The best Single Serve Oatmeal Cookie! It's chewy, soft, and slightly crisp around the edges. Recipe includes options for a plain, oatmeal raisin, or chocolate oatmeal cookie. Easy to make. Egg free and easily made vegan.
Preheat oven: Preheat oven to 350℉ (177℃), with rack in the center position.
Prep raisins (if using): Add 1 tablespoon raisins to a small bowl and cover with warm water. Set aside while you prep the dough. (Skip if making plain or chocolate variation).
Wet ingredients: In a small bowl, combine 1 tablespoon melted salted butter, 4 teaspoons tightly packed brown sugar, ½ teaspoon cold water, and ¼ teaspoon vanilla extract. Mix until completely smooth.
Dry ingredients: To the wet ingredients, add 2 tablespoons all purpose flour, 2 tablespoons rolled oats, ¼ teaspoon cinnamon, and ⅛ teaspoon baking soda(see note 5 for tip on measuring ⅛ teaspoon). Stir just until a soft dough forms.
Add mix-in (if using):If using raisins: Pat raisins dry with paper towel. Stir into dough until just combined. If using chocolate: Add 1 tablespoon chocolate to the dough and stir until just combined.
Bake: Scoop dough into a ball on a parchment-lined baking sheet. Use the palm of your hand to lightly flatten the top slightly. Bake until the edges are golden-brown, 11 to 13 minutes. (For perfectly round cookies, use a spatula to smooth edges while hot from oven). Let cookie cool on baking sheet for 10 minutes to set. Enjoy!
Notes
Optional mix-in: This recipes has 3 variations of oatmeal cookies: plain, raisin, or chocolate. If using raisins, we recommend soaking them in a bowl of water then patting them dry. This helps plump up the raisins, and avoids them getting dry/burnt in the oven. If using chocolate, we prefer dark chocolate. But semi-sweet or milk-chocolate works too (will result in sweeter cookie). You can use chocolate chunks, chopped chocolate, or chocolate chips.
Butter: Use salted butter or vegan butter substitute. You can use unsalted butter instead, but make sure to mix in a pinch of salt. You can use a microwave to melt the butter directly in the mixing bowl. (If melting butter in a different bowl or pot, make sure you measure 1 tablespoon melted butter to ensure it's not too little).
Brown sugar: We recommend dark brown sugar, but light brown sugar works too. Pack very tightly in measuring spoon (or use weight measurements provided).
Oats: Use regular rolled oats (also called "Old Fashioned Oats"). This recipe has not been tested with quick cooking oats.
Tip for measuring ⅛ teaspoon: If you only have a ¼ teaspoon measuring spoon, and that's okay! For improved accuracy, we recommend filling a ¼ teaspoon with baking soda, then using a knife inserted vertically to flick out half of the contents to approximate ⅛ teaspoon. This tends to be more accurate than trying to fill a ¼ teaspoon up half way from the bottom, because measuring spoons are smallest at the bottom and get bigger at the top.
Measurements: For best results, use a kitchen scale. Metric measurements (grams) provided.