Mini Oatmeal Chocolate Chip Cookies
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Mini Oatmeal Chocolate Chip Cookies are adorably bite-sized but packed with flavor, thanks to rich browned butter, plenty of vanilla extract, and a sprinkling of sea salt. Pack these for a little lunch box treat or grab one for a snack — it’s a guaranteed smile, every time.
Cookies Good Enough to Sell!
Tender, buttery, chewy, and rich, these bite-sized chocolate chip oatmeal cookies are a pure delight, perfectly portioned for sharing, nibbling, or tucking into lunch boxes as an “I love you” treat. They’re also delightfully easy to make: everyday ingredients, no dough chilling, and a quick baking time.
As for its origin, this recipe is my effort to merge the bakery-style chocolate chunk cookies I hold so dear with the oatmeal cookies my son and husband love, only in a chewier, brown butter-y format.
I first took these cookies out for prime time at a birthday party good friends threw for their son. Of course it’s pleasing when people comment favorably on a baked good you made, but I knew these were special when another party-goer pulled me aside conspiratorially to ask how feasible it would be to make them in bulk. Turns out, she owns a nearby BBQ restaurant and thought they’d round out the casual dessert options. Now, cottage industry baking is decidedly not my thing, but that doesn’t mean I wasn’t flattered, and it does mean I’m extra excited to share the recipe with you.
Ingredient & Substitution Notes:
- Butter. Plenty of butter. Don’t think too much, just mix it in. 🙂
- Wet ingredients: brown sugar, eggs, and vanilla extract. I use light brown sugar most often but dark works perfectly well. By all means use vanilla bean paste if you have it — it’s a 1-for-1 substitution and adds even more depth of flavor and beautiful tiny flecks.
- Dry ingredients: all-purpose flour, old-fashioned oats, baking soda, and sea salt. Do not substitute quick oats, steel-cut oats, or any other type for the old-fashioned oats, which are also often labeled “rolled oats.” They have a specific texture that absorbs just the right amount of liquid for this recipe.
- Chocolate chips or chocolate chunks. Go with semi-sweet or dark chocolate to complement the sweetness of all that delicious brown sugar.
How to make Oatmeal Chocolate Chip Cookies:
Another reason to love these pint-sized cookies is the ease of baking. The dough comes together all in one bowl — technically one pan — and there’s little waiting required.
- Brown the butter in a large saucepan and set aside to cool slightly. It does need to cool so that when you add the eggs, they mix in without beginning to cook from the residual heat.
- Add brown sugar and vanilla to the cooled browned butter, followed by the eggs. Whisk smooth.
- Sprinkle dry ingredients on top and stir just to blend, then fold in chocolate.
- Portion, bake, and devour! I find these cookies bake perfectly in 8-9 minutes in a 350 degree F oven. If yours are portioned into larger cookies, they will take more time to bake.
Pro Tip
Use a cookie dough scoop to make portioning out the dough evenly super quick, easy, and mess-free. I use the small one from this set, and fill it scantly to make bite-sized cookies like the ones shown here.
The end result is a truly delicious cookie with a golden brown exterior, tender middle, and layers of sweetness hitting you all at once.
A tiny dusting of extra sea salt on top truly is the perfect finishing touch.
Storage:
Chocolate chip oatmeal cookies keep well tightly covered at room temperature for 3-4 days.
Freeze to bake when ready:
After being portioned out, balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes.
Once the dough balls are frozen solid, transfer them to a freezer bag or other storage container. (They can touch at this point.) When ready to bake, place frozen dough balls on lined cookie sheets and bake as directed above, adding 2-3 minutes to the baking time.
Related Recipes:
Give my favorite mini M&M chocolate chip pudding cookies, lemon sugar cookies, chewy ginger molasses cookies, or carmelita bars a try next. Or keep it classic with these secret-ingredient chocolate chip cookies that stay soft for days — a regular reader favorite!
After making these chocolate chippers more times than I should have, I started using the same base to make blueberry oatmeal cookies, and might love those equally. Especially good with coffee or tea!
If you try these Mini Oatmeal Chocolate Chip Cookies, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Mini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks butter see note
- 1 and 1/4 cups brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt plus more for sprinkling
- 2 cups chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats or parchment paper.
- Melt the butter in a medium saucepan set over medium heat. Cook for 3-4 minutes, until the butter begins to develop dark golden brown flecks and gives off a warm, nutty aroma. Remove from the heat and set aside for about 10 minutes to cool.
- After the butter has cooled slightly, mix in the brown sugar and vanilla extract. Stir into a smooth mixture, then whisk in the eggs until smooth.
- Sprinkle the flour, oats, baking soda, and salt on top. Stir just until combined, then add chocolate chips and stir once again.
- Scoop out the dough into scant Tablespoons and arrange on the prepared cookie sheets. Press a few extra chocolate chips into the top of each cookie, if desired. (For looks!) Bake for 8-10 minutes, just until the cookies are golden brown and fully set.
- Sprinkle lightly with extra sea salt right after taking the cookies out of the oven, if desired. Let rest for about 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
Notes
- Butter: I usually use unsalted butter, but salted butter is totally fine — if you do use salted butter, consider cutting the added sea salt to 1/4 teaspoon.
- Storage: Cookies keep well tightly covered at room temperature for 3-4 days.
- Freeze to bake later: After being portioned out, balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes. Once frozen solid, transfer dough balls to a freezer bag or other storage container. (They can touch at this point.) When ready to bake, place frozen dough balls directly on lined cookie sheets and bake as directed, adding about 2 minutes to the baking time.
