Single Serving Oatmeal Cookie – Nourish Nutrition Blog

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This single serving oatmeal cookie has wonderfully crunchy edges and a gooey center, making it the perfect cookie. It’s wonderfully spiced with cinnamon, and a great cookie to add raisins to, if you like them.

Single serving cookie recipes are great if you don’t have freezer room for leftovers, or you really love a cookie right out of the oven. But you can make more than one as well, this recipe should work for a small batch oatmeal cookie recipe (up to 4ish cookies).

I’m a huge cookie fan, even oatmeal raisin cookies! There’s something special about the combination of oats, lots of cinnamon, and tender raisins in a cookie. This easy single serving oatmeal cookie is great dotted with raisins. Add them if you’re like me.

I based this recipe off of my favorite single serving chocolate chip cookie, but had to cut down a bit on a few ingredients because, well, it was just a bit too big with the added oats. These tweaks turned out, and luckily I didn’t have to use ½ egg yolk!

If you love big cookies with crispy edges and centers that are just a bit gooey, this single serving oatmeal cookie is your cookie! It’s a dream.

Ingredients

Scroll down to the single serving oatmeal cookie recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.

Butter: at room temperature

Sugar

Brown Sugar: use light or dark brown sugar, whichever you have. Dark brown sugar has a more pronounced molasses flavor.

Egg Yolk: don’t add a whole egg, the texture will be off. Your cookie will likely be more cake-y after baking

Vanilla: for flavor

All Purpose Flour: I used all all purpose flour in this recipe, but you could substitute ⅓-1/2 of it for whole wheat flour for a nuttier flavor. Or substitute with your favorite gluten free flour if needed.

Baking Soda: helps the cookie rise.

Salt

Cinnamon: adds lots of warm flavor to this single serving oatmeal cookie

Oats: Old fashioned or rolled oats (they’re the same) are best in this recipe

Raisins: Add to your single serving oatmeal cookie if you like oatmeal raisin cookies (I LOVE a good, cinnamon-y oatmeal raisin cookie)

Storage/Reheating Tips

Store leftover single serving oatmeal cookie in an air tight container for about a week. Freeze in a bag or container for long term storage.

You can enjoy your single serving oatmeal cookie at room temperature or heat it up for 10-ish seconds in the microwave.

Substitutions/Tips

Make sure your butter is softened, it’ll make creaming it with the sugars much easier. If your kitchen is cold half the year, like mine, you can soften it in the oven (keep it turned off), or heat it in the microwave for just 10 or fewer seconds. Not melt it.

You can easily make two types of cookies with this recipe. For a gooier cookie-the batter will be fairly sticky, before adding oats. For a cakier cookie, add a teaspoon or more flour, for a less gooey cookie. The cookie in these photos is more cake like.

Since we’re making one serving of cookie dough, your creamed butter and sugars will be a bit pebbly. Here’s what I do to make sure I cream them enough: occasionally press it together and cream until it’s a bit lighter in color.

You can swap about ⅓-1/2 of the all purpose flour for whole wheat flour for a nuttier flavor. Or swap it for a gluten free flour mixture.

The single serving oatmeal cookie dough may be sticky, which is fine, it just needs to roll into a ball to bake. If you like a gooey cookie, don’t add extra flour (unless it doesn’t form at all into a ball) and bake it less.

If you like a thicker cookie, refrigerate or freeze your dough before baking it so it doesn’t get too thin. But you can also press the edges in with a spoon or rubber spatula after it’s done baking, so it’s not too thin. I do the 2nd option.

Other great add-ins: chopped nuts, pumpkin pie spice, chocolate chips, etc are all great additions to this simple single serving oatmeal cookie recipe.

FAQ

Can you make oatmeal cookies with instant oatmeal packets? You could, but I don’t recommend it. Many have added ingredients that would affect the cookie recipe. They’re also cut oats that will give you a different texture. Plus, you may be wasting the rest of the packet if you don’t use it all. What are recipes for oatmeal cookies with no eggs? Here are a few of my favorite egg substitutes: plain Greek yogurt (¼ cup per egg), ground flaxseed (1 Tablespoon flaxseed + 3 Tablespoons water for each egg, but let it sit for 5 minutes before adding to a recipe). How do I make oatmeal cookies without baking soda? Baking soda acts as a leavener in cookies, it makes them fluffier. An article from Food Network suggests a few simple swaps: whipped egg white, self rising flour, and club soda. But all will change the texture of the cookies, so remember that.

Other good cookie recipes

What to do with leftover ingredients

When you’re cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It’ll help you save money by wasting fewer ingredients.

Did you make this single serving oatmeal cookie? Leave me a comment & rating to share how it turned out!

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Single Serving Oatmeal Cookie

This single serving oatmeal cookie has wonderfully crunchy edges and a gooey center, making it the perfect cookie. It’s wonderfully spiced with cinnamon, and a great cookie to add raisins to, if you like them.

Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes

Author Rebecca Clyde MS, RDN

Ingredients½ Tablespoon butter softened1 Tablespoons sugar1 Tablespoon brown sugar1 egg yolk⅛-1/4 teaspoon vanilla extract either works3 Tablespoons all purpose flour⅛ teaspoon salt⅛ teaspoon baking soda⅛ heaping teaspoon ground cinnamon2 Tablespoons oats rolled/old fashioned1 Tablespoon raisins optional
InstructionsPreheat oven to 325 degrees F. Cream together ½ Tablespoon softened butter, 1 Tablespoon sugar, 1 Tablespoon brown sugar. Since it’s such a small amount of butter and sugar, it looks more pebbly than creamed and smooth. I recommend pressing it together a few times with a rubber spatula while mixing. Once it looks well incorporated after pressing it together, you can add the next ingredients. Add in egg yolk, ⅛ (or ¼) teaspoon vanilla extract. Mix until well combined.Add 3 Tablespoons all purpose flour, ⅛ teaspoon salt, ⅛ teaspoon baking soda, ⅛ heaping teaspoon cinnamon. Mix until combined. Add more flour if it’s very sticky.Add 2 Tablespoons oats, optional 1 Tablespoon raisins. Stir in with rubber spatula. Form into a ball, it may be a bit sticky, but as long as it forms into a ball, you’re ok.Place cookie dough ball in the center of your baking sheet with mat/parchment paper. Don’t press down on cookie dough.Bake in 325 degree F oven for 15-20 minutes, or until desired doneness.

Notes
This recipe is easy to double or triple, etc for a few more cookies. 
The butter and sugar mixture will be pebbly when you cream it because there just isn’t enough volume to fill up the bowl and mix well. Press it together a few times in between mixing. It’s done once they’re combined well and color has lightened.
You can probably swap out ⅓- ½ of the all purpose flour for whole wheat flour for a nuttier flavor.
You can bake it in an air fryer too, just use foil or a baking mat, cook at 290 degrees F for 12-14 minutes. I prefer the texture of an oven baked cookie, but this works too.
Refrigerate the dough for 15-30 minutes for a thicker cookie.
The cookie will spread when baked, I recommend pressing in the edges with a spoon or rubber spatula after it comes out of the oven. See video for how to do this.
Optional add-ins: chocolate chips, butterscotch chips, chopped nuts, pumpkin pie spice (instead of cinnamon), etc.

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