These small batch oatmeal chocolate chip cookies are the perfect combination of a chewy and crispy cookie, loaded with oats, chocolate, a bit of cinnamon, and some flaked salt to top them off.
Small batch oatmeal chocolate chip cookies are a perfect hearty cookie you can whip up in less than thirty minutes with basic kitchen ingredients. They're warm, chewy and full of flavor and chocolate.
If you love baking with oats you should also try my oatmeal craisin cookies, blackberry oatmeal muffins, and my oatmeal carmelita toffee bars.
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WHY YOU WILL LOVE THESE
SMALL BATCH- Perfect for when you just need a few!
ONE BOWL- You only need to dirty one bowl, and no mixer required.
NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes.
INGREDIENT NOTES
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card down below.
- Butter: Make sure butter is room temperature.
- Egg Yolk: Save your egg whites for another bake.
- Flour: Make sure not to use too much flour. It makes a major difference in such a small recipe.
- Oats: I used old-fashioned oats.
- Chocolate: I used a dark chocolate bar, but chocolate chips work great too!
- Flaked Salt: A sprinkle on the top brings out the buttery and chocolatey flavors.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. You can also mix by hand.
STEP TWO: Add egg yolk and vanilla, mix until smooth on low speed.
STEP THREE: Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oats and mix on low until incorporated. Fold in chocolate chunks or chips.
STEP FOUR: Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
STEP FIVE: Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
EXPERT BAKING TIPS
If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far. Just make sure you do it right when they come out of the oven.
I like to sprinkle cookies with flaked salt before baking so that little bits of salt bake underneath the cookie as well. Then I sprinkle a bit more after baking also.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Using quick oats should work fine because it's such a small amount.
Yes, the dough will still be great without adding chocolate. Bake for the same amount of time.
Yes! If doubling, use one large egg instead of two yolks.
STORING
Small batch oatmeal chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days, or in the freezer for 3 months. You can also prep the cookie dough in advance and store it in the fridge for about a week.
OTHER SMALL BATCH RECIPES TO TRY
Small Batch One Banana Muffins
Small Batch Chocolate Chip Cookies
Small Batch Peanut Butter Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Small Batch Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup (56.75 g) butter room temp
- ¼ cup (55 g) brown sugar
- 2 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon (0.5 teaspoon) vanilla
- ¼ teaspoon (0.25 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ½ cup (70 g) all-purpose flour
- ⅔ cup (60 g) old-fashioned oats
- ⅓ cup (58.33 g) chopped chocolate bar or chocolate chips
- flaked sea salt for topping
Instructions
- Preheat the oven to 350 F. Line a baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg yolk and vanilla, mix until smooth on low speed.
- Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oats and mix on low until incorporated. Fold in chocolate chunks or chips.
- Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
Kate
Delicious! Perfect texture and flavor. My husband and I looooved this small batch recipe. Thank you!
Erin Klingman
These are perfect for a sweet treat - love this recipe
brooke
Thank you!! The small batch is so great when you need a little something!!
Rachel
I LOVE the small batch recipe. Please post more small batch recipes! Sometimes I don’t like making cookies because of how many they make. This recipe tastes delicious and makes the perfect amount! Thank you!
Joanne Burns
These were excellent, everyone loved them. A bit on the dry side tho. Could I use the whole egg instead of just yolk to give more moisture? Or ??
Brooke Homec
Of course! You could also leave out a bit of those oats too.
Natalie
Made these using gluten-free flour and raisins instead of chocolate. Also browned my butter and oh my! So delicious, hot and fresh out of the oven. Love your small-batch recipes, please keep them coming! I'll have to repeat this one with chocolate next time, but had a hankering for an oatmeal raisin cookie. If anyone is curious, I used the same amount (1/3 cup) of raisins to sub for the chocolate.
Nicole
Added some craisins along with my dark chocolate chips and a whole egg. Was so yummy
Bailey
My most-made recipe by brooke. This is what i crave when i need a sweet treat. The best cookie ever!
Kristy Biermann
These are delicious. I’ve made them 3 times in a 2 week span because they are so tasty. The dough was really crumbly and seemed dry so I was worried at first, but I was able to form the cookies and they baked really well. Im at 7000ft elevation and didn’t need to adjust the recipe.