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!
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. 😉
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.
Looking for more Small-batch Cookie Recipes ? Try these Small-batch Cut-out Sugar Cookies , Small-batch Chocolate Chip Cookies , or Small-batch Shortbread .
Ingredients
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
Instructions
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.
Icing
- 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!
Notes
Adapted From Shugary Sweets
Twelve days of Small-batch Christmas cookies and Christmas movie recommendations.
Hey, did you know that as of today, Wednesday the 13th of December, there are only 12 days until Christmas? One, where did the first half of December go, wasn’t it Thanksgiving like yesterday? And Two, that means you have just 12 days left to savor all the Christmas joy you can wring out of this cold dark world before you have to pack it away for another year. Time to double your effort.
Aside from the obvious things, friends, family, sharing, caring, PRESENTS, etc., my favorite things this time of year are Christmas cookies and Christmas movies, so today I’m sharing a round-up of both. Small-batch Christmas Cookies, so you can bake to your heart’s content this month without sweet-ing yourself out ahead of all the holiday parties and the very best Christmas movies to fill these long December evenings. If you make one recipe and watch one movie a day starting today, this list will take you all the way up through Christmas Eve, and it will be a delicious, delightful ride.
Day 1: Let’s start out this cookie journey with a couple of classics, Small Batch of Cut-out Sugar Cookies and Miracle on 34th Street.
Day 2: Load these Small-batch M&M Cookies with Christmas M&M’s and put on The Muppet Christmas Carol , the best and truest Christmas Carol adaptation of all the Christmas Carol adaptations (currently available on HBO).
Day 3: It doesn’t get much better than some Chai White Hot Chocolate , a couple Small-batch Peanut Butter Cookies , and the 2005 Doctor Who Christmas special (the first outing with Ten!).
Day 4: Have yourself a White Christmas with these Small-batch Snowball Cookies with Kisses .
Day 5: Time for some warm and gooey Small-batch Chocolate Chip Cookies to go with the warm and gooey Last Holiday .
Day 6: Can’t go wrong with Small-batch Chocolate Cookies With Oreos and Andes and the perfect Christmas romcom, While You Were Sleeping .
Day 7: Give these Small-batch Chocolate Mini M&M Cookies and Iron Man 3 a try, because if Die Hard counts as a Christmas movie because it takes place during Christmas, so does Iron Man 3 .
Day 8: Speaking of Die Hard , now seems like a perfect time to watch it with some Small-batch Giant Christmas Cookies .
Day 9: The time has come for Small-batch Shortbread Cookies and The Grinch (the good one) .
Day 10: Let the Rankin/Bass Christmas Specials keep you company while you wrap some last-minute presents and nibble on Small-batch Gingerbread Cookies .
Day 11: Make Christmas Eve Eve extra extra with these crazy rich Small-batch Buckeye Brownie Cookies , some Rich and Thick Hot Chocolate , and Elf .
Day 12: And finally, Christmas Eve calls for Hot Chocolate , Miniature Hot Chocolate Cookies , and a trip aboard (my perennial fav) The Polar Express .
Bonus Recs: Readers also highly recommended The Family Stone , the ’51 version of A Christmas Carol , and Krampus . And if you need full-size Christmas cookie recipes you HAVE to make these Chai Sugar Cookies with Eggnog Glaze and Snickerdoodle Sandwich Cookies With Eggnog Buttercream .
What is your favorite Christmas cookie/movie pairing?
These were my favorite posts of 2017.
Well, that’s it, friends. We’re (nearly) at the end of 2017, a year that has somehow felt both incredibly short and a-million-years long.
This will be my last post of the year, and to close things out, I’m taking a look back in the archives and sharing my favorite Baking Mischief recipes of 2017. These are the recipes I was most excited for you to try, the ones that were the most fun create, and the ones I loved the best.
If you haven’t tried some of them in 2017, I hope you’ll make them a part of your 2018.
In the post, How to Make Fluffy Buttermilk Pancakes for Two , I enthusiastically described these pancakes as being “like the pancake a waitress with a heart of gold serves you in some charming Midwest diner in heaven.” I clearly had a little too much coffee the morning I wrote that, but I think the description still stands and is all you really need to know about them.
These Chocolate Souffles for Two With Creme Anglaise make the list because souffles are magic and delicious, especially these ones.
No way was I getting through a favorites post without including a creamy, cheesy pasta, and this Easy Pesto Chicken Pasta for Two With Oven Roasted Tomatoes is the easiest of all the creamy, cheesy pastas I posted this year AND it’s the only one with pesto, so it wins this spot. Runner-ups include Quick and Easy Fettuccine Alfredo for One and Creamy Chicken and Asparagus Pasta Dinner for Two .
Not only is this Cheesy Potato Gratin for Two primarily just potatoes + cheese, the greatest combo in the history of the world, but this was a Nerd Month recipe celebrating one of my favorite shows AND shooting this recipe was extra exciting because I managed to bake and photograph the entire thing while also frantically refreshing Ticket Master trying to buy west coast Hamilton tickets the morning they went on sale (which I got 😉 ). Basically, everything about this post makes me smile.
The full-size version of this Small Macaroni Salad is a perennial favorite among my family, so of course, the mini version was guaranteed a place on this list.
Like my Maple-glazed Pumpkin Donuts last year, these Homemade Pudding Pops were the recipe I liked the most that got the least attention in 2017. Obviously, I will not stand for this because I LOVE them, and come the first hint of summer, I won’t shut up about them until all of you have all made a batch for yourselves.
Small-batch Peanut Butter Cookies make this list because one, peanut butter anything’s always going to be a contender for my favorites list, but also because this is the only recipe I made this year where I photographed it, gave it away, had instant sharing regrets, and made myself another batch immediately.
And finally, my Rich and Thick Hot Chocolate for One. This is the most decadent hot chocolate imaginable. Of course, it was going to make my list. Chocolate always wins.
Thanks for following along with Baking Mischief in 2017. I’ll see you all next year!
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!
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. 😉
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.
Looking for more Small-batch Cookie Recipes ? Try these Small-batch Cut-out Sugar Cookies , Small-batch Chocolate Chip Cookies , or Small-batch Shortbread .
Ingredients
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
Instructions
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.
Icing
- 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!
Notes
Adapted From Shugary Sweets
Small-batch Oatmeal Cookies with Icing
Ingredients
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
Instructions
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.
Icing
- 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!
