Irresistibly Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies: Your Ultimate Guide
Craving a sweet treat without a mountain of leftovers? These Small Batch Oatmeal Chocolate Chip Cookies are your answer! Perfectly designed for those moments when you desire just a few warm, freshly baked cookies, this recipe yields 6 wonderfully soft, delightfully chewy, and utterly delicious cookies. Infused with a comforting hint of cinnamon, they come together quickly and easily, making them an ideal indulgence any day of the week.
There’s nothing quite like the aroma of freshly baked cookies filling your home. When that irresistible cookie craving strikes, and you’re looking for a homemade delight that’s quick, simple, and perfectly portioned, this small-batch oatmeal chocolate chip cookie recipe is exactly what you need. It’s designed to satisfy your sweet tooth without leaving you with dozens of cookies tempting you for days. This recipe delivers about 6 perfectly sized cookies per batch, making it ideal for a cozy night in, a thoughtful treat for a small gathering, or a personal indulgence (no judgment here!).
As a trained pastry chef, I’ve had the pleasure of perfecting countless cookie recipes. What makes these particular oatmeal chocolate chip cookies stand out is their incredible balance of flavor and texture, combined with their remarkable simplicity. They only require a handful of common baking ingredients, and the entire process, including essential chilling time, means you can enjoy fresh, warm cookies in under an hour. This convenience, coupled with their fantastic taste, makes them a household favorite.
We’ve grown to adore small batch recipes over the past few years for their practicality and instant gratification. If you’re also a fan of baking in smaller quantities, you’ll love these INCREDIBLE small-batch chocolate chip cookies, and these delightful small-batch chocolate cupcakes that also conveniently make only 6. Pair those cupcakes with our amazing small batch buttercream, which whips up in just 5 minutes!
WHY YOU’LL LOVE THESE SMALL BATCH OATMEAL CHOCOLATE CHIP COOKIES
- Unbelievably Soft & Chewy Texture: Each bite offers that desirable tender chewiness that makes a perfect oatmeal cookie, enhanced by the satisfying melt of chocolate.
- Warm Cinnamon Spice: A subtle hint of cinnamon elevates the classic flavor profile, complementing the oats and chocolate beautifully.
- Quick & Easy Preparation: This recipe is straightforward, using simple techniques and common kitchen tools, perfect for bakers of all skill levels. You’ll be enjoying warm cookies in no time!
- Perfectly Portioned: Yielding exactly 6 cookies, it’s the ideal solution for satisfying a specific craving without the commitment of a large batch, minimizing waste and overindulgence.
- Abundant Chocolate Chips: We don’t skimp on the chocolate! You’ll find a generous amount of melty chocolate chips in every single cookie.
- Easily Adaptable: While perfect as is, this recipe is incredibly versatile. You can easily double it to make a dozen cookies for more sharing, or explore various mix-ins.
- Freshness Guaranteed: Because it’s a small batch, you’re always enjoying cookies at their peak freshness, right out of the oven.
ESSENTIAL INGREDIENTS FOR OATMEAL CHOCOLATE CHIP COOKIES
Creating these delightful cookies requires just a few pantry staples. Each ingredient plays a crucial role in achieving the signature soft and chewy texture and rich flavor.
- Unsalted Butter: The foundation of most great cookies! Using unsalted butter allows you to control the total salt content, while providing essential fat for a rich, buttery flavor and contributing to the cookies’ incredibly soft texture. Ensure it’s melted for this recipe to properly combine with the sugar.
- Brown Sugar: Key to that coveted chewy texture and deep, caramel-like flavor. Unlike white granulated sugar, brown sugar contains molasses, which adds moisture and helps keep the cookies soft and bendy even after cooling.
- Egg: A single large egg acts as a binding agent, holding all the ingredients together and providing structure. It also adds moisture and richness, contributing to the overall chewiness. Make sure it’s at room temperature for better emulsification with the butter and sugar.
- Vanilla Extract: A crucial flavor enhancer, vanilla extract brings warmth and depth to the cookies, complementing the cinnamon and chocolate beautifully. Use good quality pure vanilla for the best results.
- All-Purpose Flour: This forms the primary structure of your cookies. It provides the necessary gluten development for a tender crumb and helps maintain the classic cookie shape without being overly dense.
- Old-Fashioned Rolled Oats: The star of our oatmeal cookies! Rolled oats give these cookies their distinctive chewy texture and a lovely subtle nutty flavor. They absorb moisture, contributing to the cookie’s softness and preventing it from becoming too crisp.
- Baking Soda: This leavening agent reacts with the brown sugar (which is slightly acidic due to molasses) and heat to help the cookies rise, spread slightly, and achieve that desirable soft, airy interior.
- Cinnamon: A pinch of ground cinnamon adds a delightful warmth and spice that pairs exceptionally well with both oats and chocolate, creating a comforting and inviting flavor profile.
- Kosher Salt: Far from just a seasoning, salt is vital in baking. It balances the sweetness of the sugars and chocolate, enhancing all the other flavors in the cookie. It also plays a role in activating the baking soda.
