Small Batch Oatmeal Chocolate Chip Cookies

When you’re craving a cookie or two (but not dozens of cookies!), small batch oatmeal chocolate chip cookies are a must bake. Super chewy and studded with chocolate chips, these cookies make the perfect anytime treat. Best of all, the dough comes together in just 20 minutes, no chilling or mixer required! Recipe makes 14 cookies.

Save this recipe!

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new baking recipes from us weekly.

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Oatmeal cookies fans, you’re in for a treat with these small batch oatmeal cookies! Ready in 30 minutes from start to finish, this is my go-to recipe when I crave a warm and gooey homemade cookie.

Made with old-fashioned rolled oats and filled with plenty of chocolate chips, the cookies bake up slightly crisp with crackly edges and super chewy centers. Nutty brown butter and rich vanilla round out the flavors. Top with a sprinkle of flaky salt!

How to Make Small Batch Oatmeal Cookies

Add flour, rolled oats, baking soda, cornstarch, and salt to a small bowl. Whisk well to combine. The cornstarch prevents the cookies from overspreading in the oven and makes them soft and chewy.

Make brown butter, then pour into a medium glass mixing bowl and cool for 10 minutes. Add granulated sugar and light brown sugar, and whisk until incorporated.

Whisk in egg and vanilla until smooth.

Add dry ingredients to the mixing bowl and fold in with a silicone spatula just until incorporated and no flour streaks remain.

Fold semisweet chocolate chips into the dough until combined.

Use a medium cookie scoop to scoop balls of cookie dough. Place on parchment-lined baking sheets and top with chocolate chips (I like to add 5 or 6 chips per cookie).

Bake cookies at 350°F for 11 to 12 minutes, until edges are golden and set.

Sprinkle with flaky salt and let cool for 10 minutes on baking sheets before using a thin metal spatula to transfer cookies to a wire rack.

Serve warm with a glass of milk for the ultimate small batch cookie experience!

Favorite homemade cookie recipes:

• Thin Crispy Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Chocolate Chip Bar Cookies
• Chocolate Chip Skillet Cookie

Small Batch Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 14 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Super chewy and delicious small batch oatmeal chocolate chip cookies filled with chocolate chips! No chilling necessary and no mixer required. Recipe makes 14 cookies.

---

Ingredients

Cookies

• 2/3 cup (94 g) all-purpose flour
• 1/2 cup (42 g) rolled oats
• 1/4 tsp baking soda
• 1/4 tsp cornstarch
• 1/8 tsp salt
• 6 Tbsp (84 g) unsalted butter, cubed
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 large egg (50 g)
• 1/2 tsp (2 g) vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips

Topping

• 1/4 cup (42 g) semisweet chocolate chips
• flaky salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, oats, cornstarch, baking soda, and salt in a small bowl.
3. Brown butter: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour brown butter into a medium mixing bowl and let stand for 10 minutes to cool slightly. (Full step-by-step recipe tutorial)
4. Make cookies: Add granulated sugar and light brown sugar to mixing bowl with brown butter and whisk until incorporated. Whisk in egg and vanilla until smooth. Fold in flour mixture just until incorporated (no flour streaks remain). Fold in chocolate chips.
5. Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 32 grams each) and place two inches apart on baking sheets. Top with chocolate chips.
6. Bake cookies for 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
7. Store cookies in an airtight container at room temperature for up to 3 days. To freeze, let cookies cool completely then transfer to an airtight container and freeze up to 2 months. Rewarm cookies in a 350°F oven for 5 minutes or until heated through.

Equipment

Baking Sheets

Buy Now →

Kitchen Scale

Buy Now →

---

Notes

Variations: Fold in up to 1/2 cup of toffee bits, chopped pecans or walnuts, shredded coconut, or chopped dried fruit.

Larger batch: This recipe scales up easily – simply double the ingredients if you’d like a bigger batch of cookies.

Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.