Perfectly Flat and Chewy Small Batch Oatmeal Cookies: Your Go-To Recipe for Delightful Treats
There’s something truly special about a homemade oatmeal cookie, especially when it’s perfectly flat, delightfully chewy, and made in a small batch. This isn’t just a recipe; it’s one of my all-time favorites, a go-to for those moments when a full-sized batch feels like too much, but two cookies just aren’t enough. I call them Flat and Chewy Small Batch Oatmeal Cookies because my initial attempts consistently yielded this wonderful, irresistible texture. They were so good, I couldn’t imagine changing a thing!
This beloved recipe originally hails from the fantastic book, Small Batch Baking. In its purest form, it yielded just two cookies – a true micro-batch. While I adore the concept of small-batch baking, two cookies proved to be a teasingly small number for my cravings. So, I took the liberty of doubling the original recipe, adding a few of my own insights and notes along the way, to bring you a batch of four perfectly portioned, incredibly satisfying oatmeal cookies.
Embracing the Flat & Chewy Texture
You might be surprised to hear that while I affectionately call them “Flat & Chewy,” my most recent batches have actually come out a bit thicker. This delightful variability is one of the charming aspects of small batch baking, a testament to the dynamic nature of ingredients and baking environments. When you’re working with smaller quantities, seemingly minor factors can exert a significant influence on the final cookie texture. Elements such as the specific brands of flour you use, the fat content and precise temperature of your butter, the type of oats you select (old-fashioned rolled oats are typically best for chewiness, not instant!), how meticulously ingredients are measured, and even the unique characteristics of your own oven, can all contribute to these subtle differences.
For instance, using a local grocery store’s brand of butter and a standard all-purpose flour might yield a slightly different cookie than if you were to use a premium, higher-fat butter and a specialty flour. But here’s the beautiful truth about this recipe: it’s incredibly forgiving. Regardless of these minor variations, if you stick to the recommended measurements, you will still achieve a truly delicious cookie, whether it’s perfectly flat or wonderfully thick. The essence of this cookie lies in its unique flavor profile, which shines through every time.
What truly sets these oatmeal cookies apart is their distinctive taste, achieved without the addition of any brown sugar. The magic unfolds as the granulated sugar and butter caramelize beautifully during the baking process, imparting a rich, sweet, and surprisingly salty depth to each bite. This exquisite caramelization is responsible for creating those coveted crispy edges that provide a delightful contrast to the soft, wonderfully chewy centers. Despite their seemingly delicate appearance, these cookies possess a satisfying structure, making them robust enough to stack easily. This means they’re perfect for a thoughtful gift or simply for keeping a small stash ready for your next craving (if you can resist eating them all yourself, that is!).
The Joy of Small Batch Baking and Essential Tools
If you’re as enamored with the concept of baking smaller quantities as I am, then you’ll absolutely love the book that inspired this recipe: Small Batch Baking. I’ve cherished this cookbook for many years, and every single recipe within its pages is a gem, perfectly scaled for one or two servings. The beauty of small batch baking lies in its ability to satisfy your sweet tooth without leaving you with dozens of leftovers. It minimizes food waste, ensures fresh-baked goodness whenever a craving strikes, and makes baking feel less daunting and more accessible. It’s perfect for solo indulgence, a treat for two, or when you simply want to experiment without over-committing. Some of the recipes are so exquisitely good, you might even find yourself wishing they were for a larger crowd!
Beyond the recipes themselves, the right tools can truly elevate your small batch baking experience. Precision is paramount when working with smaller quantities, as even a slight deviation in measurement can significantly alter the outcome. This brings me to one of my favorite kitchen gadgets, a true game-changer for any serious home baker…
The Secret to Consistency: A Precise Digital Scale
For those who, like me, revel in the art of baking experimentation and precision, a high-quality digital scale is an indispensable tool. I received the Bomata B613 for Christmas, and it has quickly become a cornerstone of my kitchen. While not strictly mandatory for this particular oatmeal cookie recipe, its ability to measure ingredients down to an astonishing 0.1 gram offers an unparalleled level of accuracy. This level of precision is especially beneficial in small batch baking, where slight variations in volume measurements (which can be notoriously inconsistent due to packing density and technique) can significantly impact the final texture, spread, and overall flavor of your baked goods. Gram measurements remove all guesswork, ensuring consistent and reproducible results every single time, making your baking more reliable and enjoyable.
