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Home » Small Batch Recipes

Flat and Chewy Small Batch Oatmeal Cookies

Last updated on October 9, 2020 By Anna This post may contain affiliate links.

If you're craving oatmeal cookies but don't need a full batch, make some Flat and Chewy Small Batch Oatmeal Cookies! This is a great recipe. Originally from a book called Small Batch Baking, the recipe was half of this and made only 2 oatmeal cookies. I like small batches, but 2 wasn't quite enough so I doubled it. Here's a more recent photo of the cookies. For this batch I used white chips and dried apricots instead of raisins.

Small Batch Oatmeal

Warning. Small Batch Oatmeal Cookies spread like crazy (hence, the flat and chewy) and brown to a point that might make you uncomfortable. In fact, you may think you’ve ruined the cookies, but don’t despair. Carefully move them to the cooling rack and let them cool completely before tasting. They are really good. They don’t have any brown sugar, but the sugar and butter caramelize a bit giving these wonderful sweet (and kind of salty) flavor. The edges are crispy, the centers are chewy and while the cookies look delicate, they should stack pretty easily.

Big Flat Chewy Oatmeal Cookies

If you like small batch recipes like this one, I highly recommend this book. I have owned it for many years and all the recipes are great, though SMALL. Some are so good you'll wish they were large batch.

 

Recipe

Flat Chewy Small Batch Oatmeal Cookies

Cookie Madness
Big Flat Chewy Oatmeal Cookies are made without brown sugar, but they still have a rich, cinnamon-y flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 hours hrs 50 minutes mins
Total Time 6 hours hrs
Course Dessert
Cuisine American
Servings 4

Ingredients
 

  • ¼ cup plus 2 tablespoons all purpose flour gently spoon and sweep or weigh 50 grams
  • ¼ cup plus 2 tablespoons old fashioned oats 35 grams
  • ¼ cup plus 2 tablespoons granulated sugar 75 grams
  • ¼ scant teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons unsalted butter softened (42 grams)
  • ½ teaspoon vanilla
  • 2 generous tablespoons of lightly beaten egg 25 grams
  • ⅓ cup each – raisins and toasted chopped pecans

Instructions
 

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
  • Mix flour, oats, sugar, salt, soda and cinnamon together very thoroughly in a medium size mixing bowl. Add the softened butter and mash it in with the dry ingredients, mixing with a fork or fingers until the dry ingredients are moistened and butter is well distributed. Stir in the vanilla and egg. When well mixed, add the raisins and pecans.
  • Divide the batter into fourths and scoop big blogs of dough onto the cookie sheet, spacing 3 inches apart. Bake for about 15-18 minutes (original recipe says 20, but mine burn at 20) then let cool on cookie sheet for about 5 minutes before transferring to a wire rack.
Keyword Chewy Oatmeal

More Small Batch Recipes Archives

  • Instant Pot Bourbon
    Instant Pot Chocolate Bourbon Bundt Cake
  • Muffin Top Pan S'mores Cookies
    Muffin Top Pan S'mores Cookies
  • Coconut Almond Banana Cookies
    Coconut Almond Banana Cookies
  • Orange Glazed Banana Mounds
    Orange Glazed Banana Oat Mounds

Reader Interactions

Comments

  1. Katrina

    April 23, 2013 at 7:08 pm

    AWESOME recipe! I used these cookies to make oatmeal cream pie. Soooo tasty.

  2. Kim

    November 05, 2008 at 2:19 pm

    Oops lol nevermind I see it now

  3. Kim

    November 05, 2008 at 2:16 pm

    Hi, just wondering what heat to set the oven on before I start?

  4. Leslie

    September 02, 2008 at 4:49 pm

    duhh!~~i was the one who didn't know what that meant on the whole wheat cake, lol!~~ok, from now on, i'm doing that EVERY time i bake, no matter if it says to or not!~~thanks for all of your help!

  5. Anna

    September 02, 2008 at 3:30 pm

    Leslie, it sounds like you used too much flour. Did you by any chance scoop your flour? If so, you probably packed too much into the cup and/or tablespoons. If you try the cookies again, spoon the flour gently into the cup and sweep it across the top. I'm going to add a note about that next to the flour.

    If you have a scale, the flour should weigh about 1.7 ounces or 47 grams.

  6. Leslie

    September 02, 2008 at 3:26 pm

    These looked sooooo good to me that I chose them as the very first thing to make in my new oven that arrived today~~they were DELICIOUS, but mine turned out "cake-like"~~tall, thick, and almost like a muffin inside~~soooo good, so I can't really complain, but the part that looked so good to me was the flat crispy part!~~do you know what I could have done wrong?

  7. Anna

    September 02, 2008 at 12:40 pm

    Lisa, wow. Now you have a total of 8 cookies. Oh my! What are you going to DO with ALL THOSE COOKIES.

    I didn't try the dough, but I love the cookies. I refrigerated one mound of dough overnight and baked it up today. Today's cookie came out slightly thicker, but still chewy and sweet/salty.

  8. Lisa

    September 02, 2008 at 12:36 pm

    I just made a double batch of these (double your already doubled recipe). I've been excited to try chocolate covered raisins in oatmeal cookies for a long time so I used them in these.

    The cookies were good, but the dough was TO DIE FOR. I couldn't stop myself. I'm making these again for sure, only next time I can guarantee that NONE of that dough will make it into the oven. Oh man!

  9. runjess

    September 02, 2008 at 9:37 am

    Those look like good ice cream sandwich cookies.

  10. Joanna

    September 01, 2008 at 1:51 pm

    Anna, your description of these cookies is so precise and detailed that I can taste them in my mouth right now. Thanks a lot!!!

  11. Carole R.

    September 01, 2008 at 1:20 pm

    Happy Labor Day to the Ginsberg family (Anna, Todd, Fuzz and Lizzie).

    Since fall brings cooler weather I can start making all the wonderful recipies I've been saving all summer.

  12. clumbsycookie

    September 01, 2008 at 12:50 pm

    I love the idea od small batches! It's funnt how usually you hald recipes and had to double this one! I love a good oatmeal cookie, I almost did one from your site today, a salty crisp one you did not long ago. But then at last minute I decided to do another thing.

  13. Anna

    September 01, 2008 at 11:48 am

    I think white tennis shoes are an exception -- at least when it applies to running shoes.

  14. Katrina

    September 01, 2008 at 11:45 am

    I was just thinking about oatmeal cookies because I just bought a new container of oats and was thinking about trying the Vanishing ones on the box. I like the look of these flat chewy/crispy ones.
    Can I still run in my white running shoes? I'm so confused! 😉
    Happy Long Weekend!

  15. bakingblonde

    September 01, 2008 at 11:37 am

    I am baking cookies today as well! What better way to pay myself for all of my labor!! ha ha

  16. VeggieGirl

    September 01, 2008 at 11:13 am

    Those cookies look like the perfect way to celebrate this day off from work/school/etcetera 🙂

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