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bite sized chocolate chip oatmeal cookies on a wire rack
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4.86 from 7 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 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Keyword: bite sized desserts, chocolate, chocolate chip, cookies, freezer friendly, oatmeal cookies
Servings: 85
Calories: 45kcal
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 = ½ cup)
  • 1 ½ cups Light or Dark Brown Sugar, packed (1 ½ cups brown sugar = 350g)
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup All-Purpose Flour (1 cup flour = 125g)
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon 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

Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 11mg | Fiber: 1g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg