Small Batch Oatmeal Chocolate Chip Cookies
This oatmeal chocolate chip cookie recipe makes perfectly soft and chewy cookies that have a hint of cinnamon and tons of chocolate chips. The recipe takes less than 30 minutes from start to finish and makes 6-8 perfect cookies.
Servings: 8 cookies
Equipment
- Cookie Sheet
Ingredients
- 1/4 cup unsalted butter (56 grams) softened
- 1/4 cup brown sugar (52 grans)
- 2 tablespoons granulated sugar (25 grams)
- 1 large egg yolk just the yolk, discard the white or use it for another recipe
- 1 teaspoon vanilla extract
- 1/2 cup flour (63 grams) remove 1 tablespoon for thinner cookies
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon just a pinch
- 1/8 teaspoon salt just a pinch
- 1/4 cup rolled oats (about 20-25 grams)
- 1/3 cup chocolate chips (60 grams)
Instructions
- Preheat the oven to 350F (180C) and line a cookie tray with parchment paper or a silicone baking mat.
- In a medium bowl, beat together the butter, brown sugar and granulated sugar until creamy (there should be no lumps of butter).
- Mix in the egg yolk and vanilla extract.
- Add in the flour, baking powder, baking soda, salt and cinnamon. Start with the mixer on a low speed and gradually increase to medium speed until combined.
- Mix in the oats. This can be done by hand or with an electric mixer.
- Stir in the chocolate chips.
- Form the cookies into balls with about 1 1/2 to 2 tablespoons of dough each. I used a cookie scoop for this. Place 2 inches apart on the lined cookie sheet.
- Bake in the middle of the preheated oven for about 11-13 minutes, or until the tops look just set.
- Remove from the oven and cool on the cookie tray. I like to place a few extra chocolate chips on top of each cookie.
Notes
- Flour: Measure the flour carefully, or the cookies can become too dry. Whisk first, then spoon into a dry measuring cup and level off the top. Using a scale will give the most accurate results.
- Oats: Use rolled oats. I prefer large rolled oats, but quick oats work too.
- For Thinner Cookies: Measure out 1/2 cup flour, then remove 1 tablespoon. You can also press the cookie dough balls down slightly before baking.
- Nutrition: Details are an estimate only and based on 1 cookie, assuming the recipe yields 8 uniform cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 80mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 225IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 1mg