This post may contain affiliate links. Please read our disclosure policy.
These small batch oatmeal chocolate chip cookies are soft, chewy, and filled with hearty oats and rich chocolate chips. Made with simple ingredients, they bake up quickly and deliver all the flavor of a classic cookie recipe in a perfectly portioned batch.
Featured Comment
“IF I could give this recipe more than 5 stars, I would certainly do so. These cookies are DEFINITELY TERRIFIC!…”
– J. Hegyi
Why You’ll Love This Recipe
- Quick and No Chill Required: The dough goes straight from the bowl to the oven, no waiting needed. You’ll have warm, chewy cookies in minutes.
- Perfect Small Batch: This recipe makes 6 cookies, just enough for one or two people.
- Easy to Scale: Double the ingredients if you’d like a larger batch, or add your favorite mix-ins like nuts, raisins, or coconut.
- Soft and Chewy Every Time: Rolled oats give these cookies a hearty texture, while brown sugar and cinnamon add flavor depth, and chocolate chips melt into gooey pockets of sweetness.
I make these oatmeal chocolate chip cookies whenever I want something sweet without baking a full batch.
They come together quickly with simple ingredients, and the balance of hearty oats and rich chocolate chips makes every bite so satisfying.
I love that this recipe is small, easy, and always hits the spot when I want fresh cookies straight from the oven.
Looking for more small batch cookie recipes? Try our small batch chocolate chip cookies, small batch butter cookies, small batch molasses cookies, or small batch M&M cookies.
Ingredients
If you have any ingredients leftover from this small batch oatmeal chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted butter gives the cookies rich flavor and moisture. Use salted or unsalted, both work well.
- Sugar: A mix of granulated and brown sugar adds sweetness, structure, and softness. No brown sugar? Make your own by using our homemade brown sugar recipe.
- Egg Yolk: One yolk binds the dough and keeps the cookies chewy. Doubling the recipe? Use two yolks, not a whole egg. Save the extra white for egg white recipes like small batch coconut macaroons and mini flourless chocolate cake.
- Oats: Old-fashioned oats create a chewy texture. Extra oats? Use them in baked oatmeal, apple crisp for one, or small batch butter pecan granola.
- Chocolate Chips: Semi-sweet is classic, but dark or milk chocolate chips work too. For variety, add raisins. Leftover chips can be used in small batch oatmeal bars, chocolate lava cake for one or a single brookie.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Oatmeal cookies are easy to customize. Try one of these popular variations:
- Oatmeal Raisin Cookies: Replace chocolate chips with raisins or use a mix of both for a chewy, classic flavor.
- Oatmeal Nut Cookies: Stir in a handful of chopped walnuts or pecans for extra crunch.
- White Chocolate Cranberry Oatmeal Cookies: Swap in white chocolate chips and dried cranberries for a festive option.
- Creative Mix-Ins: Use butterscotch chips, M&Ms, or Reese’s pieces for a fun, colorful twist.
- Tropical Oatmeal Cookies: Mix in shredded coconut or dried pineapple for a sweet, tropical bite.
How To Make Oatmeal Chocolate Chip Cookies
These photos and instructions help you visualize how to make a small batch of oatmeal chocolate chip cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, stir together melted butter, brown sugar, and granulated sugar until combined.
3. Mix in the egg yolk and vanilla until smooth.
4. In a small bowl, whisk flour, baking soda, cinnamon, and salt.
5. Add dry ingredients to the wet mixture and stir until just combined.
6. Fold in oats and chocolate chips.
7. Scoop dough with a medium cookie scoop or tablespoon and place on the baking sheet, about 2 inches apart.
8. Bake 8–10 minutes, until edges are lightly golden. Centers will look soft but set as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Read First: Review the recipe and gather ingredients before starting.
- Measure Flour Properly: Fluff, spoon into a dry measuring cup, then level with a knife.
- Prep the Pan: Line the baking sheet with parchment or a silicone mat. Avoid butter or spray, which causes spreading.
- Check Doneness: Remove cookies when edges are lightly golden. They’ll stay soft and chewy as they cool.
Frequently Asked Questions
Old-fashioned rolled oats are best for a chewy texture. Quick oats can be used but will make the cookies softer.
Simply double all the ingredients and bake as directed. The recipe scales easily for a larger batch.
Store cookies in an airtight container at room temperature. Adding a slice of bread to the container helps them stay soft longer.
They stay fresh for about 3 days at room temperature or up to 3 months in the freezer.
Cookies often spread if the butter is too warm or if there’s not enough flour. Let melted butter cool slightly and measure flour correctly.
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 small batch 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
Equipment
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
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, stir together melted butter, brown sugar, and granulated sugar until combined.
- Mix in the egg yolk and vanilla until smooth.
- In a small bowl, whisk flour, baking soda, cinnamon, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Fold in oats and chocolate chips.
- Scoop dough with a medium cookie scoop or tablespoon and place on the baking sheet, about 2 inches apart.
- Bake 8–10 minutes, until edges are lightly golden. Centers will look soft but set as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Read First: Review the recipe and gather ingredients before starting.
- Measure Flour Properly: Fluff, spoon into a dry measuring cup, then level with a knife.
- Prep the Pan: Line the baking sheet with parchment or a silicone mat. Avoid butter or spray, which causes spreading.
- Check Doneness: Remove cookies when edges are lightly golden. They’ll stay soft and chewy as they cool.
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.
This is perfect! I baked it for 10 minutes and once lifted the pan and let it fall so the cookies would flatten. There were crispy edges and a gooey chewy cookies. We loved it.
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.