If you feel like things have been a little off around here lately, you’re right.
This is the best time of year for fall baking, and I’m really not cranking out that many recipes for you. The truth is, I think my kitchen has a hex. I have had more recipe failures this past month than ever before.
First, it was the pumpkin muffins that were so dry, even the dog wouldn’t go for one. Then, after years of making ganache, it fails me so many times in one day, it uses up my entire supply of chocolate. And trust me, I keep A LOT of chocolate on hand.
I’ve also been working on these peanut butter cookies with maple syrup. The first time I made them, I didn’t measure and they were amazing. I can’t duplicate it to save my life.
And I’m not sure I’m ready to talk about how I spent an entire week perfecting a small batch of croissants, only to have them turn out like crescent rolls every time. No flaky layers. Lots of buttery goodness, but no layers.
Something has to give! Luckily, it’s these perfectly chewy small batch oatmeal cookies. These cookies have the soft chewy texture like the cookies in an oatmeal cream pie. I absolutely cannot resist them. Small batch oatmeal cookies for life. Life!
Also: sweet cinnamon glaze for life, too.
There are a few factors at play here that keep these small batch oatmeal cookies ultra-chewy. Can I bore you with them? One is the honey. The sugar crystals do their magic in the batter. The second magical component is the egg yolk.
I apologize for making you ‘waste’ an egg white, but don’t forget, I have an entire section on my site devoted to using up extra egg whites. Or, extra egg yolks. I know, I’m so resourceful. Kudos to me.
Most of the time I rely on shortening for extra chewy cookies, but you guys really seem to hate when any of my recipes call for shortening. Sorry about that! I did test this recipe with 2 tablespoons of shortening + 3 tablespoons of butter, and yes, they are ever-so-slightly chewier. But, I think the honey and egg yolk have things covered.
Now, cover me in cinnamon glaze, wrap me up in a flannel scarf, and I’m set for fall.
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons honey
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 3/4 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
For the glaze:
- 3/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- splash of milk
- Preheat the oven to 350.
- In a medium bowl, cream together the butter, honey, sugar and vanilla for 1 minute. Add the egg yolk, and mix until combined.
- Add the oats to a small food processor, and give them 10 1-second pulses just to break them up a bit. You're not looking for a powder, just smaller oat bits.
- Combine the pulverized oats with the flour, corn starch, baking powder, baking soda, salt and ground cinnamon. Mix well.
- Add the dry ingredients in two batches to the wet ingredients, and beat to combine.
- Scoop golf-ball sized dough balls out onto a cookie sheet. You should get 10 cookies. Gently press each cookie flat.
- Bake for 10-12 minutes, and don't be afraid for the cookies to get a little color on them.
- While the cookies cool, whisk together all of the glaze ingredients. Glaze cookies when cool.