There is truly nothing cozier to me than a warm oatmeal cookie, fresh from the oven, filling the kitchen with its sweet, spiced aroma. These small batch oatmeal chocolate chip cookies are not just any cookies; they are a perfect symphony of textures and flavors. Each bite offers a delightful chewiness from the oats, complemented by pockets of gooey, melted chocolate chips. The best part? This recipe is intentionally designed to make just 8 large, satisfying cookies, which is ideal for a small household or when you simply don’t need dozens of treats tempting you all week.

These simple cookies are incredibly quick to prepare, taking just minutes from start to finish. You only need one bowl to mix all the ingredients, cutting down significantly on cleanup time. And because there’s zero chill time required for the dough, you can have these delectable small batch oatmeal chocolate chip cookies ready to enjoy in well under 30 minutes. It’s the ultimate hassle-free baking experience! If you’re in the mood for a classic chocolate chip cookie, make sure to check out my popular bakery-style chocolate chip cookies recipe, which is another fan favorite.

Why You’ll Adore These Small Batch Oatmeal Chocolate Chip Cookies

These aren’t just any oatmeal chocolate chip cookies; they are specially crafted to be your go-to recipe for a quick, satisfying, and utterly delicious treat. Here’s why these small batch wonders will quickly become a favorite in your kitchen:

• These incredibly soft and chewy oatmeal cookies are made in just one bowl. This means significantly less washing up after your baking adventure, making the entire process enjoyable and mess-free. Spend less time scrubbing and more time savoring your freshly baked cookies!
• Enjoy instant gratification with zero chill time required. Unlike many cookie recipes that demand hours in the fridge, this dough is ready to bake immediately. However, for those who love an extra-thick cookie with a slightly chewier texture, you have the option to pop the dough in the fridge for just 15 minutes before baking. It’s entirely up to your preference!
• Each cookie is loaded with warm, cozy spices like a touch of cinnamon and nutmeg. These optional but highly recommended additions elevate the flavor profile, creating a comforting taste that perfectly complements the rich chocolate and hearty oats. We also incorporate a pinch of cornstarch, a secret ingredient that contributes to their irresistibly soft texture, ensuring every bite is tender and melt-in-your-mouth delicious.
• This recipe is thoughtfully designed to make just 8 perfect, generously sized cookies. It’s truly the ideal solution when you’re craving homemade cookies but don’t want to end up with dozens of leftovers. Perfect for a small family, a couple, or even just for yourself when you want a manageable amount of fresh cookies. It’s the best small batch cookie recipe you’ll find!

Essential Ingredients for Perfect Oatmeal Chocolate Chip Cookies

Crafting these delectable small batch oatmeal chocolate chip cookies requires a few simple, high-quality ingredients. Each component plays a crucial role in achieving that ideal soft, chewy texture and rich flavor. Gather these items, and you’ll be well on your way to baking perfection:

• All-Purpose Flour: This recipe has been meticulously tested and perfected using standard all-purpose flour. It provides the foundational structure for our soft cookies. While other flours might work, for best results and the intended texture, stick with all-purpose.
• Egg Yolk: Uniquely, this small batch recipe calls for just one large egg yolk. The egg yolk contributes significant richness, moisture, and helps create that desirable chewy texture without adding too much liquid or binding power that a whole egg would, which can sometimes make small batches dense. Ensure it’s at room temperature for smooth incorporation.
• Chocolate Chips: I opted for semi-sweet chocolate chips here, as their balanced sweetness perfectly complements the oats and spices. Feel free to experiment with milk chocolate, dark chocolate, or even a mix of different varieties if you prefer. Quality chocolate makes a noticeable difference!
• Unsalted Butter: For this recipe, I highly recommend using unsalted European-style butter, such as Kerrygold. This type of butter boasts a higher butterfat content, resulting in a much creamier, richer dough and a more tender, flavorful finished cookie. Make sure your butter is at room temperature to cream properly with the sugars.
• Salt: A crucial ingredient in all baking, salt balances the sweetness and enhances the overall flavor. I consistently use Diamond Crystal kosher salt in my recipes. If using a different type of salt, especially fine table salt, be sure to adjust the quantity as detailed in the notes section to avoid over-salting.
• Spices (Cinnamon & Nutmeg): While entirely optional, a pinch of ground cinnamon and nutmeg adds a wonderfully cozy, warm depth of flavor that truly elevates these oatmeal chocolate chip cookies. They evoke a comforting, classic homemade taste, making them irresistible.
• Cornstarch: This is a fantastic secret ingredient for achieving ultra-soft cookies. Just a small pinch of cornstarch (also known as cornflour in the UK) helps to tenderize the dough, resulting in a more delicate crumb and an overall softer bite. Don’t skip it if you want that perfect texture!
• Old Fashioned Rolled Oats: The type of oats you use is critical for the texture of these cookies. Ensure you are using old-fashioned rolled oats. Do NOT substitute with steel-cut oats or instant oats, as these will drastically alter the texture, making the cookies tough, dry, or otherwise undesirable. Rolled oats provide that signature chewy, hearty texture.
• Molasses: Dark (or unsulphured) molasses, though optional, is a game-changer for flavor. It adds a deep, rich, slightly caramelized sweetness and a wonderful depth that makes these oatmeal chocolate chip cookies truly stand out. It also contributes to a chewier texture and a beautiful golden-brown color. If you have it, use it!

Easy Step-by-Step Guide to Baking Small Batch Oatmeal Chocolate Chip Cookies

Follow these simple instructions to create perfectly soft and chewy small batch oatmeal chocolate chip cookies. Each step is designed for clarity and ease, ensuring a successful and delicious baking experience.

