Oatmeal Cookies for Two

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Any oatmeal cookie fans in the house? Oh good, me too—and this recipe is for you. Check out these small-batch oatmeal cookies for two. They have a soft, chewy texture with warm cinnamon and little pops of sweetness from chocolate chips. They’re pretty much THE perfect oatmeal cookie.

If you’re like me and find yourself craving freshly baked cookies (often), but don’t want to commit to an entire batch, this small-batch recipe is about to become your best friend (and so am I—heeey new bestie!).

Two large oatmeal cookies sitting on little plates with a bowl in the background.
Two tacos sitting on a white plate with chopped avocado and cilantro on top.

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    Okay, Here’s Why I Love Small-Batch Baking

    Let’s be honest—sometimes, a whole batch of cookies can feel like both a blessing and a curse. Sure, it’s nice to have extras, but there’s also that undeniable temptation of eating more than you intended (we’ve all been there, some of us more than others—Kristine). That’s where my small-batch recipes come in. All the indulgence, with none of the guilt or…leftovers.

    Oatmeal cookies sitting on small white plates with a jar of milk in the background.

    Let’s Go over the Ingredients

    • Butter and Sugars: The base of these cookies is simple—unsalted butter, brown sugar, and white sugar.
    • Egg Yolk: Instead of a whole egg, this recipe calls for just the yolk. Why? The yolk alone adds richness and moisture without making the dough too wet, which is crucial for such a small batch. A whole egg would be too much.
    • Vanilla Extract: A dash of vanilla extract brings warmth and depth to the cookies and enhances the flavors of the oats, cinnamon, and chocolate. Mmm.
    • Rolled Oats: Rolled oats give these cookies their hearty and chewy texture and of course, a wholesome taste.
    • Flour, Cinnamon, Baking Soda, and Sea Salt: These ensure your cookies have the right structure, flavor, and rise.
    • Chocolate Chips (or raisins, if you prefer): And finally, we can’t forget the chocolate chips. I used semisweet chocolate chips, but feel free to use whatever you love—dark chocolate, milk chocolate, or even white chocolate if you’re feeling really adventurous. And I suppose, if you’re one of those raisin people, you could swap the chocolate chips for raisins. That would make a classic and hearty oatmeal raisin cookie.
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    How to Bake the Perfect Small-Batch Oatmeal Cookies

    1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. Cream the Butter and Sugars: In a small mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use the back of a spoon to cream until smooth and light in color. Since we’re not using an electric mixer, you need to use a little muscle here—cream it for a good couple of minutes.
    3. Mix in the Egg Yolk and Vanilla: Add 1 egg yolk and vanilla extract to your butter and sugar mixture. Stir until everything is nice and smooth.
    Butter, sugar, and brown sugar creamed in a small glass bowl with a spoon.
    Butter and vanilla extract added to the bowl.
    1. Incorporate the Dry Ingredients: Next, add all-purpose flour, rolled oats, cinnamon, baking soda, and sea salt to the bowl. Stir just until no streaks of flour remain. Be careful not to overmix the dough—this can make the cookies tough instead of tender.
    2. Fold in the Chocolate Chips: Gently fold in 3 tablespoons of chocolate chips (or raisins if you must, haha).
    Flour, oats, baking soda, salt, and cinnamon added to the bowl.
    Oatmeal cookie dough in a bowl with chocolate chips folded in.
    1. Shape and Bake: Divide the dough in half, or—for an easy way to ensure evenly sized cookies, use a 4-tablespoon cookie scoop to form two heaping scoops of dough. Place them on your prepared baking sheet with some room to spread and bake them for 10-ish minutes. I always rotate the pan halfway through to ensure they bake evenly (since ovens are notoriously uneven).

    Tip

    Wondering how to tell if these cookies are done? The edges will be slightly browned and the centers of the cookies will be puffed up. These cookies definitely brown more than some, so don’t be alarmed if the edges seem dark. Ten minutes is usually just about right.

    Oatmeal cookies scooped out on a baking sheet with a cookie scoop laying next to them.
    Two oatmeal cookies after baking sitting on a baking sheet.
    1. Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheet and firm up for a few minutes before transferring them to a wire rack to cool completely. As they cool, the tops will fall and crinkle and crack slightly.
    • Be sure to check out the full ingredient list and recipe instructions below.
    Two oatmeal cookies stacked up on a white plate, broken in half to show the inside of the cookie.

