Craving warm, gooey oatmeal chocolate chip cookies but don't want a whole batch? This guide will walk you through making a delicious small batch, perfect for satisfying those sweet cravings without the commitment of a larger recipe. We'll explore everything from the ideal ingredients to tips for achieving that perfect chewy texture. Whether you're a seasoned baker or just starting out, this recipe is designed for success.
Why Make a Small Batch?
Several reasons make small batch baking appealing, particularly for oatmeal chocolate chip cookies:
- Portion Control: Avoid the temptation of eating an entire batch yourself! A smaller quantity makes it easier to manage portion sizes.
- Less Waste: Perfect for those who don't want leftover cookies lingering around.
- Experimentation: It's a great way to try new variations or recipes without committing to a large quantity.
- Convenience: Quick and easy baking for a spontaneous treat.
The Best Small Batch Oatmeal Chocolate Chip Cookie Recipe
This recipe yields approximately 6-8 cookies, depending on size.
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup rolled oats
- ½ cup chocolate chips (semi-sweet, milk chocolate, or dark chocolate – your preference!)
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream Butter & Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the vanilla extract and egg until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Oats & Chocolate Chips: Stir in the rolled oats and chocolate chips.
- Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What Makes Oatmeal Chocolate Chip Cookies Chewy?
Brown Sugar: The brown sugar contributes to the moisture and chewiness of the cookies.
Butter: Using softened butter ensures a tender crumb.
Oats: Rolled oats add a delightful texture and help create a chewier cookie.
Don't Overbake: Overbaking will result in dry, crunchy cookies. Remove them from the oven while the centers are still slightly soft.
Can I Use Different Types of Chocolate Chips?
Absolutely! Experiment with different types of chocolate chips like dark chocolate, milk chocolate, white chocolate, or even chocolate chunks for a varied texture and flavor profile.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days.
Can I Freeze the Dough?
Yes, you can freeze the cookie dough for later use. Scoop the dough onto a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag for longer storage. Bake from frozen, adding a couple of minutes to the baking time.
Are Small Batch Cookies Healthier?
While a small batch reduces the overall calorie intake compared to a larger batch, it doesn't inherently make the cookies healthier. The nutritional value still depends on the ingredients used.
This recipe provides a delicious and convenient way to enjoy your favorite treat without the commitment of a full batch. Enjoy your freshly baked small batch oatmeal chocolate chip cookies!
