Foodie Friday: Small Batch Brown Sugar Oatmeal Cookies

Cookie!

Cookie!

Sometimes I hate making cookies. I love the finished product but it can take an entire afternoon to make a normal sized cookie recipe and inevitably the last few batches will end up being burnt because I have just lost interest and moved on to another project.

I wanted some cookies the other night but as there are only two of us in this house I did not want to use a recipe that makes two dozen cookies. I knew from hours of watching/listening to Alton Brown that baking is all about the chemical reactions and you can not simply cut all of the ingredients in half to get less cookies. I’ll admit I have done this before and sometimes they turn out but sometimes they don’t. I decided to actually take the time to experiment and create an actual small batch recipe.

These cookies are very soft and melt in your mouth. They pair great with coffee and tea. This recipe makes about 12 cookies but of course it depends how big or small you choose to make them. They are great for when you are hankering for a cookie but don’t want to spend all night making them and they would also be great if you need a baked gift for a friend of neighbor.

You can leave the oats and walnuts out or use one and not the other or use chocolate chips; you can probably stick about anything in these and it would be good.

Small Batch Brown Sugar Oatmeal Cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar

3 tbsp grade B maple syrup

1 egg lightly beaten

1 tsp vanilla extract

1 1/4 cups whole wheat pastry flour

1/2 tsp salt

1 tsp baking powder

1 tsp cinnamon

1/2 cup rolled old-fashioned oats

1/2 cup chopped walnuts

Directions:

Preheat oven to 350.

Cream butter, brown sugar and maple syrup together.

Add the egg, vanilla extract and beat on medium speed until combined.

Meanwhile, whisk together the flour, salt, baking powder, and cinnamon in a separate bowl.

With the mixer set on low, slowly add the flour no more than approximately 1/2 cup at a time. Increase speed after each addition. Make sure to stop occasionally and scrape down the sides of the bowl.

Once all of the flour has been incorporated, stir in the oats and walnuts BY HAND. Dough will be pretty stiff at this point, especially if you are baking in  a freezing cold kitchen as I do.

Scoop out even sized balls of dough and place on an ungreased cookie sheet. Really you can make them whatever size you wish. Remember the smaller they are the quicker they will cook. I made mine about 2 inches in diameter. I baked them for 8-10 minutes.

These are the kind of cookies you want to take out right before they are completely done. This will make them soft. However, even if they cook too long they are still great for dunking in coffee or hot cocoa.

Hope you enjoy this recipe! Do you have any recipes that makes smaller batches of cookies? Send them to me so I can give them a whirl.

-Christy

 

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