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.
Save this recipe!
Get this delivered to your inbox, plus new weekly recipes.
This Single Serve Oatmeal Cookie is the best. It's soft, chewy, and has delicious cinnamon flavor speckled throughout. Also, it's not overly sweet like a lot of oatmeal cookies out there (especially if you add raisins or chocolate)!
Sometimes you don't have the time or ingredients for a big batch of cookies. And, sometimes you're just craving a cookie right now. If so, this recipe's for you. It comes together in one bowl and bakes quickly...so it's truly one of the best weeknight treats!
Want more cookie recipes? Don't miss: Vegan Oat Chocolate Chip Cookies, Chocolate Pretzel Cookies (Gluten Free), and Earl Grey Shortbread.
Jump to:
Why you'll love this recipe
- Easy: It's so simple to make. You only need 8 ingredients and 15 minutes.
- Less sugar: This recipe has about half the sugar as a typical single serve cookie. It's still delicious...just not too sweet!
- 3 flavor options: With this recipe, you can make a plain, chocolate, or raisin oatmeal cookie. And, don't miss our tip for how to get plump raisins (not dry!) for cookies.
- No egg and easily vegan: Most single serve cookie recipes use a partial egg. And then you end up wasting the rest! This recipe is made without egg. So, the cookie dough is safe to eat and it's easy to make vegan.
Ingredients (and substitutes)
This single serving oatmeal cookie recipe has just 8 ingredients. And, there's a good chance you already have everything in your pantry. Here's what you need:
- Butter: This recipe calls for salted butter, which is what most people have on hand. It also makes it easier to swap for a plant-based butter substitute, since most of those are salted. You could use unsalted butter instead, but make sure to add a pinch of salt to it.
- Brown Sugar: Dark brown sugar has a higher molasses content, which works really well in oatmeal cookies. But you could substitute light brown sugar instead. Brown sugar helps make the cookies soft.
- Flour: Use regular all-purpose flour. For best results, weigh the flour with a kitchen scale. Or, at least fluff up the flour with a fork before scooping. This helps prevent too much flour from getting packed into the measuring spoon.
- Oats: Use regular rolled oats (sometimes known as 'Old Fashioned' oats). We haven't tested this recipe with quick-cooking or instant oats, so don't recommend it.
- Water: This recipe uses water instead of a partial egg. (We learned this tip from America's Test Kitchen). It's convenient, lower-waste, and makes the cookie dough egg-free. We also tested this recipe with more butter instead of water, but preferred the water version. The dough got more hydrated, resulting in a chewier cookie.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This recipe comes together in 15 minutes. Here's how to make this oatmeal cookie:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
We tested 18 versions of this recipe, to make sure it was perfect. Here are our top tips for making the best single serve oatmeal cookie.
- Measure carefully (ideally with a scale): A single serve cookie is especially sensitive to ingredient measurements. Because, measurement error all goes into one cookie...rather than being spread out over a much larger batch. So, do your best to be accurate. Definitely use a kitchen scale if you have one. If you don't have a scale, make sure to fluff up the flour with a fork before scooping.
- How to measure ⅛ teaspoon: The smallest measuring spoon that most people have is ¼ teaspoon. So measuring ⅛ teaspoon can be tricky! If you have a scale, you can use it. Otherwise, we recommend filling a ¼ teaspoon and using a butter knife inserted vertically to flick out half the baking soda.
- Soaking raisins: If you're making the oatmeal raisin variation, then soak the raisins in water while you mix the dough. Then, pat them dry before adding them into the dough. The water helps plump up the raisins slightly, so they don't get dry or burnt in the oven.
- Dark chocolate is less sweet: If making the oatmeal chocolate variation, we prefer using dark chocolate because it's not as sweet. But, feel free to use semi-sweet or milk chocolate if you prefer!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Single Serve Oatmeal Cookie
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.
Pin Recipe
Ingredients
- 1 tablespoon raisins (or chocolate chunks, optional, see note 1)
- 1 tablespoon melted salted butter (see note 2)
- 4 teaspoons tightly packed brown sugar (see note 3)
- ½ teaspoon cold water
- ¼ teaspoon vanilla extract
- 2 tablespoons all purpose flour
- 2 tablespoons rolled oats (see note 4)
- ¼ teaspoon cinnamon
- ⅛ teaspoon baking soda (see note 5)
Instructions
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 233mg | Potassium: 88mg | Fiber: 2g | Sugar: 16g | Vitamin A: 351IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
Vicky says
Better than most full recipies. Easy, delicious, customizable. Highly recommend.
bri says
So happy to hear this cookie recipe Vicky! Thanks so much for taking the time to leave a review. Have a great week ahead.
Noelle says
So I made this as dessert last night. No joke, I had to make a second one right after because my husband wanted his own. I guess that's the downside of a single serve recipe? Anyways, great cookie.
bri says
Hi Noelle - Haha sounds like a hit to me! Glad you enjoyed the cookie recipe. Your husband is so lucky you made him a second one! Thanks for sharing your experience. Hope you have a great rest of your week!