Small Batch Oatmeal Chocolate Chip Cookies
These Small Batch Oatmeal Chocolate Chip Cookies are easy to make, only require one bowl, and are ready in about 30 minutes!
Today we’re taking a break from my lemon, fruit, and no-bake dessert obsession for a new small batch cookie recipe. These small batch chocolate chip cookies are one of the most popular recipes on my blog and they’ve received tons of great reviews. It’s also one of the recipes from my blog that I make most often.
Earlier this year I made another version with these small batch peanut butter cookies. And today?! I have another cookie recipe that I’m really excited to share with you all. Small Batch Oatmeal Chocolate Chip Cookies!
Like all of my other small batch cookie recipes this recipe doesn’t make a lot of cookies, I usually get about eight or nine each time I make them. I love small batch cookie recipes because sometimes when I’m craving a cookie I don’t want to make a ton, especially because it’s just my husband and I. But, they’re also perfect for families too because everyone can enjoy a cookie or two and not have a lot leftover.
Another thing that I love about these cookies is that you can really make them into whatever you want. If you prefer oatmeal raisin cookies, simply add in a little bit of ground cinnamon and replace the chocolate chips with raisins. You can mix in just about anything you love in oatmeal cookies into this recipe!
With some of my cookie recipes, I prefer to chill the dough so the cookies bake up nice and thick. But, I’ve found that it’s really not necessary to chill this cookie dough. The dough is pretty thick so the cookies won’t spread very much. No chilling time also means less time between you and warm ooey gooey chocolate chip oatmeal cookies.
Have I convinced you to make these yet? Because I’m currently on my batch number five and I don’t see any end in sight.
Small Batch Oatmeal Chocolate Chip Cookies
Ingredients
- 3 tablespoons unsalted butter softened (45 grams)
- 3 tablespoons brown sugar (40 grams)
- 1 tablespoon granulated sugar (13 grams)
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour spooned & leveled (42 grams)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup old-fashioned rolled oats (50 grams)
- ½ cup semisweet chocolate chips (65 grams)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium sized mixing bowl, using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg yolk and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
- Add in the flour, baking soda, and salt and mix until everything is fully combined. Then mix in the rolled oats and semi sweet chocolate chips until fully incorporated into the dough.
- Scoop out two tablespoon sized pieces of dough onto the prepared baking sheet, you should end up with about 8-9 cookies.
- Bake at 350°F for 9-11 minutes. Remove the cookies from the oven and cool on the baking sheet for 5 minutes.
Absolutely loved them. We are seniors and don’t eat alot at one time so small batch even better. These delights were loves by friends we shared the with at xmas. I am very curious about calories,fibre facts about these gems but couldn’t seem to find it.
So glad you enjoyed the cookies, Susan! I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator (like My Fitness Pal) with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
Unlike the small batch chocolate chip cookie recipe, why doesn’t this one need to chill?
Thanks
Hi, Suzy! This recipe has a higher ratio of dry ingredients, so the cookies don’t spread nearly as much. I’ve never found it necessary to chill it.
Yum! made as written.
Easy, quick and delicious!! Just the right amount for me and my husband! Thank you and I can’t wait to try your other recipes!
I’m 5 months pregnant & this was just the right amount to satisfy my craving. Thank you for posting. I usually follow the big batch during the holidays.
These were delicious . Kids & grown ups loved them. Bake for 10 minutes for soft cookie; 12 for crunchy on the outside, soft on the inside.
I use this recipe for my edibles 🙂
So I made these b can I d if my feel like having a ton of cookies that I would be tempted to eat haha. So glad I found this recipe! I used coconut sugar instead of granulated sugar and mini chocolate chips. I used a cookie scoop and they spread a little. I also mixed half quick oats and half oats. Wasn’t bad at all! Thanks for my new go to recipe.
I made these exactly as directed in the recipe and they were amazing!
I made 8 decent-sized cookies. I figure I will eat one or two per day for dessert or a snack while I’m working from home. I am usually starving by around 3:00 when it’s long after lunch and too early to make dinner. If I had a package of Chips Ahoy or Oreos in the house, I would eat the whole package in a cookie frenzy. The fact that I have to make the cookies myself makes me hold back a bit! The small-batch size of the recipe makes it easy to throw together in just a few minutes. I know I’ll want to make this recipe often! Thanks for sharing!
I’ve been trying to make cookies for a while now and each time they didn’t turn out right ?
I came across this recipe & my cookies are amazing! My son loves them! Now I feel I can bake anything!!!
Thank you!
I made these this evening for am after dinner treat they were really good! I love that it was a small batch so we all had about 2 each. They were easy and quick to make. Thank you for another great recipe!
