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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.

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.

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25 thoughts on “Small Batch Oatmeal Cookies”

  1. 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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