You won't be tempted to eat an entire batch of cookies with this recipe. Small Batch Oatmeal Cookies will give you chewy, perfect cookies to satisfy your cravings.
Keyword small batch oatmeal cookies
Prep Time 5minutes
Cook Time 10minutes
Chilling Time 15minutes
Total Time 30minutes
2tablespoons (25g)light brown sugar,lightly packed
1 and 1/2tablespoons (19g)white sugar
2tablespoons (30g)unsalted butter,at room temperature not melted (Note 1)
1large egg yolk(reserve whites for another recipe or discard)
1/4cup (26g)old-fashioned oats
Smallpinchfine sea salt
1/4cup (31g)white all-purpose flour
1/4cup (43g)milk chocolate chips
WETINGREDIENTS: Combine the brown sugar, white sugar, and room-temperature butter (do not melt at all) in a small bowl. This takes a bit of patience to mix together; press the butter into the sugars with the back of a spoon and gently mix until smooth. Add in the vanilla and egg yolk. Stir to combine.
DRYINGREDIENTS: Add in the oats, salt, cinnamon, baking powder, and baking soda. Stir to combine. Next, add in the flour and chocolate chips and stir to combine.
FORMCOOKIEBALLS: Using a cookie scoop or your hands, make four equal-sized balls of the batter (if using a scale, each ball weighs 45 grams) and place on a parchment paper-lined cookie sheet. Place in the freezer for 15 minutes.
BAKE: Preheat the oven to 350 degrees F. Once cookie dough has been in the freezer for 15 minutes, take the sheet pan straight from the freezer to the oven. Bake for 10-14 minutes (my oven takes exactly 12 minutes) or until lightly browned around the edges.
COOL: Remove from oven and let stand on the cookie sheet for 5 more minutes. If desired, press a few more chocolate chips into the top of the cookies once they've been removed from the oven. Use a metal spatula to transfer to a cooling rack.
Note 1: Do not melt the butter or the cookies will spread too much during baking.