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These small batch oatmeal cookies bake up soft and chewy with crisp edges and a warm cinnamon flavor. Made from scratch with brown sugar, they’re ready in under 30 minutes, just right for one or two.
Featured Comment
“Have now made this recipe multiple times. It’s always delicious and the perfect size for two people.”
– Anise
Quick Look
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Equipment: Baking sheet
- Cook Method: Oven
- Servings: 6 cookies
- Difficulty: Easy
- Flavor Profile: Buttery and sweet with warm cinnamon spice and hearty oats. Chewy in the middle with crisp, golden edges.
These oatmeal cookies for one are stirred together by hand, and you can bake a few fresh without pulling out the mixer or committing to a big tray.
Why You’ll Love These Small Batch Oatmeal Cookies
For years I baked oatmeal cookies for a houseful of five kids, and a full-size batch never lasted past the afternoon. As my kids grew up and moved out, I decided to scale my recipe down to yield six cookies so I could keep making them as an after-school snack for my daughter. It was the perfect amount for her and me to share while she told me about her day.
The trickiest part of scaling a cookie recipe down is the egg. With only a third of a cup of flour in this dough, a whole egg adds too much liquid and makes the batter runny. I tested it using the egg yolk, and it worked perfectly. Using just the yolk gives the dough the richness and structure to hold its shape, so the cookies bake up chewy in the middle with crisp edges. Save the leftover egg white for any of my egg white recipes so nothing goes to waste.
For more oatmeal cookies made for one or two, try my small batch oatmeal raisin cookies, small batch oatmeal chocolate chip cookies, or my single serve mini oatmeal skillet cookie next. You’ll find plenty more in my collection of small batch cookie recipes.
Ingredient Notes
If you have any ingredients left over from this easy oatmeal cookie recipe, check out our Leftover Ingredients Recipe Finder.
Butter: Melted butter gives the cookies their rich flavor. I use salted butter. For a dairy-free batch, coconut oil or vegan butter both work.
Brown sugar: Brown sugar is the main sweetener here, and its molasses keeps the cookies soft and chewy. If you’re out, you can make your own with our brown sugar recipe.
Granulated sugar: A smaller amount of white sugar helps the edges crisp and the cookies spread evenly. Together the two sugars give you a chewy middle and crisp edge.
Egg yolk: One yolk binds the dough and adds richness without the extra liquid a whole egg would bring. Use the egg white in small batch meringues or a mini Texas sheet cake.
Vanilla extract: Vanilla adds a warm background note that works with the cinnamon and oats.
All-purpose flour: Flour gives the cookies their structure and holds the dough together.
Baking soda: A little baking soda gives the cookies some lift.
Cinnamon: Warm cinnamon is the flavor most people expect in an oatmeal cookie. Add a touch more if you’d like a stronger flavor.
Salt: A little salt balances the sweetness and sharpens the other flavors.
Old fashioned oats: Rolled oats are the right choice here for a hearty, chewy texture. Quick oats work in a pinch but bake up softer and less chewy. Skip steel-cut oats, they stay too firm. Use extra oats in small batch butter pecan granola or small batch Texas Governor’s Mansion cookies.
Recipe Variations
There are a few easy ways to change up these chewy oatmeal cookies or serve them for dessert. For mix-ins, stir up to ¼ cup into the finished dough right before you scoop, and if you’re combining two, use about 2 tablespoons of each so the small batch isn’t overloaded.
Oatmeal Cookies with Nuts
Add ¼ cup of chopped pecans, walnuts, or sliced almonds for crunch, and macadamia nuts are good here too. Chop them small so they fold evenly through the dough.
Cranberry Oatmeal Cookies
Fold in ¼ cup of dried cranberries for a tart, chewy contrast to the brown sugar. Chop any larger pieces so they spread through the batch instead of clustering.
Oatmeal Chocolate Chip Cookies
Stir in ¼ cup of semisweet or white chocolate chips for a sweeter cookie. For a version built around the chocolate, see my small batch oatmeal chocolate chip cookies.
Oatmeal Raisin Cookies
Add ¼ cup of raisins for the classic oatmeal cookie most people grew up on. For a recipe developed around them, see my small batch oatmeal raisin cookies.