- Chocolate Chips: The ultimate indulgence! Use your favorite kind – semi-sweet, milk, or dark chocolate chips all work wonderfully, melting into pockets of deliciousness throughout each cookie.
STEP-BY-STEP GUIDE: HOW TO MAKE THESE IRRESISTIBLE COOKIES
Making these small batch oatmeal chocolate chip cookies is a breeze, even for novice bakers. Follow these simple steps for perfectly soft and chewy results every time.
- Cream the Butter and Sugar: Begin by combining the melted unsalted butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed until the ingredients are thoroughly combined and create a smooth, slightly grainy mixture. This step ensures an even distribution of sweetness and fat.
- Incorporate Wet Ingredients: Add the room temperature egg and vanilla extract to the butter and sugar mixture. Continue mixing on low speed until these wet ingredients are fully incorporated, creating a cohesive and slightly lighter batter. Ensuring the egg is at room temperature helps it blend seamlessly without scrambling.
- Add the Dry Ingredients: To the bowl, introduce the old-fashioned oats, all-purpose flour, cinnamon, baking soda, and kosher salt. Mix on low to medium speed for approximately 30 seconds, or just until all the dry ingredients are combined and no streaks of flour remain. Be careful not to overmix at this stage, as it can lead to tough cookies.
- Fold in the Chocolate Chips: Gently add your preferred chocolate chips to the cookie dough. Using a rubber spatula, fold them in by hand until they are evenly distributed throughout the dough. This manual folding prevents overmixing and ensures you get chocolate in every bite.
- Chill the Dough: Once your perfect cookie dough is formed, cover the bowl tightly with plastic wrap and chill it in the fridge for at least 20 minutes. This crucial step allows the flavors to meld, the butter to firm up, and the oats to absorb moisture, resulting in thicker, chewier, and more flavorful cookies that spread less during baking.
- Prepare for Baking: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup. Retrieve the chilled cookie dough from the fridge and, using a 3 tablespoon sized scoop, portion out 6 evenly sized cookies. Place them about one inch apart on the prepared baking sheet to allow for proper spreading.
- Bake and Cool: Bake the cookies for approximately 18 minutes. Look for signs that the edges are lightly browned and the centers are just set but still look slightly soft. Overbaking will result in drier, less chewy cookies. Once baked, remove the tray from the oven and let the cookies cool completely on the baking sheet before transferring them to a wire rack or serving. They will continue to set as they cool, achieving that perfect chewy consistency.
What Kind of Oats to Use for the Best Texture
For these Small Batch Oatmeal Chocolate Chip Cookies, old-fashioned rolled oats are the absolute best choice and precisely what this recipe calls for. Their thickness and flakiness provide that signature chewy texture we’re aiming for. They absorb moisture gradually during baking, contributing to the cookie’s tenderness and preventing it from becoming crumbly. I highly recommend sticking to rolled oats and do not advise substituting with instant, quick, or steel-cut oats. Instant or quick oats are thinner and more processed, leading to a mushier texture, while steel-cut oats are too coarse and will result in a much chewier, almost crunchy cookie, significantly altering the desired soft and chewy outcome.
Can This Small Batch Recipe Be Doubled?
Absolutely, yes! If you find yourself needing more than 6 cookies, or perhaps planning for a slightly larger group, this recipe is incredibly easy to scale up. Simply double all the ingredients to yield 12 delicious oatmeal chocolate chip cookies. The baking time might need a slight adjustment, typically an extra minute or two, so keep an eye on them. Ensure your baking sheets aren’t overcrowded to allow for even baking and proper air circulation.
EXPERT TIPS FOR COOKIE SUCCESS
Achieving the perfect soft and chewy oatmeal chocolate chip cookies is simple with a few helpful tips:
- Avoid Overmixing the Dough: Once you add the flour and oats, mix the cookie dough only until the ingredients are just combined. Overmixing develops too much gluten, which can lead to tough, dry cookies rather than the desired soft and chewy texture. Stop mixing as soon as no dry streaks of flour are visible.
- Use Room Temperature Ingredients: For optimal results, ensure your egg and butter (though melted for this specific recipe, ensure the egg is room temp) come to room temperature. A room temperature egg emulsifies better with the melted butter and sugar, creating a smoother, more uniform dough. This contributes to a better cookie texture and even spreading.
- Measure Consistently with a Cookie Scoop: For uniformly sized cookies that bake evenly, a 3 tbsp cookie scoop is invaluable. Consistent sizing means all your cookies will be perfectly baked at the same time, preventing some from being underdone and others overdone.
- Customize Your Cookie Shape: The beauty of homemade cookies is you can make them exactly how you like them! If you prefer a flatter, crisper-edged cookie, gently press down on each scoop of cookie dough with the back of a spoon before baking. For a thicker, chewier cookie with a domed center, leave the dough balls as is before placing them in the oven.
- Don’t Skip the Chilling Time: While it might be tempting to rush, chilling the dough for at least 20 minutes is critical. This step allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven. It also gives the oats time to hydrate and the flavors to deepen, resulting in a more flavorful and perfectly textured cookie.
