The BEST Oatmeal Chocolate Chip Cookies!
Well, friends, I’ve come full circle. My attempts to get my daughter to eat oats has ended here–with these small batch oatmeal chocolate chip cookies. If you’re new here, I have a Homemade Baby Food section on my site, and just one quick glance will tell you that I over-did it in the fruit and oatmeal purees category when my daughter was little. Now, as a toddler, I can’t get her to touch oatmeal. Sure, I make these vegan protein bars with oatmeal that she eats happily (only because of the chocolate chips on top), and this mixed berry baked oatmeal on Saturday mornings. However, she eats these things exactly one time, which leaves my husband and I with the leftovers (not a bad deal, but I really wish she would eat more). But, the truth is, she’d rather have anything without oats. So, I decided 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 always make her my small batch sugar cookies as a back-up. This recipe for small batch oatmeal chocolate chip cookies makes just 6 cookies. They’re medium-sized cookies, and I love how chewy they are! I used chocolate chips, but chopped chocolate would be great here, as it melts more and forms a gooey center. Don’t let a lack of chocolate stop you from making these cookies–chop up a chocolate bar and proceed!
Why You’ll Love this Oatmeal Chocolate Chip Cookie Recipe!
These cookies are chewy in the centers and lightly crisp around the edges. They’re packed with oats and chocolate chips (and never raisins!), and you can double the recipe to make 1 dozen cookies, or even triple it. When doubling, use 2 egg yolks, not one whole egg. Similarly, when tripping, use 3 egg yolks and no egg whites. I love the chewiness of these cookies, and I love that you can store them in an air-tight container for up to 3 days without any change in texture. As if 6 cookies makes it 3 days in my house, though! Actually, these cookies did last a few days in my house, but only because I bake several things at a time, and my kitchen counter is like a dessert smorgasbord most days. Wanna move in? I’m happy to report that these cookies receive a resounding ‘more please!’ request from my toddler, and they are happily gobbled up by adults, too. They’re soft and chewy with caramelized cookie edges, just the way they should be. It’s a good thing this recipe only makes 6 cookies, because I could eat more than a half batch of these cookies!
Chocolate Chip Oatmeal Cookies Ingredients
Butter. We need 6 tablespoons (slightly less than 1 stick) of unsalted butter that has been softened on the counter for at least an hour. To double this recipe, use 12 tablespoons. Brown Sugar. This keeps our cookies chewy, thanks to the molasses in the brown sugar. You can use light to dark brown sugar interchangeably here. Sugar. A small portion of white granulated sugar. Egg Yolk. To make 6 cookies, we need 1 egg yolk. Do not use the egg white; save it for another recipe. To double the recipe and get 1 dozen cookies, use 2 egg yolks, never the egg whites. To triple the recipe to make 18 cookies, use 3 egg yolks. etc. Keeping the egg whites out of our cookies keeps them very dense and chewy, just how we like it! Vanilla. I always recommend real pure vanilla extract for the best flavor. Flour. All-purpose flour that has been fluffed and scooped into a measuring cup and leveled off with a knife. Oats. I use rolled oats in this recipe, also labeled Old Fashioned Oats. You can use quick oats, if you like. Salt. Please don’t skip the salt in this recipe, it really balances the sweetness! Baking Soda and Baking Powder. To make our cookies spread and puff up slightly. Chocolate Chips. You can use dark chocolate chips, semisweet or even milk chocolate chips here. If you love white chocolate like me, try using those too!
Recommended tools for making these small batch oatmeal chocolate chip cookies:
-the absolute perfect cookie scoop that will help you get 6 evenly-sized cookies! -a silpat. I love my silicone baking mat because it’s reusable and slightly limits cookie spreading in my experiments!
How to Make Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies Recipe Variations
Oats - You can use rolled oats or quick oats here, both work great. Do not use steel-cut oats, however. Chocolate - Use any type of chocolate chips you like (white, dark, semisweet or milk), or chop up a chocolate bar. Double the Recipe: To double the recipe, double all of the ingredients exactly, including the egg. So, two egg yolks, NOT one whole egg.
How to store Chocolate Chip Oatmeal Cookies
The best way to store these cookies is on the counter at room temperature in an air-tight container for up to 3 days. You can refrigerate them to extend the life to about 5-6 days. You can freeze the raw dough (scoop it into balls first) for 3 months. Bake them straight from frozen, adding a few extra minutes of baking time. You can also freeze already-baked cookies by laying them flat in a freezer-safe food storage bag. They will keep for up to 3 months if tightly wrapped. To defrost, simply leave at room temperature for a few hours. You can double this recipe to make 1 dozen cookies by doubling the ingredients exactly. This means two egg yolks for a double bath, or 3 egg yolkds for a triple batch. Do not use the egg whites! This is what keeps the cookies thick and chewy.
