Irresistible Small Batch Oatmeal Chocolate Chip Cookies: Your New Go-To One-Bowl Recipe
Craving warm, chewy, and perfectly sweet cookies but don’t want a huge batch? These Small Batch Oatmeal Chocolate Chip Cookies are your answer! Incredibly easy to make, requiring just one bowl, and ready to enjoy in about 30 minutes, they’re the ultimate treat for a cozy night in or a quick indulgence.
Today, we’re stepping away from the delightful world of lemon tarts, fruit galettes, and no-bake desserts to bring you a cookie recipe that’s destined to become a staple in your kitchen. Our small batch cookie collection is already incredibly popular, with classics like our small batch chocolate chip cookies receiving rave reviews and becoming one of the most frequently made recipes on the blog. Earlier this year, we expanded the family with our beloved small batch peanut butter cookies, which quickly became another fan favorite.
And now, we’re thrilled to introduce another fantastic addition to our lineup: Small Batch Oatmeal Chocolate Chip Cookies! These cookies combine the comforting chewiness of oatmeal with the timeless joy of chocolate chips, all in a convenient, manageable batch size. They embody everything we love about homemade treats – simple, quick, and utterly delicious.
Why Small Batch Cookies Are a Game Changer
Just like our other small batch cookie recipes, this one is designed to yield a modest quantity – typically around eight or nine cookies. This makes them absolutely perfect for a variety of situations. If you’re like me, sometimes you just crave a warm, freshly baked cookie (or two!) without having a mountain of leftovers staring at you for days. For households of one or two, a small batch means enjoying homemade goodness without the waste or the temptation to eat an entire dozen. It’s about savoring the moment and indulging just enough.
But these aren’t just for individuals or couples. Small batch recipes are also fantastic for families. Everyone can enjoy a couple of fresh cookies right after dinner, and you don’t end up with an overwhelming amount of sweets that might go stale. It’s the ideal way to satisfy a sweet tooth efficiently and deliciously, ensuring every cookie is as fresh as can be when it’s consumed. This approach allows for greater variety in your baking, as you can try different types of cookies more often without committing to large quantities of each.
Endless Variations: Make Them Your Own!
One of the aspects I adore most about this recipe is its incredible versatility. While we’re focusing on the classic oatmeal chocolate chip, this base dough is a blank canvas for your creativity. If you’re a fan of oatmeal raisin cookies, it’s a simple swap: just add a touch of ground cinnamon for that warm, spicy note and replace the chocolate chips with an equal amount of plump, juicy raisins. The results are just as delightful and comforting!
But why stop there? Feel free to mix in almost anything you love in your oatmeal cookies. Consider adding a handful of chopped walnuts or pecans for a delightful crunch. Dried cranberries or cherries can introduce a lovely tartness and vibrant color. White chocolate chips offer a sweeter, creamier alternative, or for a more complex flavor profile, try butterscotch chips. You can even combine different add-ins to create your signature oatmeal cookie. The possibilities are truly endless, making this recipe a keeper for countless variations to suit any craving.
No Chill Time? Yes, Please!
Many cookie recipes call for chilling the dough, a step that helps prevent spreading and results in thicker, chewier cookies. While I sometimes advocate for this step in certain recipes, I’ve found that it’s absolutely unnecessary for these Small Batch Oatmeal Chocolate Chip Cookies. The dough itself is naturally quite thick, thanks to the oats and the precise balance of ingredients, meaning the cookies won’t spread excessively during baking.
This “no chill” advantage is a huge win for anyone craving instant gratification. It means significantly less waiting time between mixing your ingredients and enjoying those warm, gooey, chocolate-chip-studded oatmeal cookies straight from the oven. In just about 30 minutes from start to finish, you can be sinking your teeth into a perfectly baked treat. This speed and simplicity make these cookies an ideal choice for spontaneous baking sessions or when you need a quick dessert that truly delivers on flavor and texture.