Oatmeal Cookie Ice Cream Sandwiches
Sandwich a scoop of vanilla ice cream between two cooled cookies for an easy dessert. Freeze them for a few minutes first if you want the ice cream to firm up.
How To Make Small Batch Oatmeal Cookies
Here’s how to make oatmeal cookies from scratch, step by step. See the recipe card below for the full ingredient amounts and instructions.
Before you begin: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until smooth and well blended.
- Stir in the egg yolk and vanilla until the mixture looks creamy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet and stir until no flour streaks remain.
- Stir in the oats until they’re evenly worked through the dough.
- Scoop the dough with a medium cookie scoop or heaping tablespoon, spacing the mounds about 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden. The centers will look soft and finish setting as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Expert Tips
Scoop the dough freeform: Scoop the dough into loose mounds instead of packing it into tight balls. When I tested this recipe, the freeform mounds held their shape better in the oven.
Measure the flour correctly: Spoon the flour into a dry measuring cup and level it off. Scooping straight from the bag packs in extra flour and dries the cookies out.
Take them out when the edges are golden: Pull the cookies at 8 to 10 minutes, when just the edges are lightly browned. They finish setting on the hot sheet as they cool.
Let them firm up before moving: Cool the cookies on the sheet for 5 minutes before transferring them. They’re soft right out of the oven and hold together better once they’ve set.
Troubleshooting
If your oatmeal cookies aren’t turning out quite right, here’s how to fix common issues.
Why are my oatmeal cookies spreading too much?
Oatmeal cookies spread too much when the baking soda is old or the flour was mismeasured, so there’s too little to hold their structure. Use fresh baking soda, spoon and level your flour, and don’t grease the baking sheet. If they still spread, chill the dough for about an hour so the butter firms up before baking.
Why are my oatmeal cookies dry or hard?
Dry or hard oatmeal cookies usually come from too much flour or too much time in the oven. Spoon and level the flour instead of scooping it from the bag, which packs in extra. Take the cookies out at 8 to 10 minutes, when the edges are golden and the centers still look soft.
Why are my oatmeal cookies not spreading enough?
Oatmeal cookies stay in tall mounds when there’s too much flour or the dough was packed too tightly. Spoon and level the flour, and scoop the dough into loose mounds instead of firm balls. If they still bake up thick, flatten each mound slightly before it goes in the oven.
Frequently Asked Questions
This recipe makes six small cookies, which is already a small batch for one person. To bake just one or two at a time, scoop the dough into mounds and freeze them on a tray, then keep them in a sealed bag. Bake straight from frozen whenever you want a fresh cookie, adding a minute or two to the time.
Yes. Line a small baking dish, like a 5×5-inch pan, with two criss-crossed strips of parchment so you can lift the bars out later. Press the dough in about ¾ to 1 inch thick and bake at 350°F for 15 to 20 minutes, until the edges are set and the center no longer looks wet. Let the bars cool, then lift them out and cut.
Yes, but the texture will change. Old fashioned rolled oats give these cookies their hearty, chewy bite. Quick oats bake up softer and less chewy, so use them only if that’s the texture you want, and check the cookies a few minutes sooner.
Store oatmeal cookies in an airtight container at room temperature for up to a week. To keep them longer, freeze the baked cookies in a sealed bag for up to three months and let them come to room temperature before serving.
Yes. Stir together ⅓ cup powdered sugar, ¼ teaspoon vanilla, and 1 teaspoon of milk until smooth, adding a little more milk if needed. Drizzle over the cooled cookies and let it set for 15 to 20 minutes before serving.
More Small Batch Cookie Recipes
If you’re baking for one or two, here are more small batch cookies worth trying.
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:
If you make this small batch oatmeal cookie recipe, I’d love to know how it turned out. Please rate it and leave a comment below to tell me how you liked these cookies. And if you take a photo, tag us on Instagram (@onedishkitchen) we love seeing what you bake.
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
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until well blended.
- Add the egg yolk and vanilla, and stir until the mixture is creamy.
- In a separate small bowl, whisk the flour, baking soda, cinnamon, and salt together.
- Stir the dry ingredients into the wet mixture until no flour streaks remain.
- Fold in the oats until they're evenly worked through the dough.
