A small batch of the softest, chewiest oatmeal chocolate chip cookies made with oats, brown sugar, butter, cinnamon, and plenty of rich chocolate chips.
Oatmeal chocolate chip cookies are a classic treat that are easy to make and bake in just 10 minutes.
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Why This Recipe Works
- A great base oatmeal cookie recipe: Our soft and chewy oatmeal chocolate chip cookies start from my popular base oatmeal cookie recipe. This base recipe has become my favorite and we also use it in our oatmeal raisin cookie recipe.
- Incredibly delicious: The oatmeal gives the cookies a hearty, nutty flavor that pairs well with the sweetness of the chocolate. The chewiness of the cookies is a result of the oats absorbing some of the moisture from the butter and sugar, the baking soda helps lighten the cookies and makes them nice and soft, and the cinnamon adds a comforting, warm flavor.
- No chilling the dough: There's no need to chill the dough before baking the cookies which saves plenty of time.
- Recipe doubles well: This small batch oatmeal chocolate chip cookies recipe yields about 6 cookies. If you'd like to make a dozen, just double the ingredient amounts in this recipe.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Butter: 3 tablespoons of salted butter add flavor and buttery goodness to each bite. I love using melted butter instead of softened butter in this recipe. With melted butter, you'll get moist, chewy cookies every time.
- Sugar: Use granulated sugar and brown sugar. Sugar not only adds sweetness but also provides structure and tenderness. If you don't have brown sugar, try our easy homemade brown sugar recipe.
- Egg yolk: 1 egg yolk is all that is needed in this small batch oatmeal chocolate chip cookie recipe. The egg yolk helps bind the ingredients together. If you double the recipe, please do not use the entire egg. Instead, use 2 egg yolks. The cookies need the extra protein that the extra egg yolk provides. If you use the entire egg the cookies will be much flatter. With 2 egg yolks, the cookies rise better and have more of a cookie texture. Please see below for ways to use up the leftover egg white.
- Vanilla extract: Use pure vanilla extract for a wonderful flavor.
- Flour: Use all-purpose flour. This recipe has also been tested with King Arthur Gluten Free Measure For Measure Flour with success. If you'd like to make gluten-free oatmeal chocolate chip cookies, I recommend using this brand of gluten-free flour.
- Baking soda: Baking soda helps the cookies rise.
- Ground cinnamon: Cinnamon is a wonderful addition! You're using just a hint in the batter and it adds a subtle flavor.
- Salt: Salt enhances the flavors in sweet baked goods.
- Oats: For best results, use old-fashioned oats for a chewier texture.
- Chocolate chips: I love using semi-sweet chocolate chips. Feel free to use dark chocolate or milk chocolate if you prefer. If you're a raisin lover, try using half raisins with half of the chocolate chips!
Why I Use Salted Butter
Although many recipes call for using unsalted butter in baked goods such as cookies and cakes, I almost always use salted butter in my baking while still adding additional salt if necessary. Using unsalted butter is often recommended so that the baker can have more control over the total amount of salt used in a recipe. Since the recipes I create and share are small batch and single serving recipes and we aren't using a whole lot of butter, whether or not you use salted or unsalted butter won't make much of a difference in our recipes. Use what you have or what you prefer. If you are on a low-sodium diet, by all means, use unsalted butter.
How To Make 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
- Read through the entire recipe before beginning. Be sure to read through the recipe, review the ingredient notes, and gather your ingredients before starting.
- Measure the flour correctly: This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Do not overbake: Remove the cookies from the oven when the edges begin to lightly brown.
- Make ice cream sandwiches: These cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream. I especially love using our easy vanilla ice cream recipe for this!
Frequently Asked Questions
Absolutely! If you want to make a second batch of oatmeal chocolate chip cookies just double the ingredient amounts and bake as directed.
Old-fashioned rolled oats are the best oats to use when making oatmeal cookies. Rolled oats provide a chewier texture but if you don’t have any, you can use quick oats. Keep in mind that the texture won’t be quite the same. Do not use steel-cut oats, they will be too hard.
When cookies don't spread it is usually the result of too much flour or oats being added to the cookie dough. If you used a heavy hand when measuring out the dry ingredients, your cookies may not spread properly.
Storage
Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 1 week.
Variations
I think this is the best oatmeal chocolate chip cookie recipe but if you want to change them up a bit, consider these variations:
- Substitute raisins for the chocolate chips or use a mix of both.
- Add chopped pecans or walnuts.
- Use different chips or other mix-ins. I love adding butterscotch chips, M&M candies, or Reese's pieces.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy oatmeal chocolate chip cookie recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Oats: Baked Oatmeal, Mini Oatmeal Chocolate Chip Skillet Cookie, Overnight Oats,
- Brown sugar: Baked Apples, Apple Butter, Mini Breakfast Bread Pudding, Mini Cherry Pie
- Sugar: Banana Bread, Mini Lemon Meringue Pie, Blueberry Coffee Cake, Oreo Brownie
- Egg white: Mini Texas Sheet Cake, Coconut Macaroons, Two Vanilla Cupcakes, Flourless Chocolate Cookies
- Cinnamon: Apple Cinnamon Scones, Snickerdoodles, Donut Holes, Fried Apples
- Chocolate chips: Chocolate Chip Muffin, Deep Dish Chocolate Chip Cookie, Mini S'mores Dip, Deep Dish Brownie
More Small Batch Cookie Recipes
- Chocolate Chip Cookies
- Molasses Cookies
- Butter Cookies
- 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
- Mini Oatmeal Chocolate Chip Skillet Cookie
- Oatmeal Raisin Cookies
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Recipe
Small Batch Oatmeal Chocolate Chip Cookies
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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
- Read through the entire recipe before beginning. Be sure to read through the recipe, review the ingredient notes, and gather your ingredients before starting.
- Measure the flour correctly: This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Do not overbake: Remove the cookies from the oven when the edges begin to lightly brown.
- Make ice cream sandwiches: These cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream. I especially love using our easy vanilla ice cream recipe for this!
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.
J. Hegyi says
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.