Single Serving Oatmeal Raisin Cookie
Learn how to make a Single Serving Oatmeal Raisin Cookie with this easy recipe! The recipe makes one bakery-size oatmeal raisin cookie that is soft, chewy, and filled with plenty of raisins. A classic cookie, now in a single serving recipe.
If you are digging this recipe, you should also try my Single Serving Chocolate Chip Cookie recipe.

Oatmeal raisin cookies are a cookie jar classic. While not nearly as popular chocolate chip, the nostalgic oatmeal raisin cookie is a favorite of many. It’s filled with plenty of chewy oats and sweet raisins with a just a touch of cinnamon.
I’ve been enjoying creating single serving cookie recipes and oatmeal raisin is my most recent addition to the list. Not everyone needs a batch of 24+ cookies every time a craving strikes. These recipes are perfect for the times when you really just want one cookie.
This recipe is inspired by a classic oatmeal raisin cookie. It’s big, thick, and packed with oats and raisins. It’s quick to make–mix it up with a fork and pop it right into the oven (no chilling required!).
What You’ll Love About This Oatmeal Raisin Cookie recipe
- Mix everything up in one bowl with a fork in minutes. It’s easy!
- The recipe makes just one bakery-size oatmeal raisin cookie. You’ll save so much money making your own cookies at home!
- The single serving means no leftovers!
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How I Created This Recipe
I love creating new recipes and I think single serving cookies fulfill a need for anyone who wants a freshly baked homemade cookie…but not a huge batch.
There is a big craze right now towards “gourmet” cookies and “bakery-style” cookies. These are cookies that are a little extra. They are large, often around 4 ounces. Sometimes the flavors are classic and sometimes they are outrageous. But I think people love the fun of purchasing one large cookie for a special (and memorable) dessert.
I initially began this recipe by drafting up what I thought might work for a single bakery size cookie. My first attempt made a GIANT oatmeal cookie that spread all across the baking sheet, so I reduced the quantities even more and adjusted the ingredients that contributed to the overspreading.
A few tests later and I ended up with a soft and chewy cookie that I consider just right!

Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
Ingredients in this Oatmeal Raisin Cookie
An easy-peasy list of ingredients is required for this cookie: butter, granulated sugar, brown sugar, vanilla extract, beaten egg, flour, baking soda, cinnamon, rolled oats, and raisins.
Make sure you have a set of measuring spoons on hand too. This is a small recipe so all the measuring for this recipe is done using measuring spoons!

How to Store or Make Ahead
This recipe makes just one cookie so the idea is that you won’t have leftovers (and can make a brand-new recipe next time you have a craving if you wish!). However, if you wish to make ahead, do this: cool the cookie completely and wrap with a few layers of plastic wrap or store in an airtight container. Eat within 24-48 hours for the best flavor.

More Single Serving Cookie Recipes!
Fulfill your cravings with more recipes that make just one cookie!
- Single Serve S’mores Cookie
- Just One Peanut Butter Cookie
- Single Serve Frosted Sugar Cookie Recipe
- Single Chocolate Chip Cookie
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Thanks so much for trying one of my recipes!

Single Serving Oatmeal Raisin Cookie
Ingredients
- 1 tablespoon unsalted butter, softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar, packed
- ⅛ teaspoon vanilla extract
- 2 teaspoons whisked egg
- 3 tablespoons all-purpose flour
- 1/16 teaspoon baking soda
- pinch of salt
- ⅛ teaspoon ground cinnamon
- 1 ½ tablespoons old-fashioned rolled oats
- 1 ½ tablespoons raisins
Instructions
- Preheat oven to 350°F. Line a small baking sheet with parchment paper.
- Fill a small bowl with the soft butter and the sugar. Grab a fork and cream together the soft butter and the sugars until smooth. Mix in the vanilla extract and egg until combined.
- Sprinkle in the flour, baking soda, salt, and cinnamon and mix until combined. Finally, mix in the oats and raisins. Shape the cookie into a ball and flatten slightly into a disk.
- Place on baking sheet and bake for 13-14 minutes. The cookie will spread and will be golden brown on the edges. Don’t overbake! Allow cookie to cool for 10-30 minutes before digging in.
Notes
- To measure 1/16 of a teaspoon, I grab my 1/8 teaspoon measure and fill it halfway.
- To measure the egg, whisk one egg until combined and measure two teaspoons using a teaspoon measuring spoon. Save the rest of the egg for using in more single serving cookie recipes (or opt to use it for scrambled eggs or freeze it for later use).
- Make this cookie into a decadent dessert by topping the still-warm cookie with a scoop of vanilla ice cream and a drizzle of caramel sauce.