Home » Recipes » Single Serving Desserts » Small Batch Oatmeal Cookies

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.

Get weekly Cooking for One newsletter

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.

Oatmeal Cookies

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.

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.

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

Oatmeal Raisin Cookies

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.

Ingredients

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

  • butter
  • brown sugar
  • granulated sugar
  • an egg yolk
  • vanilla extract
  • all purpose flour
  • baking soda
  • ground cinnamon
  • salt
  • old fashioned oats
  • raisins

You will need to use one egg yolk in this recipe. You might consider using the leftover egg white in either of these easy recipes:

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

I use a cookie scoop that holds about 2 to 2.5 tablespoons of cookie dough. Using this size will yield 4-5 cookies.

Pro Tip: 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.

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

You can make oatmeal chocolate chip cookies by using the same amount of chocolate chips instead of raisins.

Other Small Batch Cookie Recipes

Other Single Serving Oatmeal Recipes

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.

oatmeal cookies - small batch | One Dish Kitchen

Best Oatmeal Cookies | Small Batch

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cookies
Servings: 4 servings
Calories: 243kcal
Author: Joanie Zisk

Ingredients

  • 3 tablespoons 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

To measure flour correctly, use a spoon to scoop the 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.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 224mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 325IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.1mg

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.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!

We now have a COOKING FOR ONE Facebook group.

Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!

About The Author

25 thoughts on “Small Batch Oatmeal Cookies”

  1. 5 stars
    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!

  2. 5 stars
    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 😋🙌

  3. 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.

    1. 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

  4. 4 stars
    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!

    1. 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.

  5. 4 stars
    Made these today. Super simple and tasty.
    Looking foreword to making more small batch recipes. Thank you!!

  6. 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.

    1. 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?

    2. 5 stars
      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!

  7. 5 stars
    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! ❤️

    1. 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

  8. 5 stars
    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!!

    1. 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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top