Mini Oatmeal Chocolate Chip Cookies

5 from 2 votes

Mini Oatmeal Chocolate Chip Cookies

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.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate chip oatmeal cookies, oatmeal chocolate chip cookies

Servings: cookies

Calories: 121kcal

Author: Monica Lensink

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.

Nutrition