Six Classic Oatmeal Cookies

 

 

There is nothing that I love better than a freshly baked cookie and out of those I think my favorite all-time home baked cookie has to be Oatmeal cookies. I just love them. 

Those crispy edges, the soft chewy middles, their nutty oaty flavor of them. I love them plain and unadulterated, or with some sticky raisins or toasted nuts stirred in.  In short, I love oatmeal cookies, and I don't think I could ever turn one down, no way, no how.

When I saw this Small Batch Oatmeal Cookie recipe on One Dish Kitchen, I knew I wanted to bake them.  Not only did they look amazing, but I knew that for an oatmeal cookie addict like me, the smaller the batch the safer it is!  I just cannot be trusted around freshly baked oatmeal cookies!

 

When my children were growing up I always made sure that there were fresh cookies or something similar for them to snack on when they got home from school. I was a stay-at-home mom and raised five children.   My mother had worked outside the home for most of my growing up years and I had always said that, if at all possible, I would be home for my children.

And thankfully my husband had a job which afforded me to be able to do just that. I never minded being at home. It made me very happy, and I was exactly where I wanted to be and where I needed to be.

Anyways, my kids always had something freshly baked to enjoy when they got home from school, be it cake, or cookies.  When I was a child, we didn't often get home baked goodies, except maybe at Christmas. They were mostly store bought.  I loved being able to bake fresh treats for my children.

Of course that meant that more than a few of them also ended up in my own mouth. I discovered that when it came to home baked cookies, I was a bit of a cookie monster. (Guilty as charged!)  That's why a recipe such as this one, which makes only half a dozen delicious buttery, crispy edged, chewy middled cookies works well for me!  I simply cannot be trusted with more.  I promise you these lasted more than a few days.  Scouts honor!

 

WHAT YOU NEED TO MAKE SIX CLASSIC OATMEAL COOKIES

Just a few store cupboard, simple baking ingredients. You probably have everything you need to use in your kitchen right now.

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

 

I melt my butter in the microwave.  about 20 seconds on high does the trick beautifully.  Of course, this all depends on the strength of your microwave.

By packed I mean to fill the tablespoon with the brown sugar, packing it in tightly and firmly. If done properly it should hold it's shape beautifully when dumped out.

I used organic granulated sugar.

Don't worry about wasting the egg white. You can freeze egg whites to use another time. They are great to have on hand to make meringues, angel food cakes, or pavlova.

By old fashioned oats I mean the large flake oatmeal which takes time to cook. Do not use instant oats.

  

HOW TO MAKE SIX CLASSIC OATMEAL COOKIES

These are not very difficult to make at all. 

Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.

Whisk the melted butter and both sugars together in a bowl, blending all together well.

Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.

 

Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.

Scoop onto the prepared baking sheet, leaving 3-inches in between each cookie. (A cookie scoop can help you to keep the amount for each cookie measured equally.) Even so, I still roll them into balls between the palms of my hands.

Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.  Store in an airtight container. (It actually took my cookies more like 10 to 12 minutes.)

 

NOTES FOR COOKIE BAKING SUCCESS

1. If you are using conventional measures, do measure your flour out correctly.  Spoon the flour into the correct cup measure and then level it off with the straight edge of a knife. 

2. I always like to line my baking sheets with either baking parchment or a silicone liner. Usually parchment. This helps to keep the cookies from spreading too much. Greasing your pans can also lead to your cookies spreading too much.

3. Do not overbake your cookies.  They are done with the tops look set and the edges are just turning golden brown. Don't worry, they will continue to cook a little bit during the resting time on the baking sheet and they will firm up nicely.

4.  Use a cookie scoop for uniform shaped cookies. A scoop for this recipe should hold between 2 to 2 1/2 TBS of dough.

5. You can juju your cookies while they are still warm to form perfect rounds by slipping a round cookie cutter much larger than the cookie over top and then gently swirl it around the cookie in a circular motion.  Voila, perfectly round cookies!

 

Not only did these cookies smell amazing when they were baking, but they were incredibly tasty when done. It was all I could do to wait for them to cool off so that I could take some decent photos and then enjoy one!!

Oatmeal cookies are my favorite kind of cookie and these did not disappoint!  Crispy edges, chewy middles and perfect with a nice hot drink!

  

Are you a fan of the small batch recipe?  Are you like me and you can't be trusted around a full batch of freshly baked cookies?  If so, you might also enjoy the following cookie recipes.  Small batch, but amounts are variable depending on the recipe.

CLASSIC BAKE SHOP CHOCOLATE CHIP COOKIES -  This recipe makes 18 decent sized, delicious chocolate chip cookies with crisp edges, chewy middles and loaded with two kinds of chocolate. Delicious.

OLD FASHIONED MOLASSES COOKIES - An old tried and true family recipe, small batched for the smaller family.  This makes 2 dozen soft, delicious thick molasses cookies.  Beautiful served with an ice cold glass of milk.

Yield: six cookies

Author: Marie Rayner

Six Classic Oatmeal Cookies

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Ideal for the singleton or smaller family or for when you want to bring a special something to a friend. These crispy edged and chewy middled oatmeal cookies would make the perfect gift tucked into a small basket along with a pretty much and some nice tea bags.

Ingredients

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

Instructions

1. Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.
2. Whisk the melted butter and both sugars together in a bowl, blending all together well.
3. Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.
4. Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.
5. Scoop onto the prepared baking sheet, leaving 3 inches in between each cookie.
6. Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.
7. Store in an airtight container.

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