Small Batch Oatmeal Cookies
If you’re anything like me, there are moments when you crave something sweet but don’t want to bake an entire batch of cookies. Enter these Small Batch Oatmeal Cookies! This delightful recipe gives you just enough cookies to satisfy your sweet tooth without the temptation of a full cookie jar. With a few simple ingredients and minimal time in the kitchen, you can whip up warm, chewy oatmeal cookies that are perfect for any occasion. The best part? You can customize these cookies to suit your taste preferences!
What You’ll Love About This Recipe
– **Quick and Easy**: This recipe comes together in under 30 minutes, from mixing to baking.
– **Small Batch**: Perfectly portioned for those who want a treat without overindulging.
– **Customizable**: You can add your favorite mix-ins, whether it’s chocolate chips, nuts, or dried fruit.
– **Chewy Texture**: The combination of oats and a rich buttery flavor creates a chewy, satisfying cookie.
– **Simple Ingredients**: Made with pantry staples, making it easy to whip up whenever a craving strikes.
What You’ll Need
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons light brown sugar, soft and lightly packed
- 1 tablespoon granulated sugar
- 1 large egg yolk (no whites)
- 1/4 teaspoon baking soda
- 1/8 heaping teaspoon salt
- 1/4 teaspoon vanilla extract (optional)
- 1/8 teaspoon ground cinnamon (optional)
- 1/4 cup + 2 tablespoons old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup chocolate chips (milk, semi-sweet, white, or dark)
- Flaky sea salt for topping (optional)
Prep & Cook Tools
- Mixing bowl: For combining your ingredients.
- Whisk or spoon: To mix the cookie dough.
- Baking sheet: Where your cookies will bake.
- Parchment paper: For easy cookie removal and cleanup.
- Oven: Preheated to ensure even baking.
The Method for Small Batch Oatmeal Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is crucial for ensuring your cookies bake evenly and rise perfectly.
Step 2: Prepare the Baking Sheet
Line a small baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
Step 3: Mix the Wet Ingredients
In a mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until fully blended and creamy. Add the egg yolk, vanilla extract (if using), and whisk again until smooth.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the baking soda, salt, ground cinnamon (if using), flour, and oats until evenly mixed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Add Flaky Sea Salt
If desired, sprinkle a pinch of flaky sea salt on top of each cookie for a delightful contrast to the sweetness.
Step 9: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up as they cool.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm Small Batch Oatmeal Cookies!
Flavor-Forward Alternatives
- Nutty Twist: Add 2 tablespoons of chopped nuts, like walnuts or pecans, for added crunch.
- Dried Fruit: Incorporate dried cranberries or raisins for a fruity touch.
- Peanut Butter: Substitute 1 tablespoon of the butter for creamy peanut butter for a rich flavor.
- Spiced Up: Add a pinch of nutmeg or ginger for a warm, spiced flavor.
Avoid These Traps
- Overmixing the dough can result in tough cookies; mix just until combined.
- Using cold butter can lead to uneven mixing; ensure it’s melted and cooled.
- Skipping the parchment paper may cause cookies to stick to the pan.
- Not letting the cookies cool on the baking sheet can lead to a crumbly texture.
Prep Ahead & Store
These Small Batch Oatmeal Cookies are best enjoyed fresh, but you can prepare the dough ahead of time. Simply scoop the dough onto the baking sheet, cover with plastic wrap, and refrigerate for up to 2 days before baking. You can also freeze the dough for later use. To freeze, scoop the dough into balls, place them on a baking sheet, freeze until solid, and then transfer to an airtight container for up to 3 months. When ready to bake, simply add a couple of extra minutes to the baking time.
Small Batch Oatmeal Cookies Q&A
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, old-fashioned oats provide a chewier texture that’s ideal for these cookies. If you only have quick oats, your cookies may be softer and less textured.
What if I don’t want to use chocolate chips?
No problem! You can replace the chocolate chips with your favorite mix-ins like nuts, dried fruit, or even butterscotch chips for a different flavor profile.
Can I double this recipe?
Absolutely! If you want more cookies, simply double the ingredients. Just be mindful of the baking time, as larger batches may require a little extra time in the oven.
How do I know when the cookies are done baking?
Look for lightly golden edges and a soft center. The cookies will continue to set as they cool, so it’s okay if they seem a bit underbaked when you first take them out of the oven.
Next Steps
Now that you’ve mastered the art of Small Batch Oatmeal Cookies, the possibilities are endless! Experiment with different mix-ins, flavors, and spices to make this classic treat your own. Whether you’re enjoying them fresh out of the oven or sharing with friends, these cookies are sure to bring a smile to your face. So, roll up your sleeves, gather your ingredients, and get ready to indulge in the warm, comforting goodness of homemade oatmeal cookies. Your taste buds will thank you!
Small Batch Oatmeal Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This is crucial for ensuring your cookies bake evenly and rise perfectly.
- Line a small baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
- In a mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until fully blended and creamy. Add the egg yolk, vanilla extract (if using), and whisk again until smooth.
- In another bowl, whisk together the baking soda, salt, ground cinnamon (if using), flour, and oats until evenly mixed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the chocolate chips, ensuring they're evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If desired, sprinkle a pinch of flaky sea salt on top of each cookie for a delightful contrast to the sweetness.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm Small Batch Oatmeal Cookies!
Notes
- For a nutty twist, add chopped nuts like walnuts or pecans.
- Incorporate dried cranberries or raisins for a fruity touch.
- Substitute some butter with peanut butter for a rich flavor.
