Single Serving Oatmeal Cookie

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)

Instructions

Scroll down to the single serving oatmeal cookie recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. Preheat oven to 325 degrees F.

2. Cream together butter, sugar, brown sugar. it will look pebbly, press together with a rubber spatula a few times while mixing it together. It will be done when the mixture has lightened slightly in color and is well incorporated.

3. Add egg yolk and vanilla extract. Blend together.

4. Add flour, salt, baking soda, and cinnamon. Mix together until combined. It will be a bit stickier than in this photo (for a gooey cookie).

5. Add in oats and raisins, if desired. Stir together with a rubber spatula. Form into a ball.

6. Transfer your single serving oatmeal cookie dough ball to a baking sheet with a baking mat/parchment paper.

7. Bake your single serving oatmeal cookie at 325 degrees F for 15-20 minutes.

8. Your single serving oatmeal cookie may spread out while baking, I recommend pressing the sides in with a spoon or rubber spatula for a better shape and texture. Let your cool and enjoy.

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.