The quintessential oatmeal cookie: this easy recipe for a small batch of oatmeal cookies uses one egg yolk and quick cooking oats. Made in less than 10 minutes, the result is a chewy oatmeal cookie packed with flavor from chocolate, oats, dried cranberries and a dash of cinnamon.
These oatmeal cookies are soft and chewy and pack a lot of yummy, hearty oats. In our home oatmeal craisin tops oatmeal raisin and I personally cannot imagine a good cookie without chocolate so that’s how we ended up with these. I think the best oatmeal cookies need a little something in the dough for flavor so I added a pinch of cinnamon. And now I’m sitting here (3 cookies down) thinking, well, these couldn’t get better.
In almost all my cookies you’ll see a preference for egg yolks over whole eggs and for brown sugar over white. I started doing this long before buttermilk existed after a ton of research on how to get a really chewy texture. To achieve that texture I swap in yolks for eggs, omit granulated sugar, and am careful with how I measure the flour (never pack it!).
Quick Cooking Oats: It’s important to use the right type of oats for these, luckily these are the most common to have in you pantry. If you use old-fashioned rolls oats, the cookies will spread. Avoid steel-cut oats of any type.
All-Purpose Flour: I have tried substituting these with oat flour (store-bought not homemade) and had good results.
Brown Sugar: Light brown sugar is preferred but you can use dark brown if necessary, the cookies might not spread as much. Don’t reduce the amount of sugar as it contributes to structure as much as taste. Don’t substitute with granulated sugar as you’ll lose the perfect chewy texture.
Cinnamon: Something about oats always necessitates cinnamon to me and adding just a bit adds wonderful flavor and imo, gives the best oatmeal cookies. If you don’t like it, feel free to skip.
Baking soda & powder: the combination will give us the perfect spread.
Butter: You may use salted butter in these oatmeal cookies (just omit the salt in the dough) and for best results, take the butter out an hour before you want to bake the dough to get it soft. If you are in a pinch of time, stick it in the microwave for 10 seconds to soften it.
A note about butter: this small batch oatmeal cookie recipe calls for four tablespoons or half a stick of butter. If you rely on the slice a stick in half method, this is an easy way to under or overmeasure the butter. Check to see the two halves are even.
In terms of add-ins, you have SO many options. I polled my IG audience and found a preference for chocolate and dried cranberries (which is exactly how I like my cookies so I guess they are in good hands, lol) and that’s what you see here. But there were a lot of suggestions for white chocolate, raisins and even raisinettes. You can also add nuts (pecans would be wonderful here), other dried fruits (chop up large ones) and chocolate covered candies. The choice is yours!
Chop up a good quality chocolate bar into a mix of big chunks and small shards.
Yes! In the photos I baked a double batch and they came out perfect. A triple or quadruple would be fine too.
Once they are baked and cooled, store them in an airtight container to maintain freshness & the chewy texture.
You can freeze portions of the dough to bake as needed. Once you have portioned the dough into scoops, set the tray (or plate) in the freezer to flash freeze them, about 10 minutes. Then transfer the scoops into a ziplock bag and freeze. Add another 1-3 minutes of baking time if baking the dough from frozen.
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