One Big Oatmeal Cookie (in the oven in 5 minutes!)
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Have I got a treat for you — just for you. This small-batch oatmeal cookie comes together in 5 minutes, no stand mixer required, and bakes into one deliciously big cookie with chewy oats and chocolate chips.
Some days are better than others—and let me tell you, taste-testing cookie recipes for this blog is hands-down one of the best ways I can imagine spending my working hours. There’s something joyful about perfecting a recipe that brings comfort with every bite, and that’s especially what this single-serve oatmeal cookie does.
I’ve tested dozens of versions of these cookies. And, while I don’t believe there is such a thing as a bad cookie, this big oatmeal cookie is as good as it gets.
So the next time you’re sitting in front of your computer working in the afternoon or snuggled up watching Netflix in the evening, and the cookie craving strikes, know that in only 5 minutes, you can have a giant cookie in the oven baking up just for you.
Single serve = maximum joy!
By now, we’ve all heard that baking is a science — but I’m convinced single-serve cookies are science-backed joy. There’s something undeniably satisfying about having one big cookie all to yourself, and while it’s not a replacement for real self-care, it’s a pretty sweet little boost.
- It’s your cookie: Bake it when you want something to nibble slowly with a book, pair with tea, enjoy as dessert, or gift to someone as a deliciously oversized gesture of love.
- Minimal prep: Five minutes, one fork, no stand mixer, and one big cookie — it doesn’t get easier.
- Flavor: Warm cinnamon, sweet chocolate, plump raisins, and hearty oats come together in the coziest way.
- Customizable: Not into raisins? Swap them. Want nuts? Add them. Make it yours.
- Perfect texture: Chewy in the center, lightly crisp at the edges, with melty chocolate in every bite.
Variations
The beauty of an oatmeal cookie for one is that you can make it just the way that you like it! Here are some easy variations:
- Chocolate chunks: If you want some serious chocolate pieces, grab a bar of high quality chocolate and cut it up into chunks. When I do this, I make them 2-3 times bigger than a chocolate chip, for some serious bite. Or Use white chocolate to switch things up – you do you!
- Raisin swap: Raisins can be a polarizing topic when it comes to cookies. If you don’t love them, use more chocolate chips, chopped nuts, or other dried fruit. I like dried cranberries or apricots.
- Chocolate swap: There are no rules here! Use white chocolate to switch things up – you do
- Nutty crunch: Chopped almonds, pecans, walnuts, or hazelnuts are perfect thrown into your cookie dough.
One Big Oatmeal Cookie Recipe
Ingredients
- 2 tablespoons butter (at room temperature)
- 2 tablespoons brown sugar
- 1 large egg yolk
- ½ teasoon vanilla
- ¼ teaspoon molasses
- 4 tablespoons all-purpose flour
- ⅛ teaspoon EACH: baking soda and cinnamon
- 1 pinch salt
- 4 tablespoons quick oats
- 1 tablespoon EACH: chocolate chips and raisins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a small bowl (like a cereal bowl), microwave the butter for 10 seconds – it should not melt.2 tablespoons butter
- Using a fork, mix in the brown sugar. Add the egg yolk, vanilla, and molasses and mix well.2 tablespoons brown sugar, 1 large egg yolk, ½ teasoon vanilla, ¼ teaspoon molasses
- Add the flour, baking soda, cinnamon, and salt and mix. Stir in the oats, chocolate chips, and raisins.4 tablespoons all-purpose flour, ⅛ teaspoon EACH: baking soda and cinnamon, 1 pinch salt, 4 tablespoons quick oats, 1 tablespoon EACH: chocolate chips and raisins
- Roll the dough into a ball and place it on your baking sheet. Use your hand to flatten it out so that it is about 4 inches round. OR make two cookies and flatten them out to 3 inches around.
- Bake for 14-16 minutes, until the edges look crispy and the center is cooked through. Let the cookie cool for 10-15 minutes on the baking sheet – the hardest part!If you're making two cookies, bake them for 10-12 minutes.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Can you use something else instead of molasses? Or can it be left out?
If you don’t have any, you can leave it out. 🙂