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Any oatmeal cookie fans in the house? Oh good, me too—and this recipe is for you. Check out these small-batch oatmeal cookies for two. They have a soft, chewy texture with warm cinnamon and little pops of sweetness from chocolate chips. They’re pretty much THE perfect oatmeal cookie.
If you’re like me and find yourself craving freshly baked cookies (often), but don’t want to commit to an entire batch, this small-batch recipe is about to become your best friend (and so am I—heeey new bestie!).
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Here’s Why I Love Small-Batch Baking
Let’s be honest—sometimes, a whole batch of cookies can feel like both a blessing and a curse. Sure, it’s nice to have extras, but there’s also that undeniable temptation of eating more than you intended (we’ve all been there, some of us more than others—Kristine). That’s where my small-batch recipes come in. All the indulgence, with none of the guilt or…leftovers.
Ingredient Notes
- Unsalted butter works best so we can control the amount of salt in this small-batch recipe. If it’s all you have, just omit the salt completely from the recipe.
- Egg yolk only. The yolk alone adds richness and moisture without making the dough too wet, which is crucial for such a small batch. A whole egg would be too much.
- Rolled oats give these cookies their hearty and chewy texture and of course, a wholesome taste.
- I use semisweet chocolate chips mostly, but feel free to use whatever you love—dark chocolate, milk chocolate, or even white chocolate. And I suppose, if you’re one of those raisin people, you could swap the chocolate chips for raisins. That would make a classic and hearty oatmeal raisin cookie.
Step-By-Step Instructions
- Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use the back of a spoon to cream until smooth and light in color. Since we’re not using an electric mixer, you need to use a little muscle here—cream it for a good couple of minutes.
- Add 1 egg yolk and vanilla extract to your butter and sugar mixture. Stir until everything is nice and smooth.
- Add all-purpose flour, rolled oats, cinnamon, baking soda, and sea salt to the bowl. Stir just until no streaks of flour remain. Be careful not to overmix the dough—this can make the cookies tough instead of tender.
- Gently fold in 3 tablespoons of chocolate chips (or raisins if you must, haha).
- Divide the dough in half, or—for an easy way to ensure evenly sized cookies, use a 4-tablespoon cookie scoop to form two heaping scoops of dough. Place them on your prepared baking sheet with some room to spread and bake them for 10-ish minutes. I always rotate the pan halfway through to ensure they bake evenly (since ovens are notoriously uneven).
- Once baked, allow the cookies to cool on the baking sheet and firm up for a few minutes before transferring them to a wire rack to cool completely. As they cool, the tops will fall and crinkle and crack slightly.
Tip
If you want to make four or even six smaller cookies, use a smaller cookie scoop (try a 1.5 or 2-tablespoon size) and reduce the baking time by a minute or so.
Storage & Reheating
If by some miracle you have a cookie left over, you can store it in an airtight container for 3-4 days, though I doubt it’ll last that long. You can also freeze these cookies (after baking and cooling) for up to 3 months. Place them in a Ziplock freezer bag and remove as much air as possible before freezing.
More Small-Batch Recipes You’ll Love
Oatmeal Cookies for Two
Ingredients
- 2 TBS unsalted butter (room temperature)
- 2 TBS brown sugar
- 1 TBS sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 3 TBS rolled oats
- 3 1/2 TBS flour (all-purpose)
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 3 TBS chocolate chips
Instructions
- Preheat oven to 350 degrees and line one baking sheet with parchment paper.
- In a small mixing bowl, cream together the softened butter, brown sugar, and sugar with the back of a spoon, until smooth and light colored2 TBS unsalted butter, 2 TBS brown sugar, 1 TBS sugar
- Add the vanilla extract and egg yolk and stir to combine.1 egg yolk, 1/2 tsp vanilla extract
- Add the flour, rolled oats, cinnamon, baking soda, and sea salt to the bowl and mix just until no streaks of flour remain.3 1/2 TBS flour, 1/4 tsp baking soda, 1/8 tsp sea salt, 3 TBS rolled oats
- Fold in the chocolate chips.3 TBS chocolate chips
- Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
- Bake at 350 degrees for 10 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly brown around the edges and puffed up in the center when done.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. The tops will fall during cooling.
- If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
- There’s no need to weigh ingredients for this recipe, just gently scoop and level off the ingredients before adding them to the bowl.
These are very good, especially with the addition of cinnamon. I used gluten free all purpose flour,(and did not add salt) ,but that’s the only changes I made. If I wanted to double this recipe, do I add 2 yolks or 1 whole egg? Thanks.
Hi Jeannette! Thank you so much, I appreciate it. You know, I think they’d do well with the whole egg (though I haven’t tried it, officially yet). If you get to it before I do, let me know. 🙂
Hey Jeannette if you double the recipe you should stick with using two yolks instead of a whole egg. Using the yolk only makes it velvety and creamy. Much better in my opinion. Hope it works out!
This recipe was delicious!
These are simply delicious!! I would love to make a bigger batch! What would you recommend as far as the ingredients go? Thanks!
I used milk chocolate chips and enjoyed this recipe!
These cookies are the BEST. I make them into 4 smaller cookies and they taste wonderful. I even tried leaving the cinnamon out and adding white chocolate chips and sprinkles to it to make a birthday cookie and it turned out amazing.