Easy, Chewy Small Batch Oatmeal Cookies
These small batch oatmeal cookies are the absolute best! They are soft, chewy, and have a combination of brown butter and brown sugar for a toffee-like sweetness. No-chill, one-bowl, and you'll end up with just 6 stunning cookies. Super easy and even more delicious!
Equipment
- Kitchen scale or measuring cups
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 60 grams unsalted butter (¼ cup)
- 76 grams brown sugar, dark or light (6 Tablespoons, packed)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 40 grams all-purpose flour (⅓ cup)
- 5 grams cornstarch (½ Tablespoon)
- 50 grams old fashioned oats (scant ½ cup)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5-7 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
- Then, add the brown sugar to the brown butter and whisk until well-combined. The mixture will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
- Add the flour, cornstarch, old fashioned oats, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the butter-sugar mixture just until the dough is well-combined and there are no more streaks of flour. Don't over-mix!
- Using a #20 cookie scoop (3 Tablespoons), divide the dough into 6 large balls of dough. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan.
- Bake the cookies for 8-9 minutes, until the edges are set and the tops are a just bit underdone. Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
I use ¼ teaspoon of Morton's Kosher salt in this recipe. If you use Diamond, increase the salt by another ⅛-1/4 teaspoon.
It may seem like there's too much flour and oats when you first start mixing, but just keep folding. The dough will eventually come together!
If you like a crispier cookie, bake the cookies for another 1-2 minutes. Just make sure the bottoms don't burn.
Nutrition
Serving: 1cookieCalories: 190kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 53mgSodium: 149mgPotassium: 60mgFiber: 1gSugar: 12gCalcium: 22mgIron: 0.8mg
Tried this recipe?Let us know how it was!