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These small batch oatmeal cookies are soft, chewy, and full of comforting flavors. Quick to make with simple ingredients, they’re the perfect treat for any occasion.
Looking for more small batch cookie recipes? You’ll love these warmly spiced Ginger Cookies, soft and nutty Peanut Butter Cookies, tender, melt-in-your-mouth Butter Cookies, and chewy, fruit-filled Hermit Cookies!
Why You’ll Love This Recipe
- Simple to Make: No special tools or techniques required—just mix the dough, scoop, and bake.
- Perfectly Portioned: Just the right amount to enjoy without having too many leftovers.
- Customizable: Easily adapt the recipe with suggested substitutions and add-ins.
- Quick and Easy: You’ll have warm, freshly baked cookies in less than 30 minutes.
- Deliciously Chewy: Packed with flavor and a texture you’ll love, these oatmeal cookies are sure to become a favorite!
Ingredients
If you have any ingredients leftover from this small batch oatmeal cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds richness and flavor to the cookies. For a dairy-free option, substitute with coconut oil or vegan butter.
- Sugar: A mix of granulated sugar and brown sugar provides sweetness, structure, and tenderness. If you’re out of brown sugar, try our easy homemade brown sugar recipe.
- Egg Yolk: This recipe uses just one egg yolk to bind the ingredients together. Save the egg white to use in recipes like Meringues, a mini Texas Sheet Cake, or Two Vanilla Cupcakes.
- Vanilla Extract: Adds a sweet, aromatic flavor to the cookies. Maple syrup or almond extract can be used as substitutes, though the flavor will vary.
- Flour: All-purpose flour provides structure to the cookies. This recipe has not been tested with alternative flours.
- Baking Soda: Helps the cookies rise and ensures a soft texture. Make sure your baking soda is fresh for the best results.
- Ground Cinnamon: Brings warmth and depth to the cookies. You can substitute with nutmeg or allspice for a slightly different flavor.
- Salt: Enhances all the flavors and balances the sweetness.
- Oats: Rolled oats are ideal for these cookies, giving them the perfect chewy texture. Quick oats can be used, but the texture will be softer, and the baking time may need to be adjusted. Leftover oats? Try them in recipes like Blackberry Crisp, Butter Pecan Granola, or Texas Governor’s Mansion Cookies.
Recipe Variations
If you’d like to switch things up, here are a few ways to customize this oatmeal cookie recipe:
- Oatmeal Chocolate Chip Cookies: Mix in chocolate chips for a classic, chocolaty upgrade.
- Tropical Oatmeal Cookies: Add shredded coconut and dried pineapple for a sweet, tropical twist.
- Oatmeal Walnut Cookies: Stir in chopped walnuts, pecans, or almonds for a nutty crunch.
- Spiced Oatmeal Cookies: Enhance the flavor with a pinch of cardamom or cloves for a warm, spiced touch.
How To Make Oatmeal Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of oatmeal cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Set the oven to 325°F (165°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well blended.
- Beat in the egg yolk and vanilla extract until the mixture is creamy. Set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Stir in the oats until evenly distributed in the dough.
- Use a medium cookie scoop or a heaping tablespoon to portion the dough. Place the scoops about 2 inches apart on the prepared cookie sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Measure Flour Properly: Stir the flour in its container, then spoon it into a dry measuring cup until slightly overfilled. Level it off with a straight edge, like the back of a knife. Avoid scooping directly from the container, as this packs the flour too tightly and leads to using too much.
- Line the Cookie Sheet: Use parchment paper or a silicone baking mat to prevent sticking. Avoid greasing the pan, as this can make the cookies spread too much.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges start to lightly brown. They’ll firm up as they cool.
- Portion Dough Evenly: Use a cookie scoop that holds 2 to 2.5 tablespoons of dough for uniform cookies.
Serving Suggestions
These oatmeal cookies are delicious on their own, but here are a few ways to enjoy them even more:
- With Tea or Coffee: Pair with a cup of Earl Grey, Chamomile, or your favorite coffee for a cozy afternoon treat.
- Ice Cream Sandwich: Create a simple dessert by sandwiching a scoop of vanilla ice cream between two cookies.
- Drizzle with Caramel: Add a touch of indulgence by drizzling warm caramel sauce over the cookies before serving.
- Breakfast Treat: Enjoy with a bowl of Greek yogurt and fresh berries for a sweet start to the day.
- Dessert Platter: Add these cookies to a dessert spread with treats like Cheesecake Bars, Peanut Butter Fudge, Rum Balls, or Buckeyes, for a variety of flavors.
