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Small Batch Oatmeal Cookies

You won't be tempted to eat an entire batch of cookies with this recipe. Small Batch Oatmeal Cookies give you four chewy, perfect cookies to satisfy your cravings.
Course Dessert, Snack
Cuisine American
Keyword small batch oatmeal cookies
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 4 cookies
Calories 228kcal
Author Chelsea Lords
Cost $4.38

Ingredients

  • 2 tablespoons (25g) light brown sugar, lightly packed
  • 1 and 1/2 tablespoons (19g) white sugar
  • 2 tablespoons (30g) unsalted butter, at room temperature-- not melted (Note 1)
  • 1/8 teaspoon vanilla, optional
  • 1 large egg yolk (reserve whites for another recipe or discard)
  • 1/4 cup (26g) old-fashioned oats
  • Small pinch fine sea salt
  • Small pinch ground cinnamon, optional
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup (31g) white all-purpose flour
  • 1/4 cup (43g) milk chocolate chips

Instructions

  • WET INGREDIENTS: Combine the brown sugar, white sugar, and room-temperature butter (not melted) in a bowl. This takes a bit of patience to mix together; press the butter into the sugars with the back of a spoon and gently mix until smooth. Add in the vanilla and egg yolk; stir to combine.
  • DRY INGREDIENTS: Stir in the oats, salt, cinnamon, baking powder, and baking soda. Next, add the flour and chocolate chips; stir to combine.
  • FORM COOKIE BALLS: Using a cookie scoop or your hands, make four equal-sized balls of the batter (if using a scale, each ball weighs 45 grams) and place on a parchment paper-lined cookie sheet. Place in the freezer for 15 minutes.
  • BAKE: Preheat the oven to 350 degrees F. Once cookie dough has been in the freezer for 15 minutes, take the sheet pan straight from the freezer to the oven. Bake for 10-14 minutes (my oven takes exactly 12 minutes) or until lightly browned around the edges.
  • COOL: Remove from oven and let stand on the cookie sheet for 5 minutes. If desired, press a few more chocolate chips into the top of the cookies as soon as they've been removed from the oven. Use a metal spatula to transfer to a cooling rack.

Notes

Note 1: Butter: Do not melt the butter or the cookies will spread too much during baking.

Nutrition

Serving: 4servings | Calories: 228kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 93mg | Potassium: 86mg | Fiber: 2g | Sugar: 13g | Vitamin A: 250IU | Calcium: 53mg | Iron: 2mg