Single-Serve Jumbo Oatmeal Cookie
It can be cookie o’clock any time of day—even breakfast—with this simple and gigantic crazy-delicious treat!
Why you’ll love this recipe:
- Perfectly portioned: Enough to satisfy an intense sweet tooth without overdoing it.
- Ready in a flash: No complicated steps—this cookie is all about instant gratification.
- Customizable: Toss in chocolate chips, blueberries, chopped nuts, or mix in dried fruit to make it your own.
- Warm and nostalgic: All the comforting vibes of a homemade cookie in a single serving.
All you need: a handful of everyday ingredients and 20 minutes. Then, sit back and enjoy a soft-baked, warm cookie. You may want to make a few….you can freeze extras for future cookie cravings, just saying.
There’s something so satisfying about a thick, chewy oatmeal cookie that’s crisp on the edges and soft in the center. And when you make it yourself, you get to control everything—the sweetness, the mix-ins, and the texture. Whether you prefer a classic, nutty, or chocolate-studded bite, this recipe is a blank canvas for all your cookie dreams. Plus, since it’s a single-serve treat, there’s no need to worry about leftovers.
I’ve always had a soft spot for oatmeal cookies (have you tried my Soft-Baked Chocolate-Cherry Oatmeal Cookies or Oatmeal Raisin Cookies yet?). They bring back childhood memories of baking sessions with my mom filled with giggles and messes—just the BEST. This single-serve version was born on a day when I didn’t want the hassle of baking an entire batch—just one jumbo, fresh-from-the-oven cookie to satisfy a craving. It’s the perfect little pick-me-up, whether you’re treating yourself at the end of the day or starting your morning with something warm and wholesome—it’s even breakfast-worthy (if you ask me❤️)
Try my Chocolate Chip Chamomile Cookies.
Single-Serve Jumbo Oatmeal Cookie
Ingredients
- 1 ripe banana, mashed (~½ cup)
- 1½ teaspoons creamy peanut butter
- 1 teaspoon maple syrup
- ¼ teaspoon vanilla extract
- ½ cup oats, old-fashioned or quick oats, not steel oats
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons semi-sweet chocolate chips or blueberries for topping, optional
Instructions
- Preheat oven to 350˚. Line a small baking sheet with parchment paper and set aside.
- In a small bowl, mash banana with peanut butter, maple syrup and vanilla extract. Sprinkle on oats, baking powder and ground cinnamon, and mix everything together to form a batter. Slide the batter on to the parchment paper, and using a fork or spoon, create a jumbo circular cookie shape (don’t make it too flat). Decorate top with optional chocolate chips (or blueberries); gently pressing them to set.
- Bake about 16 minutes on middle rack. Let cool and dig in!
- You can make it ahead of time, wrap individually and freeze for future snacks.
These are fantastic – simple, quick, satisfying. Great use of bananas that are over ripe.
Hi Linda. We’re so happy you loved this recipe…and that you found it both easy and delicious! Over ripe bananas for the win 🙂
—Team Joy
Looks delicious! But I’m wondering, where is all the saturated fats coming from
Hi Elaine! Thank you so much for catching this mistake—yikes, the fat numbers were mixed up! After reading your comment, we immediately updated the recipe with the correct numbers, and as you’ll see, the saturated fat is now significantly lower. Sorry for the confusion. Joy really appreciates your attention to detail!
—Team Joy
Do you think it would work if I substituted the maple syrup with a brown sugar replacement like swerve?
Hi Judith. Thanks for stopping by! Joy hasn’t tried it with a sugar replacement, but thinks it should work out fine. If you decide to give it a shot, please let it know how it turns out—we’d love to hear your thoughts!
—Team Joy
The taste was yummy but I’m not sure what I did wrong. The cookie was crumbly and stuck to the parchment paper. I cooked it for 18 minutes until it was golden brown. The only thing I did differently was I used half a large banana. Maybe that wasn’t enough?
