Oatmeal cookies are the perfect not-too-sweet dessert. These cookies are crispy on the edges and soft and chewy in the center, the perfect cookie combination. It's hard to find half-batch cookie recipes and it's even more difficult to half a recipe in baking (how do I half an egg?), so when I find a good small batch recipe, I make sure I don't lose it.
I suggest weighing your ingredients for this recipe. I find no matter how carefully I measure the dry ingredients, the cookies are never as well balanced as when I use the scale.
The refrigeration step is optional. Chilling the dough helps the cookies rise in the oven, but they end up just as delicious if you skip this step.
This recipe requires you to flatten the dough after it is portioned into balls. Make sure you spray the bottom of the glass you're using between each cookie to limit the amount of dough that sticks. It can get real messy very quickly if dough starts sticking to the bottom.
Makes 12 Cookies
Prep time: 15 Minutes
Chill time: 30 Minutes (optional)
Bake time: 15 Minutes
Adapted from America's Test Kitchen recipe
- 3.75 ounces (1 1/4 cups) old-fashioned rolled oats
- 3.13 ounces (1/2 cup and 2 tablespoons) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 3.5 ounces (1/2 cup packed) brown sugar
- 1.75 ounces (1/4 cup) granulated sugar
- 6 tablespoons butter
- 1 egg yolk
- 2 tablespoons whole milk
- 3/4 teaspoons vanilla extract
- 1/2 cup raisins
1. Preheat oven to 350. (If you're going to chill the cookies start the preheat halfway through the 30 minute rest time in step 8).
2. Melt butter in small bowl in the microwave and set aside to cool.
3. Mix oats, four, baking powder, salt and cinnamon in a small bowl.
4. Mix brown sugar and granulated sugar together in medium bowl. Mix in cooled butter, egg yolk, milk and vanilla.
5. Fold oat mixture into the sugar mixture with rubber spatula. Gently stir in raisins.
6. Roll doll into golf ball sized balls and place on a parchment lined baking sheet (you should have about 12 balls).
7. Spray the bottom of a wide flat glass with cooking spray and press each ball down to flatten, re-spraying the glass between each cookie.
8. Place cookie sheet in the fridge for 30 minutes. (Optional).
9. Bake cookies until the edges are brown (about 15 minutes).
Let cool and enjoy!