The proper quantity of crisp edges with gooey facilities, that is the one recipe you want! My small batch Oatmeal Chocolate Chip Cookies recipe makes 6 cookies, however you’ll be able to simply double or triple the recipe.
The BEST Oatmeal Chocolate Chip Cookies!
Nicely, pals, I’ve come full circle. My makes an attempt to get my daughter to eat oats has ended here–with these small batch oatmeal chocolate chip cookies.
When you’re new right here, I’ve a Do-it-yourself Child Meals part on my website, and only one fast look will let you know that I over-did it within the fruit and oatmeal purees class when my daughter was little. Now, as a toddler, I am unable to get her to the touch oatmeal.
Positive, I make these vegan protein bars with oatmeal that she eats fortunately (solely due to the chocolate chips on prime), and this combined berry baked oatmeal on Saturday mornings. Nonetheless, she eats these items precisely one time, which leaves my husband and I with the leftovers (not a foul deal, however I actually want she would eat extra).
However, the reality is, she’d relatively have something with out oats. So, I made a decision it was time.
Time to stir oats into my small batch chocolate chip cookies recipe, and see how she likes it.
If all else fails, I can at all times make her my small batch sugar cookies as a back-up.
This recipe for small batch oatmeal chocolate chip cookies makes simply 6 cookies. They’re medium-sized cookies, and I really like how chewy they’re! I used chocolate chips, however chopped chocolate can be nice right here, because it melts extra and types a gooey heart.
Do not let a scarcity of chocolate cease you from making these cookies–chop up a chocolate bar and proceed!
Why You will Love this Oatmeal Chocolate Chip Cookie Recipe!
These cookies are chewy within the facilities and frivolously crisp across the edges. They’re full of oats and chocolate chips (and by no means raisins!), and you may double the recipe to make 1 dozen cookies, and even triple it. When doubling, use 2 egg yolks, not one entire egg. Equally, when tripping, use 3 egg yolks and no egg whites.
I really like the chewiness of those cookies, and I really like you could retailer them in an air-tight container for as much as 3 days with none change in texture. As if 6 cookies makes it 3 days in my home, although!
Truly, these cookies did final a number of days in my home, however solely as a result of I bake a number of issues at a time, and my kitchen counter is sort of a dessert smorgasbord most days. Wanna transfer in?
I am blissful to report that these cookies obtain a convincing ‘extra please!’ request from my toddler, and they’re fortunately wolfed up by adults, too.
They’re smooth and chewy with caramelized cookie edges, simply the best way they need to be. It is a good factor this recipe solely makes 6 cookies, as a result of I might eat greater than a half batch of those cookies!
Chocolate Chip Oatmeal Cookies Substances
- Butter. We’d like 6 tablespoons (barely lower than 1 stick) of unsalted butter that has been softened on the counter for no less than an hour. To double this recipe, use 12 tablespoons.
- Brown Sugar. This retains our cookies chewy, due to the molasses within the brown sugar. You need to use gentle to darkish brown sugar interchangeably right here.
- Sugar. A small portion of white granulated sugar.
- Egg Yolk. To make 6 cookies, we want 1 egg yolk. Don’t use the egg white; put it aside for an additional recipe. To double the recipe and get 1 dozen cookies, use 2 egg yolks, by no means the egg whites. To triple the recipe to make 18 cookies, use 3 egg yolks. and many others. Conserving the egg whites out of our cookies retains them very dense and chewy, simply how we prefer it!
- Vanilla. I at all times advocate actual pure vanilla extract for the very best taste.
- Flour. All-purpose flour that has been fluffed and scooped right into a measuring cup and leveled off with a knife.
- Oats. I exploit rolled oats on this recipe, additionally labeled Outdated Long-established Oats. You need to use fast oats, in the event you like.
- Salt. Please don’t skip the salt on this recipe, it actually balances the sweetness!
- Baking Soda and Baking Powder. To make our cookies unfold and puff up barely.
- Chocolate Chips. You need to use darkish chocolate chips, semisweet and even milk chocolate chips right here. When you love white chocolate like me, attempt utilizing these too!
-the absolute excellent cookie scoop that may make it easier to get 6 evenly-sized cookies!
-a silpat. I really like my silicone baking mat as a result of it is reusable and barely limits cookie spreading in my experiments!
