These mini chocolate chip cookies are the type of cookie you just wanna eat and eat and not stop eating. Make them bite size for snacking or larger for a treat. I have made these cookies with walnuts, pecans and hazelnuts and every version is yummy!
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special stuff for these cookies
You will need a stand mixer or a hand mixer and a way to grind up the nuts and oats for this mini chocolate chip cookies recipe. I use my food processor for this but you could also use a blender. You can also just chop the nuts real fine and buy some oat flour to use instead (see note about using oat flour instead).
getting stuff ready
The original recipe (see bottom of page for info) uses walnuts, however, I have made it with pecans and hazelnuts as well to mix it up and I love it with all of them. Start with pre-heating the oven to 350F. Line a baking sheet with parchment and spread out your pecans (or nut of choice) and toast for about 8-10 minutes and then set aside to cool. While the nuts are cooling you can measure out your other ingredients for the mini chocolate chip cookies…
butter and sugar in the mixing bowl
nuts and oats in food processor
flour, soda, baking powder and salt in a bowl
egg, milk and vanilla in a cup or small bowl
mini chips on standby, ready to pour
mixing the dough
Now go ahead and get the butter and sugar mixing on high until it is light and fluffy. This could take about 5 mins. While this is mixing grind up the nuts and oats together until fine crumbs. When the the butter and sugar are mixed, scrape the bowl down and add egg mixture. Then mix again until fully incorporated. Now add the flour, oat and nuts mixture and mix just until incorporated. Remove bowl from mixer and stir in chocolate chips by hand.
scooping and baking the mini chocolate chip cookies
Now begins the scooping! You can make bite size cookies that are perfect for snacking and remind me of those little bags of cookies you get from the gas station on a road trip. Or regular sized cookies are amazing with this recipe as well. Scooping minis takes a while and it makes a ton.. which isn’t a bad thing… I mentioned they are addictive right. Space the cookies 1 to 2 inches apart and flatten slightly. Bake in batches. It takes them about 10-15 minutes depending on your oven. Bake until the edges are firm to touch and let cool before eating.
making ahead and freezing
I usually have some cookie dough in my freezer. I will scoop the cookies out onto a parchment lined baking sheet and stick the whole pan in the freezer. Once the cookie dough is frozen, I transfer them to a silicone freezer bag. I love doing this because I can have fresh baked cookies in so much less time. This recipe is perfect for this because it does make a good amount of cookies.Â
Did you make this recipe? Tag me on Instagram @dezthebakist
These cookies are inspired from the Miette Bakery Cookbook from Miette Bakery in San Francisco, CA.
See My Most Used Cookbook Collection Post for other cookbooks I use for inspiration!
