This Small-batch Oatmeal Cookies recipe makes six big and beautiful cookies, perfectly sweet and spicy, packed with cinnamon and a bit of nutmeg and drizzled with vanilla icing.
I have a question for you: Do you like oatmeal cookies?
I’ll be honest, on oatmeal cookies in general, I’m pretty meh. Give me a big doughy oatmeal cookie, barely sweet, and stuffed full of raisins, and I’ll happily give it right back to you (bleh!).
But these oatmeal cookies? These wonderful, lovely, perfect oatmeal cookies I’m sharing today? These oatmeal cookies I LOVE. And you should make a batch as soon as is humanly possible.
These oatmeal cookies are a little chewy and a little crunchy and can be more of either depending on how long you bake them. They’re perfectly sweet and spicy, packed with cinnamon and a bit of nutmeg, drizzled with vanilla icing and best of all, NOT A RAISIN IN SIGHT!
See Also: Peanut Butter Oatmeal Cookies
This is my favorite type of cookie recipe, the type that uses melted butter and requires no dough chilling, so you can decide to make oatmeal cookies and be eating one warm out of the oven within 30 minutes.
Bake up a batch on a cold, drizzly day and they’ll make your house smell amazing and your day feel five times cozier. And since this is a small-batch recipe, it makes just six big beautiful cookies. Plenty to share, or just the right amount to keep tucked away for yourself and enjoy for a few days.
And look, sharing is great, but I definitely won’t judge you if you decide to go with option two. 😉
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Small-batch Oatmeal Cookies Recipe Notes
- In the recipe, I have you partially grind your oats in a food processor before adding them to your dough. If you don’t have a food processor, this step is optional, but I recommend it, as unprocessed oats make for a pretty rustic and “oaty” cookie.
- If you have a chopper/grinder attachment for your immersion blender like this one, they also work great for this and is what I usually use.
- To make these cookies, you can use old-fashioned oats (also called rolled oats or whole oats) or quick-cook oats. You cannot use steel-cut oats.
Small-batch Oatmeal Cookies with Icing
This Small-batch Oatmeal Cookies recipe makes six big and beautiful cookies, perfectly sweet and spicy, packed with cinnamon and bit of nutmeg and drizzled with vanilla icing.
Small-batch Oatmeal Cookies
- 1/2 cup (40g) uncooked oats quick-cook or old-fashioned
- 1/2 cup (60g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 tablespoons (2oz) unsalted butter melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (25g) brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Vanilla Icing (Optional)
- 1/3 cup (40g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 teaspoons milk
Small-batch Oatmeal Cookies
Preheat your oven to 350°F and line 1 baking sheet with parchment paper or silicone baking mat.
In a food processor, pulse oatmeal 5 or 6 times, until oats are partially chopped, but not completely ground. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and processed oatmeal.
In a medium bowl, whisk together melted, slightly cooled butter, granulated sugar, and brown sugar until smooth.
Whisk in egg yolk and vanilla until well-combined. Add flour and oatmeal mixture and use a spoon to stir together until well-mixed.
Drop 6 rounded spoonfuls (about 1.5-ounces each) on prepared baking sheet as far apart as possible (these cookies spread) and bake until cookies look just set: 12 minutes for softer cookies, 14 to 16 minutes for crunchy cookies. Cool on the baking sheet until cool enough to handle. If icing, cool completely.
In a small bowl, stir together powdered sugar, vanilla extract, and 1 teaspoon of milk. Add just enough milk, up to 1 teaspoon more, to get a drizzling consistency. Spoon over cooled cookies. Allow icing to set for at least 15 minutes, and enjoy!
Cookies can be stored at room temperature in an airtight container for several days or in an airtight container in the freezer for up to two months.
Adapted From Shugary Sweets