This single-serve oatmeal cookie has wonderfully crunchy edges and a luscious center, making it the perfect cookie. It’s wonderfully spiced with cinnamon and a great cookie to add raisins to if you like them.
Single-serve cookie recipes are great if you don’t have freezer space for leftovers or if you really love a cookie right out of the oven. But you can make more than one, this recipe should work for a small oatmeal cookie recipe (up to 4 cookies).
I am a big fan of cookies, even raisin oatmeal cookies! There’s something special about combining oats, lots of cinnamon, and tender raisins in one cookie. This easy single serving oatmeal cookie is great with raisins. Add them if you’re like me.
I based this recipe off my favorite single serving chocolate chip cookie, but I had to cut back on the few ingredients a bit because, well, it was a little too big with the added oats. These bites turned out and luckily I didn’t have to use ½ egg yolk!
If you like big cookies with crunchy edges and centers that are a little chewy, this oatmeal cookie is your cookie! It’s a dream.
Components
Scroll down on the Oatmeal Cookies recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
- Butter: at room temperature
- Sugar
- coffee Sugar: use light or dark brown sugar, whichever you have. Dark brown sugar has a stronger molasses flavor.
- Egg Yolk: do not add a whole egg, the texture will be off. Your cookie will probably be more cakey after baking
- Vanilla: to taste
- Flour for all uses: I used all purpose flour in this recipe, but you could replace ⅓-1/2 of it with whole wheat flour for a more nutritious flavor. Or replace it with your favorite gluten-free flour if needed.
- Baking Soda: helps the cookie rise.
- Salt
- Cinnamon: adds lots of warm flavor to this single serving oatmeal cookie
- Oats: Old fashioned or oats (they are the same) are best in this recipe
- Dried grapes: Add to your single serving oatmeal cookie if you like oatmeal raisin cookies (I LOVE a good cinnamon raisin cookie)
Storage/Reheating Tips
Store leftover single-serving oatmeal cookies in an airtight container for about a week. Freeze in a bag or container for long-term storage.
You can enjoy the single-serving oatmeal cookie at room temperature or warm it up for 10 seconds in the microwave.
Substitutions/Tips
- Make sure your butter is softened, it will make creaming the sugars much easier. If your kitchen is cold half the time like mine, you can soften it in the oven (keep it off) or heat it up in the microwave for just 10 seconds or less. Not to melt it.
- You can easily make two types of cookies with this recipe. For a tastier cookie – the batter will be quite sticky before you add oats. For a cake cookie, add a teaspoon or more flour, for a less fluffy cookie. The cookie in these photos looks more like a cake.
- Since we are making one batch of cookie dough, your creamed butter and sugars will be a little rocky. Here’s what I do to make sure I hang them enough: I occasionally press it together and hang it until it’s a little lighter in color.
- You can swap out about ⅓-1/2 of the all-purpose flour for a tastier whole wheat flour. Or swap it out for a gluten-free flour blend.
- Single serving oatmeal cookie dough can be sticky, which is fine, it just needs to be rolled into a ball to bake. If you like a gooey cookie, don’t add extra flour (unless it doesn’t form a ball at all) and bake it less.
- If you like a thicker cookie, refrigerate or freeze your dough before baking to keep it from being too thin. But you can also press the edges with a spoon or rubber spatula after it’s done baking so it’s not too thin. I do the 2nd option.
- Other great extras: chopped nuts, pumpkin pie spice, chocolate chips, etc.
FAQ
You could, but I don’t recommend it. Many have added ingredients that would affect the cookie recipe. It is also cut oats which will give you a different texture. Plus, you might be wasting the rest of the pack if you don’t use it all.
Here are some of my favorite egg substitutes: plain greek yogurt (¼ cup per egg), terrain linseed (1 tbsp flaxseed + 3 tbsp water for each egg, but let sit for 5 minutes before adding to a recipe).
Baking soda acts as a leavening agent in the cookies, making them fluffier. One article from the Food Network suggests a few simple substitutions: beaten egg white, self-raising flour, and club soda. But all will change the texture of the cookies, so keep that in mind.
Other good cookie recipes
What to do with leftover materials
When you cook for one, you often have leftover produce, cans of any ingredients, etc. Here are some ideas on how to use up leftovers. It will help you save money by wasting less ingredients.
Did you make this oatmeal cookie? Leave me a comment and rating to share how it went!
Print
Brooch
Single serving oat cookie
This single-serve oatmeal cookie has wonderfully crunchy edges and a luscious center, making it the perfect cookie. It’s wonderfully spiced with cinnamon and a great cookie to add raisins to if you like them.
Components
- ½ Tablespoon butter softened
- 1 tablespoons sugar
- 1 Tablespoon Brown sugar
- 1 Yolk
- ⅛-1/4 teaspoon vanilla extract either works
- 3 tablespoons flour for all uses
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ⅛ full teaspoon cinnamon
- 2 tablespoons oats roll/old fashioned
- 1 Tablespoon dried grapes optional
Instructions
Preheat the oven to 325 degrees F.
- Cream together ½ tablespoon softened butter, 1 tablespoon sugar, 1 tablespoon brown sugar. Since it’s such a small amount of butter and sugar, it seems more pebbled than creamy and smooth. I recommend pressing it together a few times with a rubber spatula while mixing. Once it looks well incorporated after you press it together, you can add the next ingredients.
Add egg yolk, ⅛ (or ¼) teaspoon vanilla extract. Mix until well combined.
Add 3 tablespoons all-purpose flour, ⅛ teaspoon salt, ⅛ teaspoon baking soda, ⅛ teaspoon cinnamon. Mix until combined. Add more flour if too sticky.
Add 2 tablespoons of oats, optional 1 tablespoon of raisins. Mix with a rubber spatula.
Roll into a ball, it might be a little sticky, but as long as it rolls into a ball, you’re fine.
Place the ball of cookie dough in the center of your baking mat/parchment paper. Do not press the cookie dough.
Bake in an oven at 325 degrees F for 15-20 minutes, or until the desired mixture is done.
Notes
- This recipe is easy to double or triple, etc for a few more cookies.
- The butter and sugar mixture will be lumpy when you cream it because there just isn’t enough volume to fill the bowl and mix well. Press it together a few times in between mixing. It is done as soon as they are well combined and the color opens.
- You can probably swap out ⅓- ½ of the all-purpose flour for whole wheat flour for a tastier flavor.
- You can also air fry it, just use foil or a mat, cook at 290 degrees F for 12-14 minutes. I prefer the texture of a baked cookie, but it works too.
- Put the dough in the fridge for 15-30 minutes for a thicker cookie.
- The cookie will spread when baked, I suggest pressing the edges with a spoon or rubber spatula after it comes out of the oven. Watch videos on how to do this.
- Optional extras: chocolate chips, butter chips, chopped nuts, pumpkin pie spice (instead of cinnamon), etc.
Want time-saving tips for making recipes like this single-serving oatmeal cookie in your inbox? Click here to download Cooking Tips for One-Time Savings.
The recipes are great, but you’ll need a simple 3-step process to create a meal plan that will make cooking easy and help you stop wasting food. Check this out expertly developed meal planning guide to get started.
