Name: Small Batch Oatmeal Cookies from the Pot
Yield: 4

This Small Batch Oatmeal Cookie delivers chewy, chocolatey cookies with crisp edges, satisfying your cookie cravings without leaving dozens of cookies leftover!

Try these other two small batch cookie recipes next: Single Serve Chocolate Chip Cookie and Single Serve Double Chocolate Cookie.

Small Batch Oatmeal Cookies with flaky sea salt on top.

Why A Small Batch Oatmeal Cookies?

If you’re anything like me, there are days when you need an oatmeal cookie, but you don’t want a whole batch of them. Okay, so I guess I never actually need a whole batch of cookies, but I will eat them if they are there. That’s why small batches are reliable!

They’re quicker to make too, without needing a stand mixer or long chilling times—I just mix everything in my cereal bowl like a reliable edible cookie dough! This recipe yields three large cookies that bake with crispy, sugary edges and soft, chewy centers filled with melty chocolate chips.

Quick Tip

If you ever need a big batch, try these classic Oatmeal Cookies or these Oatmeal Chocolate Chip Cookies. Those are a reliable recipes for larger batches.

Ingredients

Good Quality Chocolate Chips: It is worth using either Ghirardelli® or Guittard® chocolate chips for the best flavor in these cookies.
Soft Brown Sugar: Make sure the brown sugar is fresh and soft to blend well into the dough. Avoid using dark brown sugar, as it has too much moisture and will cause the cookies to spread too much.
Butter: Use real butter instead of margarine or substitutes. If you’re using salted butter, leave out any extra salt in the recipe. If using unsalted butter, add a heaping 1/8 teaspoon of salt to the dough.
Fresh Baking Soda: It’s important to use fresh (and clump-free) baking soda to ensure proper rise. Here’s how to test the baking agents for freshness.
Old-Fashioned Oats: Stick with old-fashioned oats. Avoid using steel-cut oats, which won’t soften right, or quick oats, which act like flour and will deliver drier, more cake-like cookies.
Egg Yolk: This recipe requires one large egg yolk. Save the egg white for another use such as an omelet, adding to this egg skillet, or in an straightforward egg wrap.

Tips For Small Batch Oatmeal Cookies:

Whisk Well: Mix the butter and sugars thoroughly until the mixture is light and creamy. This helps make your cookies light and fluffy.
Chill the Dough: Putting the dough in the freezer for 5-10 minutes helps the cookies keep their shape and enhances their flavor!
Adjust for Your Oven: Since ovens can be different, start checking your cookies a little early to make sure they don’t overcook.
Use Parchment Paper: Cover your baking sheet with parchment paper or a baking mat to keep cookies from sticking and to bake them evenly.
Shape Your Cookies: After baking, if the edges spread out, gently push them in with a metal spatula (see process photo number 8).
Cool Properly: Let the cookies sit on the baking sheet for a few minutes after taking them out of the oven. They keep cooking a bit from the heat!
Add More Chocolate Chips on Top: Adding extra chocolate chips on top is skippable, but it makes the cookies look nicer and ensures you get chocolate in every bite!

Storage

These cookies are best when they’re warm, right out of the oven!

For leftovers, store the cookies in an airtight container at room temp. If you have unbaked dough, keep it in an airtight container in the freezer and bake it directly from the freezer when you’re ready.