Go Back
–+ servings
a stack of oatmeal cookies on a plate next to a stick of butter and a jar of oats.
Print Recipe
4.94 from 111 votes

Small Batch Oatmeal Cookies

Enjoy freshly baked cookies in no time with our perfect small batch oatmeal cookie recipe! These chewy, delicious treats are quick to make and full of homemade goodness.
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

Equipment

Ingredients

  • 3 tablespoons salted butter -melted
  • 4 tablespoons brown sugar -packed
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • ⅓ cup all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup old fashioned oats
US - Metric

Instructions

  • Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Mix the wet ingredients: In a medium bowl, stir together the melted butter, brown sugar, and granulated sugar until well blended. Add the egg yolk and vanilla extract, stirring until the mixture is creamy. Set aside.
  • Combine the dry ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Mix the dough: Gradually stir the dry ingredients into the wet mixture until fully combined, then fold in the oats until evenly distributed.
  • Portion the dough: Use a medium cookie scoop or a heaping tablespoon to scoop the dough, placing each portion about 2 inches apart on the prepared baking sheet.
  • Bake: Bake for 8-10 minutes, until the edges are lightly golden.
  • Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Measure Flour Properly: Stir the flour in its container, then spoon it into a dry measuring cup until slightly overfilled. Level it off with a straight edge, like the back of a knife. Avoid scooping directly from the container, as this packs the flour too tightly and leads to using too much.
  • Line the Cookie Sheet: Use parchment paper or a silicone baking mat to prevent sticking. Avoid greasing the pan, as this can make the cookies spread too much.
  • Don’t Overbake: Remove the cookies from the oven as soon as the edges start to lightly brown. They’ll firm up as they cool.
  • Portion Dough Evenly: Use a cookie scoop that holds 2 to 2.5 tablespoons of dough for uniform 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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code