Learn how to Make Oatmeal Chocolate Chip Cookies
In a medium bowl, beat the butter with an electrical mixer on medium pace till fluffy, about 20 seconds. Then, add the sugars, and beat for 60 seconds. The combination will flip a pale shade and be fluffy.
Add the egg yolk and vanilla and beat till simply mixed.
In a separate small bowl or plate, whisk collectively the flour, oats, salt, baking soda and baking powder.
Sprinkle the flour and oat combination on prime of the butter combination, and beat till mixed.
Lastly, stir within the chocolate chips by hand. Scoop the dough into 6 giant dough balls, and area them evenly on the baking sheet.
Bake for 10-11 minutes, eradicating the cookies from the oven when the perimeters simply begin to flip golden brown. Let the cookies relaxation on the baking sheet for 1 minute earlier than transferring them to a wire rack to chill.
Oatmeal Chocolate Chip Cookies Recipe Variations
- Oats – You need to use rolled oats or fast oats right here, each work nice. Don’t use steel-cut oats, nevertheless.
- Chocolate – Use any sort of chocolate chips you want (white, darkish, semisweet or milk), or chop up a chocolate bar.
- Double the Recipe: To double the recipe, double all the elements precisely, together with the egg. So, two egg yolks, NOT one entire egg.
Learn how to retailer Chocolate Chip Oatmeal Cookies
The easiest way to retailer these cookies is on the counter at room temperature in an air-tight container for as much as 3 days. You may refrigerate them to increase the life to about 5-6 days. You may freeze the uncooked dough (scoop it into balls first) for 3 months. Bake them straight from frozen, including a number of additional minutes of baking time. You may as well freeze already-baked cookies by laying them flat in a freezer-safe meals storage bag. They are going to hold for as much as 3 months if tightly wrapped. To defrost, merely depart at room temperature for a number of hours.
Oatmeal Chocolate Chip FAQs
In case your cookies are arduous, you over-baked them, I’m sorry! Strive once more, however take away them from the oven a couple of minutes early. I ponder in case your oven has a scorching spot and is cooking one facet of the pan sooner than the opposite. Use an oven thermometer to calibrate your oven. Additionally needless to say cookies proceed to bake if left to relaxation on the cookie sheet after baking. Most recipe state to take away the cookies after a couple of minutes on the baking pan to forestall this.
To make cookies tremendous smooth, use egg yolks as a substitute of the entire egg in baking. Additionally, don’t over-bake your cookies, nor allow them to cool fully on the cookie sheet (as a result of they’ll proceed to cook dinner!). You may as well add 1 tablespoon of cornstarch to any cookie dough to make the cookies softer.
It will depend on the recipe. This recipe for a small batch of oatmeal chocolate chip cookies doesn’t require any chill time. Nonetheless, you’ll be able to chill it in a single day, however let it relaxation at room temperature earlier than scooping and baking. Or, bake from chilled however add 1-2 minutes of additional baking time.
Yield: 6 cookies
Finest Oatmeal Chocolate Chip Cookies
Small batch oatmeal chocolate chip cookies for 2.
Prep Time
10 minutes
Cook dinner Time
10 minutes
Complete Time
20 minutes
Substances
- 6 tablespoons unsalted butter, softened
- ¼ cup darkish brown sugar
- 3 tablespoons granulated sugar
- 1 giant egg yolk solely
- ¾ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ⅛ teaspoon superb salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup chocolate chips
Directions
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electrical mixer on medium pace till fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The combination will flip a pale shade and be fluffy.
- Subsequent, add the egg yolk and vanilla and beat till simply mixed.
- Whisk collectively the flour, oats, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on prime of the butter combination, and beat simply till mixed.
- Stir within the chocolate chips.
- Scoop the dough into 6 giant dough balls, and area them evenly on the baking sheet.
- Bake for 10-11 minutes, eradicating the cookies from the oven when the perimeters simply begin to flip golden brown.
- Let the cookies relaxation on the baking sheet for 1 minute earlier than transferring them to a wire rack to chill.
Notes
You may double this recipe to make 1 dozen cookies by doubling the elements precisely. This implies two egg yolks for a double tub, or 3 egg yolkds for a triple batch. Don’t use the egg whites! That is what retains the cookies thick and chewy.
Vitamin Data:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 277Complete Fats: 16gSaturated Fats: 9gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
