Chewy Small Batch Oatmeal Cookies
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With chewy centers and crisp edges, this small batch of oatmeal cookies is a scaled-down version of a favorite classic. Brown sugar and melted butter give the cookies their chew, and rolled oats provide flavor and the expected oatmeal cookie bite. The cookies are easy to prep in 10 minutes, and after a brief chill and short bake, you’ll be enjoying a generous dozen cookies in under an hour.
The “Can’t Stop Eating” Oatmeal Cookies
I found myself taking bites out of several of these chewy oatmeal cookies, thinking “oh, this one will be great for the styled bite-shot“. But I just couldn’t stop eating them. The caramelized edges leading to the chewy centers, all encapsulated by the toothsome bite of oatmeal — nostalgic cookie at its best.
And I’m giddy on how quickly the scaled-down batch of 14 cookies comes together: about 10 minutes of acutal hands-on time, then I let the dough chill in the fridge while the oven preheats. I did find in testing that if the dough chills too long, the cookies will get a little dry. So it’s great that the oven preheat timer acts as the built-in signal.
I also realized that rolled oats are the way to go for these oatmeal cookies. They keep their shape and texture when baked, whereas quick oats (think, packets of oatmeal), will get lost in the dough.
It gets better: the cookie dough is easily customized. For this recipe, I kept it simple and classic. But you can add a little more cinnamon, or totally different spice. Chocolate chips are the next obvious choice, as are chopped nuts. Dried fruit is a fun idea. And if you want the cookies to fit a season, you may as well try my small batch of pumpkin oatmeal cookies or the caramel apple oatmeal cookie made in a mini skillet.
So, here’s to getting back to basics in classic cookie form. An undeniably irresistible cookie at that! 🙂
Let’s Make Chewy Oatmeal Cookies
Whisk together the flour, baking soda, salt, and cinnamon in a small mixing bowl. In another mixing bowl, blend the brown and granulated sugar with melted butter.
Tip! Melted butter plus brown sugar is what keeps these oatmeal cookies chewy. And feel free to use light or dark brown sugar — either will work great.
Add the egg to the mixed sugar and butter and beat until well combined. Add the dry ingredients to the wet and mix until no dry streaks remain.
Add the rolled oats to the thick cookie dough. Mix the oats by hand or briefly with the mixer.
Tip! Expect a thick cookie dough before you add the rolled oats. You can either mix in the oats with the mixer or do it by hand (which is what I do), with a spatula.
After a quick chill, portion the dough with a cookie scoop onto prepped baking sheets, and bake for 11 minutes. Fresh from the oven, swirl the cookies around the inside of a round cookie cutter to smooth out wonky edges.
Tip! My round cookie-cutter swirl-to-shape method is totally optional. But it does present pretty as the bakery round cookies!
I’d love to hear if you made the cookies!
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Let me know in the comments below if you made the oatmeal cookies (plus more ideas for what can be added to them). 🙂 And, if you loved them, I’d appreciate a star rating as well, so more bakers can discover the recipe.
Small Batch Chewy Oatmeal Cookies
by Erin Cernich
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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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