This Oatmeal Cookie Recipe Is The Easiest Way To Treat Yourself This Holiday Season

by Brittany Bennett
Brittany Bennett/Bustle

We've all been there. You're lounging on your couch, minding your own business when suddenly your sweet tooth starts nagging you. The problem is, you have no dessert in stock — if you want something, you have to conjure up the pastry chef in yourself and actually bake. I know, it's terrifying — but trust me, it really shouldn't be. First off, there are tons of easy recipes for sweets (cookies are a good option, as they're simple to put together), and second off, if you're worried that any recipe you find will result in you having to bake a huge batch of sweets that you only wanted a little of, that doesn't have to be the case! The simple solution to your sweet woe? This oatmeal cookie recipe for one person that I created — aka, it'll yield only one serving — will satisfy your whining tooth so you can get back to reading, or Netflix-ing, or whatever it was that you were doing peacefully — and satiated. Hey, the sweet tooth just wants what's best for you.

Trust me, it would take more effort for you to get up, put your shoes on, make sure you have your house keys, go to the store, pick out your favorite box of cookies, doubt yourself that you got the right ones, go back and get the other box you were eyeing, purchase the sweets, and return to your home. I think this recipe has less steps than that. It's a straightforward formula, consisting of all the basic necessities you typically find laying around your pantry.

If you want to spunk up the recipe, you can add dried raisins or cranberries, white chocolate or dark chocolate chunks — that would definitely make them fitting for the holidays, in my opinion. But, if you don't have anything on hand, your basic oatmeal cookie will be a chewy, 3 oz., perfectly private serving for you and your sweet tooth.

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  • 3 tbsp flour
  • 3 tbsp old-fashioned oats
  • 1/8 tsp salt
  • Sprinkle of cinnamon
  • 1 tbsp unsalted butter, melted
  • 2 tsp light brown sugar
  • 2 tsp granulated sugar
  • 1/8 tsp vanilla extract
  • 1 egg yolk
  • 1 1/2 tbsp dried cranberries (optional)

1. Preheat your oven to 350º F.

1. In a cereal bowl — yes, you don't even need to bother your resting stack of mixing bowls to achieve this cookie — mix together the flour, old-fashioned oats, salt, and cinnamon with a rubber spatula or spoon until all ingredients are evenly distributed.

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2. In a ramekin or another small bowl, mix the butter, light brown sugar, and granulated sugar together with a rubber spatula or spoon until unified. Hey, small dishes mean less of a loaded clean-up!

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3. Grace the flour mixture with the butter's golden greatness by pouring the sugar-butter mixture into the cereal bowl. Add the vanilla extract and the egg yolk and mix together with your spatula or spoon.

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4. Everything might seem too dry when you first begin mixing. That's fine — don't start thinking that this isn't going to work! But keep that rubber spatula or spoon mixing everything together until all of the ingredients combine into a dough. ~They will unite~.

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4. On a parchment paper-lined baking sheet, form your dough into a ball and then push down to create the classic round cookie shape. Then, put the cookie in the fridge for 10-15 minutes to solidify the fat (the butter). Your sweet tooth might be too anxious for this step, but it's crucial to avoid a globby, expanded mess! Unless you're into that kind of thing. Do you.

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5. Bake on the center rack of your oven for 15 to 17 minutes. Your kitchen will be flooded with the sweet aroma of a bakery. Hopefully it doesn't waft your neighbor's way, because you ~only have one~ in the oven! Still, it will smell like an entire batch is baking. Once your cookies have finished baking, let them cool for at least five to 10 minutes for the sake of your fingertips.

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And then, the most crucial part of this recipe...

6. Enjoy!

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If you want to add a little extra zing to your cookie, add dried cranberries and chocolate to the mix. Being a little extra when it comes to cookies shouldn't ever be frowned upon.

Happy baking!