Hey guys! Back on small-batch bakes today with a cookie recipe that makes five large cookies. Also, Happy Easter, I hope you guys are maybe doing something a little special at home even though you might not be able to spend time with family like normal.
So these cookies are a hybrid between a chocolate chip cookie and an oatmeal cookie. It’s not quite a full oatmeal situation though- we’re just adding a few tablespoons of oats to give it a yummy texture. I know you guys are looking for ways to bake without making more than your household can really eat, so this recipe just makes five cookies. BUT, they are big ones haha. I mean when you want a cookie, you want a real cookie, right??
Anyways they come together easily, no chilling involved, and you end up with giant chocolatey cookies with a great texture. Highly recommend.
How to Make Small-Batch Chocolate Chip Cookies
These cookies start the same way that most cookies do- by mixing up the dry ingredients and setting them aside for later. In this case, we’re doing flour, a few tablespoons of old fashioned oats, baking soda, and salt. Stir it together and set it aside for a later moment.
In a medium bowl, beat together some soft butter with brown sugar and white sugar. This is a typical chocolate chip cookie base, but then we’re moving things along by adding an egg yolk. Since it’s a small batch, we really don’t need a whole egg. Throw the egg white in your next plate of scrambled eggs.
Add a touch of vanilla extract if you have it, or even a splash of coffee or bourbon if you don’t have vanilla extract. Then, start working in those dry ingredients until everything is combined.
Let’s talk about the chocolate for a moment. I really think it’s best if you go for a bar of chocolate that you chop up, but if you can’t get your hands on any, chop up some chocolate chips to make them a little finer and irregular in shape and size. It helps distribute more chocolate throughout the cookie, and it’s good guys. Anyways, stir whatever chocolate you have in there.
I’m using a pretty large scoop for these cookies, but you could definitely just roll the dough in your hands to make the cookie balls. You want to use about two tablespoons worth of dough for each cookie, which will give you about 5 cookies. Press them down gently before baking.
Cool them on the pan for about 10 minutes before enjoying!
Small-Batch Chocolate Chip Oatmeal Cookies
Ingredients
- 1/2 cup all purpose flour
- 3 tbs. old fashioned oats
- 1/4 tsp. salt
- 1/8 tsp. baking soda
- 1/4 cup softened butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 3 oz chopped dark chocolate
Instructions
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Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper or a non-stick baking sheet. Set aside.
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In a small bowl, stir together the flour, oats, salt, and baking soda. Set aside. In a medium bowl, beat together the butter, brown sugar, and white sugar until combined. Add in the egg yolk and vanilla extract and beat until combined. Add in the dry ingredients, and beat until there are no dry pockets of flour.
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Stir in the chopped chocolate until well incorporated. Scoop the cookies into large, two-tablespoon-sized balls and space evenly on your baking sheet. You should have 5 cookies- if you have way more, they are not big enough! Press the cookies down slightly, and bake for 14-16 minutes, or until the cookies are a light golden brown on the edges. Cool for 10 minutes on the baking sheet before eating!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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