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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.
Featured Comment
“Have now made this recipe multiple times. It’s always delicious and the perfect size for two people.”
– Anise
Why You’ll Love This Recipe
- Easy to Make: No special tools needed – just mix, scoop, and bake.
- Small Batch: Makes just enough without extra leftovers.
- Ready Fast: Fresh cookies in under 30 minutes.
- Chewy & Flavorful: Soft, rich, and packed with classic oatmeal cookie flavor.
Oatmeal cookies have always been a go-to for me. They’re soft, chewy, and full of that classic oat flavor. This small batch version is perfect when I’m craving something sweet but don’t need a full tray of cookies. They’re quick to make and always satisfy.
Looking for more small batch cookie recipes? Try my small batch ginger cookies, small batch peanut butter cookies, small batch butter Cookies, or small batch hermit cookies, each one just as easy and delicious.
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 small batch 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 small batch meringues, a mini Texas sheet cake, or our two vanilla cupcakes recipe.
- 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 for one, small batch butter pecan granola, or small batch Texas Governor’s Mansion cookies.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few ways to customize this oatmeal cookie recipe:
- Small Batch Oatmeal Chocolate Chip Cookies: Mix in chocolate chips.
- Tropical Version: Add shredded coconut and dried pineapple.
- Oatmeal Walnut Cookies: Stir in chopped walnuts, pecans, or almonds.
- Spiced Oatmeal Cookies: Add a pinch of cardamom or cloves for a warm, spiced touch.
How To Make Oatmeal Cookies
These photos and instructions help you visualize how to make a small batch of oatmeal cookies. See the recipe card below for ingredient amounts and full recipe instructions.
- 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 together the melted butter, brown sugar, and granulated sugar 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 with a large spoon 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 Correctly: Spoon the flour into a measuring cup and level it off. Scooping directly can pack the flour and lead to dry cookies.
- Avoid Overbaking: Take the cookies out when the edges are just lightly browned—they’ll continue to set as they cool.
- Use Parchment or a Baking Mat: This helps prevent sticking and gives the cookies a better texture.
Serving Suggestions
These oatmeal cookies are delicious on their own, but here are a few ways to enjoy them even more:
- Ice Cream Sandwich: Add a single serving of vanilla ice cream between two cookies for an easy dessert.
- Caramel Drizzle: Warm homemade caramel sauce takes these cookies up a notch.
- Crumbled Topping: Sprinkle over two 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.
Yes, simply double all the ingredients.
More Small Batch Cookie Recipes
If you’re looking for more cookie recipes, here are some favorites to try:
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’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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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.
- Mix the wet ingredients: In a medium bowl, stir together the melted butter, brown sugar, and granulated sugar until well blended. Add the egg yolk and vanilla extract, stirring until the mixture is creamy. Set aside.
- Combine the dry ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix the dough: Gradually stir the dry ingredients into the wet mixture until fully combined, then fold in the oats until evenly distributed.
- Portion the dough: Use a medium cookie scoop or a heaping tablespoon to scoop the dough, placing each portion about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 8-10 minutes, until the edges are lightly golden.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure Flour Correctly: Spoon the flour into a measuring cup and level it off. Scooping directly can pack the flour and lead to dry cookies.
- Avoid Overbaking: Take the cookies out when the edges are just lightly browned—they’ll continue to set as they cool.
- Use Parchment or a Baking Mat: This helps prevent sticking and gives the cookies a better texture.
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 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!