- Crumbled Topping: Crumble the cookies over Baked Apples for added texture and flavor.
Frequently Asked Questions
Cookies may spread if the flour wasn’t measured accurately, resulting in too little flour to hold the structure. Also, ensure the baking soda is fresh, as expired baking soda can affect how the cookies hold their shape. Using a non-lined or greased baking sheet can also contribute to spreading—be sure to line the baking sheet with parchment paper or a silicone mat.
Store them in an airtight container at room temperature for up to a week.
While these soft oatmeal cookies are delicious as is, you can add a simple icing if you’d like. Combine 1/3 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1 teaspoon milk or cream in a small bowl. Stir until smooth, adding a little more milk if needed to reach your desired consistency. Drizzle the icing over cooled cookies and let it set for 15-20 minutes before serving.
To make oatmeal raisin cookies, reduce the oats to 1/4 cup and add 1/4 cup of raisins. For more detailed instructions, you can follow our small batch oatmeal raisin cookie recipe.
Yes, simply double all the ingredients.
More Small Batch Cookie Recipes
If you’re looking for more small batch cookie recipes, here are some favorites to try:
- Lace Cookies – Delicate and crispy with a caramelized flavor.
- Flourless Chocolate Pecan Cookies – Rich and chewy with a nutty twist.
- Shortbread Cookies – Buttery and crumbly, a timeless classic.
- Peanut Butter Blossoms – Soft peanut butter cookies topped with a chocolate kiss.
- DoubleTree Chocolate Chip Cookies – Warm and gooey, just like the iconic hotel treat.
- M&M Cookies – Colorful, fun, and full of chocolatey crunch.
- Chocolate Chip Cookies – Classic, buttery cookies loaded with chocolate chips.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this small batch oatmeal cookies recipe 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.
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Small Batch Oatmeal Cookies
Equipment
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 silicone baking mat.
- In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well blended.
- Beat in the egg yolk and vanilla extract until the mixture is creamy. Set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Stir in the oats until evenly distributed in the dough.
- Use a medium cookie scoop or a heaping tablespoon to portion the dough. Place the scoops about 2 inches apart on the prepared cookie sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure Flour Properly: Stir the flour in its container, then spoon it into a dry measuring cup until slightly overfilled. Level it off with a straight edge, like the back of a knife. Avoid scooping directly from the container, as this packs the flour too tightly and leads to using too much.
- Line the Cookie Sheet: Use parchment paper or a silicone baking mat to prevent sticking. Avoid greasing the pan, as this can make the cookies spread too much.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges start to lightly brown. They’ll firm up as they cool.
- Portion Dough Evenly: Use a cookie scoop that holds 2 to 2.5 tablespoons of dough for uniform cookies.
Nutrition
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.
These are always absolutely delicious! Simple, healthy (as cookies can be), and easy. I can whip up a batch of these so fast. Love that they aren’t overly sweet. Once they’re ready to be put on the pan – I grab a tablespoon size measuring spoon to scoop – give it a squeeze in my hand, and then softly roll it into a ball in my hands before placing on a nonstick cookie sheet. I bake for about 10-11 minutes.
Fantastic! So excited to find your small batch recipes as an empty nester; full batches just pointless now. Thanks so much!!
I’m so glad you found us and hope you find many new recipes you love.
Have now made this recipe multiple times. It’s always delicious and the perfect size for two people. Planning to make several for a family gathering this time. Thanks for sharing your recipe!
Although they tasted good, for me they baked up super flat and very oily. Didn’t do any substitutions or adjustments to the recipe. Maybe I overmixed the wet ingredients? The recipe said “until creamy” so I mixed until the batter was slightly lighter in color. Not sure what I did wrong, many great reviews on these cookies!
Hi there! Thanks for trying the oatmeal cookies and for your feedback. It sounds like the butter might have been overmixed with the sugar, which may cause the cookies to spread and turn out flat. Next time, try mixing just until combined and the mixture is smooth. Also, if your oven runs hotter, that could be another reason for the flat and oily texture. You might want to check your oven temperature with a thermometer to see. I hope this helps, and I’m glad you enjoyed the taste! Let me know if you have any other questions.
These cookies were quick, easy to make and delicious! I made two small changes by browning the butter and adding half vanilla and half maple flavoring. Like a few other posters, my dough was a bit dry, probably from using KerryGold butter and browning, so I added a scant tablespoon of water. Thanks, Joanie for a great recipe!