt: Don’t skip the salt; it balances and elevates the sweet flavors.
- Oats: Old-fashioned oats are your best bet for achieving a chewy texture. If you’ve got extra oats, consider using them in Baked Oatmeal, an Apple Crisp, and a small batch of Butter Pecan Granola.
- Chocolate chips: While semi-sweet chips are my go-to, feel free to experiment with dark or milk chocolate. And if you’re a raisin fan, consider a half-and-half mix with the chocolate chips. Leftover chocolate chips can be used in a mini Chocolate Lava Cake and a single, deep dish Brookie.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Everyone has their own twist to put on a classic recipe. Oatmeal chocolate chip cookies are no different. Here are some variation ideas to help you customize your batch to suit your taste:
- Oatmeal Raisin Cookies: For a more traditional oatmeal cookie, substitute raisins for the chocolate chips. Or go for the best of both worlds by using a mix of raisins and chocolate chips.
- Oatmeal Nut Cookies: Elevate the texture by adding chopped pecans or walnuts to the dough. This adds an earthy crunch that contrasts nicely with the chewy oats and soft chocolate chips.
- Mix-in Magic: Feeling playful? Swap out the chocolate chips for other delightful mix-ins like butterscotch chips, M&M candies, or Reese’s pieces for a colorful and flavor-packed twist.
- Tropical Treat: Replace some chocolate chips with shredded coconut or dried pineapple bits for cookies with a summery vibe.
How To Make Oatmeal Chocolate Chip Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of the BEST oatmeal chocolate chip cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat oven to 325° F (165° C). Line the cookie sheet with parchment paper or a Silpat liner.
- In a medium-sized bowl, mix together the melted butter, brown sugar, and granulated sugar until well blended.
3. Beat in the egg yolk and the vanilla extract until creamy. Set the bowl aside.
4. In a separate small bowl, mix together the flour, baking soda, cinnamon, and salt.
5. Mix the flour mixture into the butter mixture until well blended.
6. Mix in the oats and chocolate chips.
7. Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place cookies 2 inches apart on the cookie sheet. Bake for 8 to 10 minutes.
8. Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.
Expert Tips
- Prepare in Advance: Before starting, make sure to read the entire recipe and double-check your ingredients. It ensures you’re not missing anything midway through baking.
- Accurate Flour Measurement: The key to a perfect cookie often lies in the exact amount of flour. To measure accurately, fluff up your flour in its container. Use a spoon to transfer it to a dry measuring cup, overfilling it slightly. Level it off with the straight edge of a knife for precision.
- Prep the Baking Sheet: For best results, line your baking sheet with a silicone mat or parchment paper. Using butter or cooking spray can lead to excess greasiness, causing your cookies to spread too much.
- Avoid Overbaking: Keep an eye on your cookies and pull them out when the edges just start to brown. Overbaked cookies lose that ideal chewy texture.
Serving Suggestions
Who doesn’t love a plate full of freshly baked oatmeal chocolate chip cookies? They’re a versatile treat that pairs well with a variety of beverages and desserts. To truly enjoy these cookies, here are some delightful serving suggestions:
- Classic Milk Pairing: Grab a cold glass of milk—skim, whole, or even plant-based like almond or oat milk. The creamy richness of milk beautifully complements the chewy texture of the cookie.
- Ice Cream Cookie Sandwich: Take two cookies and put a scoop of vanilla ice cream in between. You can even roll the sides in mini chocolate chips or sprinkles for an extra crunch.
- Hot Coffee or Tea: The warmth of a freshly brewed cup of coffee or a fragrant chai can lift the chocolatey, oat-filled flavors of these cookies to the next level.
- Dessert Platter: Place these cookies on a platter alongside fresh fruits like strawberries or banana slices and some cheese cubes for an elegant after-dinner dessert spread.
- Yogurt Parfait: Crumble a cookie over a bowl of Greek yogurt, then add some fresh fruit and a drizzle of honey for a twist on the classic parfait.
Frequently Asked Questions
Absolutely! To make more oatmeal chocolate chip cookies, simply double the ingredients and follow the baking instructions as usual.
For the ideal chewy texture, old-fashioned rolled oats are your go-to choice. If you’re out of those, quick oats can be a substitute but expect a different texture. Avoid using steel-cut oats, as they’ll make your cookies too hard.
