Cookies for One
Oatmeal Cookie for One
One soft and chewy oatmeal cookie with lightly crisp edges, cozy flavor, and plenty of tender rolled oats in every bite.
Servings
1 cookie
Prep
10 min
Cook
11–13 min
Total
21–23 min
Difficulty
Easy
Calories
≈ 470 kcal
Protein
≈ 6 g
Fat
≈ 21 g
Carbs
≈ 64 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Light brown sugar18 g
- Granulated sugar8 g
- Milk10 g
- Vanilla extract½ tsp
- All-purpose flour28 g
- Rolled oats20 g
- Baking soda⅛ tsp
- Ground cinnamonPinch
- Fine saltPinch
How to Make It
One oatmeal cookie, step by step.
- 01
Mix the butter and sugars
Add the melted butter, brown sugar, and granulated sugar to a small bowl. Stir until smooth and well combined.
- 02
Add the milk and vanilla
Stir in the milk and vanilla extract until the mixture is evenly combined.
- 03
Add the dry ingredients
Add the flour, rolled oats, baking soda, cinnamon, and salt. Stir just until a soft dough forms.
- 04
Chill the dough
Chill the dough for 5–10 minutes while the oven heats to 180°C (350°F).
- 05
Shape the cookie
Shape the dough into one thick round cookie and place it on a parchment-lined baking tray.
- 06
Bake
Bake for 11–13 minutes, until the edges are lightly golden and the center still looks slightly soft.
- 07
Let it rest
Leave the cookie on the tray for about 5 minutes before serving so it can finish setting while staying soft in the center.
SVI SWEET Tip
Do not overbake an oatmeal cookie.
Oatmeal cookies can go from soft to dry quickly. Pull it from the oven while the center still looks a little soft so the final texture stays chewy.
Substitutions
Make it work with what you have.
Rolled oats
Old-fashioned rolled oats work best here. Quick oats can be used, but the cookie will have a slightly softer and less textured finish.
Cinnamon
The cinnamon is optional, but it adds a gentle cozy flavor that pairs very well with oats.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same quantity.
Add-ins
You can mix in a small spoonful of raisins, chopped nuts, or chocolate chips if you want a variation.
Storage
Best enjoyed fresh.
Room temperature
This cookie is best on the day it is baked, but it can be stored in an airtight container at room temperature for up to 2 days.
Reheating
Microwave for about 8–10 seconds if you want to soften it and bring back the just-baked texture.
Freezing the dough
Shape the dough before freezing and store it in an airtight container. Bake from frozen, adding a few extra minutes if needed.
FAQ
A few helpful answers.
Can I use quick oats instead of rolled oats?
Yes. The cookie will still work, but the texture will be a little softer and less rustic.
Can I add raisins or chocolate chips?
Yes. A small amount of raisins, chocolate chips, or chopped nuts can be added without changing the basic dough.
Why is my oatmeal cookie dry?
It was likely baked a little too long. Remove it while the center still looks slightly soft so it stays chewy after cooling.
Can I double this recipe?
Yes. Double all ingredients and divide the dough into two cookies before baking.
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