Discover the ultimate oatmeal chocolate chip cookie recipe — soft, chewy, and packed with rich flavor. These homemade cookies combine hearty oats with gooey chocolate chips for a comforting treat that’s easy to make and impossible to resist. Whether you're baking for a cozy afternoon snack, a holiday platter, or a lunchbox surprise, this small-batch recipe delivers big satisfaction with minimal effort. No chill time required — just mix, bake, and enjoy warm cookies fresh from the oven.
I love cookies, but I don't always want to have a ton of them in the house to eat up, and I can't always eat them up while they are still fresh. I also don't always have space in my freezer. That is when a small-batch baking recipe such as this one really comes in handy!
Our mother worked outside the home when we were children. Homemade cookies were a rare thing, unless it was the holidays. As a stay-at-home mom I always liked to make sure my children had a freshly baked treat, usually cookies, waiting for them when they got home from school.
These Oatmeal Chocolate Chip Cookies were always a favorite of everyone's. I don't know who enjoyed them more. My children or me.
I small-batched my favorite recipe so that I could enjoy a few recently. These have to be one of my all-time favorite cookie recipes! I hope you will bake and enjoy them as well!
INGREDIENTS NEEDED
TO MAKE
OATMEAL CHOCOLATE CHIP COOKIES
Simple baking cupboard ingredients. There is nothing too complicated about these.
- 1/2 cup (114g) butter, at room temperature
- 1/3 cup (75g) soft light brown sugar, packed
- 1/3 cup (75g) white granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (97g) whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 cup (80g) rolled oats (don't use quick oats)
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (58g) chopped toasted walnuts (optional)
I use salted butter in all of my baking. I find that it doesn't make much of a difference and I can cut back on any salt required to keep the saltiness at bay. I don't like having to keep two kinds of butter in the house.
In the U.K. I would use light muscovado sugar. Make sure you pack the sugar firmly into the measuring cup. It should hold its shape when dumped out if it is done properly.
Don't use quick oats. I used the medium porridge oats for these. Normally I would use the larger flaked oats, but I didn't have any in the larder.
I used Kirkland brand chocolate chips.
I like to toast all of my nuts prior to using. About 8 to 10 minutes on a baking sheet in a moderate oven (350*F/180*C) usually does the trick.
HOW TO MAKE
OATMEAL CHOCOLATE CHIP COOKIES
These go together like any other cookie, quickly and easily!
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with some baking parchment. Set aside. (Alternately you can grease the baking sheet.)
- Cream the butter together with both sugars until light and fluffy. Beat in the vanilla and the egg, thoroughly amalgamating them both. (You don't want the mixture to look curdled. If it is, simply add a TBS of the flour mixture and it will come back together.)
- Whisk the flour, soda and salt together and then stir this mixture into the creamed mixture, thoroughly blending everything together. (Whisking everything together ahead of time ensures the leavening (soda) is evenly distributed.)
- Stir in the oats, chocolate chips and walnuts (if using.) Mix well together.
- Drop by spoonfuls onto the prepared baking sheet, leaving 2 inches in between each cookie. (You may need two baking sheets if your baking sheets are not overly large.)
- Bake in the preheated oven for 8 to 12 minutes until done. The cookies will be browned at the edges but still soft in the center. (I baked mine for the 12 minutes. Remember they will continue to bake during the resting time on the baking sheet.)
- Leave to rest on the baking sheet for five minutes before scooping off onto a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS
about baking most cookies
CRISP OR CHEWY COOKIES?
If you prefer crisp cookies, press the dough flat with the bottom of a glass dipped in granulated sugar prior to baking. If you want soft chewy cookies, remove them from the oven about 2 minutes before they are done as they will continue to bake on the hot cookie sheet. If you want crisp cookies bake them for 2 minutes longer.
HOW CAN I KEEP MY COOKIES FROM SPREADING TOO MUCH?
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
WHAT IS THE BEST WAY TO STORE COOKIES?
Cool cookies completely before storing. Pack them in single layers between wax or parchment paper to prevent sticking. Do NOT store crisp and soft cookies together in the same container. Store in an airtight container.
HOW DO I FREEZE COOKIES PROPERLY?
To freeze cookies, place them into airtight containers or freezer bags, again with a layer of wax paper or parchment paper in between the layers. Again, do not store soft and crisp cookies together. They will keep up to six months frozen. Label properly with the type and the date baked/frozen.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar fm the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
A FEW OTHER
SMALL BATCH COOKIE
RECIPES THAT YOU MIGHT ALSO ENJOY
Living on your own doesn't mean that you can't still enjoy delicious homemade cookies. Here are a few more small batch cookie recipes that I enjoy baking and eating!
SMALL BATCH PEANUT BUTTER COOKIES - Everything you love about the large batch peanut butter cookie recipe but in a more manageable amount. Peanutty, buttery, moreishly delicious. They are the perfect peanut butter cookie. Perfect for tea break, after school or just for snacking. I hope that you enjoy them. The recipe makes one dozen delicious cookies.
