Single Serve Oatmeal Chocolate Chip Cookie

Name: Single Serve Oatmeal Chocolate Chip Cookie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 tbsp (42g) butter, melted; 1/4 tsp instant coffee; 1/4 cup (50g) brown sugar; 1/2 beaten egg (25g); 5.5 tbsp (37g) rolled oats; 1/4 tsp baking soda; 1/8 tsp salt; 1/4 tsp vanilla extract; 25g chopped semi-sweet chocolate or chocolate chips (measure with your heart); 6 tbsp(51g) all-purpose flour

10 steps

Prep:20minCook:15min

The perfect recipe to make when you're craving something sweet... like cookies. Makes 3 but thats a single serving right??! Crispy, chewy and just perfection

Updated at: Thu, 17 Aug 2023 11:33:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories974.7 kcal (49%)

Total Fat47.7 g (68%)

Carbs128.8 g (50%)

Sugars60.9 g (68%)

Protein15.4 g (31%)

Sodium548.4 mg (27%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

42gbutter

melted

¼ tspinstant coffee

¼ cupbrown sugar

25gegg

beaten

37grolled oats

¼ tspbaking soda

⅛ tspsalt

¼ tspvanilla extract

25gsemi-sweet chocolate

chopped, or chocolate chips, measure with your heart

51gall-purpose flour

Instructions

Step 1

Add the instant coffee to the butter and melt it. Whisk it together. Pour the butter into a large a bowl with the sugar. Whisk this well.

Step 2

Crack in the two eggs and whisk until well combined. Add in the oats, salt, vanilla and baking soda. Mix this altogether

Step 3

Add the flour and the chopped chocolate. Use a spatula to combine everything together and do not over mix. Stop mixing once everything is combined.

Step 4

Scoop out the cookie dough using a large cookie scoop or shape it into a ball after scooping it with a spoon. Should make 3

Step 5

Take some extra chocolate and press onto the cookie balls. This makes them look better especially after they bake, with the melty chocolate on top.

Step 6

Place into a tray, cover and refrigerate for at least 30 minutes. (optional, if you don't have the patience or time, skip it). It does improve the flavour and texture! Halfway through the refrigeration, preheat the oven to 350 F. If you're using a dark coloured pan, preheat the oven to 325F.

Step 7

Line your cookie sheet/pan with parchment or a silicone baking mat. Take out the cookies from the fridge and place them evenly spaced on to the pan. Make sure there is enough space for the cookies to spread and not stick to each other.

Step 8

Bake for about 15-20 minutes. Just when they're almost done, I take them out and drop or bang the cookie try on a sturdy surface to deflate them and have that crinkly texture. Then put them back into the oven and bake for a couple more minutes. I usually take them out when they are browning and crisp on the bottom and edges. The top should be set and still soft. The cookies will firm up as they cool.

Step 9

When you take them out, hit them with a sprinkle of salt. Best if it's flaky salt. Let them cool for 5 minutes on the baking pan and then transfer to a cooling rack to cool down completely.

Step 10

Enjoy with some milk and let me know they turned out using the 'Made It' button at the bottom of the recipe to support!