Small Batch Oatmeal Chocolate Chip Cookies
These small batch oatmeal chocolate chip cookies are a soft and chewy twist on the classic chocolate chip cookie. Whole rolled oats give them a heartier texture and nutty flavor that is perfect with chocolate chips and a hint of cinnamon.
Equipment
- 1 large mixing bowl
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Ingredients
- 57 grams unsalted butter melted
- 40 grams granulated sugar
- 52 grams brown sugar light or dark
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 65 grams oats old-fashioned
- 105 grams all purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 85 grams chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and set aside.
- Pour the melted butter into a large mixing bowl. Whisk in the granulated sugar and brown sugar until homogenous.57 grams unsalted butter, 40 grams granulated sugar, 52 grams brown sugar
- Add the egg and vanilla extract. Vigorously whisk until well combined.1 large egg, 2 teaspoon vanilla extract
- Add the oats, flour, baking soda, cinnamon, and salt. Stir with a rubber spatula until just a few dry streaks of flour remain.65 grams oats, 105 grams all purpose flour, ¼ teaspoon cinnamon , ¼ teaspoon baking soda, ½ teaspoon sea salt
- Fold in the chocolate chips gently until no dry streaks of flour are left.85 grams chocolate chips
- Use a 3 tablespoon cookie scoop to scoop 6 large cookies or a 2 tablespoon scoop for 10 cookies. Place them on a baking sheet with a couple inches between each.
- Chill the dough for 20 minutes.
- Bake for 10-13 minutes until the edges are set and the middles are puffy and look slightly underdone.
- Remove the cookies from the oven and let them cool for 10 minutes on the hot tray before transferring to a wire rack. When they reach room temperature, sprinkle with flaky salt and enjoy.
Video
Notes
Nutritional information is for 6 cookies.
Use whole rolled or old fashioned oats for this recipe.
Storage: Store cooled cookies in an airtight container room temperature for up to 5 days. Do not refrigerate.
Freezing: Freeze baked cookies in an airtight container for up to 3 months. Thaw on the counter for a few hours before enjoying.
To freeze cookie dough, scoop the dough onto a cookie sheet and chill in the freezer until frozen solid. Transfer to an airtight container and freeze for up to 3 months. Bake straight from the freezer, adding a few extra minutes on to the bake time.
Nutrition
Serving: 1cookieCalories: 316.8kcalCarbohydrates: 45.2gProtein: 4.3gFat: 13.3gSaturated Fat: 7.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.5gTrans Fat: 0.3gCholesterol: 47.7mgSodium: 254.5mgPotassium: 124.8mgFiber: 1.6gSugar: 23.5gVitamin A: 277.3IUVitamin C: 0.003mgCalcium: 33.1mgIron: 1.5mg
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