These small batch oatmeal chocolate chip cookies make 8 perfect soft and chewy oatmeal cookies! You can make these in 1 bowl and they don’t need any chill time. It is so easy to make these soft chocolate chip oatmeal cookies!
There is nothing cozier to me than a warm oatmeal cookie fresh from the oven! These small batch oatmeal chocolate chip cookies are loaded up with chocolate chips and I love that it makes just 8 large cookies.
These simple cookies take just minutes to prep, plus you only need 1 bowl. Since there is no chill time, you can have these cookies ready in under 30 minutes! Looking for a regular chocolate chip cookie? Check out my bakery style chocolate chip cookies!
Why you’ll love these small batch oatmeal chocolate chip cookies
- These soft and chewy cookies are made in just 1 bowl, so you don’t have to worry about a ton of dirty dishes!
- There is zero chill time, though if you want these cookies to be extra thick you can pop them in the fridge for 15 minutes before baking.
- They’re loaded up with cozy spices like cinnamon and nutmeg, as well as a pinch of cornstarch to make them extra soft.
- This recipe makes just 8 perfect cookies. This is the best recipe when you don’t need a bunch of cookies!
- Flour: I’ve only tested this recipe with all purpose flour.
- Egg Yolk: all you’ll need is 1 egg yolk for these small batch cookie recipe!
- Chocolate Chips: I used semi-sweet chocolate chips here.
- Butter: I’ve used unsalted European style butter which is much creamier and richer thanks to a higher butterfat content.
- Salt: I always use kosher salt in my baking recipes, like Diamond Crystal kosher salt.
- Spices: I’ve added a pinch of cinnamon and nutmeg. While this is optional it gives your cookies a cozy touch!
- Cornstarch: a pinch of cornstarch (or cornflour in the UK) will make your cookies a touch softer.
- Oats: make sure you are use old fashioned rolled oats and not steel cut oats or instant oats. If you use the wrong kind of oats it will completely change the texture of the cookies.
- Molasses: while optional, using dark (or unsulphured) molasses is going to add so much depth to the flavor of these cookies!
Step by Step Process
Step 1: Preheat your oven to 350°Fahrenheit/175°Celsius and line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the room temperature butter for 2-3 minutes until soft and creamy. Add the light brown sugar and white sugar and beat for another 2 minutes.
Step 2: Add the egg yolk, molasses and vanilla extract. Beat again on medium speed until combined. You may need to use a rubber spatula to scrape down the sides and bottom of the bowl so everything is getting combined evenly.
Step 3: Stop the mixer and add the flour, baking soda, salt, cinnamon, nutmeg, oats and cornstarch. Combine on low speed, as soon as it seems almost combined stop the mixer. Stir in the chocolate chips.
Step 4: Use a large cookie scoop or a tablespoon to scoop out 3 tablespoons of cookie dough. Roll in your hands to form a ball and place on the baking sheet, making sure each cookie dough ball is a few inches apart. If you wish, add a few extra chocolate chips on top of each cookie dough ball. Bake for 13-14 minutes. The edges should be set and the middle might be slightly underdone. Let the cookies cool on the baking sheet for 15 minutes before removing to a wire cooling rack to cool completely.
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the oatmeal chocolate chip cookies will be dry instead of soft and chewy!
- Bakery Style Cookies – Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently ‘scoot’ the cookies into a round shape.
- Slight Underbake – in order to get that gooey and chewy middle, I recommend slightly underbaking the cookies.
- Sprinkle of Sea Salt – I love the sweet and salty combination! I recommend sprinkling some flaky sea salt on top of each cookie after it’s out of the oven.
Frequently Asked Questions
Make sure you use old fashioned oats, also known as rolled oats, and not steel cut oats or instant oats. Quick or instant oats will make the cookies way too dry!
I don’t recommend chilling the dough for longer than 30 minutes, after that it starts to dry out.
It could be that you overmixed the dough when you added the dry ingredients, or you overbaked them.
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Small Batch Oatmeal Chocolate Chip Cookies
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- 2 tablespoons white sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ tablespoon unsulphured molasses
- ½ cup all purpose flour
- ½ teaspoon ground cinnamon
- pinch ground nutmeg
- pinch cornstarch
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ cups old fashioned oats
- ½ cup chocolate chips
- Preheat the oven to 350°Fahrenheit/175°Celsius. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 2-3 minutes until creamy and soft. Add the light brown sugar and white sugar and beat for another 2 minutes.
- Scrape down the sides of the bowl with a rubber spatula. Add the egg yolk, vanilla extract and molasses and mix once more.
- Pour in all of the dry ingredients – flour, oats, baking soda, salt, cinnamon, nutmeg and cornstarch. Mix on low until just combined, then stop the mixer.
- Stir in the chocolate chips. Use a large cookie scoop or a tablespoon to scoop out 3 tablespoons of dough. Roll into a ball. Optional, add more chocolate chips on top of each cookie dough ball!
- Place the cookie dough balls on the baking sheet, making sure they're 2-3 inches apart. Bake for 13-14 minutes. The edges will be set but the middle will be slightly underbaked. Let them cool for 15 minutes on the baking sheet then remove to a wire cooling rack to cool completely.
These were dangerously easy and sooo delish. Crispy on the outside, perfectly chewy the whole way through. Love the touch of warm spices too!
Thank you so much for your review!