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Sometimes you just want a few freshly baked cookies without making a large batch. This small batch Oatmeal Chocolate Chip Cookie recipe delivers soft, chewy cookies filled with rich chocolate in minutes. It’s the perfect way to enjoy homemade treats without any leftovers—simple, quick, and wonderfully satisfying.
Looking for more small batch cookie recipes? Try our rich Chocolate Chip Cookies, delicate Butter Cookies, warmly spiced Molasses Cookies, or fun and colorful M&M Cookies.
Why You’ll Love This Recipe
- Quick and Easy: Skip the wait—this cookie dough doesn’t need chilling. Mix, scoop, and bake!
- Perfect Portion Size: Makes 6 of the best oatmeal chocolate chip cookies, just the right amount for one or two people.
- Easily Scalable: Want more cookies? Double the ingredients for a larger batch.
- Incredible Flavor: Each cookie is packed with chewy oats and gooey chocolate chips, making them absolutely delicious.
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. 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 these cookies their rich flavor and moist texture. While unsalted butter allows for more control over the saltiness, I often use salted butter in small batch recipes like this one because the difference is negligible. Use whichever you prefer—both will yield delicious results! If you’re watching your salt intake, unsalted is a great option.
- Sugar: This recipe uses both granulated and brown sugars. The combination not only sweetens the cookies but also provides structure and enhances their softness. No brown sugar? You can make your own by mixing granulated sugar with molasses. Check out our homemade brown sugar guide for details.
- Egg Yolk: A single egg yolk is perfect for binding in this small batch recipe. If doubling the recipe, stick to two yolks rather than using a whole egg to maintain the cookies’ chewy texture. Need ideas for the leftover egg white? Try our egg white recipes like Coconut Macaroons and mini Flourless Chocolate Cake.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Flour: All-purpose flour works beautifully here. For a gluten-free option, I recommend King Arthur Gluten Free Measure For Measure Flour, which has been tested and works well.
- Baking Soda: This essential ingredient helps the cookies rise and achieve a tender texture.
- Ground Cinnamon: A pinch of cinnamon adds a warm, subtle spice that complements the sweetness perfectly.
- Salt: A little salt balances the flavors and enhances the overall taste of the cookies.
- Oats: Old-fashioned oats are the best choice for a chewy texture. If you have extra, try them in recipes like Baked Oatmeal, Apple Crisp, or a small batch of Butter Pecan Granola.
- Chocolate Chips: Semi-sweet chocolate chips are my favorite, but you can also use dark or milk chocolate chips. Want to mix things up? Combine chocolate chips with raisins for a classic oatmeal cookie twist. Leftover chocolate chips are perfect for a mini Chocolate Lava Cake or a deep dish Brookie.
Recipe Variations
There are so many ways to personalize oatmeal chocolate chip cookies. Here are a few ideas to make this recipe your own:
- Oatmeal Raisin Cookies: Prefer a classic twist? Swap out the chocolate chips for raisins, or use a mix of both for the perfect balance of sweet and chewy.
- Oatmeal Nut Cookies: Add chopped walnuts or pecans for an earthy crunch that pairs beautifully with the chewy oats and gooey chocolate chips.
- Creative Mix-Ins: Switch up the chocolate chips with butterscotch chips, M&Ms, or Reese’s pieces for a fun and colorful take on these cookies.
- Tropical Oatmeal Cookies: Add shredded coconut or bits of dried pineapple for a summery flavor that brings a tropical touch to each bite.
How To Make Oatmeal Chocolate Chip Cookies
These step-by-step 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 your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup and even baking.
- Combine Wet Ingredients: In a medium bowl, mix the melted butter, brown sugar, and granulated sugar until well blended.
3. Beat in the egg yolk and vanilla extract until the mixture is smooth and creamy. Set aside.
4. Prepare Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
6. Fold in the oats and chocolate chips until evenly incorporated.
7. Scoop the Dough: Use a medium-sized cookie scoop or a large tablespoon to portion the dough. Place scoops of dough on the prepared cookie sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
9. Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to finish cooling completely. Enjoy!
Expert Tips
- Read Before You Start: Take a moment to read through the recipe and gather all your ingredients before beginning. This simple step helps ensure a smooth baking process.
- Measure Flour Correctly: Proper flour measurement makes all the difference in baking. Fluff the flour in its container, then spoon it into a dry measuring cup. Overfill slightly and level it off with a knife for accuracy.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat for even baking and easy cleanup. Avoid butter or cooking spray, as they can make the cookies spread too much.
- Watch for Doneness: For perfectly chewy cookies, remove them from the oven as soon as the edges turn lightly golden. Overbaking can lead to a dry texture.
Frequently Asked Questions
Yes, but quick oats will create a softer texture. Old-fashioned oats provide the best chewy consistency.
For small batch recipes, one yolk provides the right amount of moisture without making the cookies too cakey.
Keep them in an airtight container at room temperature for up to one week.
Absolutely! To make extra oatmeal chocolate chip cookies, just double the ingredient amounts.
Absolutely! A whisk and a sturdy spoon are all you need to mix the ingredients by hand.
If your cookies stayed too thick, it’s likely due to too much flour or oats in the dough. Double-check your measurements for accuracy to ensure proper spreading.
More Small Batch Cookie Recipes To Try
Looking for more cookie inspiration? Here are a few favorite small batch cookie recipes to explore:
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
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 your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup and even baking.
- In a medium bowl, stir together the melted butter, brown sugar, and granulated sugar until fully combined. Beat in the egg yolk and vanilla extract until the mixture is smooth and creamy. Set aside.
- In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well incorporated. Stir in the oats and chocolate chips until evenly distributed.
- Use a medium cookie scoop or measure out 1 tablespoon of dough per cookie. Place the dough balls about 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Read Before You Start: Take a moment to read through the recipe and gather all your ingredients before beginning. This simple step helps ensure a smooth baking process.
- Measure Flour Correctly: Proper flour measurement makes all the difference in baking. Fluff the flour in its container, then spoon it into a dry measuring cup. Overfill slightly and level it off with a knife for accuracy.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat for even baking and easy cleanup. Avoid butter or cooking spray, as they can make the cookies spread too much.
- Watch for Doneness: For perfectly chewy cookies, remove them from the oven as soon as the edges turn lightly golden. Overbaking can lead to a dry texture.
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.