Bite-Sized Chocolate Chip Oatmeal Cookies

4.77 from 21 votes

Bite-Sized Chocolate Chip Oatmeal Cookies

Not your ordinary Chocolate Chip Oatmeal Cookies, these bite-sized cookies have a rich caramel flavor and plenty of chocolate. Most fun of all is that these are so small they are perfect for a little snack, lunch boxes, or to serve alongside other desserts. Bake them all at once or freeze to bake just a few at a time.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Keyword: bite sized desserts, chocolate, chocolate chip, cookies, freezer friendly, oatmeal cookies

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Stand or Handheld Mixer
Mixing Bowls
Half Sheet Pans
Cooling Rack

Ingredients

1 stick Unsalted Butter, softened to room temperature (1 stick butter = 1/2 cup)
1 1/2 cups Light or Dark Brown Sugar, packed (1 1/2 cups brown sugar = 350g)
1 large Egg
1 tsp Pure Vanilla Extract
1 cup All-Purpose Flour (1 cup flour = 125g)
1/2 tsp Baking Soda
1/4 tsp Kosher Salt
1/4 tsp Ground Cinnamon
1 cup Quick-Cook Oats, uncooked
1 cup Mini Chocolate Chips (or use 4 oz finely chopped chocolate)

Instructions

Preheat oven to 350°F / 177°C.
Lightly grease two sheet pans (or line with parchment and / or a Silpat baking mat).
In the bowl of a standing mixer (or use a mixing bowl and handheld mixer), beat butter and brown sugar on high until creamy.
Add egg and vanilla and mix on medium until evenly combined.
Add flour, baking soda, salt, and cinnamon and mix on low until no dry spots remain (do not over mix).
Add quick-cook oats and chocolate chips and mix on low just until all of the mix-ins are evenly incorporated.
Use a 1 teaspoon measuring spoon to measure and drop the dough onto prepared sheet pans, leaving a couple of inches of space between the cookies. (Note: Keep in mind that these should be quite small. Resist the urge to scoop out more than 1 teaspoon of dough at a time if you want them to stay bite-sized.)
Bake until the edges are golden and the cookies have spread out slightly, 7 to 9 minutes.
After taking the cookies out of the oven, firmly tap the pan on the counter to deflate them
Cool for a couple minutes on the sheet pan before transferring to a cooling rack to cool completely.
Store in a sealed container at room temperature for up to 5 days.

Notes

Quick-Cook Oats - Quick-Cook Oats are ground into slightly smaller pieces than rolled or “old-fashioned” oats which helps them to blend right into these small cookies. Be sure to grab quick-cook oats or pulse regular rolled oats a few times in the food processor to break them up.

Chocolate Chips - Be sure to use mini chocolate chips. Regular sized chips will be too big for these teeny cookies. A finely chopped bar of chocolate will work fine as well.

Nutrition