Craving warm, gooey oatmeal chocolate chip cookies but don't want a whole batch? This guide dives into the art of making a small batch of these beloved treats, perfect for satisfying a craving without the commitment of a larger recipe. We'll cover everything from ingredient selection to baking tips, ensuring your small batch cookies are as delicious as any larger version.
Why Make a Small Batch?
The beauty of a small batch oatmeal chocolate chip cookie recipe lies in its versatility and practicality. It's ideal for:
- Satisfying cravings: A small batch lets you enjoy fresh-baked cookies without the overwhelming amount leftover from a larger recipe.
- Experimentation: Perfect for trying out new variations or experimenting with different types of chocolate chips or oatmeal.
- Portion control: A smaller batch helps with portion control, especially if you're mindful of your sugar intake.
- Less cleanup: Smaller batches mean less batter to mix and fewer dishes to wash!
The Best Small Batch Oatmeal Chocolate Chip Cookie Recipe (Yields 6-8 cookies)
This recipe focuses on maximizing flavor in a smaller quantity. Feel free to adjust the chocolate chips to your preference!
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup rolled oats (old-fashioned or quick-cooking)
- ½ cup chocolate chips (semi-sweet, milk chocolate, or a mix!)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream together butter and sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in oats and chocolate chips: Stir in the rolled oats and chocolate chips until evenly distributed.
- Scoop onto baking sheet: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Adapt This Recipe for Different Tastes?
What if I want to add nuts?
Feel free to add ¼ cup of chopped walnuts, pecans, or your favorite nut to the dough along with the oats and chocolate chips.
Can I use different types of chocolate chips?
Absolutely! Experiment with dark chocolate chips, white chocolate chips, or a combination for a unique flavor profile. Consider adding chocolate chunks for extra indulgence.
How can I make these cookies chewier?
Using more brown sugar will increase the chewiness. You can also slightly underbake the cookies.
Frequently Asked Questions
Can I freeze small batch cookie dough?
Yes! Scoop the cookie 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.
What's the best way to store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Be sure to use a blend specifically designed for baking cookies.
What if my cookies are spreading too much?
This is often due to overmixing the dough or using too much butter. Chill the dough for 30 minutes before baking to help prevent spreading.
By following this recipe and these tips, you'll be well on your way to enjoying perfectly baked, delicious small batch oatmeal chocolate chip cookies. Happy baking!