SMALL BATCH CHOCOLATE CHIP COOKIE BARS - I think of all the cookies and bars in the world Chocolate Chip bars have to be my absolute favorite! Golden brown and stuffed with plenty of semi-sweet chocolate chips. So good with a glass of ice-cold milk, or a cup of tea, a cup of coffee, or whatever beverage that floats your boat! This recipe bakes in a loaf tin and makes 8 crisp and buttery bars.
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Yield: approximately 18 cookies
Oatmeal Chocolate Chip Cookies (small batch)
Prep time: 10 MinCook time: 12 MinInactive time: 5 MinTotal time: 27 Min
These delicious cookies, with their chewy comforting texture never fail to please. Enjoy with a hot drink or a cold glass of milk.
Ingredients
- 1/2 cup (114g) butter, at room temperature
- 1/3 cup (75g) soft light brown sugar, packed
- 1/3 cup (75g) white granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (97g) whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 cup (80g) rolled oats (don't use quick oats)
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (58g) chopped toasted walnuts (optional)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with some baking parchment. Set aside.
- Cream the butter together with both sugars until light and fluffy. Beat in the vanilla and the egg, thoroughly amalgamating them both.
- Whisk the flour, soda and salt together and then stir this mixture into the creamed mixture, thoroughly blending everything together.
- Stir in the oats, chocolate chips and walnuts (if using.) Mix well together.
- Drop by spoonfuls onto the prepared baking sheet, leaving 2 inches in between each cookie.
- Bake in the preheated oven for 8 to 12 minutes until done. The cookies will be browned at the edges but still soft in the center.
- Leave to rest on the baking sheet for five minutes before scooping off onto a wire rack to cool completely.
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Celebrate the season with this Amish Cranberry Cake, a rustic dessert bursting with tart cranberries and served warm with a rich, buttery caramel sauce. Simple to make and irresistibly festive, this homestyle cake is perfect for holiday gatherings, cozy breakfast/brunch get-togethers, or anytime you crave a comforting treat. Serve warm for maximum indulgence and watch it become a new family favorite.
I found myself with a bag of cranberries in my refrigerator that needed using up. I could have thrown them into the freezer I know, but I really fancied using them in a bake! I love the tartness of cranberries. They grow them locally here in a bog not too far down the road from us. Yes, we are very lucky!
This cake recipe comes from the pages of my big blue binder. I don't know about you, but when I see the word Amish in the title of a recipe, I just know it is going to be great. The Amish are known for being really great cooks. They are also known for being no-nonsense cooks that use simple ingredients and recipes that are not overly complicated. I like that.
This cake does not disappoint. You could, of course, serve it for dessert if you wish, with a scoop of ice cream on top, but it really shines as a breakfast or a brunch cake and would be perfect for the upcoming holidays. With 8 servings, it is large enough to feed a crowd. The sauce is rich and luxurious.
I can see this cake being the centerpiece of the brunch table! Trust me on this one!
INGREDIENTS NEEDED
TO MAKE
AMISH CRANBERRY CAKE WITH A BUTTER SAUCE
Other than the fresh cranberries, you probably have everything you need to make this bake in your kitchen right now.
- 2 cups (250g) plain all-purpose flour
- 1 cup (200g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3 TBS (43g) butter, melted
- 2/3 cup (160ml) whole milk
- 1 tsp vanilla
- 2 cups (220g) fresh whole cranberries
For the sauce:
- 1 cup (230g) butter
- 2 cups (400g) soft light brown sugar
- 1 1/2 cups (360m) half and half (half cream, half milk)
- 1 1/2 tsp ground cinnamon
- pinch salt
You could use self-rising flour for this recipe if you wished. Just omit the baking powder and the salt in the recipe.
I use Kirkland organic granulated sugar. In the UK I recommend using caster sugar for the cake as their granulated sugar is far too coarse and will not melt into the batter properly.
I use salted butter and whole milk as that is all I keep in house. I also use pure Vanilla. I buy the Kirkland brand, and it lasts a long time. I also make my own when I can. You can find out how to do that here. It is very easily done.
You can use frozen cranberries if you wish. Do NOT thaw them before using.
In the U.K. I would use soft light brown muscovado sugar for the sauce. It will give the sauce a beautiful flavor. Muscovado sugar is a brown sugar with a slightly higher molasses content, and it comes in both dark and light varieties.
HOW TO MAKE
AMISH CRANBERRY CAKE WITH BUTTER SAUCE
You will be surprised at just how quickly and easily this cake comes together. I make the simple sauce while the cake is baking and then keep it warm in the top of the double boiler. It does not reheat well, so bear that in mind.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust with flour, shaking out any excess. (This is to help prevent the cake and the berries from sticking to the pan. You don't need a lot of flour, just a light dusting.)
- Whisk the flour, sugar, salt, and baking powder together in a bowl. (I use a wire whisk and combine well.)
- Whisk together the egg, milk, butter and vanilla. Add all at once to the dry ingredients. Beat together to combine for 2 minutes, then fold in the cranberries. (The batter will be thick.)
