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    Home » Cookies » Small Batch Oatmeal Chocolate Chip Cookies

    Published: Mar 6, 2023 Last Modified: Mar 6, 2023 by Bessie Bakes · 2 Comments · This post may contain affiliate links

    Small Batch Oatmeal Chocolate Chip Cookies

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    These small batch oatmeal chocolate chip cookies have a simple hack to make them utterly delicious via @bessiebakes

    This recipe will satisfy your craving for oatmeal chocolate chip cookies fresh out of the oven. Although the ingredients are the same as traditional recipes, the slight variation in the method is what makes them stand out as my favorite version of this classic recipe!

    An oatmeal chocolate chip cookie with a bite taken out of it

    What makes this recipe different?

    Whole oats in cookies and bars can be annoying because the oats can get stuck in your teeth.  While testing this recipe I was trying to replicate the texture of a store-bought oatmeal chocolate chip cookie mix that I liked.  What I realized was the oats were blended somewhat in the dry mix. 

    Then a lightbulb went off!

    I realized that I had never thought about chopping the oats up to help improve the texture.  So now I always pulverize the oats for a few seconds to keep them course but not whole.

    small batch oatmeal chocolate chip cookie ingredients in bowls

    Tips for baking these cookies

    • Pulverize the oats to create a course grind in a food processor, blender, or mini blender (like a magic bullet), but not as fine as oat flour.
    • I use a mini food processor similar to this one (affiliate link) that takes up hardly any space and is super affordable. I use a mini processor to make salad dressings or sauces
    • You can use miniature or regular-sized chocolate chips for the cookies
    • Press in extra chocolate chips to the tops of the cookie dough balls for a nice presentation
    • Scoop them into equally sized portions for even baking
    • Bake until right before they fully set in the middle since they will continue baking on the counter as they cool.
    Oats with a spoon in a bowl

    How many cookies does this recipe make?

    This recipe makes 6 large cookies or 12 regular-sized cookies.

    Can I make these in advance?

    Yes, you can scoop the cookie dough into balls and freeze them.  You can bake straight from the freezer but they may need to bake for 1-2 minutes longer.

    Scoops of oatmeal chocolate chip cookie dough on a sheet pan
    Oatmeal chocolate chip cookies up close with a bite taken out of them

    Bon Appétit Ya’ll,

    Leslie O.

    Oatmeal chocolate chip cookies torn apart

    Small Batch Oatmeal Chocolate Chip Cookies

    Make these oatmeal chocolate chip cookies using this simple hack to improve texture and flavor!
    5 from 4 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4 people
    Author: Bessie Bakes

    Equipment

    • mini blender or mini food processor (or use full size blender or food processor)
    • Stand mixer or handheld mixer

    Ingredients

    • 5½ Tbsp Butter softened to room temp, 78 grams
    • ½ cup Brown Sugar 70 grams
    • 2½ Tbsp Sugar 35 grams
    • 1 Egg about 50 grams
    • ¾ tsp Vanilla 4 grams
    • ½ cup plus 1 tsp All Purpose flour 72 grams
    • ¾ tsp Baking powder 4 grams
    • 1 cup Oats
    • ½ tsp Salt 4 grams
    • ½ cup Chocolate chips I prefer dark chocolate chips, 80 grams

    Instructions

    • Preheat the oven to 350 degrees.
    • Cream the butter, brown sugar, and regular sugar in a stand mixer or a handheld mixer for 1-2 minutes until smooth.
    • Meanwhile, use a mini food processor, mini blender, or full size blender or food processor to pulse the oats until they are course, but not super fine like flour.
    • Add the egg and vanilla to the butter and sugars and mix until combined.
    • Add the all purpose flour, baking powder, oats, salt together in a bowl.
    • In two additions, add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
    • Fold in the chocolate chips by hand until combined. Set aside a few chocolate chips to add to the top of each cookie dough ball for presentation.
    • Line a sheet pan with parchment paper.
    • Using a cookie scoop or a Tbsp measurer, scoop out 12 regular sized portions of cookie dough balls or 6 large dough balls and place the cookie dough balls three inches apart.
    • Bake for 9-11 minutes or just before the middle of the cookies is set. It will continue to bake on the counter and will set the middle of the cookies. This will help prevent over-baking the cookies.

    Notes

    To freeze the cookie dough:

    Scoop out cookie dough balls and place in a ziploc bag and freeze.  To bake them, take them out of the freezer and bake immediately without thawing.  You will need to bake them 1-2 more minutes most likely.
    Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!
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    Reader Interactions

    Comments

    1. Jennifer says

      February 15, 2023 at 11:07 am

      5 stars
      These are fantastic! So yummy!

      Reply
    2. Jessica says

      February 15, 2023 at 11:09 am

      5 stars
      So delicious!

      Reply

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    Hello I’m Leslie

    Leslie Osborne Bessie Bakes

    As a lover of sourdough bread, baking, & easy whole foods recipes, I want you to feel confident when tackling a new recipe or baking technique.  Learn how to turn simple ingredients into mouth-watering meals.  Read more

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