Home > Desserts > Small Batch Oatmeal Cookies Small Batch Oatmeal Cookies May 30, 2020 | 55 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Small Batch Oatmeal Cookie recipe gives you chewy, chocolatey cookies with crisp edges to satisfy the cookie cravings without two dozen cookies left over! Small Batch Oatmeal Cookies There are days when you need an oatmeal cookie, but you don’t need a whole batch of them. Okay, so I guess I never actually need a whole batch of cookies. But I will eat them if they are there. So small-batch sizes — that helps. However, when you do need that big batch of cookies; you’ve got to try these plain Oatmeal Cookies or these Oatmeal Chocolate Chip Cookies. Those are my two favorite (full-batch) oatmeal cookie recipes. But today, we’re talking about Small Batch Oatmeal Cookies. And this small batch of four big cookies is our absolute favorite. As they bake, these cookies spread out, giving you extra-crispy sugary edges, while the centers stay soft, chewy, and a little bit gooey; just about every single bite has pools of melty chocolate chips. Trust me when I say you’ll be glad you only have four cookies tempting you instead of two dozen! Small Batch Oatmeal Cookie ingredient notes Good quality chocolate: My favorite chocolate chips for these cookies are either Ghirardelli® or Guittard® (not sponsored). When it comes to chocolate, quality matters. Lesser brands contain wax and additives that affect the flavor and texture. Soft brown sugar: Make sure the brown sugar is soft and fresh or it won’t mix in nicely. I do not recommend dark brown sugar — it has too much moisture for these cookies and will cause them to spread too much. Real butter: I don’t recommend margarine or other substitutes in this recipe. If using salted butter, don’t add any additional salt to the dough. If using unsalted butter, add 1/8 teaspoon of fine sea salt to the dough. Fresh baking powder and soda. Here’s how to test the baking agents for freshness. Old–fashioned oats. Stick to old-fashioned oats, not steel-cut or quick oats. Quick oats act like flour in cookie recipes, which will create drier, more cake-like cookies (not what we’re going for in this recipe!). Steel-cut oats won’t soften enough. This small-batch recipe calls for one large egg yolk. Save the egg white to use in an omelet, to add to this Egg Skillet, or use in this easy Egg Wrap. QUICK TIP What makes Oatmeal Cookies chewy? These Small Batch Oatmeal Cookies are intended to be soft and chewy. The number-one tip for keeping them that way is this: Do not overbake. Overbaked cookies lose their texture, chewiness, and a lot of flavor. Tips Do not melt the butter. While it’s a bit difficult to stir the butter and sugars, melting the butter will make these cookies flatten and burn in the oven. Take your time mixing the sugars and butter; I like to press them together against the side of the bowl with the back of the spoon until thoroughly mixed. Add more chocolate chips on top. This is completely optional, but not only does it make your cookies beautiful, but it also ensures you’re getting chocolate in every single bite! Right after the cookies come out of the oven, you can press a few chips into the tops. Use parchment paper or a silicone liner. Either liner prevents the bottoms of these cookies from getting too browned, which is especially important since they do flatten a lot at the edges. More Cookie Recipes Snickerdoodle Cookies reader favorite Oatmeal Creme Pie with a homemade frosted center Soft and Chewy Peanut Butter Cookies Funfetti Cookies soft baked with sprinkles DoubleTree Cookies Hilton hotel recipe copycat FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Small Batch Oatmeal Cookies 5 from 13 votes - Review this recipe You won't be tempted to eat an entire batch of cookies with this recipe. Small Batch Oatmeal Cookies give you four chewy, perfect cookies to satisfy your cravings. SAVE TO RECIPE BOX Print Recipe Small Batch Oatmeal Cookies 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe You won't be tempted to eat an entire batch of cookies with this recipe. Small Batch Oatmeal Cookies give you four chewy, perfect cookies to satisfy your cravings. Course Dessert, Snack Cuisine American Keyword small batch oatmeal cookies Prep Time 5 minutes minutes Cook Time 10 minutes minutes Chilling Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 cookies Chelsea Lords Calories 228kcal Author Chelsea Lords Cost $4.38 Ingredients▢ 2 tablespoons light brown sugar, lightly packed▢ 1 and 1/2 tablespoons white sugar▢ 2 tablespoons unsalted butter, at room temperature-- not melted (Note 1)▢ 1/8 teaspoon vanilla, optional▢ 1 large egg yolk (reserve whites for another recipe or discard)▢ 1/4 cup old-fashioned oats▢ Small pinch fine sea salt▢ Small pinch ground cinnamon, optional▢ 1/2 teaspoon baking powder▢ 1/8 teaspoon baking soda▢ 1/4 cup white all-purpose flour▢ 1/4 cup milk chocolate chipsUS - Metric USMetric InstructionsWET INGREDIENTS: Combine the brown sugar, white sugar, and room-temperature butter (not melted) in a bowl. This takes a bit of patience to mix together; press the butter into the sugars with the back of a spoon and gently mix until smooth. Add in the vanilla and egg yolk; stir to combine.DRY INGREDIENTS: Stir in the oats, salt, cinnamon, baking powder, and baking soda. Next, add the flour and chocolate chips; stir to combine.FORM COOKIE BALLS: Using a cookie scoop or your hands, make four equal-sized balls of the batter (if using a scale, each ball weighs 45 grams) and place on a parchment paper-lined cookie sheet. Place in the freezer for 15 minutes.BAKE: Preheat the oven to 350 degrees F. Once cookie dough has been in the freezer for 15 minutes, take the sheet pan straight from the freezer to the oven. Bake for 10-14 minutes (my oven takes exactly 12 minutes) or until lightly browned around the edges.COOL: Remove from oven and let stand on the cookie sheet for 5 minutes. If desired, press a few more chocolate chips into the top of the cookies as soon as they've been removed from the oven. Use a metal spatula to transfer to a cooling rack. Recipe NotesNote 1: Butter: Do not melt the butter or the cookies will spread too much during baking. Nutrition FactsServing: 4servings | Calories: 228kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 93mg | Potassium: 86mg | Fiber: 2g | Sugar: 13g | Vitamin A: 250IU | Calcium: 53mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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