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 plenty of oats, 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.
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Why This Recipe Works
- The perfect amount for one or two people: This small batch oatmeal cookie recipe will yield 4 to 6 cookies depending on how large you make them. The ingredients can be doubled if you'd like to make a larger batch.
- Ready in minutes!: 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 soft oatmeal cookies can be mixed, baked, and ready to dunk.
- Made with pantry staples: This is an easy oatmeal cookie recipe and many of the ingredients you likely already have on hand.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Butter:3 tablespoons of melted salted butter add flavor and buttery goodness to each bite. I love using melted butter instead of softened butter in this recipe. With melted butter, you'll get moist, chewy cookies every time.
- Sugar: Use granulated sugar and brown sugar. Sugar not only adds sweetness but also provides structure and tenderness. If you don't have brown sugar, try our easy homemade brown sugar recipe.
- Egg yolk: 1 egg yolk is all that is needed in this small batch oatmeal cookie recipe. The egg yolk helps bind the ingredients together. Please see below for ways to use up the leftover egg white.
- Vanilla extract: Provides flavor.
- Flour: Use all-purpose flour which gives structure to the cookies. This recipe has not been tested with other types of flour.
- Baking soda: Baking soda helps the cookies rise.
- Ground cinnamon: Cinnamon is a wonderful addition! You're using just a hint in the batter and it adds a subtle flavor.
- Salt: Salt enhances the flavors in sweet baked goods.
- Oats: For best results, use old-fashioned oats.
How To Make A Small Batch Of Oatmeal Cookies
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 the cookie sheet with parchment paper or a Silpat liner.
- In a medium-sized bowl, mix 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.
- Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place cookies 2-inches apart on the cookie sheet. Bake for 8 to 10 minutes.
- Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.
Expert Tips
- Measure the flour correctly: This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry 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.
- Line the cookie sheet: Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Do not overbake: Remove the cookies from the oven when the edges begin to lightly brown.
- Portion out the cookie dough evenly: I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.
Frequently Asked Questions
Old-fashioned rolled oats are the best oats to use when making oatmeal cookies. Do not use steel-cut oats, they will be too hard, or instant oats which will become mushy.
Store oatmeal cookies in an airtight container at room temperature for up to 1 week.
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.
If you'd like to make a small batch of oatmeal chocolate chip cookies, reduce the amount of oats to ¼ cup and add ¼ cup of semi-sweet chocolate chips.
Reduce the amount of oats to ¼ cup and add ¼ cup of raisins.
You might like to use our small batch oatmeal raisin cookie recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe for oatmeal cookies, you might like to consider using them in any of these single serving and small batch recipes:
- Oats: Baked Oatmeal, Mini Oatmeal Chocolate Chip Skillet Cookie, Overnight Oats, Oatmeal Raisin Cookies
- Brown sugar: Baked Apples, Apple Butter, Mini Breakfast Bread Pudding, Mini Cherry Pie
- Sugar: Banana Bread, Mini Lemon Meringue Pie, Blueberry Coffee Cake, Oreo Brownie
- Egg white: Mini Texas Sheet Cake, Coconut Macaroons, Two Vanilla Cupcakes, Flourless Chocolate Cookies
- Cinnamon: Apple Cinnamon Scones, Snickerdoodles, Donut Holes, Fried Apples
More 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
- Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
More 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.
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Recipe
Small Batch Oatmeal Cookies
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- Silpat baking mat or use parchment paper
Ingredients
- 3 tablespoons salted butter , melted
- 4 tablespoons brown sugar , packed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup old fashioned oats
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, mix 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.
- Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place cookies 2-inches apart on the cookie sheet. Bake for 8 to 10 minutes.
- Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.
Notes
- Measure the flour correctly: This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, 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.
- Line the cookie sheet: Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Do not overbake: Remove the cookies from the oven when the edges begin to lightly brown.
- Portion out the cookie dough evenly: I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.
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.
Sandi says
Best oatmeal cookie recipe ever!,