- Scoop the dough into mounds with a medium cookie scoop or a heaping tablespoon, spacing them about 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look soft. They finish setting as they cool.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
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.
The cookies turned out amazing and it’s perfect for a small family. The only thing I changed was using 1 tablespoon of white sugar because my parents don’t like overly sweet things. I will definitely make them again 🙂 thank you so much for the recipe.
These are delicious.
Thank you.
Love this recipe. Just the right amount for my husband and myself. I’m always looking for recipes with oats, and one of my favourites is date slice.
Do you have a recipe I could try?
Thanks again for all your easy & delicious recipes!
Thank you, Gerri. We don’t have a recipe for date slice or date squares yet but it is on our list of recipes to work on this year – stay tuned!
Yum! Pretty tasty! However, I used honey instead of vanilla which made them super sweet. I should’ve used less brown and granulated sugar; baker error! Can’t wait to make these again 🙂
These sound delicious and love the small yield. I always use a scale to measure my flour. Do you have a weight I can use. Thanks
This is the scale I use: https://amzn.to/3J4ll5i
Omg these cookies are magically delicious. I substituted stevia for white sugar, light butter, and a flax egg for the yolk and they were chewy and lightly crunchy. I left them in the oven twice the about of the time….later I realized I left the butter in the microwave and didn’t add it and they were still awesome…THANKS!!!!!
Oh my goodness. I just made these with dried cherries and pecans. My husband and I loved them! Thanks for the great recipe!
May I please ask, what would happen if I used the whole egg, in a cookie recipe.
Thank you, for your reply
Hi Linda, This is such a great question. With many of our small batch baked recipes such as cookies or muffins, the entire egg adds too much moisture to the batter and greatly affects the texture of the baked goods. We list ways to use leftover ingredients like the leftover egg yolk or the egg white in our recipe posts so there won’t be any waste.
I am making different small batch cookies for someone. Do they freeze well?
Yes, these oatmeal cookies freeze well. After baking, allow them to cool completely and place them in a freezer-safe, zip-top storage bag.
absolutely fabulous
These were absolutely delicious. They turned out perfect, my husband asked if I really baked them. Love the small batch, it is perfect for a family of 2.
I’m so glad you both enjoyed the cookies. They’re some of my favorites!
This recipe is excellent! Thank you.
I’ve baked these several times and I use chocolate-covered raisins in mine. A huge favourite 🙂
I love the idea of using chocolate-covered raisins!
I just baked these about ten minutes ago. They came out awesome and very yummy. The combination of flavors from the oatmeal, brown sugar, and cinnamon are a great pairing! The only adjustments I made are a tad more butter, a tad less flour, and I halved the sugars and it was still very sweet. I made about 7 small cookies from the batch and baked about 2-3 minutes longer. They didn’t crisp up but that’s probably because I made a few adjustments. I’m sure tomorrow when they cool and harden they’ll be great too! I used craisins instead of raisins, and white chocolate chips, and some crashed almonds for crunch.
I’m so happy you enjoyed the cookies, Lauren. Thank you so much for your feedback, it is so helpful to our other readers.
I made these today and they’re the best I’ve ever had! I’m out of propane for my oven so I had to use my old toaster oven, but they came out great.
I’m 67 and live alone, so this “small batch” is perfect. Now I can’t wait to try your other recipes!
I cannot keep eating everything I bake. Covid 19 pounds hit me hard! These are perfect for 2 cookies for a few days. I used milk chocolate chips instead of raisins and they are delicious. I see you have many other small serving dishes, so will bookmark your site for sure. Thanks.
Omg this where amazing!!!
This is the best oatmeal cookie recipe i have ever made! They tasted like they where from a profesional bakery and the serving size is perfect. Definitely would make this again… 100/10.
Hi, I just found your site and I love this. I was thinking about oatmeal cookies today. I know I can take any recipe and divide it by 4 or 8, but I was being lazy. I googled ‘recipe for 4 oatmeal cookies’ and found you! this is perfect. Also, while I usually have all the ingredients for cooking/baking, I don’t have a large amount of them. I’m one person and shop a lot at the dollar store since it is right next to me. (I don’t drive) many times i only have 1 stick of butter, a few eggs, etc. I plan on checking out the rest of your site!