In the past few weeks I’ve made your oatmeal raisin recipe, your oatmeal apple recipe and today I made these babies and all of the recipes have been delicious! Thanks so much for sharing these with us! I love making desserts so please keep posting delicious stuff for me to make.
So happy to hear that you’re enjoying the recipes, Kierston!
These are perfect! I make mine with golden raisins instead of chocolate chips. Can’t get enough!
Thanks for the recipe 😀
Great recipe- quick and easy and I loved that it was a small batch!
Excellent recipe. I’ve made it twice. I have a question though. If I use the whole egg and add more flour will that change the outcome of the cookies?
Hi, Daniel! It would likely affect the taste and texture of the cookies. If you want to use a whole egg, you can use my oatmeal chocolate chip cookie recipe.
Foolproof recipe, and they taste so good!
Thank goodness I only made 8 cookies else I’d need a pancreas transplant.
Thank you!
I loved it. I swapped 1/4 cup of chocolate chip with raisins and it was awesome.this is one of the best small batch recipes i have tried.
The chocolate chips where still molten and the small batch was gone in less than 24 hours 😀
Definitely my favorite post meal cookie to share with the family.
Heres how I modified your recipe:
4 tbs of brown sugar, no white sugar
mix all dry ingredients first
Do not use 1/2c choc chips, lightly mush desired number of chips into top of cookie (minimizes extra sugar beyond what’s already used)
Form a single cookie, about half inch thick
Bake at 425 for 4-7 minutes, cookie should *not* look finished
I split into quarters because there is 4 of us
Enjoy a small happy dessert!
I made these cookies this morning. As I read your comments, I glossed over the part that mentioned the cookies didn’t spread very much! I was expecting flat cookies, so when they came out of the oven and were round, I was a little disappointed. Not to worry (I still hadn’t read the non-spreading part!), I flipped them over, flattened them a bit with a spatula, and put them back into the oven for another 5 minutes. The came out as little discs with a wonderfully browned top *and* bottom:) They were wonderful! Next time I’ll pay more attention, though.
Made these exactly as written and they were amazing! I love that it makes just 8-9 cookies, perfect amount to satisfy a craving. And it was quick and easy. Thank you!!!
I might have made these twice in the last week, haha. Great recipe–I added some chopped walnuts and it worked really well. Very consistently get 8 larger cookies or 12 small ones. Perfect recipe!
So happy to come across your site and this wonderful little recipe! My hubby and I are empty-nesters and loving all of your recipes but especially this one! Thank you for the small batch cookie recipe 🙂
Thank you, Suzi! So glad you’re enjoying the recipes!
Made these tonight. Delicious! I used Rainsinzts instead of chocolate chips, and plant based butter, otherwise followed recipe as written. So quick and easy, and yet soon tasty! Thank you!
I just made these and they turned out great! I ended up with 8 small cookies, perfect for a small batch. I rolled them into little balls before baking but next time I will flatten them as they don’t spread out much.
Do you use dark brown sugar or light brown sugar for your oatmeal raisin cookies ?
I use light brown sugar, but either one is fine.
Can i use a quick cooking oats?
I would suggest old-fashioned rolled oats for the best texture, but quick oats will work.
I used whole wheat flour and added 1 tablespoon of flaxseed. Still amazing! 🙂
So glad you liked the cookies!
LOVE YOUR SITE, The recipes look awesome. I used to be a baker for a convert of nuns. Made alot of homemade bread and tons of cookies. Retired now. Been thinking about making bread once again. Miss it. Use to make anywhere for 40 to one hundred loafs. When I look back I can’t believe I really did that! God Bless, Josie K.
How cool, Josie! So glad you’re enjoying my site too 🙂
Love this. Used coconut palm sugar and added fresh flaked cocomut, walnuts and tart cherries.
Hi made the oatmeal cookies 1/2 batch because my and the hubby are conserving on account of this thing. LOVED THEM! Soft and chewy! Need this to hurry up and get it over with so we can go for the full batch! Again, soft and chewy! YUM!
So glad you enjoyed the cookies, Carrie!
Just tried this recipe. Only thing I did different was split the oatmeal measurement with instant & the old fashion. Still came out good. Next time will add some nuts. Thank you. Made jus enough……for me lol (:
So glad you liked the cookies!
What’s the measurement if i substitute the all purpose flour with whole wheat flour? Thanks!
I haven’t tried using just whole wheat flour before, so I’m not quite sure. Whole wheat flour by itself can tend to dry out baked goods. I’ve had success using half whole wheat and half all-purpose flour in recipes, so that may be a better option with these cookies.
Ohhh right, will do it next time. For the batch I baked last night I used all purpose flour just to be sure haha. I also used muscovado/coconut sugar and my officemates love the outcome! Thank you so much for this recipe!
i used all whole wheat white flour and it was great!