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!
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.
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.
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.
Bon Appétit Ya’ll,
Leslie O.
Small Batch Oatmeal Chocolate Chip Cookies
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.
These are fantastic! So yummy!
So delicious!
these are my FAVORITE cookies to make! so quick, easy, tasty, and wonderful.
I’m so glad you love the recipe! Thanks for sharing!
I made these with einkorn and used refined coconut oil instead of butter about 4.5 tbsp, and sprinkled with flakey salt after cooking and they were amazing!