The Bomata B613 is powered by convenient AAA batteries but also offers the flexibility of being plugged in for extended use. It features a large, easy-to-read display and a generously sized platform, which is perfect for comfortably setting your mixing bowl directly on it for continuous weighing as you add ingredients. This thoughtful design simplifies the process, reducing the need for multiple measuring cups and spoons. If you’re serious about taking your small batch baking to the next level, or simply desire more consistent outcomes with all your recipes, investing in a precise digital scale like the Bomata B613 is an absolute game-changer. It not only improves your baking accuracy but also encourages a deeper, more scientific understanding of ingredient ratios and their impact.
Exploring the Tiny Batch: Just Two Perfect Cookies!
While the main recipe card below provides comprehensive instructions for a doubled batch yielding four cookies, I understand the irresistible allure of a truly tiny batch—perfect for just one or two people. So, for the micro-batch enthusiasts, here is the original, wee little recipe that makes two perfect, generously sized oatmeal cookies. This scaled-down version is ideal for a solo indulgence or a sweet, intimate moment shared with a loved one, ensuring you always have fresh cookies without excess. The measurements are presented in grams for ultimate precision, allowing you to replicate the exact results every time:
25 grams of all-purpose flour (approximately 3 tablespoons) 18 grams of old-fashioned oats (approximately 3 tablespoons) 36 grams of granulated sugar (approximately 3 tablespoons) ⅛ teaspoon salt ⅛ teaspoon baking soda ⅛ teaspoon cinnamon 21 grams unsalted butter, softened (approximately 1 ½ tablespoons) ¼ teaspoon vanilla extract 12 grams lightly beaten egg (approximately 1 tablespoon) 3 tablespoons each of raisins and toasted chopped pecans (optional, but highly recommended for classic flavor!)
To prepare this delightful tiny batch: Begin by thoroughly mixing the dry ingredients—flour, oats, sugar, salt, baking soda, and cinnamon—in a small mixing bowl, ensuring they are well combined. Next, add the softened butter and, using a sturdy spoon, a heavy-duty scraper, or even your clean hands, mash and blend it into the dry ingredients until the mixture is uniformly moistened and resembles coarse, sandy crumbs. Stir in the vanilla extract and the lightly beaten egg until everything is just incorporated, taking care not to overmix. Finally, gently fold in your chosen add-ins, such as the classic raisins and toasted chopped pecans, distributing them evenly throughout the dough.
Divide the dough into two equal halves, shape them into neat rounds, and place them on a parchment-lined baking sheet, spaced adequately apart. Bake in a preheated oven at 350°F (175°C) for approximately 18 to 20 minutes. Since these are larger cookies, the slightly longer bake time ensures they are cooked through, developing those lovely crispy edges while maintaining a wonderfully chewy center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
The tiny batch is also an excellent canvas for playful experimentation. Feel free to add a pinch of ground cardamom for an exotic, fragrant twist, or triple the cinnamon for a more robust and warm spice flavor. You can even try using different types of flour to observe their impact on the cookie’s texture – I’ve noticed that cookies made with King Arthur brand all-purpose flour often turn out notably thicker, thanks to its slightly higher protein content. For an exceptionally soft and thick oatmeal cookie, try a simple swap: replace 7 grams of granulated sugar with 7 grams of agave syrup; the agave helps retain moisture more effectively, contributing to a wonderfully chewier, more substantial cookie with a subtle sweetness.
