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Small-batch baking

Small-batch oatmeal cookies

A small tray of oat cookies with brown sugar and optional raisins.

Jump to recipeSmall-batch oatmeal cookies
Prep12 mins
Cook12 mins
Total24 mins

Ingredients

Measurement system

Method

  1. 1Heat the oven to the recipe temperature and prepare the specified small tin, tray or ramekins.
  2. 2Measure oats, plain flour and butter accurately; combine the dry and wet ingredients without overmixing.
  3. 3Fold in brown sugar and transfer the mixture to the prepared vessel.
  4. 4Bake until the stated visual cues are present and a skewer or gentle centre check suits the type of bake.
  5. 5Cool for the stated resting period before cutting or serving.

Equipment

  • Small baking tin or tray
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled small-batch oatmeal cookies to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Warm individual portions in a moderate oven until hot in the centre; baked texture may soften after refrigeration.

Freezing: Freezing is not recommended because the texture is likely to soften after thawing.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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