Small Batch Oatmeal Cookies
These chewy oatmeal cookies with chocolate chips are the perfect way to satisfy a sweet craving without making a giant mountain of cookies.
recipesbynani.comThere is nothing quite like a warm cookie straight from the oven, but sometimes you just want a few instead of a whole dozen. This recipe is my go to when I need a little treat for the afternoon because it keeps things simple and keeps the kitchen clean.
My favorite thing about these cookies is how they turn out with crispy golden edges and a soft, chewy middle. If you want to make them extra special, sprinkle a tiny pinch of sea salt on top right when they come out of the oven.
🧺 Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 tablespoons white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup old fashioned rolled oats
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
- 2
In a medium bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth.
- 3
Stir in the egg yolk and vanilla extract until well combined.
- 4
Add the oats, flour, and baking soda to the wet ingredients. Mix until just combined, then fold in the chocolate chips.
- 5
Scoop tablespoon sized balls of dough onto your prepared baking sheet, leaving space between them for spreading.
- 6
Bake for 10 to 12 minutes or until the edges are golden brown.
- 7
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
💡 Tips
Store any leftovers in an airtight container at room temperature for up to three days. If you like your cookies extra chewy, try slightly underbaking them by one minute. These are wonderful served with a cold glass of milk or a hot cup of tea.
Made this recipe? Let us know how it went.
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