Small-batch Oatmeal Cookies with Icing
User Reviews
5
Small-batch Oatmeal Cookies with Icing
Description
This recipe yields a small batch of oatmeal cookies combining quick or old-fashioned oats, all-purpose flour, baking agents, cinnamon, nutmeg, and a pinch of salt. Melted butter, granulated and brown sugars are whisked before incorporating egg yolk and vanilla to form a smooth batter with the dry ingredients. Baking spoons of batter yields cookies that spread slightly and bake between 12 to 16 minutes to adjust softness or crunchiness.
The oatmeal provides chewiness and texture, while warm spices like cinnamon and nutmeg add depth of flavor. The optional vanilla icing, made by mixing powdered sugar, vanilla extract, and milk, adds a mild sweetness and decoration once the cookies have cooled.
Cookies can be stored at room temperature in an airtight container for a few days or frozen for longer shelf life. This manageable batch size suits those seeking fewer cookies or testing recipes before scaling.
Ingredients
Small-batch Oatmeal Cookies
- 1/2 cup oats quick-cook or old-fashioned, uncooked, 40g
- 1/2 cup all-purpose flour 60 g
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 tablespoons butter melted and slightly cooled, unsalted, 2 oz
- 1/4 cup granulated sugar 50g
- 2 tablespoons brown sugar
- 1 egg large, yolk
- 1/2 teaspoon vanilla extract
Vanilla Icing (Optional)
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
Small-batch Oatmeal Cookies
- Preheat your oven to 350°F and line 1 baking sheet with parchment paper or silicone baking mat.
- In a food processor, pulse oatmeal 5 or 6 times, until oats are partially chopped, but not completely ground. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and processed oatmeal.
- In a medium bowl, whisk together melted, slightly cooled butter, granulated sugar, and brown sugar until smooth.
- Whisk in egg yolk and vanilla until well-combined. Add flour and oatmeal mixture and use a spoon to stir together until well-mixed.
- Drop 6 rounded spoonfuls (about 1.5-ounces each) on prepared baking sheet as far apart as possible (these cookies spread) and bake until cookies look just set: 12 minutes for softer cookies, 14 to 16 minutes for crunchy cookies. Cool on the baking sheet until cool enough to handle. If icing, cool completely.
Icing
- In a small bowl, stir together powdered sugar, vanilla extract, and 1 teaspoon of milk. Add just enough milk, up to 1 teaspoon more, to get a drizzling consistency. Spoon over cooled cookies. Allow icing to set for at least 15 minutes, and enjoy!
Notes
- Store cookies at room temperature in an airtight container for several days to maintain freshness.
- For longer storage, freeze cookies in airtight containers for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
