Small-Batch Chocolate Chip Cookies

Yield:6 cookies

A cookbook that I use regularly is Small-Batch Baking by Debby Maugans Nakos. The book is full of recipes that make goodies like cakes, pies, bread puddings, brownies, biscotti and cookies but which yield only 2-6 servings. I love to bake, but even though my husband is an extremely willing consumer of leftover baked goods, it still takes him a while to get through a batch so that I can bake again. I also don't need the temptation of 36 leftover cookies sitting around in the house!

This recipe is a small-batch adaptation of one of my favorite chocolate chip cookie recipes. It only makes 4-6 cookies, just the right amount to have for dessert for two people and maybe have a cookie or two left for lunch the next day..

2 Tbsp. plus 2 Tsp. room-temperature, unsalted butter 2 Tbsp. brown sugar 2 Tbsp. granulated sugar 1 Tbsp. beaten egg 1/2 tsp. good vanilla 1/3 cup flour 1/3 cup plus 1 Tbsp. rolled oats 1/8 tsp. baking soda 1/8 tsp. baking powder 1/8 tsp. salt 1/3 cup semi-sweet chocolate chips

Preheat oven to 350°.

Cream the butter and sugars together in a medium bowl with a wooden spoon. Mix in the egg and vanilla and beat well.

In a separate bowl, stir together flour, salt, baking powder and baking soda. In a food processor (or use a spice grinder like I do for such a small amount), blend the oatmeal until fine. Add to flour mixture.

Stir the dry ingredients into the butter/sugar/egg mixture until well-blended and then stir in the chocolate chips. The dough will be stiff. Divide batter into 6 balls of dough and place onto a cookie sheet that has been lined with parchment paper. These cookies don't spread much, so you might want to flatten the mounds slightly with your fingers before baking.

Bake for 8-12 minutes. Be careful not to over-bake the cookies for best results.