When a single batch of cookies is all you want, these small batch oatmeal chocolate chip cookies are the perfect solution. Chewy, slightly crisp at the edges, and loaded with semisweet chocolate chips, they come together quickly—no stand mixer and no chilling required. This recipe yields 14 cookies and the dough takes about 20 minutes to make, with baking adding another 11–12 minutes.
If you love oatmeal cookies, you’ll appreciate how fast these bake and how satisfying they are: old-fashioned rolled oats give a pleasant texture while brown butter and vanilla add depth. The cookies bake up with crackly tops and very chewy centers—finish them with a pinch of flaky salt for contrast. Ready from start to finish in about 30 minutes, they’re an ideal quick homemade treat.
How to Make Small Batch Oatmeal Cookies
Start by combining the dry ingredients: all-purpose flour, rolled oats, baking soda, cornstarch, and salt. Whisk them together so everything is evenly distributed. Cornstarch helps prevent the cookies from spreading too much and contributes to a soft, chewy texture.
Make brown butter in a small saucepan over medium heat, stirring until the milk solids turn golden brown and the butter gives off a nutty aroma. Pour the brown butter into a medium mixing bowl and let it cool for about 10 minutes so it won’t scramble the egg. Then whisk in the granulated sugar and light brown sugar until combined, followed by the egg and vanilla until the mixture is smooth.
Fold the dry ingredients into the wet mixture with a silicone spatula just until no flour streaks remain; don’t overmix. Then fold in the semisweet chocolate chips until they are evenly distributed through the dough.
Scoop the dough with a medium cookie scoop to form roughly 1 1/2-inch balls and place them on parchment-lined baking sheets about two inches apart. Press 4–6 extra chocolate chips onto the top of each ball for an attractive finish.
Bake in a 350°F (175°C) oven for 11 to 12 minutes, rotating the pans halfway through, until the edges are golden and the centers are set but still soft. Remove from the oven, sprinkle with flaky salt, and allow the cookies to rest on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely. Serve warm with milk for the classic experience.
Recipe Details
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 11–12 minutes
- Total Time: 30–35 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These small batch oatmeal chocolate chip cookies are chewy, slightly crisp at the edges, and packed with chocolate. No chilling and no mixer required—just quick, satisfying cookies made with browned butter, rolled oats, and semisweet chips. Perfect when you want a modest batch of fresh-baked cookies.
Ingredients
Cookies
- 2/3 cup (94 g) all-purpose flour
- 1/2 cup (42 g) rolled oats (old-fashioned)
- 1/4 tsp baking soda
- 1/4 tsp cornstarch
- 1/8 tsp salt
- 6 Tbsp (84 g) unsalted butter, cubed (for browning)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg (about 50 g)
- 1/2 tsp (2 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- 1/4 cup (42 g) semisweet chocolate chips, for topping
- Flaky salt, to finish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, rolled oats, cornstarch, baking soda, and salt.
- Brown the butter in a small saucepan over medium heat, stirring frequently. When it foams, clears, and then turns a deep golden brown with a nutty aroma—about 4–6 minutes—remove from heat and pour into a medium bowl. Let cool for 10 minutes.
- Add granulated sugar and light brown sugar to the warm brown butter and whisk until combined. Whisk in the egg and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until no flour streaks remain. Fold in the semisweet chocolate chips.
- Use a medium cookie scoop to portion 1 1/2-inch dough balls and place them about 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips onto each dough ball.
- Bake for 11–12 minutes, rotating the pans halfway through, until the edges are golden and the centers are set. Sprinkle with flaky salt and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.
- Store at room temperature in an airtight container for up to 3 days. To freeze, cool completely and freeze in an airtight container for up to 2 months. Rewarm in a 350°F oven for 4–6 minutes to refresh.
Equipment
- Baking sheets (parchment-lined)
- Medium mixing bowl
- Small saucepan for browning butter
- Silicone spatula and whisk
- Medium cookie scoop
- Wire cooling rack
Notes
Variations: Stir in up to 1/2 cup of toffee bits, chopped pecans or walnuts, shredded coconut, or chopped dried fruit for different flavor profiles.
Larger batch: This recipe scales easily—double the ingredients to make a bigger batch.
Cookie scoop: A medium cookie scoop holds approximately 1 1/2 tablespoons of dough and yields uniform cookies.
