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 required! Recipe makes 14 cookies.
Why you’ll love these small batch oatmeal cookies:
- Easy to make with no chilling necessary and no stand mixer required!
- Flavored with nutty brown butter and rich vanilla
- Slightly crisp, crackly edges and super chewy centers
- Filled with chocolate!
- One of my favorite homemade cookie recipes
New to making brown butter? Check out my easy step-by-step tutorial to make brown butter in 5 minutes!
Here’s what you need to make these oatmeal chocolate chip cookies:
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- Flour – Use all-purpose flour in this recipe.
- Oats – Old-fashioned oats make these cookies incredibly chewy. I don’t recommend using quick oats, instant oats, or steel cut oats as a substitute.
- Baking soda – Gives the cookies a lift.
- Cornstarch – Prevents the cookies from overspreading in the oven and makes the cookies soft and chewy.
- Salt – A must for flavor! And a sprinkle of flaky salt puts these cookies over the top.
- Butter – Use unsalted butter, cut into cubes. Browning the butter in a small saucepan adds rich, nutty flavor to the cookies. If you prefer, you can also use melted butter.
- Sugar – Granulated sugar and light brown sugar add sweetness. Incorporating both sugars makes for the perfect cookie texture with crisp edges and chewy centers.
- Egg – One large egg adds moisture and helps bind the dough together.
- Vanilla – A splash of pure vanilla extract flavors the dough.
- Chocolate chips – Semisweet chocolate chips (or dark chocolate chips) add rich chocolate flavor to each bite!
How to Make Small Batch Oatmeal Cookies
Combine flour, rolled oats, baking soda, cornstarch, and salt in a small bowl and whisk together.
Brown butter, then pour into a medium glass mixing bowl and cool for 10 minutes. Add granulated sugar and light brown sugar (or dark 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 (no flour streaks remain).
Add semisweet chocolate chips (or dark chocolate chips) and fold into the dough until combined.
Use a medium cookie scoop coated with nonstick spray 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, rotating baking sheets halfway through, 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! 🙂
Store cookies in an airtight container at room temperature for up to 3 days. To freeze cookies, let 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.
Favorite homemade cookie recipes:
- Salted Brownie Cookies
- Brown Butter Chocolate Chip Cookies
- Nutella Thumbprint Cookies
- Chewy Homemade Iced Oatmeal Cookies
Did you try these Small Batch Oatmeal Chocolate Chip Cookies? Let me know by leaving a comment below!Print
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.
- 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
- 1/4 cup (42 g) semisweet chocolate chips
- flaky salt
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, oats, cornstarch, baking soda, and salt in a small bowl.
- 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.
- 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.
- 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.
- 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.
- Store cookies in an airtight container at room temperature for up to 3 days.
Brown butter: Check out my full step-by-step recipe tutorial.
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.
Freeze cookies: 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.
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Keywords: Chocolate, Brown Butter, Oatmeal Cookies, Small Batch Cookies
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