This recipe for small batch oatmeal chocolate chip cookies is the perfect recipe to make for a quick afternoon snack for kids or yourself. The recipe is simple to make with basic pantry ingredients everyone will love!
Derek loves oatmeal chocolate chip cookies. A lot. Strangely, it went unmentioned for the first nine years of our marriage and then all of a sudden it comes out that they're a childhood favorite that he ate all the time. At that point I set out to make the best oatmeal chocolate chip cookie recipe. These cookies are all the things you want in a cookie. Crispy on the outside, chewy on the inside, and full of delicious chocolate goodness.
Small Batch Oatmeal Chocolate Chip Cookies:
This small batch recipe makes about eight cookies. If you're single you'll have a handful of cookies you can eat throughout the week. If you have a family with small children, it's the perfect amount to make without having a ton left overs for dessert one night. I love making small batch recipes because it means that for my small family of four we typically don't have food waste which is something I try to keep at the forefront of my mind when cooking and preparing meals for my family.
Ingredients for Oatmeal Chocolate Chip Cookies:
Oatmeal chocolate chip cookies truly use all pantry ingredients that most people have on hand in their home. For this small batch recipe you will need:
- 1/2 cup all purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup butter, softened to room temperature
- 1/4 cup brown sugar
- 1/8 cup white sugar
- 1/2 large egg
- 1/2 tsp vanilla extract
- 3/4 cups old fashioned oats
- 1/2 cup semisweet chocolate chips
Baking Tools for Cookies:
To make excellent cookies there are a few things you absolutely need. Some of my must haves are a cookie scoop for scooping dough, a thick durable sheet pan, a great hand mixer (I NEVER use a stand mixer!), and nonstick baking mats. These are all great items to invest in that will last for years to come, and will help create the best cookies time and time again.
How to Store Cookies:
Cookies should be stored in an airtight container on the counter for up to 3-5 days. The length of time depends on where you live and what the humidity is like in your area. In Utah, we have a very dry climate so our food typically doesn't go bad like other states in the USA. If you live in the south where it's very hot and humid, you might notice your food goes stale much more quickly.
My all time favorite containers are these light blue ones from the Chris Loves Julia Rubbermaid Collection. They're beautiful and durable. The best when it comes to form and function.
The Best Flour For Cookies:
There are definitely going to be people out there that have strong opinions about flours, brands, health benefits, etc... Whenever I'm baking I always use white all purpose flour. Sometimes I buy organic, sometimes I purchase the generic brands at the store, but it's always white all purpose flour. I find it's the most consistent to work with and yields the same results each time I bake.
Clearly if you have a gluten allergy this isn't going to be the option for you but this blog is also likely not for you either since I don't specialize in gluten free baking. I have had success with the Bob's Red Mill 1-to-1 flour when baking for friends who are gluten free. That might be a great starting point if you need a gluten free flour option.
Oats for Oatmeal Cookies:
When doing any baking that involves oats, I always use old fashioned oats, or rolled oats. This is the best when baking since the oatmeal hasn't been processed and typically still has the whole large flakes. Quick cooking oats have been further processed than old fashioned oats, which really just means they've been grounded into a finer consistency so that they cook faster. All my recipes always use rolled oats or old fashioned oats. The bake times are for those particular oats, and if you use a different type of oat, I can not guarantee your results.
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