Small Batch Oatmeal Chocolate Chip Cookies
A small batch oatmeal chocolate chip cookie recipe that makes six large bakery style cookies with crispy edges and soft gooey centers. Made with melted butter, brown sugar, rolled oats, cinnamon, and a mix of dark and semi sweet chocolate chips with optional ground flaxseed for a milk supply boost. Refrigerated for twenty minutes before baking and ready in under forty five minutes total. Doubles easily for a full dozen.
Ingredients
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla
- ¾ cup rolled oats
- ½ cup flour
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ Tbs ground flax seed optional: great for milk supply!
- ½ cup chocolate chips I used half dark chocolate and 1/2 semi sweet
Instructions
- In the bowl of a stand mixer or using a hand mixer, combine melted butter and brown sugar and mix until combined.
- Add the egg and vanilla and mix until combined.
- Add the oats, flour, cinnamon, baking soda and salt and mix until just combined.
- Add the chocolate chips and mix by hand using a spatula.
- Refrigerate dough for 20 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Using a 3Tbs scoop, scoop out 6 large balls of dough and place on baking sheet.
- Bake for 15 minutes or until slightly golden brown around the edges.
- Cool on a cooling rack and ENJOY!