Home > Desserts > Small Batch Oatmeal Cookies Small Batch Oatmeal Cookies May 30, 2020 | 47 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 will give you chewy, chocolatey cookies with crisp edges that will satisfy the cookie cravings without two dozen leftover! 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 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 Small Batch Oatmeal Cookies. And this small batch of four big oatmeal 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 is either Ghirardelli® or Guittard® (not sponsored). 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 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 oatmeal cookies recipe calls for one large egg yolk. Save the egg whites to use in an omelet, to add to this egg skillet, or use in this easy egg wrap. What makes an oatmeal cookie chewy? These Small Batch Oatmeal Cookies are intended to be soft and chewy. The number-one tip for keeping them that way: do not over bake. Over-baked 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 throughly mixed. Add additional chocolate chips on top. This is completely optional, but not only does it make your cookies beautiful, 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 top of them. Use parchment paper or a Silpat® liner. Either liner prevents the bottoms of these cookies from getting overly baked/browned which is especially important for these cookies since they do flatten a lot at the edges. More Cookie Recipes Snickerdoodle Cookies reader favorite recipe Oatmeal Creme Pie with 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 6 votes - Review this recipe You won't be tempted to eat an entire batch of cookies with this recipe. Small Batch Oatmeal Cookies will give you chewy, perfect cookies to satisfy your cravings. SAVE TO RECIPE BOX Print Recipe Small Batch Oatmeal Cookies 5 from 6 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 will give you chewy, perfect cookies to satisfy your cravings. Course Dessert Cuisine American Keyword small batch oatmeal cookies Prep Time 5 minutes Cook Time 10 minutes Chilling Time 15 minutes Total Time 30 minutes Servings 4 cookies Calories 119kcal Cost $4.38 Ingredients2 tablespoons (25g) light brown sugar, lightly packed1 and 1/2 tablespoons (19g) white sugar2 tablespoons (30g) unsalted butter, at room temperature not melted (Note 1)1/8 teaspoon vanilla, optional1 large egg yolk (reserve whites for another recipe or discard)1/4 cup (26g) old-fashioned oatsSmall pinch fine sea saltSmall pinch ground cinnamon, optional1/2 teaspoon baking powder1/8 teaspoon baking soda1/4 cup (31g) white all-purpose flour1/4 cup (43g) milk chocolate chips InstructionsWET INGREDIENTS: Combine the brown sugar, white sugar, and room-temperature butter (do not melt at all) in a small 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: Add in the oats, salt, cinnamon, baking powder, and baking soda. Stir to combine. Next, add in the flour and chocolate chips and 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 more minutes. If desired, press a few more chocolate chips into the top of the cookies once they've been removed from the oven. Use a metal spatula to transfer to a cooling rack. Recipe NotesNote 1: Do not melt the butter or the cookies will spread too much during baking. Nutrition FactsServing: 4servings | Calories: 119kcal | Carbohydrates: 12.7g | Protein: 1.4g | Fat: 6.9g | Cholesterol: 61.4mg | Sodium: 4.1mg | Fiber: 0.5g | Sugar: 9.1g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.