Easy, Chewy Small Batch Oatmeal Cookies

These small batch oatmeal cookies are the absolute best! They are soft, chewy, and have a combination of brown butter and brown sugar for a toffee-like sweetness. No-chill, one-bowl, and you'll end up with just 6 stunning cookies. Super easy and even more delicious!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 cookies

Calories: 119 kcal per serving

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
¼ tsp - baking soda
¼ tsp - Kosher salt

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!

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