I posted it on Facebook today since it was National Oatmeal Cookie Day. I always make this recipe without a mixer…just a big fork and they turn out beautifully. People like this one best of any of the recipes….
Great recipe. Very easy to make and tastes amazing.
The first time I made a giant cookie and it turned out well. Although, it was too sweet for my taste but the second time making them I used 1/3 of the sugar needed and they were perfectly sweet.
I’m 79 years old and have made lots of oatmeal cookies but these are the best I’ve ever made. I made a double batch, half with chocolate chips and half with a dried cranberry/golden raisin/dried cherry mix I found at Walmart. This is my go to oatmeal cookie recipe now, can’t wait to try more of your recipes.
I’m so glad you are enjoying the cookie recipe. Thank you so much for taking the time to let me know.
Maureen, what a yummy idea adding the dried fruit! That’s my next batch, for sure!
Easy delicious recipe! Added craisins and pecans. Took a few more minutes to bake. Thanks for another great recipe.
I love your additions, Pam. So glad you enjoyed the cookies. Thank you for your feedback.
Thank you for this wonderful recipe. I love these cookies so much! I use chocolate chips in mine as I don’t really like raisins. I get about 4 or 5 nice and big cookies. Nice and crispy edges with that delicious chewy center! I make myself a batch almost every night and eat them all!🤭😋
I’m so happy you are enjoying the cookies!!
These were wonderful. I have just the big scoop (2 tbsp liquid) so made 4 large, and have the baby one. My husband is not fond of cookies (or sweets) however, he does like oatmeal raisin. Finally nailed it, of course, with your recipe. Believe me when I tried hundreds. Reminds of the coffee shops those gigantic ones. Well done dear. Oh I pinned it a new board I made small-batch cooking.
Lydia, Thank you for the kind compliment! I’m so happy your husband loved the oatmeal cookies.
This recipe is just wonderful!
I have never been able to make cookies. But doing this recipe it came out perfectly the cookies are delicious and it was so easy to prepare thank you thank you
I’m so happy to hear that this recipe worked so well for you. Thank you for taking the time to let me know.
You are the best! Love your recipes. !!!!
These were so good!! It made about 8 cookies for me, which I didn’t mind at all because the more the better. Like others said, they’re very crisp on the outside, chewy and buttery in the inside. Yum!!
I’m so glad you enjoyed them. Thank you, Ashley.
So delicious and simple — perfect recipe for the busy holidays! Thanks and can’t wait to explore your other ideas!
Perfect! Super soft & chewy; well-balanced sweetness. Easy, quick, and convenient to make. I was craving cinnamon-raisin cookies but didn’t feel like baking a whole, big batch. This definitely did it for me:) Recommending this to my friends.
Thank you so much, Eleanor.
Delish! So soft and chewy. I love the spice from the cinnamon. Mine didn’t flatten out quite like yours (they looked more like mounds), but still turned out great!
I’m so glad you enjoyed the cookies. Thank you so much for your feedback!
Joanie I am so excited about your website. Our children are grown and I am having to learn to cook for only two. This is one of the best if not the best oatmeal cookie I have eaten. It is simple and quick to make. It works to my advantage that it is a small batch. I love sweets and four to six cookies is all I need in my house. Thank you for making these recipes available to the community.
Pat, I’m so happy to hear that you are finding the recipes helpful and I’m glad to know you love these oatmeal cookies. They are so delicious. Thank you so much for your feedback.
Any suggestions for substituting margarine? We are a dairy-free family.
Hi, How many calories does 1 cookie have? How many cookies are there in 1 serving?
According to the online nutrition calculator we use, one cookie has 239 calories.
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.
.
I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.
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.
I haven’t tested this recipe with any ingredients other than the ones listed in the recipe.
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!
Salted butter.
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!
Thank you for this tasty recipe…just made a batch for a little something sweet after dinner!
These are delicious, fast and easy. My daughter and I really enjoyed them.
These are so good and just enough for a Friday night treat for my husband and me.
I’m so glad you both enjoyed the cookies. Thank you for taking the time to let me know.
These are so good and easy! The video is helpful too! I did use part raisins, mini chocolate chips & chopped walnuts equaling the 1/4 cup.
Thank you
Yum 😋
Your cookies sound wonderful with all of the delicious additions. I’m so glad you enjoyed the recipe. Thank you so much for your feedback.
