This small batch oatmeal chocolate chip cookie recipe makes 6-8 perfect cookies. They’re soft and chewy with tons of chocolate chips. There’s no need to chill the dough and the recipe takes about 30 minutes form start to finish.

My favorite kind of oatmeal chocolate chip cookies are soft, chewy, big on flavor and loaded with chocolate chips. I love the added texture of the oatmeal, and adding a hint of cinnamon and brown sugar really takes the flavor to the next level. This small batch recipe has all the qualities of the perfect oatmeal chocolate chip cookie. There’s so much to love about this recipe

1. Perfect for when you don’t need a big batch – it makes just 6-8 perfect cookies.
2. Quick and easy – no fancy ingredients needed and made in 1 bowl.
3. No chilling required – these cookies turn out perfectly without chilling the dough, so from start to finish you’re done in about 30 minutes (including bake time).

This recipe is similar to my recipe for oatmeal chocolate chip cookies, but scaled down and adapted to make a smaller batch that turns out perfectly and doesn’t require chilling.

Ingredients

• Butter. I always use unsalted butter in baking, but salted would be fine (just omit the salt from the recipe. The butter should be softened but not starting to melt.
• Brown Sugar & Granulated Sugar: The brown sugar adds more chewiness and flavor. The white sugar in necessary so that the cookies aren’t too dark in color and don’t have too strong of a molasses-like flavor.
• Egg Yolk. Because this is a scaled down recipe, we’re just using the egg yolk. You can discard the white or save for another recipe.
• Flour. Be sure to measure the flour properly – whisk, then spoon into a dry measuring cup and level off the top, or using a kitchen scale. Otherwise, the cookies can get dry or end up too puffy and tall.
• Baking Soda & Baking Powder. To give the cookies lift and ensure they aren’t too dense.
• Salt. To balance out the sweetness.
• Cinnamon. Just a touch really takes the flavor to the next level.
• Oats. I prefer large rolled oats because they give the most texture, but quick oats will work too.
• Chocolate Chips. I like dark or semi-sweet for oatmeal cookies – but it’s up to you.

Making the Cookies

1. Prep. Preheat the oven to 350F and line your cookie sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars. This should take about 1 minute. The mixture should look creamy and fluffy with no lumps of sugar (you’ll see sugar granules still).
3. Mix in the Egg Yolk and Vanilla. Remember to just use the egg yolk!

4. Beat in the Flour, Baking Soda, Baking Powder, Cinnamon & Salt. Start with the mixer on a low speed so that they don’t fly everywhere when you turn on the mixer.
5. Stir in the Oats. I do this by hand – you could use your mixer on a low speed.

6. Add in the Chocolate Chips.
7. Form the Cookies into Balls. I always use a cookie scoop so that all the cookies are the same size. For this recipe, I used a medium cookie scoop – which holds 1 1/2 tablespoons of dough – and got 8 cookies.

8. Bake. These cookies will bake for about 10-12 minutes, or until the tops look just set. After taking them out of the oven, I like to add a few extra chocolate chips and a sprinkle of sea salt on top of each cookie.

Storage

I always store cookies in an airtight container at room temperature. Make sure the cookies are fully cooled before stacking and storing, otherwise they can stick together. If you do happen to have leftover cookies, they can be frozen in an airtight container. Be sure to thaw in the fridge, then bring to room temperature before enjoying.

Making a Larger Batch

If you love this recipe, but want a larger batch – then double all the ingredients (use 2 large egg yolks) and make the dough as directed. Alternatively, you could make this oatmeal chocolate chip cookie recipe.

More small batch dessert recipes to try:

• Small Batch Chocolate Chip Cookies
• Small Batch Brownies – these are made in a loaf pan
• Small Batch Vanilla Cupcakes