Get ready to fall in love with the most adorable and delectable cookies you've ever tasted! These Mini Oatmeal Chocolate Chip Cookies are not just a dessert; they're a miniature explosion of flavor that will have you reaching for more before you can say "just one more." Imagine the perfect combination of hearty oats, rich chocolate chips, and a buttery, crisp texture that melts in your mouth - all packed into an irresistibly cute bite-sized treat that's impossible to resist!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer or a whisk, beat the mixture until it is creamy and well combined, about 2-3 minutes.
- Add the vanilla extract to the butter and sugar mixture, mixing until fully incorporated.
- In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Stir the dry ingredients together until they are evenly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Mini Oatmeal Chocolate Chip Cookies warm or store them in an airtight container at room temperature for up to a week.
Tips
- Use room temperature butter for the best creaming consistency and smoother dough.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- For uniform cookies, use a cookie scoop or tablespoon to measure each cookie.
- Leave enough space between cookies on the baking sheet to allow for spreading.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra chocolatey cookies, try using a mix of milk and dark chocolate chips.
- Store in an airtight container to maintain freshness and soft texture.
- For a fun variation, try adding a sprinkle of sea salt on top before baking for a gourmet touch.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 16g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: 10mg
