This is the best oatmeal cookies 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!
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.
This small batch oatmeal cookies 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 Raisin Cookies
This is an easy oatmeal cookies recipe.
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.
See recipe box below for ingredient amounts and full recipe instructions.
- brown sugar
- granulated sugar
- an egg yolk
- vanilla extract
- all purpose flour
- baking soda
- ground cinnamon
- old fashioned oats
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:
I use a cookie scoop that holds about 2 to 2.5 tablespoons 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.
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
- Soft Ginger Cookies
- Peanut Butter Blossoms
- DoubleTree Chocolate Chip Cookies
- Peanut Butter Cookies
Other Single Serving Oatmeal Recipes
- Baked Oatmeal With Fruit
- Mini Oatmeal Butterscotch Skillet Cookie
- Mocha Oatmeal Bowl
- Pineapple Oat Cake
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.
- 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
How To Video
- 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.
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.
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