I made the cookies exactly as stated, but included 1/4 c walnuts. They were delicious! I did cook them longer—probably 15 minutes in all. They were crispy on the outside, chewy in the middle—puffier than my go-to recipe, but perfect taste and texture. They may be my new favorite!
Hi Lori,
I’m so glad you enjoyed the cookies, thank you for your feedback!
Joanie
These cookies are delishhh i left out the raisins because i don’t like them but they are still sooo good, better than store bought 😋🙌
Experienced home baker here. Had every listed ingredient and followed the recipe to the letter; only got five 1-inch dough balls out of it that refused to bake in an oven that is fairly new and used often with no problem.
After being baked for the suggested maximum of ten minutes, they had not even begun to flatten out and resemble cookies. Left in for an additional five minutes, they had only just barely begun to flatten. After being left in for five more minutes, the dough balls had turned rock hard and burned. Ended up having to throw them away.
Hi Rose,
They didn’t flatten at all? I’m not sure what could have happened – were any ingredients substituted? Was the butter melted? We recently added a recipe video for these cookies which is now on the recipe post, maybe that can help to pinpoint what might have gone wrong.
Joanie
I only have Quick Oats. Will this work in the recipe. Thank you.
Hi Mabel,
Yes, quick oats will work.
Rolled oats will give the cookies a more chewy texture but either kind will work.
Joanie
Your recipe does not indicate when to add the egg mixture. I added mine to the sugar mixture then added the dry ingredients and baked them at 350F for 10 minutes. My yield was ten 2 inch cookies. The cookies came out fine and were pretty tasty!
Hi,
It’s in step 3, “Beat in the egg yolk and the vanilla extract until creamy…” – sounds like you added it at the right time 🙂
Glad you enjoyed the cookies.
Made these today. Super simple and tasty.
Looking foreword to making more small batch recipes. Thank you!!
I’m so glad you enjoyed the cookies!
I don’t know what I did wrong. I followed the recipe and my cookies didn’t come out right. At the 10 minute mark they were still dough, they hadn’t baked, at the 15 minute mark I took them out and they still fell apart.
Hi Irene,
I’m so sorry to hear that the cookies didn’t turn out. These cookies have been made by many readers with success, in fact I made them just the other day, so I’d love to see if we can figure out what went wrong. It sounds as if your oven temperature might be a little off, have you checked your oven temperature recently? To do this, use an oven-safe thermometer. Place the thermometer on a rack in the center of your oven. Pre-heat your oven to the temperature you’d like to test (350° F, or 177° C) is generally a good recommendation). Once the oven is preheated, check the temperature on the thermometer inside.
Another question, were any substitutions made? Did you use all purpose flour and did you use butter, not margarine?
these cookies are amazing. They are amazing for when i crave cookies but don’t want to make too much. oatmeal raisin cookies are my favorite and these are the best tasting!
Hi should i melt the butter until it becomes a liquid?
Vicky, Yes. Melt 3 tablespoons of butter either in the microwave or in a small saucepan.
Simply delicious! I just made these oatmeal cookies for Christmas. I have to be gluten free so used gf flour. I made a double batch and used quick oats and golden raisins. Using a small cookie scoop I got 1-1/2 dozen cookies. Just perfect for my Christmas. Tomorrow I’m baking a double batch of coconut macaroons! ❤️
Thank you so much for letting me know you enjoyed the oatmeal cookies and I’m so happy you shared that the gluten free flour worked for you. Our readers will appreciate that information. Hope you enjoy the coconut macaroons!
Joanie
These cookies are amazing!! Found myself looking through the kitchen for a sweet treat and having nothing on hand that was ready to eat. I usually keep a brownie mix or something stashed in the cupboard, but on this day I had nothing. Decided to check here before going to the store. So glad I found this recipe. It’s perfect in every way. So full of flavor. Buttery. Not loaded with sugar or overly sweet. Just right. I almost doubled it, but so glad I didn’t. I would have eaten them all!!
Shannon,
I’m so happy you enjoyed the cookies! They’re so easy to make and are perfect when a sweet craving hits. Thank you so much for taking the time to let me know you loved the recipe.
Have a wonderful week!
Joanie