Small Batch Oatmeal Chocolate Chip Cookies
Bake a small batch of chewy Oatmeal Chocolate Chip Cookies with this easy recipe. Packed with oats and chocolate chips, these cookies are quick to make and perfectly portioned for a satisfying treat without plenty of leftovers.
Servings: 6 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
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 144mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 220IU | Calcium: 19mg | Iron: 1mg
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