Name: Easy, Chewy Small Batch Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 cookies
Cuisine: American
Ingredients: 60 grams unsalted butter; 76 grams brown sugar; 1 egg yolk; 1 tsp pure vanilla extract; 40 grams all-purpose flour; 5 grams cornstarch; 50 grams scant old fashioned oats; 0.25 tsp baking soda; 0.25 tsp Kosher salt

Easy, Chewy Small Batch Oatmeal Cookies cover

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Easy, Chewy Small Batch Oatmeal Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.

Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5-7 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.

Then, add the brown sugar to the brown butter and whisk until well-combined. The mixture will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.

Add the flour, cornstarch, old fashioned oats, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the butter-sugar mixture just until the dough is well-combined and there are no more streaks of flour. Don't over-mix!

Using a #20 cookie scoop (3 tablespoons), divide the dough into 6 large balls of dough. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan.

Bake the cookies for 8-9 minutes, until the edges are set and the tops are a just bit underdone. Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Nutrition

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Tips & Tricks (5)

Brown Your Butter First 🧈
Cook the unsalted butter over medium heat until it turns golden and nutty (3-5 minutes), then cool slightly before mixing—this intensifies the toffee-like flavor that makes these cookies exceptional.
Use Cornstarch for Extra Chew 🍪
The cornstarch in this recipe inhibits gluten development, creating that signature chewy texture; don't skip it or substitute with flour.
Egg Yolk Over Whole Egg 🥚
Using only the egg yolk (not the white) reduces moisture and prevents spreading, giving you thick, chewy cookies instead of thin, crispy ones.
Don't Overmix the Dough 🥣
Mix just until combined after adding dry ingredients—overmixing develops gluten and makes cookies tough instead of tender and chewy.
Slightly Underbake for Maximum Chew ⏱️
Remove cookies from the oven when the edges are set but the centers still look slightly underdone; they'll continue cooking on the hot baking sheet for perfect chewy texture.