Step 1: Prepare Your Workspace and Cream the Butter. Begin by preheating your oven to 350°Fahrenheit (175°Celsius). While the oven heats up, line a standard baking sheet with parchment paper; this prevents sticking and ensures even baking. In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the room temperature unsalted butter for about 2-3 minutes. This process is crucial as it aerates the butter, making it soft and creamy, which contributes to the cookies’ light texture. Next, add the light brown sugar and white sugar to the creamed butter. Continue beating for another 2 minutes until the mixture is light, fluffy, and well combined. The sugars should be fully incorporated, creating a pale, airy base for your cookie dough.

Step 2: Incorporate Wet Ingredients. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all ingredients are thoroughly combined and no pockets of unmixed butter or sugar remain. Add the single egg yolk, vanilla extract, and the optional (but highly recommended) unsulphured molasses. Beat again on medium speed for about 1 minute, or until all the wet ingredients are fully combined and the mixture is smooth and emulsified. The molasses will add a beautiful color and a depth of flavor that really makes these oatmeal cookies shine.

Step 3: Add Dry Ingredients and Chocolate Chips. It’s time to bring in the dry elements. Stop the mixer once more. Add the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, old-fashioned rolled oats, and cornstarch directly into the bowl with the wet mixture. Combine on low speed, mixing just until the dry ingredients are almost fully incorporated. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies instead of soft and chewy ones. As soon as you see just a few streaks of flour remaining, stop the mixer. Finally, gently stir in the chocolate chips by hand with your rubber spatula until they are evenly distributed throughout the dough. This ensures they don’t get crushed by the mixer.

Step 4: Form and Bake Your Cookies. Using a large cookie scoop (approximately 3 tablespoons capacity) or simply a tablespoon to measure, scoop out individual portions of cookie dough. Roll each portion between your palms to form a smooth ball. Place these dough balls onto the prepared baking sheet, ensuring each is a few inches apart to allow for spreading during baking. For an extra bakery-style touch, you can press a few additional chocolate chips onto the tops of each cookie dough ball before baking. Bake for 13-14 minutes. The edges of the cookies should appear set and lightly golden, while the centers might still look slightly soft or underdone. This is perfectly normal and desired for a wonderfully gooey and chewy middle. Once baked, let the cookies cool on the baking sheet for a full 15 minutes before carefully transferring them to a wire cooling rack to cool completely. This cooling period on the hot sheet allows them to finish baking gently and set their structure.

Expert Baking Tips & Tricks for Perfect Oatmeal Chocolate Chip Cookies

Achieving bakery-quality small batch oatmeal chocolate chip cookies is easier than you think with these expert tips and tricks. Pay attention to these details to ensure your cookies turn out perfectly soft, chewy, and absolutely delicious every time.

• Accurate Ingredient Measuring: This is arguably the most critical step in successful baking. I highly recommend using a digital kitchen scale and measuring your ingredients by weight, preferably using the metric system. This provides the most accurate measurements, eliminating discrepancies that can arise from inconsistent cup packing. Precision makes a huge difference in the final texture and taste of your homemade oatmeal chocolate chip cookies!
• The “Fluff and Sprinkle” Method for Flour: If you don’t have a kitchen scale and are using measuring cups, it’s essential to measure your flour correctly to avoid dry, crumbly cookies. Do not scoop flour directly from the bag; this compacts it, leading to too much flour. Instead, “fluff” the flour in its container with a spoon, then “sprinkle” it into your measuring cup until it overflows slightly. Use the back of a knife or a straight edge to level it off without compacting. Learn more about this technique here. Too much flour is a common culprit for dry, cakey cookies, whereas proper measurement ensures soft and chewy perfection.
• Achieving Bakery-Style Round Cookies: For that perfectly round, professional look often seen in bakeries, here’s a simple trick. Immediately after taking the cookies out of the oven, while they are still warm and pliable, use a large biscuit cutter or a mug slightly larger than your cookies. Place it over each cookie and gently ‘scoot’ or swirl the cookie inside the cutter. This neatens the edges and coaxes them into a beautiful circular shape, making your homemade oatmeal chocolate chip cookies look even more irresistible.
• The Art of a Slight Underbake: To achieve that wonderfully gooey, melt-in-your-mouth middle that defines a truly great chocolate chip cookie, it’s crucial to slightly underbake them. When the edges are just set and lightly golden, but the center still appears soft and slightly undone, they are ready to come out of the oven. The cookies will continue to cook and set as they cool on the baking sheet, resulting in that coveted chewy, gooey texture. Overbaking will lead to a drier, firmer cookie.
• A Sprinkle of Flaky Sea Salt: For an exquisite flavor contrast that elevates these small batch oatmeal chocolate chip cookies, I highly recommend sprinkling a pinch of flaky sea salt on top of each cookie immediately after they come out of the oven. The delicate crunch and the burst of savory salt against the sweet chocolate and warm spices create an unforgettable taste experience. It’s a simple touch that makes a gourmet difference.

Frequently Asked Questions About Small Batch Oatmeal Chocolate Chip Cookies

Here are some common questions about baking these small batch oatmeal chocolate chip cookies, along with helpful answers to ensure your baking experience is a success.

Explore More Delicious Cookie Recipes!

If you loved these small batch oatmeal chocolate chip cookies, you’re in for a treat! We have a delightful collection of other cookie recipes that are equally easy, delicious, and perfect for satisfying your sweet tooth. Expand your baking repertoire and discover your next favorite homemade cookie:

Small Batch Oatmeal Chocolate Chip Cookies

Ella Gilbert

Nutrition