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 possibly can simply double or triple the recipe.
The BEST Oatmeal Chocolate Chip Cookies!
Effectively, mates, 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.
In case you’re new right here, I’ve a Do-it-yourself Child Meals part on my website, and only one fast look will inform you that I over-did it within the fruit and oatmeal purees class when my daughter was little. Now, as a toddler, I can not get her to the touch oatmeal.
Certain, I make these vegan protein bars with oatmeal that she eats fortunately (solely due to the chocolate chips on high), and this combined berry baked oatmeal on Saturday mornings. Nonetheless, she eats this stuff precisely one time, which leaves my husband and I with the leftovers (not a nasty deal, however I actually want she would eat extra).
However, the reality is, she’d fairly 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 all the time 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 like how chewy they’re! I used chocolate chips, however chopped chocolate could be nice right here, because it melts extra and types a gooey middle.
Do not let an absence 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 flippantly 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 complete egg. Equally, when tripping, use 3 egg yolks and no egg whites.
I like the chewiness of those cookies, and I like which you can 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!
Really, these cookies did final a couple 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 pleased to report that these cookies obtain a powerful ‘extra please!’ request from my toddler, and they’re fortunately devoured up by adults, too.
They’re smooth and chewy with caramelized cookie edges, simply the way in which they need to be. It is a good factor this recipe solely makes 6 cookies, as a result of I may eat greater than a half batch of those cookies!
Chocolate Chip Oatmeal Cookies Elements
- Butter. We want 6 tablespoons (barely lower than 1 stick) of unsalted butter that has been softened on the counter for a minimum of an hour. To double this recipe, use 12 tablespoons.
- Brown Sugar. This retains our cookies chewy, because of the molasses within the brown sugar. You should use mild 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 one more 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 so on. Holding the egg whites out of our cookies retains them very dense and chewy, simply how we prefer it!
- Vanilla. I all the time advocate actual pure vanilla extract for one of the 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 Previous Normal Oats. You should use fast oats, should 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 should use darkish chocolate chips, semisweet and even milk chocolate chips right here. In case you love white chocolate like me, strive utilizing these too!
-the absolute good cookie scoop that can allow you to get 6 evenly-sized cookies!
-a silpat. I 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 velocity 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 high of the butter combination, and beat till mixed.
Lastly, stir within the chocolate chips by hand. Scoop the dough into 6 massive dough balls, and house them evenly on the baking sheet.
Bake for 10-11 minutes, eradicating the cookies from the oven when the sides simply begin to flip golden brown. Let the cookies relaxation on the baking sheet for 1 minute earlier than shifting them to a wire rack to chill.
Oatmeal Chocolate Chip Cookies Recipe Variations
- Oats – You should 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 the entire elements precisely, together with the egg. So, two egg yolks, NOT one complete egg.
Learn how to retailer Chocolate Chip Oatmeal Cookies
One of the best ways to retailer these cookies is on the counter at room temperature in an air-tight container for as much as 3 days. You possibly can refrigerate them to increase the life to about 5-6 days. You possibly can freeze the uncooked dough (scoop it into balls first) for 3 months. Bake them straight from frozen, including a couple of further minutes of baking time. You can too freeze already-baked cookies by laying them flat in a freezer-safe meals storage bag. They may maintain for as much as 3 months if tightly wrapped. To defrost, merely depart at room temperature for a couple of hours.
Oatmeal Chocolate Chip FAQs
In case your cookies are onerous, you over-baked them, I’m sorry! Strive once more, however take away them from the oven a couple of minutes early. I’m wondering in case your oven has a scorching spot and is cooking one aspect 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 stop 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 utterly on the cookie sheet (as a result of they may proceed to prepare dinner!). You can too add 1 tablespoon of cornstarch to any cookie dough to make the cookies softer.
It depends upon the recipe. This recipe for a small batch of oatmeal chocolate chip cookies doesn’t require any chill time. Nonetheless, you possibly can 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
Elements
- 6 tablespoons unsalted butter, softened
- ¼ cup darkish brown sugar
- 3 tablespoons granulated sugar
- 1 massive egg yolk solely
- ¾ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ⅛ teaspoon wonderful 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 velocity 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 high of the butter combination, and beat simply till mixed.
- Stir within the chocolate chips.
- Scoop the dough into 6 massive dough balls, and house them evenly on the baking sheet.
- Bake for 10-11 minutes, eradicating the cookies from the oven when the sides simply begin to flip golden brown.
- Let the cookies relaxation on the baking sheet for 1 minute earlier than shifting them to a wire rack to chill.
Notes
You possibly can 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.
Diet Info:
Yield:
6
Serving Measurement:
1
Quantity Per Serving:
Energy: 277Complete Fats: 16gSaturated Fats: 9gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 92mgSodium: 143mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