Hi Amy! So glad you liked the flavor! Yes, that’s likely the issue. Using half a banana probably made it too dry. The recipe needs about ½ cup mashed banana (1 full banana) to bind everything. Next time, use the full banana—or add a splash of milk if the batter looks dry. Enjoy! — Eliza (Team Joy)
I love this recipe. Perfect when you want a little something sweet. I used regular oats the first time (brand One Degree). I thought the cookie was a bit too chewy with these oats (still yummy though!). My second batch I used quick cooking oats. I liked the quick cooking oats better. Either way is delicious! Thank you Joy!
This makes me so happy—thank you for sharing your experience, Susie! You’re spot on: regular rolled oats give a heartier, chewier texture, while quick-cooking oats make it a little softer and more cookie-like. Both are delish… it really just comes down to texture preference!
I can’t wait to try this cookie over the weekend. Does Joy have a higher protein healthier version of the no bake peanut butter chocolate cookies? Those are my favorite cookie and I’d love a healthy version.
Hi Jennifer! Can’t wait to hear how you like this cookie! And yes, try these No Bake PB Granola Bars, Chocolate PB Crispy Bites, Chocolate PB Crunch Cups…and if you feel like baking, try these PB Chocolate Chip Cookies! — Eliza (Team Joy)
I made my first batch using chocolate chips and golden raisins and it was enough for two cookies which were devoured immediately!!! I’m on my second batch which are made with peanut butter powder and vanilla protein powder and I think these are going to be awesome as well!!!
Hi Pat! So glad to hear this recipe was a winner in your house…and that you’re on your second batch!! Love these variations….let us know how they turn out! Happy Baking! — Eliza (Team Joy)
This is so darned good I used chunky peanut butter which worked well, otherwise followed as written. Your recipes are always good plus one thing I like, most everything is a staple don’t have buy lots of different ingredients. Thank you again
Hi Judy! Thank you for your thoughtful message. We’re so glad to hear that you loved this recipe, and chunky PB sounds like a great addition. Joy aspires to create easy, delicious recipes with things you already have– simple, delicious, and nutritious is always the goal. Enjoy! — Eliza (Team Joy)
Could I use peanut butter powder?
Hi Patty! Yes, you can add peanut butter powder right into the batter. 2 tablespoons adds about 6 grams of protein, and 4 tablespoons adds about 12 grams protein. Since the extra powder can thicken the batter, you may want to add about 2 tablespoons of milk so the pancake stays tender and doesn’t turn out too dense. It may also need an extra minute on the first side so it has time to firm up before flipping (make sure the flame isn’t too high so the underneath doesn’t get too brown). I like to gently lift around the edges with a spatula first to get a feel for whether it’s firm enough to flip. Another idea is to make the pancake as directed, and then spread the prepared peanut butter (premix the peanut flour with water as the package directs) right over the top.
If you give it a try, let me know how it turns out… I think it’ll have a PB-Banana flavor and taste super delicious!
I was asking about the oatmeal cookie although the pancake sounds good too.
OMG, Patty… I had pancakes on the brain, haha! Yes, for this cookie, you can absolutely use peanut butter powder here. Just add 1 to 2 tablespoons of the peanut butter powder right into the batter and mix well. If it’s super thick, add 1 to 2 teaspoons water or milk to slightly thin it out. For the smoothest texture (but it’s an extra step), you may want to first mix the PB powder with a little water to make it creamy before adding it into the batter, but no need to overthink it!
This version may be slightly less rich than using regular peanut butter, but still soft, tasty, and delish. And after you try it once, you can always adjust the amount next time (possibly add more PB powder) to get it exactly how you like it. Let me know how it turns out! xx
I just made it and I love it!!
I love all your recipes that you post. You’re the best cook.
Kera!! Thank you so much! So glad you loved this recipe…and all of Joy’s recipes! What a compliment 🙂 — Eliza (Team Joy)
Awww so happy you enjoyed this one, Kera! xx