Name: Best Oatmeal Cookies - A Small Batch Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tablespoons butter (, melted); 4 tablespoons brown sugar; 2 tablespoons granulated sugar; 1 egg yolk; 1/4 teaspoon vanilla extract; 1/3 cup all purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/4 cup old fashioned oats; 1/4 cup raisins

This is the best oatmeal cookie recipe! This small batch of soft oatmeal cookies are ones you’ll want to keep in your cookie jar. Filled with oats and raisins, these cookies are buttery and crisp around the edges and soft and chewy in the centers. Better than Grandma’s!

Jump to Recipe Print Recipe

There’s something special about oatmeal cookies. Perhaps they’re nostalgic, at least for me they are. Soft, chewy oatmeal cookies were ones my Grandmother kept in a little cookie jar on her counter. Every time my family and I visited her, she had a big oatmeal cookie and a glass of cold milk waiting just for me.

Oatmeal Cookies

This small batch oatmeal cookie recipe will yield 4 to 5 cookies depending on how large you make them. If you would like to make 8 to 10 cookies, the ingredients can be doubled.

Best Type Of Oats To Use In Oatmeal Cookies

Old Fashioned Rolled Oats are what you should use when making oatmeal cookies. These hold their shape well when baking and give the cookies a wonderfully chewy texture.

Oatmeal cookies on a tray with milk | One Dish Kitchen

SUBSCRIBE NOW!Sign up and receive the latest Recipes for One and other bonus content.

Oatmeal Raisin Cookies

This cookie recipe is a classic. I happen to love adding plump raisins in my oatmeal cookies but if you aren’t a fan of raisins, you can leave them out or substitute chocolate chips instead.

Ingredients needed for these Oatmeal Cookies:

butter
brown sugar
granulated sugar
an egg yolk
vanilla extract
all purpose flour
baking soda
ground cinnamon
salt
old fashioned oats
raisins

You will need to use one egg yolk in this recipe. You might consider using the leftover egg white in either of these easy recipes:

Small Batch Coconut Macaroons

Two Vanilla Cupcakes

Oatmeal cookie dough on a baking sheet | One Dish Kitchen

I use a cookie scoop that holds about 1/3 cup of cookie dough. Using this size will yield 4-5 cookies.

Pro Tip: To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

Stack of oatmeal cookies | One Dish Kitchen

You can make oatmeal chocolate chip cookies by using the same amount of chocolate chips instead of raisins.

Other Small Batch Cookie Recipes

Lace Cookies

Flourless Chocolate Pecan Cookies

Meringue Cookies

Tropical White Chocolate Chip Cookies

Shortbread Cookies

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Oatmeal Cookie Recipe

oatmeal cookies - small batch | One Dish Kitchen

Best Oatmeal Cookies – A Small Batch Recipe

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Cool: 10 minutes

Total Time: 10 minutes

Course: Dessert

Cuisine: Dessert

Keyword: cookies

Servings: servings

Calories: 243kcal

Author: Joanie Zisk

Ingredients

3 tablespoons butter , melted
4 tablespoons brown sugar
2 tablespoons granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup old fashioned oats
1/4 cup raisins

US Customary – Metric

Instructions

Heat oven to 325 degrees F (165 degrees C). Line cookie sheet with parchment paper or a silpat liner.
In a medium sized bowl, cream together the melted butter, brown sugar, and granulated sugar until well blended.
Beat in the egg yolk and the vanilla extract until creamy. Set the bowl aside.
In a separate small bowl, mix together the flour, baking soda, cinnamon, and salt.
Mix the flour mixture into the butter mixture until well blended. Stir in the oats and raisins.
Use a medium sized cookie scoop and place cookies 2-inches apart on the cookie sheet.
Bake for 8 to 10 minutes. Do not overbake.
Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.

Notes

To measure flour correctly, use a spoon to scoop the flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

Nutrition

Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

We now have a COOKING FOR ONE Facebook group.

Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!

Click HERE to join the community!

Connect with One Dish Kitchen!

Be sure to follow us on social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

This post contains affiliate links. If I like a product and that product has an affiliate program, then I will link to that product using an affiliate link. Using this link means that, at zero cost to you, I might earn a commission on a product if you buy something through my link. Click here to read my full disclosure policy.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.