Small Batch Chewy Oatmeal Cookies
Small batch oatmeal cookies with chewy centers and lightly crisp edges, made with rolled oats, brown sugar, and melted butter for classic flavor and texture. The dough comes together easily, chills while the oven preheats, and bakes into a generous dozen cookies, ready in under an hour.
Servings: 14 Cookies
Calories: 151kcal
Equipment
- Stand Mixer optional
- 3-Quart Mixing Bowl optional
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 6 tablespoons brown sugar, light or dark
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 cup rolled oats
Instructions
- In a small mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- You can use a medium mixing bowl with a hand mixer, or a stand mixer fitted with the paddle attachment. Add both sugars, vanilla, and melted butter to the mixing bowl, and mix on medium speed until well combined. Add the egg and mix on medium until the egg is fully incorporated. Tip - I use my stand mixer with a smaller 3-quart mixing bowl, because the dough is thicker.6 tablespoons unsalted butter, melted and cooled slightly, 6 tablespoons brown sugar, light or dark, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, room temperature
- Sprinkle the dry ingredients over the wet and mix on low just until no dry streaks remain. The dough will be thick and sticky. Add the oats and now use a spatula to fold into the dough until just combined. Cover the bowl and refrigerate for up to 30 minutes. I don't recommend longer, or the dough will dry out.1 cup rolled oats
- While the dough chills, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Use a medium cookie scoop to scoop the dough into 14 cookies. Place at least 2 inches apart on the baking sheets (7 on each). One baking sheet at a time, bake the cookies for 10 to 11 minutes, or until the bottoms start to look golden. Do not overbake. Note - While the first batch is baking, the second baking sheet of cookies can wait at room temperature.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer the cookies to the rack to cool completely. The cookies can be covered and stored at room temperature for up to 3 days.
Notes
- Serving Size - This is a small batch recipe that is easily doubled.
- Yield - The number of cookies you get will depend on the size cookie scoop. I use a 2 tablespoon scoop.
- Oats - Use rolled oats for the best flavor, texture, and results. Quick oats can work, but the cookies won't have much texture. I do not recommend steel-cut oats because they're too firm.
- Mixing - I've added a link to the smaller mixing bowl I use with my standard tilt-head mixer and attachments. It works great for small batch doughs. You could also mix the dough by hand, but it is pretty thick.
- Baking - I prefer to bake one baking sheet at a time to avoid opening the oven, letting out the heat, and rotating the pans.
- Freezing the Dough - Portion the cookie dough into balls, gently place in a freezer bag, and freeze for up to 3 months. Bake straight from the freezer for a couple minutes longer than noted.
- Freezing Baked Cookies - Place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 88mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 1mg