Yield: 6 oatmeal chocolate chip cookies // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
Soft and chewy with crisp edges, and filled with flavor thanks to brown butter. Start now and have these delicious cookies in your hands in just 30 minutes.
Small batch oatmeal chocolate chip cookies
If you are looking for some delicious and flavorful small batch cookies, please look no further. These cookies are seriously so delicious and ridiculously easy to make. They come together in one bowl in just 30 minutes, no chilling required! The secret to a delicious cookie is kind of annoying and pricey, but I really highly recommend using European style butter and high quality chocolate in this cookie. It’s what takes these from delicious to “I need another batch IMMEDIATELY”. Of course they will still turn out delicious no matter the butter and chocolate, I just want you to know what I use and highly recommend!
Small batch oatmeal chocolate chip cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool (or just eat them right there!)
Cookie scooting
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
How to make brown butter
Add the butter to a saucepan and place it over medium heat. Occasionally swirl the butter while it is melting. Continue cooking and occasionally swirling the butter until it begins to bubble up and turn amber in color. Once the butter turns amber and you can see little brown bits in it, remove it from the heat, and now you have brown butter!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Rolled oats: for adding texture. I recommend using rolled oats for their texture, but you can use instant oats if you would like.
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise and giving them crisp edges.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor.
Light brown sugar: for sweetness and for moisture.
Egg yolk: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Chocolate: put your favorite chocolate here. I used Valrhona baking discs (these ones here) and can’t recommend them enough. Just look at those puddles! But they are definitely on the pricier side. If not using the discs, I recommend using a chocolate baking bar. You can also of course use chocolate chips here, just note that the cookies will most likely end up a little thicker. In terms of using milk, semi-sweet, or dark chocolate, use your favorite!
How to make small batch oatmeal chocolate chip cookies
1. Brown the butter. We’ll start off the recipe with browning the butter. Place the butter in a small saucepan set over medium heat, and occasionally stir until the butter turns amber in color and develops little specks. Immediately remove the butter from the heat and place it in the freezer to chill for 5 minutes. You should be left with ~50g butter.
2. Add in the sugar, egg yolk, and vanilla. Once the butter has cooled down a bit, whisk in the sugar, followed by the egg yolk and vanilla.
3. Fold in the dry ingredients. Fold in the flour, rolled oats, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your chocolate. If using chocolate discs, break them in half to get them more evenly distributed in the dough. Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!
4. Bake the cookies. Evenly space out 3 tbsp. scoops of the cookie dough on a cookie sheet. Top with additional chocolate if desired. Bake for 10 minutes at 350°F / 175°C.
5. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie perfectly circular. It’s not needed at all but it will help you get that perfectly round cookie look! Also, leave the cookies to cool on the hot baking sheet for 5 minutes to help them set up.
Small batch oatmeal chocolate chip cookies Q & A
Can I double these small batch oatmeal chocolate chip cookies?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious oatmeal chocolate chip cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store oatmeal small batch chocolate chip cookies
If for some reason you don’t feel like inhaling these 6 cookies (like I did IMMEDIATELY after taking these pictures), you can store them in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep fresh for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch oatmeal chocolate chip cookies?
If you made these small batch brown butter oatmeal chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!
Small Batch Oatmeal Chocolate Chip Cookies
Ingredients
- 62 g unsalted butter (4 ½ tbsp.)
- 65 g light brown sugar (⅓ c.)
- 1 egg yolk
- ½ tsp. vanilla
- 50 g all purpose flour (⅓ c. + 1 tbsp.)
- 30 g rolled oats (⅓ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 110 g chocolate (discs, bar, chips) (⅔ c.)
Instructions
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or with a silicone mat.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. Once you see the specks, immediately remove the butter from the heat, transfer it to a small mixing bowl, and set it in the freezer to chill for 5 minutes.
- Once the 5 minutes is up, whisk in the light brown sugar. Then, whisk in the egg yolk and vanilla until thoroughly combined.
- Add in the flour, rolled oats, baking soda, baking powder, and salt. Lightly fold together using a rubber spatula until the flour is almost completely combined. Add in the chopped chocolate (save some for topping the cookies if desired), and fold until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to dish out the cookies and evenly space them out on the baking sheet. Top with extra chocolate if desired. Bake for 10 minutes, or until the edges are golden and the middles of the cookies are almost completely set.
- Serve and enjoy!
Hi, haevn’t tried it out yet but I really love the idea of brown butter, although I don’t have oats at home and I’m trying to avoid buying anymore ingredients. So my questions are:
Hi, so sorry I just saw this comment! There’s really not an alternative for the rolled oats except using instant oats so I’d definitely recommend looking more towards the small batch chocolate chip cookies. I haven’t tried it, but if you want to try the small-batch ccc’s with brown butter, I’d recommend browning 62g of butter and waiting for it to cool to room temperature before using it. You should have 50g of butter left – if not, just add water to make it 50g. I hope this helps and I’d love to know how they turn out if you try it!
I followed exact measurements in grams. It turned out a little flakey. I couldn’t hold up one whole cookie; it falls apart. And it tastes a little like brown sugar. If I’d do it again, I’d use a whole egg instead of just yolk.
Hi, I’m sorry to hear that these turn out for you! The cookies definitely should be holding together. If it’s falling apart, it’s likely that too much water evaporated from the butter while browning it, you should be left with ~52g after browning.
Amazing recipe! But, are the cookies supposed to be flat? Mine came out thicker than the picture. I was anticipating flat, chewy cookies LOL.
Hi! They definitely are supposed to be flat & chewy. If you happened to use cup measurements rather than grams then accidentally using too much flour could make them end up thicker!