Small Batch Oatmeal Cookies (No Chill, Soft & Chewy)
These oatmeal chocolate chip cookies are quick to make, with no chilling required, resulting in soft centers and crisp edges. Perfect for a small batch treat without the leftovers.
Servings: 10 cookies
Calories: 90kcal
Ingredients
For the cookie dough
- 1/4 cup unsalted butter, softened to room temperature Should not be glossy or melting.
- 1/4 cup packed brown sugar Provides moisture and caramel flavor.
- 2 tablespoons granulated sugar Balances sweetness.
- 1 large egg yolk Save the white for breakfast.
- 1 teaspoon vanilla extract Enhances flavor.
- 3/4 cup old fashioned oats Not quick oats for better texture.
- 1/2 cup plus 2 tablespoons all purpose flour Measure loosely for best results.
- 1/4 teaspoon baking soda Leavening agent.
- 1/8 teaspoon fine sea salt Enhances flavor.
- 1/4 teaspoon cinnamon Optional for added warmth.
- 1/3 cup semisweet chocolate chips or chunks For classic chocolate flavor.
- 1 to 2 teaspoons milk Add only if the dough seems dry.
Instructions
Preparation
- Cream butter and sugars in a medium bowl until light and fluffy.
- Beat in egg yolk and vanilla until glossy.
- Sprinkle flour, baking soda, salt, and cinnamon over the bowl and mix until mostly combined.
- Fold in oats and chocolate chips, adding milk if the dough is crumbly.
- Scoop onto a lined baking sheet about 2 tablespoons each, spacing well, and gently press to about 3/4 inch thick.
Baking
- Bake at 350°F for 9 to 11 minutes until edges are set and tops look slightly underdone.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a rack.
Notes
Store cookies at room temperature in an airtight container with a slice of bread or marshmallow to keep soft. Consume within 2 days for optimal texture or freeze for up to a month.