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.
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.
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.
Flat Chewy Small Batch Oatmeal Cookies
- 1/4 cup plus 2 tablespoons all purpose flour gently spoon and sweep or weigh 50 grams
- 1/4 cup plus 2 tablespoons old fashioned oats 35 grams
- 1/4 cup plus 2 tablespoons granulated sugar 75 grams
- 1/4 scant teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 3 tablespoons unsalted butter softened (42 grams)
- 1/2 teaspoon vanilla
- 2 generous tablespoons of lightly beaten egg 25 grams
- 1/3 cup each – raisins and toasted chopped pecans
- 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.