Small Batch Oatmeal Cookies

The small batch of chocolate chip cookies with one cookie broken open.

5 from 14 votes

This Small Batch Oatmeal Cookie recipe makes chewy, chocolatey cookies with crisp edges—perfect for satisfying cookie cravings without having dozens leftover!

Prep Time5

Cook Time10

Chilling Time15

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: small batch oatmeal cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.38

Equipment

Sheet pan (15" x 10")
Parchment paper or silicone baking mat

Ingredients

2 tablespoons unsalted butter melted and cooled, see note 1
2 tablespoons light brown sugar soft, lightly packed
1 tablespoon granulated sugar
1 large egg yolk no whites, see note 2
1/4 teaspoon baking soda
1/8 heaping teaspoon salt
1/4 teaspoon vanilla extract optional
1/8 teaspoon ground cinnamon optional
1/4 cup + 2 tablespoons old-fashioned oats see note 3
1/4 cup all-purpose flour
1/4 cup chocolate chips milk, semi-sweet, white, or dark
Flaky sea salt for topping, optional

US - Metric

Instructions

Use exact measurements and level off the tops of measuring cups/spoons for best results.
Preheat oven to 350°F. Add butter to a ceramic/porcelain bowl and microwave until just melted but not hot. Let butter and bowl fully cool to room temperature.
To the cooled butter, add brown and granulated sugars. Stir briskly with a fork until well combined. Add the egg yolk and vanilla (if using). Continue to whisk with a fork until the mixture is emulsified and appears very creamy.
Add baking soda, salt, oats, and, if using, cinnamon. Mix thoroughly with a fork. Add flour and chocolate chips. Continue stirring with a fork until it becomes difficult, then switch to a silicone spatula and fold until the dough is uniform without dry streaks.
With the dough, fill up a 1/4 cup measuring cup and level off the top. Roll into a large ball. Repeat until you have three cookie dough balls. (Anything left over is your treat!)
Place the balls on a parchment or silicone-lined sheet pan. Freeze for 5–10 minutes while the oven heats.
Bake 10–12 minutes, or until the edges are lightly browned and the tops are set but soft looking. Immediately after you pull the tray from the oven, use a flat metal spatula to press the edges of the cookies inward if needed.
Optionally, press additional chocolate chips into the tops and sprinkle with sea salt. Allow cookies to cool on the baking sheet for 5 minutes before enjoying.

Notes

Note 1: If using salted butter, leave out extra salt. Often the wrapping on butter isn’t attached evenly, so cut from the middle of the stick if possible to make sure you really only have 2 tablespoons.

Note 2: When separating the yolk from whites, take your time to make sure no amount of white makes it in the dough. Also, get rid of the stringy part (chalaza). I gently pull it off with my fingers.

Note 3: Stick with old-fashioned oats. Avoid using steel-cut oats, which won’t soften right, or quick oats, which act like flour and will deliver drier, more cake-like cookies.

Storage: These cookies are best enjoyed warm and fresh! Store leftover cookies in an airtight container at room temp. You can keep unbaked dough in an airtight container in the freezer and bake it directly from the freezer.

Nutrition