Ingredients Spotlight for Perfect Cookies
Understanding the role of each ingredient can help you achieve the best results every time. For these oatmeal chocolate chip cookies, each component plays a crucial part in creating that perfect texture and flavor.
- Unsalted Butter (softened): Softened butter creams easily with sugar, incorporating air and contributing to the cookie’s tender texture. Using unsalted butter allows you to control the salt content precisely.
- Brown Sugar & Granulated Sugar: The combination is key. Brown sugar adds moisture, chewiness, and a subtle caramel flavor, while granulated sugar contributes to the slight crispness at the edges and sweetness.
- Large Egg Yolk: Using just the yolk adds richness and acts as a binding agent without introducing excess liquid (which could make the cookies spread too much). This is a secret weapon for chewy cookies!
- Vanilla Extract: A crucial flavor enhancer that complements the chocolate and oats beautifully. Always use good quality vanilla for the best taste.
- All-Purpose Flour (spooned & leveled): Proper flour measurement is vital for cookie consistency. Spooning flour into the measuring cup and leveling it prevents over-measuring, which can lead to dry, tough cookies. Learn more about how to measure flour correctly for consistent results.
- Baking Soda: Our leavening agent. It reacts with the brown sugar (which is slightly acidic) to help the cookies rise and spread just enough, creating a soft, tender crumb.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors. Don’t skip it!
- Old-Fashioned Rolled Oats: These give the cookies their characteristic chewy texture and hearty flavor. Avoid instant or quick oats, as they absorb liquid too quickly and can result in a drier, less satisfying cookie.
- Semisweet Chocolate Chips: The star of the show! Semisweet offers a balanced sweetness that pairs wonderfully with the oats. Feel free to use milk chocolate, dark chocolate, or a mix of your favorites.
Tips for Baking the Best Oatmeal Chocolate Chip Cookies
Achieving cookie perfection is easier than you think with a few simple tips:
- Preheat Oven Thoroughly: Always ensure your oven is fully preheated to 350°F (175°C) before placing cookies inside. An oven that hasn’t reached temperature can lead to uneven baking and excessive spreading.
- Use Parchment Paper or Silicone Mats: Lining your baking sheet prevents sticking and promotes even browning, making cleanup a breeze.
- Don’t Overmix the Dough: Once the flour is added, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Scoop Consistently: Using a cookie scoop (about two tablespoons in size) ensures all your cookies are the same size, promoting even baking.
- Watch for Doneness: Cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool on the baking sheet. Overbaking will result in dry, crumbly cookies.
- Cool on the Baking Sheet: Allow the cookies to cool on the hot baking sheet for 5 minutes before transferring them to a wire rack. This allows them to firm up without breaking and continues the baking process slightly, enhancing their chewiness.
Storage and Freezing Instructions
While these cookies are best enjoyed warm and fresh, sometimes you might have a few leftovers, or you might want to prepare ahead. Here’s how to store them:
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, place a slice of bread in the container to help keep them soft and moist.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will last for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a “freshly baked” feel.
- Freezing Cookie Dough: Although this recipe doesn’t require chilling, you can still freeze the dough for future use. Scoop the dough into individual portions and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
Have I convinced you to make these yet? I’m currently on my fifth batch, and the allure of these warm, chewy, chocolate-studded delights shows no sign of fading. They’re simply irresistible!
Small Batch Oatmeal Chocolate Chip Cookies
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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
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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a medium-sized mixing bowl, using a hand-held mixer (or a stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add in the egg yolk and vanilla extract, and mix until thoroughly combined, scraping down the sides of the bowl as needed to ensure everything is well incorporated.
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Add in the all-purpose flour, baking soda, and salt. Mix on low speed until everything is just fully combined, being careful not to overmix. Then, gently fold in the old-fashioned rolled oats and semisweet chocolate chips until they are fully incorporated into the dough.
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Scoop out two-tablespoon sized pieces of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You should end up with approximately 8-9 cookies.
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Bake at 350°F (175°C) for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.