You won’t be tempted to eat an entire batch of cookies with this recipe. This small batch oatmeal cookies recipe will give you chewy, perfect cookies to satisfy your cravings.
Small Batch Oatmeal Cookies
Because there are those days when you need an oatmeal chocolate chip cookie, but you don’t need a whole batch of them. I guess I never need a whole batch of cookies. But I will eat them if they are there. So single-serving sizes – it helps.
I was totally craving a cookie, but just one (okay two), but didn’t want to eat a whole batch or let any cookies go to waste.
Buuuut the only single-serving size cookie I’ve created on this site was pumpkin chocolate-chip. And if I eat pumpkin I’m afraid I would be giving into the fact that there may never be a Spring. And that we skipped Spring and Summer and went straight to Fall.
You understand my logic, right? I may be a little bitter that is snowed yesterday and the forecast for tomorrow is snow… I’ll be honest though, bitterness gone after one bite of these ooey-gooey, chocolate-stuffed cookies. They are soft, chewy, dripping in melted milk-chocolate, AND will not ruin your diet the way 24 of these cookies would 😉
What makes a small batch oatmeal cookie chewy?
These chocolate chip oatmeal cookies are intended to be soft and chewy! My number one tip for keeping them that way: do not over bake. Over-baked cookies lose their texture, chewiness, and a lot of flavor.
More Cookie Recipes:
- The Best Snickerdoodle Cookies (ALL 5 Star Reviews)
- Oatmeal Creme Pie
- Soft and Chewy Peanut Butter Cookies (Reader Favorite!)
- Soft-baked Funfetti Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Toffee Pecan Chocolate Cookies
You won't be tempted to eat an entire batch of cookies with this recipe. This small batch oatmeal cookies recipe will give you chewy, perfect cookies to satisfy your cravings.
- 1 and 1/2 tablespoons brown sugar lightly packed
- 1 and 1/2 tablespoons white sugar
- 2 tablespoons unsatled butter at room temperature
- 1/4 teaspoon vanilla
- 1 large egg yolk reserve whites for another recipe or discard
- 3 tablespoons old-fashioned oats
- scant 1/8 teaspoon salt
- Pinch of cinnamon optional
- 4 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 and 1/2 tablespoons milk chocolate chips
Preheat your oven to 350 degrees F. Do NOT melt the butter at all or your cookies will not work without chilling the dough.
Combine the sugars, butter, vanilla, and egg yolk, in a small bowl until well combined.
Mix together and then add the oats, salt, cinnamon, baking powder, and baking soda.
Stir in the flour and chocolate chips.
If the batter is too dry add a tiny bit more butter and if it is too wet add a tiny bit more flour.
Using a cookie scoop or your hands make three balls of the batter and place on a cookie sheet.
Bake for 10-12 minutes (depending on their size, but watch them) or until lightly browned along the edges remove from oven and transfer to a cooling rack.
If desired press a few more chocolate chips into the top of the cookies once they've been removed from the oven.
Do not melt the butter or the cookies will not form as well. You can increase or decrease the amount of chocolate chips according to personal preference. I love my cookies loaded with chocolate!