Small Batch Oatmeal Cookies
This small batch oatmeal cookie recipe makes six soft, chewy cookies from scratch, just the right amount for one or two people to enjoy.
Servings: 6 cookies
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
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until well blended.
- Add the egg yolk and vanilla, and stir until the mixture is creamy.
- In a separate small bowl, whisk the flour, baking soda, cinnamon, and salt together.
- Stir the dry ingredients into the wet mixture until no flour streaks remain.
- Fold in the oats until they're evenly worked through the dough.
- Scoop the dough into mounds with a medium cookie scoop or a heaping tablespoon, spacing them about 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look soft. They finish setting as they cool.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Scoop the dough freeform: Scoop the dough into loose mounds instead of packing it into tight balls. When I tested this recipe, the freeform mounds held their shape better in the oven.
Measure the flour correctly: Spoon the flour into a dry measuring cup and level it off. Scooping straight from the bag packs in extra flour and dries the cookies out.
Take them out when the edges are golden: Pull the cookies at 8 to 10 minutes, when just the edges are lightly browned. They finish setting on the hot sheet as they cool.
Let them firm up before moving: Cool the cookies on the sheet for 5 minutes before transferring them. They're soft right out of the oven and hold together better once they've set.
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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