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a stack of oatmeal cookies on a plate next to a stick of butter and a jar of oats.
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4.96 from 99 votes

Small Batch Oatmeal Cookies

Satisfy your cookie cravings fast with our perfect small batch oatmeal recipe! Bake chewy, delicious treats in no time and enjoy homemade goodness today.
Prep Time10 minutes
Cook Time10 minutes
Cool10 minutes
Total Time30 minutes
Course: Dessert
Diet: Vegetarian
Keyword: cookies, oatmeal cookies, small batch oatmeal cookies, soft oatmeal cookies
Servings: 6 cookies
Author: Joanie Zisk

Ingredients

  • 3 tablespoons salted butter , melted
  • 4 tablespoons brown sugar , packed
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • cup all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • teaspoon salt
  • ½ cup old fashioned oats

Instructions

  • Heat oven to 325 degrees F (165 degrees C). Line cookie sheet with parchment paper or a Silpat liner.
  • In a medium-sized bowl, mix together the melted butter, brown sugar, and granulated sugar until well blended.
  • Beat in the egg yolk and the vanilla extract until creamy. Set the bowl aside.
  • In a separate small bowl, mix together the flour, baking soda, cinnamon, and salt.
  • Mix the flour mixture into the butter mixture until well blended. Stir in the oats.
  • Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place cookies 2-inches apart on the cookie sheet. Bake for 8 to 10 minutes.
  • Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.

Notes

Expert Tips
  • Measure the flour correctly: This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • Line the cookie sheet: Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
  • Do not overbake: Remove the cookies from the oven when the edges begin to lightly brown.
  • Portion out the cookie dough evenly: I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 143mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 216IU | Calcium: 17mg | Iron: 1mg

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