Would you like to save this recipe?
Oatmeal Chocolate Chip Cookie for One
This oatmeal chocolate chip cookie for one is made with less sugar, inspired by European baking. It includes no-egg, vegan, and air fryer options for a flexible single-serve dessert.
Equipment
- 1 small bowl
- 1 Kitchen Scale or measuring spoons
- 1 Spoon
- 1 cookie pan if baking in the oven
Ingredients
- 1 tbsp Unsalted butter (14 grams), melted. Unsalted so you can sprinkle sea salt flakes at the end, but you can use salted butter. Just make sure you don't add any more salt. You cal also use vegan butter.
- 1 tsp White sugar (4 grams)
- 1 tbsp Light brown sugar (14 grams) Light or dark brown sugar. Or just use white sugar and add 1/2 tsp molasses, honey or maple syrup.
- 1/4 tsp Pure vanilla extract
- 1.5 tsp Egg yolk Or 1.5 tsp milk or plant-based milk, 1.5 tp aquafaba or 1 tsp flaxseed meal pre-mixed with 1 tbsp ground flaxseed.
- 3 tbsp Rolled oats (18 grams) Old fashioned oats. Not steel cut or quick oats.
- 1.5 tbsp All-purpose flour (12 grams) You can substitute gluten-free flour
- Pinch Baking soda
- Pinch Cinnamon Optional: The cinnamon helps lift the chocolate flavor.
- 3 tbsp Chocolate chips or chunks. (24 grams) Dark, milk, white or a mix.
- Raisins, dried cranberries, nuts Optional, but don't exceed more than 3 Tablespoons of mix-ins, including the chocolate chips.
Instructions
Step 1: Preheat
- Oven: 350°F (175°C). Air fryer: 320°F (160°C). Your kitchen’s about to smell amazing.
Step 2: Mix the wet ingredients
- Melt the unsalted butter and then make sure it’s cooled to room temperature). Add the brown sugar, white sugar, vanilla extract. Stir together. Then add the egg yolk and stir again. Takes about 30 seconds.
Step 3: Add the dry ingredients
- Add the all-purpose flour, baking soda, and cinnamon. Do NOT over-stir as this makes the cookie harder. Stop when you still see a bit of flour streaks.
- Then fold in the chocolate and rolled oats. Don’t over-mix. Just fold until combined. Make a dough ball and squish it slightly for the oven and a bit more for the air fryer.
Oven Method (My Favorite)
- The oven gives you the most even bake and those perfect chewy, chocolaty cookies every time. About 12-15 minutes at 350°F (175°C). I prefer this method because you can control the baking time more easily and peek at what’s going on through the oven door.
- Place your dough ball on a baking sheet lined with parchment paper. Flatten it slightly and now is the time to sprinkle a few extra chocolate bits on top to make it look pretty. Bake in the center rack for 13-16 minutes.
- The top should look tan on the edges and the center is still a bit soft. You should be thinking, “Maybe just another minute”. This is the time to take it out, because your cookie will continue to cook on the baking sheet for another 5 minutes after you take it out of the oven.
Air Fryer Method
- The air fryer is faster and great when you’re in a hurry, but baking the oatmeal chocolate chip cookie in the air fryer is trickier until you bake it a couple of times. Compared to an oven-baked cookie, it comes out slightly thicker with crispier edges, a darker top, but the center is still chewy.
- Place the dough ball in the air fryer basket. Set it to about 320°F (160°C) and check at 6 minutes. Put it back in for another minute or two or more if needed, and continue checking underneath.
- Air fryer cookies need a bit more attention because they can be uneven and are closer to the heat source. They can easily look very baked on the top and still be raw underneath. That’s why it’s very important to monitor the underneath side to make sure it’s not pale or undercooked underneath.
Notes
Tips for the Best Single Serve Oatmeal Chocolate Chip Cookie
- Don’t overmix your dough. Just stir until everything’s combined. Overmixing makes dense cookies and nobody wants that.
- Make sure your butter is completely cooled to room temperature. If it’s warm, your cookie will spread too much. No chilling needed if your butter is cool.
- Use parchment paper on your baking sheet in the oven. Makes cleanup so much easier, and your cookie won’t stick.
- A kitchen scale helps for measuring, especially with such small amounts. You can use measuring spoons as well, but take care when measuring.
- Let it rest on the baking pan for a few minutes. The texture of the cookie gets even better as it cools slightly.
Storage
- Room temperature: Keep it in an airtight container for 2–3 days .
- Freeze the dough: Portion your single serve oatmeal chocolate chip cookie dough into flattened balls and store in zip-top bags or wrapped in plastic wrap. Bake straight from frozen, just add a minute or two to the bake time.
- Reheat: Pop it in the air fryer or oven for a minute or two for that warm, fresh-baked feeling.
To make a brown butter single serve oatmeal chocolate chip cookie:
Heat up your butter in a pot over the stove. Use a bit more butter than the recipe calls for, as the butter will lose some of the moisture when the water evaporates. You will be weighing out the butter after you brown it. To brown the butter, heat up the butter until it foams. Watch for little light brown/tan bits to form. As soon as this happens, remove the butter from the heat and transfer the contents to another heatproof bowl to stop the browning. Keep a close eye on the butter as the butter can quickly go from browned to burnt! Then just use the brown butter in the recipe just as you would the melted butter. Again, make sure you cool the butter completely before you add the sugar.Nutrition
Serving: 1gCalories: 558kcalCarbohydrates: 60gProtein: 8gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 205mgPotassium: 361mgFiber: 6gSugar: 29gVitamin A: 479IUCalcium: 62mgIron: 4mg
Tried this recipe?Let us know how it was!