If your cookies didn’t spread, the usual suspects are too much flour or oats in your dough. Double-check your measurements and make sure you’re not over-packing your dry ingredients for optimal cookie spread.
Up to a week in an airtight container.
Explore More Small Batch Cookie Recipes
If you’re on the hunt for more delicious small batch cookie recipes to try, you’re in luck. Here’s a curated list to suit all your cookie cravings:
- Peanut Butter Cookies
- Frosted Sugar Cookies
- Eggless Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies
- Peanut Butter Blossoms
- Ginger Cookies
- Oatmeal Cookies
- Lace Cookies
- Double Chocolate Chip Cookies
- Deep Dish Chocolate Chip Cookie
With these small batch cookie recipes, you’ll find the perfect treat to satisfy any cookie craving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy oatmeal chocolate chip cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Oatmeal Chocolate Chip Cookies
Ingredients
- 3 tablespoons butter -melted
- 4 tablespoons brown sugar -packed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup old fashioned oats
- ¼ cup semi-sweet chocolate chips
Instructions
- Heat oven to 325° F (165° C). Line the cookie sheet with parchment paper or a Silpat liner.
- In a medium-sized bowl, mix together the melted butter, brown sugar, and granulated sugar until well blended.
- Beat in the egg yolk and the vanilla extract until creamy. Set the bowl aside.
- In a separate small bowl, mix together the flour, baking soda, cinnamon, and salt.
- Mix the flour mixture into the butter mixture until well blended.
- Mix in the oats and chocolate chips.
- Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place the cookies 2 inches apart on the cookie sheet. Bake for 8 to 10 minutes.
- Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.
Notes
- Prepare in Advance: Before diving in, make sure to read the entire recipe and double-check your ingredients. It ensures you’re not missing anything midway through baking.
- Accurate Flour Measurement: The key to a perfect cookie often lies in the exact amount of flour. To measure accurately, fluff up your flour in its container. Use a spoon to transfer it to a dry measuring cup, overfilling it slightly. Level it off with the straight edge of a knife for precision.
- Prep the Baking Sheet: For best results, line your baking sheet with a silicone mat or parchment paper. Using butter or cooking spray can lead to excess greasiness, causing your cookies to spread too much.
- Avoid Overbaking: Keep an eye on your cookies and pull them out when the edges just start to brown. Overbaked cookies lose that ideal chewy texture.
- Try Ice Cream Sandwiches: Elevate your cookie game by turning them into ice cream sandwiches. Just take two cookies and add a scoop of your favorite softened ice cream in the middle. Vanilla ice cream pairs exceptionally well for this treat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi these are amazing and I make them lots. Just curious would you recommend freezing the dough to bake later? And if yes, any ideas on cook time after etc? Thanks for your site, it’s great
I’m thrilled to hear that you’re enjoying the cookie recipe! Regarding freezing the dough, it’s certainly possible, though I haven’t tried it myself with this specific recipe. To do so, first shape the dough into individual cookie portions. Arrange these dough balls on a baking sheet lined with parchment paper and freeze them until they’re completely firm, which should take about 4 to 5 hours. Once they’re solid, transfer the dough balls to a freezer bag and store them in the freezer. When you’re ready to bake, you can cook them straight from frozen. Just remember to add a couple of extra minutes to the usual baking time to compensate for their frozen state.
If I double the recipe, would I use one whole egg or two yolks?
We recommend using two egg yolks and not the entire egg.
The taste was fantastic! However, I followed directions incl flour measurements and not over stirring and baked these two days in a row to try and troubleshoot why they turned out flat and spread quite considerably as it calls for only 1/3 cup flour. By comparison, your recipes for chocolate chip cookies, double chocolate chip and double tree chocolate chip all called for a 1/2 cup of flour. Two other recipes, which were almost identical to yours, also called for 1/2 flour +1 Tbsp and the other calls for 1/2 c of flour +2 Tbsp. Should this recipe also call for 1/2 c flour instead of 1/3 cup to avoid spreading?
No, the ingredient amounts are correct. Could your oven be running hotter than it should? Butter can melt very quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure and as the butter spreads so does the whole cookie. Other than this, the most common reason for cookies spreading is too much sugar in the dough vs. flour.
Love these cookies ,will be a regular on my baking list
IF I could give this recipe more than 5 stars, I would certainly do so. These cookies are DEFINITELY TERRIFIC! Thank you for the recipe.