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Small Batch Oatmeal Cookies

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!

A stack of four oatmeal cookies on a dark surface with scattered oats and raisins and a glass of milk in the background

There's something special about oatmeal cookies.

Perhaps they're nostalgic, at least for me they are.

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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.

Why This Recipe Works

  • 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.
  • 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 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.
Four oatmeal cookies on a dark surface with scattered oats and raisins, a glass of milk in the background, and one of those cookies has a bite taken from it

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • 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.
Oatmeal cookie dough on a cookie sheet next to a cookie scoop

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

What Should I Do With The Leftover Egg White?

You can use it in any of these small batch recipes:
Small Batch Coconut Macaroons
Two Vanilla Cupcakes
Two Chocolate Cupcakes

How Do I Store Oatmeal Cookies?

Oatmeal cookies can be kept at room temperature for about a week in an airtight container.

What Is The 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.

A stack of four oatmeal cookies on a dark surface with scattered oats and raisins and a glass of milk in the background

Other Single Serving Oatmeal Recipes

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oatmeal cookies - small batch | One Dish Kitchen

Small Batch Oatmeal Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cookies, oatmeal cookies, oatmeal raisin cookies
Servings: 4 servings
Calories: 239kcal
Author: Joanie Zisk

Ingredients

  • 3 tablespoons salted 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

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

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.

Nutrition

Serving: 1cookie | Calories: 239kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 84mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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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About The Author

34 thoughts on “Small Batch Oatmeal Cookies”

  1. I made the bbq. Chicken with the carrots, onions,garlic. It’s the 2 time and it was easy and yummy! I’ll be trying many more of the dishes now.
    .

  2. Melodie Provost

    Can I use liquid eggs rather than an egg yolk? I would expect it to be close to the original. Thanks for the terrific recipes. Will be trying soon.

  3. I’m sorry if you’ve answered this but didn’t want to go through over 250 comments — are you using salted or unsalted butter? Thanks!

  4. Cherie L Kennedy

    Cold rainy day today begged for something from the oven. This was a PERFECT recipe for my afternoon tea break. I didn’t have raisins so I used craisins. So glad I found your recipe!

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