    Storing These Cookies

    If by some miracle you have a cookie left over, you can store it in an airtight container for 3-4 days, though I doubt it’ll last that long. You can also freeze these cookies (after baking and cooling) for up to 3 months. Place them in a Ziplock freezer bag and remove as much air as possible before freezing.

    Two Nordic Ware quarter sheet pans.

    Nordic Ware

    Quarter Sheet Pans

    These natural aluminum commercial baking pans are my favorite. This size fits two of these cookies perfectly.

    Buy now
    An oatmeal cookie on a white plate with a jar of milk.

    Tip

    If you want to make four or even six smaller cookies, use a smaller cookie scoop (try a 1.5 or 2-tablespoon size) and reduce the baking time by a minute or so.

    These small-batch oatmeal cookies for two are quick, easy, and oh-so-satisfying. They’re perfect for when you want something sweet, but don’t want the temptation of an entire batch of cookies hanging around your kitchen, calling your name.

    So, next time you find yourself in need of a cookie fix, whip up these small-batch oatmeal cookies, share one with someone special (or keep them both for yourself—I won’t tell a soul), and enjoy perfectly baked oatmeal cookies anytime.

    More Small-Batch Recipes You’ll Love

    Two oatmeal cookies stacked upon white plates with a jar of milk in the background.

    Oatmeal Cookies for Two

    By: Kristine Underwood
    These small-batch oatmeal cookies for two have the perfect chewy texture and warm cinnamon flavor in every bite. Make them with gooey chocolate chips or make them more hearty with raisins. These cookies are ready to eat in just 15 minutes and satisfy your cookie craving without making a full batch of cookies.
    5 from 1 vote
    Print Pin
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Sweets & Dessert
    Cuisine American
    Servings 2 cookies
    Calories 414 kcal

    Ingredients

    • 2 TBS unsalted butter (room temperature)
    • 2 TBS brown sugar
    • 1 TBS sugar
    • 1 egg yolk
    • 1/2 tsp vanilla extract
    • 3 TBS rolled oats
    • 3 1/2 TBS flour (all-purpose)
    • 1/2 tsp cinnamon
    • 1/4 tsp baking soda
    • 1/8 tsp sea salt
    • 3 TBS chocolate chips
    US Customary or Metric

    Instructions

    • Preheat oven to 350 degrees and line one baking sheet with parchment paper.
    • In a small mixing bowl, cream together the softened butter, brown sugar, and sugar with the back of a spoon, until smooth and light colored
      2 TBS unsalted butter, 2 TBS brown sugar, 1 TBS sugar
    • Add the vanilla extract and egg yolk and stir to combine.
      1 egg yolk, 1/2 tsp vanilla extract
    • Add the flour, rolled oats, cinnamon, baking soda, and sea salt to the bowl and mix just until no streaks of flour remain.
      3 1/2 TBS flour, 1/4 tsp baking soda, 1/8 tsp sea salt, 3 TBS rolled oats
    • Fold in the chocolate chips.
      3 TBS chocolate chips
    • Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
    • Bake at 350 degrees for 10 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly brown around the edges and puffed up in the center when done.
    • Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. The tops will fall during cooling.
    • If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.

    Notes

    *There’s no need to weigh ingredients for this recipe, just gently scoop and level off the ingredients before adding them to the bowl.

    Nutrition

    Serving: 1 cookieCalories: 414kcalCarbohydrates: 47gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 129mgSodium: 295mgPotassium: 207mgFiber: 3gSugar: 26gVitamin A: 493IUVitamin C: 0.02mgCalcium: 51mgIron: 3mg

    Tagged:

    Kristine Underwood

    Kristine is the heart and soul behind Kristine in Between. She has a love for all things festive. She shares easy homemade recipes and charming DIY projects, bringing a warm and welcoming touch to every post and inspiring her readers to embrace homey and festive living year-round. More...

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    2 Comments

    1. Jeannette says:

      These are very good, especially with the addition of cinnamon. I used gluten free all purpose flour,(and did not add salt) ,but that’s the only changes I made. If I wanted to double this recipe, do I add 2 yolks or 1 whole egg? Thanks.5 stars

      Reply

      1. Hi Jeannette! Thank you so much, I appreciate it. You know, I think they’d do well with the whole egg (though I haven’t tried it, officially yet). If you get to it before I do, let me know. 🙂

        Reply