This small-batch oatmeal chocolate chip cookie recipe yields 6–8 ideal cookies. They are soft and chewy, loaded with chocolate chips, require no dough-chilling, and take about 30 minutes from start to finish.
My favorite oatmeal chocolate chip cookies are soft, chewy and full of chocolate. The oats add a pleasant texture, and a touch of cinnamon plus brown sugar brings extra warmth and depth. This scaled-down recipe captures everything I love in an oatmeal cookie while making a modest amount—perfect when you don’t want dozens of cookies lingering in the kitchen.
- Perfect amount: makes just 6–8 cookies, ideal for small households or a quick treat.
- Fast and simple: one-bowl mixing and common pantry ingredients keep this recipe easy.
- No chilling needed: the dough can be baked immediately so you’ll have cookies in about 30 minutes, including baking time.
This version is adapted from a full-size recipe and scaled down so you can enjoy freshly baked cookies without excess dough.
Ingredients
- Unsalted butter (softened). You can use salted butter but omit or reduce the added salt.
- Brown sugar and granulated sugar. Brown sugar adds chew and flavor; granulated sugar balances color and sweetness.
- Egg yolk. This small batch uses only the yolk—reserve the white for another use if desired.
- All-purpose flour. Measure accurately (whisk, spoon into the cup, level off, or use a scale) to avoid dry or overly puffy cookies.
- Baking soda and baking powder for lift and texture.
- Salt to enhance flavor.
- A pinch of cinnamon to brighten the overall taste.
- Rolled oats. Large rolled oats give the best texture, though quick oats are acceptable.
- Chocolate chips. Semi-sweet or dark chips pair nicely with the oats.
Making the Cookies
- Prep: Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone mat.
- Cream butter and sugars: In a medium bowl, beat the softened butter with the brown and granulated sugars until creamy and smooth (about 1 minute).
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until combined.
- Combine dry ingredients: On low speed, add the flour, baking powder, baking soda, cinnamon and salt, then increase to medium until just combined.
- Stir in the oats: Fold in the rolled oats by hand or mix on low speed.
- Fold in chocolate chips.
- Form cookie balls: Use about 1½–2 tablespoons of dough per cookie (a medium cookie scoop yields eight cookies). Place dough balls about 2 inches apart on the prepared sheet.
- Bake: Bake for 10–13 minutes, until the tops look just set. Remove from the oven and, if desired, press a few extra chocolate chips into the tops and sprinkle lightly with sea salt. Cool on the baking sheet.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place cookies in an airtight container or freezer bag; thaw in the refrigerator and bring to room temperature before serving.
Making a Larger Batch
To make more cookies, double all ingredients and use two large egg yolks, or use the original full-size oatmeal chocolate chip cookie recipe if you prefer a larger yield.
A Note from Fiona
Why you’ll love this family favorite recipe!
This small-batch oatmeal chocolate chip cookie recipe is perfect when you want warm, freshly baked cookies without a huge batch. They’re soft, chewy and ready in under 30 minutes—ideal for a quick sweet fix.
Try these other small-batch desserts:
- Small Batch Chocolate Chip Cookies
- Small Batch Brownies (made in a loaf pan)
- Small Batch Vanilla Cupcakes
Small Batch Oatmeal Chocolate Chip Cookies
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Equipment
-
Cookie sheet
Ingredients
- 1/4 cup unsalted butter (56 grams), softened
- 1/4 cup brown sugar (52 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (63 grams) — remove 1 tablespoon for thinner cookies
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon (a pinch)
- 1/8 teaspoon salt (a pinch)
- 1/4 cup rolled oats (about 20–25 grams)
- 1/3 cup chocolate chips (60 grams)
Instructions
- Preheat the oven to 350°F (180°C) and line a cookie tray with parchment paper or a silicone mat.
- In a medium bowl, beat together the butter, brown sugar and granulated sugar until creamy and smooth.
- Mix in the egg yolk and vanilla extract.
- Add the flour, baking powder, baking soda, salt and cinnamon. Start the mixer on low, then increase to medium until combined.
- Stir in the oats by hand or on low speed.
- Fold in the chocolate chips.
- Form cookies into balls of about 1½–2 tablespoons each, place 2 inches apart on the tray.
- Bake for 11–13 minutes, or until the tops look just set. Remove and cool on the tray. Add extra chocolate chips or a light sprinkle of sea salt if you like.
Notes
- Flour: Measure carefully — whisk, spoon into the cup and level, or use a scale for best results.
- Oats: Rolled oats are preferred; large rolled oats give the best texture.
- For thinner cookies: Remove 1 tablespoon of flour from the measured 1/2 cup or press dough slightly before baking.
- Nutrition: Values are estimates based on eight uniform cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.