Best Ever Oatmeal Chocolate Chip Cookies – Quick & Homemade

 

 

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! 

1. 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.)
2. 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.)
3. 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.)
4. Stir in the oats, chocolate chips and walnuts (if using.) Mix well together.
5. 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.)
6. 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.)
7. 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

Author: Marie Rayner

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

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with some baking parchment. Set aside.
2. Cream the butter together with both sugars until light and fluffy. Beat in the vanilla and the egg, thoroughly amalgamating them both.
3. Whisk the flour, soda and salt together and then stir this mixture into the creamed mixture, thoroughly blending everything together.
4. Stir in the oats, chocolate chips and walnuts (if using.) Mix well together.
5. Drop by spoonfuls onto the prepared baking sheet, leaving 2 inches in between each cookie.
6. 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.
7. Leave to rest on the baking sheet for five minutes before scooping off onto a wire rack to cool completely.

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