- Spread into the prepared pan, smoothing over the top. (I dolloped it into small piles and then used the back of a metal spoon to spread it out in the pan.)
- Bake in the preheated oven for 40 minutes. The cake should spring back when lightly touched and a toothpick inserted in the center should come out clean. (I will be a lovely golden brown on the top and the bottom.)
- Make the sauce during the last 10 minutes of baking. Add all of the ingredients to the top of a double boiler. Place over simmering water and cook, whisking constantly for 8 to 10 minutes until smooth. (If you don't have a double boiler, use a pan with a heavy bottom and heat the sauce over medium low heat until everything has melted and combined smoothly.)
- To serve, cut the warm cake into wedges. Serve with some of the sauce ladled over top.
HINTS AND TIPS FOR SUCCESS
If you follow my hints and tips there is no reason why your cake can't turn out successfully!
- Make sure your milk and egg are at room temperature prior to beginning to make the cake. Take the out of the refrigerator about an hour before baking.
- Do not be tempted to overmix the batter. A few lumps are quite acceptable.
- Store the baked cake at room temperature, lightly covered. The sauce will need to be refrigerated and as I have said, the sauce does not reheat well. It has a tendency to curdle.
- I use salted butter and large eggs. I see no reason to use unsalted butter in this recipe.
- Garnish the finished cake with a light dusting of icing (confectioners) sugar for the holidays.
- Do not cut back on the amount of sugar. This is the correct amount for both the cake and the sauce. Cranberries are quite tart so the amount of sugar offsets that tartness beautifully.
FREQUENTLY ASKED QUESTIONS
MUST I USE FRESH CRANBERRIES?
No, you can use frozen cranberries if you wish. Do not thaw them out before using.
CAN I BAKE THIS CAKE AHEAD OF TIME?
Yes you can bake the cake the night before you wish to serve it. I do not recommend making the sauce ahead of time, however. It will curdle if reheated. Make the sauce just prior to you wanting to serve the cake. Warm up your cake slices in the microwave for about 20 seconds to serve.
CAN THIS CAKE BE FROZEN?
Yes, you can absolutely freeze the cake. Wrap tightly in cling film ad then in foil. Label with the date and contents. You can freeze the cake for up to three months. It is NOT recommended that you freeze the sauce. If you don't think you are going to use all of the sauce when you serve the cake, make it a half recipe at the time. Fresh sauce is best.
MUST THIS BE A BREAKFAST CAKE?
Not at all. Feel free to serve this tasty cake as a dessert with a scoop of vanilla ice cream on top. Ladle the warm sauce over top of the ice cream.
DO I NEED TO USE CRANBERRIES?
Feel free to substitute the cranberries with fresh blueberries if you wish. They work beautifully in this.
HOW LONG WILL THIS CAKE KEEP?
This cake will keep for three to four days at room temperature. I do not recommend keeping it any longer due to the use of fresh fruit.
A FEW OTHER
BREAKFAST CAKES WORTH MENTIONING
Cake for breakfast? Count me in! You will never have to ask me twice. Here are two old family favorites!
BLUEBERRY MUFFIN CAKE - This is a small batch recipe making four to five delicious servings. The cake has a beautiful muffin texture and is studded generously with fresh blueberries. It is topped with a buttery streusel and a sweet glaze. This goes down beautifully with a nice hot drink.
CINNAMON ROLL BREAKFAST CAKE - Quick, easy and delicious, this is a real favorite around here. I have been making this for years to five-star reviews. Golden brown and scrummy with lots of cinnamon flavor, a brown sugar topping and a vanilla glaze! Best served warm.
Pin this recipe to your Amish, Desserts, Brunch, or Holiday boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 8 servings
Amish Cranberry Cake with a Butter Sauce
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
A delicious cake, abundantly studded with tart fresh cranberries. Serve warm and cut into wedges, with a lush and rich caramel butter sauce spooned over top.
Ingredients
For the cake:
- 2 cups (250g) plain all-purpose flour
- 1 cup (200g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3 TBS (43g) butter, melted
- 2/3 cup (160ml) whole milk
- 1 tsp vanilla
- 2 cups (220g) fresh whole cranberries
For the sauce:
- 1 cup (230g) butter
- 2 cups (400g) soft light brown sugar
- 1 1/2 cups (360m) half and half (half cream, half milk)
- 1 1/2 tsp ground cinnamon
- pinch salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and lightly dust with flour, shaking out any excess.
- Whisk the flour, sugar, salt, and baking powder together in a bowl.
- Whisk together the egg, milk, butter and vanilla. Add all at once to the dry ingredients. Beat together to combine for 2 minutes, then fold in the cranberries. The batter will be thick.
- Spread into the prepared pan, smoothing over the top.
- Bake in the preheated oven for 40 minutes. The cake should spring back when lightly touches and a toothpick inserted in the center should come out clean.
- Make the sauce during the last 10 minutes of baking. Add all of the ingredients to the top of a double boiler. Place over simmering water and cook, whisking constantly for 8 to 10 minutes until smooth.
- To serve, cut the warm cake into wedges. Serve with some of the sauce ladled over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen
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