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!
These classic oatmeal cookies are rich and buttery and are likely to become your new favorite cookie.
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 plate of oatmeal cookies and a glass of cold milk waiting just for me.
Why This Recipe Works
- This small batch oatmeal cookies recipe will yield 4 to 5 cookies depending on how large you make them. The ingredients can be doubled if you'd like to make a larger batch.
- When you have a cooking craving, this should be the cookie recipe you go to first. In about the time it takes you to put on a pot of tea or brew a cup of coffee, these cookies can be mixed, baked, and ready to dunk.
- This is an easy oatmeal cookies recipe.
- I love adding plump raisins to my oatmeal cookie batter. If you aren't a fan of raisins, you can leave them out or substitute chocolate chips instead.
Ingredient Notes
See below for ways to use leftover ingredients.
- Butter: 3 tablespoons of melted salted butter adds flavor and buttery goodness to each bite.
- Sugar: Use both granulated sugar and brown sugar.
- Egg yolk: 1 egg yolk is all that is needed in this small batch oatmeal cookie recipe. Please see below for ways to use up the leftover egg white.
- Vanilla extract: For flavor.
- Flour: Use all-purpose flour.
- Baking soda: Helps give the cookies a little lift.
- Ground cinnamon and salt: For fabulous flavor!
- Oats: For best results, use old fashioned oats.
- Raisins: Feel free to leave raisins out if you'd like.
How To Make This Recipe
Follow these easy steps to make the best oatmeal cookies ever!
See the recipe box below for ingredient amounts and full recipe 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.
Expert Tips
- 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.
- Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
- Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.
- I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.
- You can make oatmeal chocolate chip cookies by using the same amount of chocolate chips instead of raisins.
Frequently Asked Questions
You can use it in any of these small batch recipes:
Small Batch Coconut Macaroons
Two Vanilla Cupcakes
Two Chocolate Cupcakes
Mini Texas Sheet Cake
Oatmeal cookies can be kept at room temperature for about a week in an airtight container.
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.
Although I don't think these soft oatmeal cookies need a thing, you may like to add a drizzle of icing to yours. Here's how to make the cookie icing:
In a small bowl stir together ⅓ cup of powdered sugar, ¼ teaspoon of vanilla extract, and 1 teaspoon of milk or cream. You may find you need to add more milk to get your preferred icing consistency. Spoon over cooled cookies. Allow the icing to set for 15-20 minutes before enjoying.
Variations
- If you're a fan of oatmeal chocolate chip cookies, consider using chocolate chips.
- Make butterscotch oatmeal cookies (oatmeal scotchies) by using butterscotch chips instead of raisins.
- Use dried cranberries or dried blueberries instead of raisins.
- Make iced oatmeal cookies using the icing recipe that can be found in the "Frequently Asked Questions" section above.
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.
If you’ve tried these oatmeal cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Oatmeal Cookies
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Equipment
- Cookie sheet
- parchment paper or silicone baking mat
Ingredients
- 3 tablespoons salted butter , melted
- 4 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup old fashioned oats
- ¼ cup raisins
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 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.
- Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
- Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.
- I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.
- You can make oatmeal chocolate chip cookies by using the same amount of chocolate chips instead of raisins.
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.
Cathy says
I just made these this morning and they are delicious! Thank you for the recipe. This is my husband’s favorite cookie. I will be trying lots more of your recipes.