A quick, single-serve oatmeal cookie made in the microwave—no oven needed and perfect when you want a little dessert right away.

Why You’ll Love This Recipe

• Ready in under 5 minutes from start to finish

• Made for one—no extras or leftovers

• Eggless but still satisfying and with a soft texture

• Uses common pantry ingredients

• Versatile—add chocolate chips, raisins, or nuts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons (28 g) unsalted butter, melted

• 1 tablespoon (15 g) light brown sugar

• 2 teaspoons (≈ 10 ml) whole milk

• ½ teaspoon vanilla extract

• ⅓ cup (≈ 39 g) all-purpose flour

• ¼ teaspoon baking powder

• ⅛ teaspoon salt (omit if you use salted butter)

• 2 tablespoons (≈ 12 g) quick oats

• 2 tablespoons (≈ 16 g) semisweet chocolate chips

Directions

1. In a small mixing bowl, whisk together the melted butter, brown sugar, milk, and vanilla until the sugar is dissolved and the mixture is smooth.

2. Add the flour, baking powder, and salt. Stir until combined into a soft, slightly sticky dough.

3. Fold in the quick oats and chocolate chips.

4. Transfer the dough into a 6-ounce ramekin or a microwave-safe mug.

5. Microwave on high for 40 seconds. Check whether the top looks set. If the edges are still wet, microwave an additional 10 seconds (do not exceed 1 minute).

6. Let the cookie cool for about 10 minutes—the outside will firm up a bit as it cools.

7. Serve immediately and enjoy.

Servings and timing

• Yields: 1 cookie

• Prep time: about 2 minutes

• Cook time: 40 seconds (up to 1 minute depending on microwave)

• Total time: about 2 minutes 40 seconds

Variations

• Oatmeal-raisin version: Use raisins instead of chocolate chips (or a mix).

• Nutty version: Add chopped nuts like walnuts or pecans.

• Peanut butter twist: Replace a tablespoon of butter with peanut butter (or swirl it in).

• Gluten-free: Use a gluten-free all-purpose flour and certified gluten-free oats.

• Dairy-free: Use a plant-based milk and dairy-free chocolate chips, and a dairy-free butter or margarine.

Storage/Reheating

• This cookie is best eaten fresh and does not keep well overnight.

• If you have leftovers, you can cover it loosely and store in the fridge for up to 1 day, though texture will suffer.

• To reheat, microwave for 10–15 seconds just to warm.

FAQs

What if my microwave is higher wattage?

Microwave wattages vary. Start with 40 seconds and do not exceed 1 minute. If the edges look wet, add 10 seconds and check again. Overcooking makes it dry.

Can I double or triple this recipe?

Yes, but microwave one cookie at a time. Don’t crowd the mug or ramekin.

Can I use old-fashioned oats instead of quick oats?

Old-fashioned oats may make the cookie too chewy or undercooked, because they take longer to soften. Quick oats are preferred for this very short cooking time.

Can I omit the flour (for a more oaty texture)?

The flour helps bind the dough and provide structure. Removing it may make the cookie too loose or crumbly.

Can I use white sugar instead of brown sugar?

You can, but brown sugar gives more moisture and depth of flavor. If you substitute white sugar, the texture may be a little drier.

Why does the cookie seem gritty or grainy?

If the sugar isn’t fully dissolved into the butter/milk mixture before adding dry ingredients, the texture may be grainy. Whisk thoroughly so sugar dissolves well.

It turned out dry—what went wrong?

Overcooking is the usual culprit. Reduce microwave time. Also make sure you measured ingredients correctly.

It’s too wet in the center after cooking—what to do?

Microwave in short bursts (5–10 seconds) until the top is just set. Don’t exceed 1 minute total.

Can I add spices, like cinnamon or nutmeg?

Absolutely. A pinch (⅛ teaspoon) of cinnamon or a dash of nutmeg adds warmth to the flavor.

Can I make more than one cookie at a time?

Yes, by repeating the single-serve recipe in separate mugs or ramekins. Avoid making a large batch in one container, because microwaving uniformly becomes more difficult.

Conclusion

This microwave oatmeal cookie is a delightful, speedy treat when you want something warm, comforting, and sweet without the fuss of baking a whole batch. With minimal ingredients and nearly instant prep, it’s ideal for satisfying a cookie craving right now. Try the variations, adjust to your taste, and enjoy your single-serve dessert!