Flat Chewy Small Batch Oatmeal Cookies Recipe
Flat Chewy Small Batch Oatmeal Cookies
Anna
Pin Recipe
Ingredients
- ¼ cup plus 2 tablespoons all purpose flour (50 grams)
- ¼ cup plus 2 tablespoons old fashioned oats (35 grams)
- ¼ cup plus 2 tablespoons granulated sugar (75 grams)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 3 tablespoons unsalted butter, softened (42 grams)
- ½ teaspoon vanilla
- 2 tablespoons lightly beaten egg (23-25 grams)
- ⅓ cup each – raisins and toasted chopped pecans
Instructions
-
Preheat oven to 350 degrees F (175°C). Line a cookie sheet or toaster oven tray with parchment paper or leave it ungreased.
-
In a medium mixing bowl, thoroughly whisk together the flour, old-fashioned oats, granulated sugar, salt, baking soda, and cinnamon. Ensure all dry ingredients are well combined.
-
Add the softened unsalted butter to the dry mixture. Using a sturdy spoon or a heavy-duty scraper (or your hands, if preferred), mash and blend the butter into the dry ingredients until the mixture is uniformly moistened and resembles coarse, sandy crumbs. Next, stir in the vanilla extract and the lightly beaten egg until everything is just incorporated. Finally, gently fold in your chosen additions: the raisins and toasted chopped pecans, distributing them evenly throughout the dough.
-
Divide the cookie dough into four equal portions. You can either hand-shape these into neat dough balls or use a cookie scoop for a more uniform and polished appearance. Place the dough balls onto the prepared cookie sheet, ensuring they are spaced about 3 inches apart to allow for spreading during baking. Bake in the preheated oven for approximately 18 minutes, or until the edges are golden brown and crispy, and the centers still look slightly soft. Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This crucial resting period allows them to firm up before you carefully transfer them to a wire rack to cool completely.
Tips for Perfect Small Batch Oatmeal Cookies
Achieving cookie perfection, even in a small batch, comes down to a few key details that can make all the difference. Always ensure your butter is softened but not melted; this precise consistency is crucial for creating the ideal texture. Room temperature butter creams better with sugar, leading to a lighter dough and contributing to the right spread in your cookies. It’s also vital not to overmix the dough once the flour is added, as excessive mixing can develop too much gluten, which can result in tougher, less tender cookies. A gentle hand and minimal mixing will keep them wonderfully tender and chewy. For an extra boost of flavor and aroma, take a moment to lightly toast your pecans before adding them to the dough – this simple step brings out their nutty essence beautifully and adds another layer of complexity to your cookies.
If you’re looking to customize your batch beyond the classic raisins and pecans, the possibilities are truly endless! Consider folding in a small handful of mini chocolate chips for a touch of indulgence, dried cranberries for a tart counterpoint, or even shredded coconut for a tropical twist. A tiny dash of freshly grated nutmeg, a pinch of ground ginger, or a hint of orange zest can also add wonderful aromatic complexity and a unique flavor profile. Remember, with small batch recipes, you have the fantastic freedom to experiment without committing to a large quantity, making it an ideal way to discover new favorite flavor combinations and tailor the cookies exactly to your preference.
These exquisite cookies are best enjoyed fresh, perhaps still slightly warm from the oven, with a tall glass of cold milk or a comforting hot cup of coffee or tea. They also store remarkably well in an airtight container at room temperature for a few days, maintaining their delicious chewy texture. However, given their perfectly portioned small batch size and irresistible taste, they rarely last that long in any household!
Whether you’re a seasoned baker seeking perfect portion control or just starting your culinary journey, these Flat and Chewy Small Batch Oatmeal Cookies are a rewarding and delightful project. They offer the comforting warmth of homemade treats without the commitment of a large batch, making them perfect for satisfying those spontaneous cookie cravings whenever they arise. Embrace the joy of small-batch baking and treat yourself to these irresistible delights. Happy baking!