DELICIOUS VARIATIONS TO TRY
These small batch oatmeal chocolate chip cookies are wonderful on their own, but they’re also a fantastic canvas for your creativity. Experiment with these variations to customize your next batch:
- Nutty Additions: Elevate the texture and flavor by folding in your favorite chopped nuts. Walnuts add a delightful earthy crunch, pecans offer a buttery richness, and almonds provide a subtle sweetness.
- Fruity Twists: For a classic flavor pairing with oats, consider adding dried fruit. Raisins are a timeless choice, while craisins (dried cranberries) offer a tart burst of flavor. Diced dried apricots can add a lovely chewiness and sweet-tart note.
- Alternative Chocolate or Chips: Don’t limit yourself to classic chocolate chips! For a different flavor profile, try white chocolate chips for a creamy sweetness, or peanut butter chips for a rich, nutty twist that pairs beautifully with the oats.
- A Touch of Saltiness: Enhance the sweetness and create a gourmet touch by sprinkling the tops of your cookie dough balls with a dash of flaked sea salt just before baking. This provides a wonderful contrasting salty flavor to each bite.
- Spice It Up: Beyond cinnamon, consider adding a pinch of nutmeg or allspice for a more complex warming spice blend, especially appealing during cooler months.
STORAGE AND FREEZING INSTRUCTIONS
Proper storage is key to enjoying your delicious small batch oatmeal chocolate chip cookies for as long as possible. Whether baked or unbaked, here’s how to keep them fresh:
Storage for Baked Cookies: Once your cookies have baked and cooled completely to room temperature, transfer them to an airtight container. Stored this way, they will remain wonderfully soft and chewy at room temperature for up to one week. To prolong their freshness, you can also add a slice of bread to the container; the cookies will absorb moisture from the bread, keeping them softer.
Freezing Unbaked Cookie Dough: This is a fantastic way to prepare for future cookie cravings! Scoop out the desired amount of cookie dough balls (e.g., 3 tablespoon portions) and place them on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze the dough balls until they are completely solid (this usually takes 1-2 hours). Once solid, transfer the frozen cookie dough balls to a freezer-safe bag or an airtight container. The unbaked dough can be frozen for up to two months. When you’re ready to bake, there’s no need to thaw! Simply place the frozen dough balls on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for approximately 20-22 minutes, or until the edges are golden brown and the centers are just set. This method allows for freshly baked cookies on demand!
MORE IRRESISTIBLE COOKIE RECIPES TO EXPLORE
If you’ve enjoyed these small batch oatmeal chocolate chip cookies and are looking for more delightful baking adventures, be sure to check out some of my other favorite cookie recipes. Each one is crafted to bring joy to your kitchen!
- Chewy White Chocolate Oatmeal Cookies: A fantastic twist on the classic, offering creamy white chocolate paired with the comforting texture of oats.
- Zesty Orange Cookies: Bright and citrusy, these cookies are a refreshing change, perfect for spring or summer.
- Classic Thumbprint Cookies: Adorably easy to make, with a sweet jam filling at their heart, perfect for gifting.
- Decadent Chocolate Brownie Cookies: For the ultimate chocolate lover, these cookies deliver all the rich, fudgy goodness of a brownie in cookie form.
- Crispy & Spicy Gingersnap Cookies: A robustly spiced, crunchy cookie that’s a holiday favorite but delicious any time of year.
Soft & Chewy Small Batch Oatmeal Chocolate Chip Cookies
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Ingredients
- ¼ cup unsalted butter, melted, (56g)
- ½ cup brown sugar, (100g)
- 1 egg
- ½ tsp vanilla extract
- ¾ cup old fashioned oats, (75g)
- ¾ cup flour, (96g)
- ¼ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup chocolate chips, (87g)
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, combine the ¼ cup melted butter and ½ cup brown sugar. Mix on low speed until fully combined and smooth.
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Add the egg and ½ tsp vanilla extract to the mixture and mix again on low speed until well incorporated.
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To the bowl, add in the ¾ cup old-fashioned oats, ¾ cup all-purpose flour, ¼ tsp cinnamon, ¼ tsp baking soda, and ¼ tsp kosher salt. Mix on low-medium speed for about 30 seconds, or just until all the ingredients are combined and no dry spots remain. Be careful not to overmix.
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Add in the ½ cup chocolate chips and mix by hand using a rubber spatula until they are evenly distributed throughout the cookie dough.
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Cover the bowl with plastic wrap and chill the cookie dough in the fridge for at least 20 minutes. This step is crucial for flavor development and prevents excessive spreading.
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
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Remove the chilled cookie dough from the fridge. Using a 3 tbsp cookie scoop, scoop out 6 evenly sized cookies onto the prepared baking sheet, ensuring they are spaced at least 1 inch apart.
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Bake for approximately 18 minutes, or until the edges of the cookies are lightly browned and the middle is just set, appearing slightly soft. Allow them to cool completely on the baking sheet before serving, as they will continue to set and firm up.
Notes
To ensure consistent size and even baking for all 6 cookies, use a 3 tbsp cookie scoop when portioning out the dough.