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.
Servings 1 cookie
Equipment
- Measuring cups, spoons
- Large mixing bowl
- Hand mixer
- rubber spatula
- ¼ baking sheet small one
- Baking Mat or Parchment Paper
Ingredients
- ½ Tablespoon butter softened
- 1 Tablespoons sugar
- 1 Tablespoon brown sugar
- 1 egg yolk
- ⅛-1/4 teaspoon vanilla extract either works
- 3 Tablespoons all purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ⅛ heaping teaspoon ground cinnamon
- 2 Tablespoons oats rolled/old fashioned
- 1 Tablespoon raisins optional
Instructions
- Preheat 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.
Video
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.