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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.
I had only 1/3 cup of oatmeal left and I was scrolling through to see how would I use it. I found this website and your recipe saved me. Thank you.
Hi Joanie,
I recently discovered your website. I think it is great for empty nesters like myself and my wife. The dishes are delicious without having tons of leftovers. Although that’s not always a bad thing. Looking forward to trying more of your recipes.
Thanks, Lou
Can one double or triple these measurements to make a bigger batch without issues?
We have doubled this recipe with success but have not tripled the ingredient amounts.
These were delicious. My batch made three cookies, which is just right. I’m not a fan of baking cookies because I live alone and unless I freeze them, many go to waste. This recipe is just perfect. Note: Where I live, I had to bake them a couple of minutes longer.
Don’t be a smart a…leck like me. I just went ahead and used the whole egg. Wrong! I had no idea egg whites would make such a difference. Learn from my mistake — yolk only!!!
Crunch in edges and chewy in the middle. Scrumptious! I used 1 tablespoon sized to scoop dough and made a dozen. Baked for same amount of time. Next time, if using salted butter I would omit the 1/8 tsp. of salt or add only a pinch as I thought they seemed a bit on salty side for my taste. Thanks for sharing!
Thank you so much for your feedback, Cynthia. I’m so glad you enjoyed the cookies.
Very good!
The dough seems a little on the dry side. I added honey to soften it.
The oatmeal cookies are just wonderful and so very easy to make. I iced mine and they are delicious with coffee!!!
Best oatmeal cookie recipe ever!,