Small batch oatmeal cookies.
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.
The most delicious chewy cookies finished with a cinnamon glaze.
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons honey
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- ½ cup rolled oats
- ¾ cup all-purpose flour
- ¾ teaspoon cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ teaspoon ground cinnamon
For the glaze:
- ¾ cup powdered sugar
- ¼ 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.
Amount Per Serving: Calories: 199Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 68mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 2g
Kayle (The Cooking Actress) says
gahhh kitchen failures make me cry. true story.
I can tell these oatmeal chewies never let you down-they look so chewy and delicious and comforting!
Millie | Add A Little says
Yes to oatmeal cookies (with no pesky raisins!) and even more yes to the glaze!! Fantastic Christina!
Amallia @DesireToEat says
I love your glazed oatmeal cookies....amazing!
Shortening is one of my very good friends. Lol. Everything in moderation I say. Now these cookies are yummy. Pinned
I have an aversion to shortening, though I grew up using it. I'm not sure what it is about it, but I try to avoid it, so I appreciate the swap ;)
I've also had good luck using a bit of coconut oil to get the chewy-crispy texture down, but damned if I can remember what the ratio of it to butter is.
These look great, and I love that you figured out a way for them to be chewy without shortening. Any idea how they would be with whole wheat pastry flour? Thanks!
I normally love all your recipes but these had waaaaaay too much honey for me. it was all I tasted. I liked the consistency though I think I will try it again with less honey and more sugar instead.
I know this is an older post of yours so you might not get this note but I have to tell you how appreciative I am of your blog. My husband, at 8pm last night, declares he wants oatmeal cookies so I get up to only find a 1/4 stick of butter in our serving dish! Not another ounce to be had anywhere (we have 2 fridges and 3 freezers so imagine my surprise!) This was the perfect recipe and was ready in less than 30min! I made it with cloud9 gluten free flour and because you call for such a small amount, it's was perfect! I have been back and forth about buying the cookbooks because we live in Canada and they take FOREVER to ship but I'll be ordering them all this weekend. Keep up the good work!
Christina Lane says
Hi Natalie! I read all comments, no matter how old the post is :) because I love comments! Thank you for your sweet one! I'm so happy these cookies were a hit with you. You're reminding me that I haven't made them in too long! And THANKS for ordering my books, I really appreciate it :)
I remember one Christmas, I had just had a major brain surgery so I was home from school all month and my mom and I would bake Christmas cookies. However, somehow we managed to screwed up EVERY batch of cookies we tried making in some way. And these are recipes we have made for years. I’m definitely going to try making these.
If I double this recipe I add 1 whole egg or 2 egg yolks?
Christina Lane says
Hi Sana! Definitely 2 egg yolks :) Let me know how it goes!