I love cookies. I sometimes crave cookies. I can eat one after another, after another, after another, “ad nauseum” ( meaning: “to a sickening or excessive degree”).
I need help. And it came.
I was wondering the web the other day and here they were….. recipes for just one cookie at a time. This is how I searched
make one cookie
just one cookie
I must not be the only one with this lack of self-control because I found lots and lots of websites. Here are some of my favorites. I have not tested any of the recipes. Let us know what you think when you try them.
Remember, click on the red text and “open link in a new tab”.
” no. 2 pencil” is a blog about “creative homemaking” featuring recipes and DIY projects. This blogger’s recipes for just one cookie at a time were repeated on many other blogs especially this recipe for a Chocolate Chip Cookie in a Mug.
Chocolate Chip Cookie in a Cup
created by Melissa at No. 2 Pencil
This cookies are made in the microwave.
For more details and picture directions, go to the website.
1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white)
Scant 1/4 of All Purpose Flour
2 Tablespoons of Semi Sweet Chocolate Chips
Start by melting your butter in the microwave. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.
These cookie in the cup recipes also come in three other flavors!
Rather bake your cookie in an oven instead of in a cup in a microwave.
Perfect Single Serving Chocolate Chip Cookies
by Melissa at No. 2 Pencil
This cookies are made in the oven. For more details and picture directions, go to the website.
Makes two large chocolate chip cookies
2 tablespoons of butter
2 firmly packed tablespoons of dark brown sugar
1 tablespoon of granulated sugar
Pinch of kosher salt
1/4 teaspoon of pure vanilla extract
1 egg yolk – discard or set aside egg white for a different use
1/4 teaspoon of baking soda
1/4 cup of all-purpose flour
3 heaping tablespoons of semisweet chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Then stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for about 8 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.
Not Quite Nigella
Not Quite Nigella is an award-winning food site by Australian Lorraine Elliott. In addition to recipes, the site features eating and traveling not only in Australia but also around the world.
These cookies are made in the microwave. Be sure to read Elliott’s explanation about cooking in the microwave. She warns that microwaves come in different powers so that trial and error, possibly lots of them, are essential to find the just right cooking time.
Domestic Deep Thought
Here is an older blog with a single Peanut Butter cookie that is baked in the oven.
One Awesome Peanut Butter Cookie
1 1/2 tbsp flour*
pinch baking powder
1 1/2 tbsp smooth peanut butter, not the natural kind with oil
1/2 tbsp butter, room temperature
1 tbsp light brown sugar, packed
1/4 tsp egg
1/2 tsp sugar, for rolling
* Note: In case you don’t have a 1/2 tablespoon measure, 1/2 tbsp = 1 1/2 teaspoons
** pinch = itsy bitsy, way less than 1/8 of a teaspoon
Preheat oven to 350 degrees. In a small bowl, whisk together flour, salt, and baking powder. In a cereal-sized bowl, thoroughly mix together the peanut butter, brown sugar and butter — until creamy. Add the 1/4 tsp egg and mix. It should thicken just a tad.
Add the dry ingredients, one half at a time and mix until the flour disappears — don’t overmix. Roll into a ball and roll through the sugar until covered. With a fork, press criss-cross pattern into dough. Bake for 15 minutes, or until edges start to brown. Let cool completely before enjoying!
This cookie uses a packet of Quaker® Instant Oatmeal and is baked in a toaster oven.
1 packet – Quaker® Instant Oatmeal (make sure to use Quaker® because I get a royalty payment from every one sold)
1 Tablespoons – Butter (if you don’t mind transfats, this is coincidentally equal to one packet of KFC’s “Buttery” spead)
2 Teaspoons – Sugar (4 sugar cubes or two sugar packets from the local coffee house)
2½ Teaspoons – Egg (beaten) What?!?!? You don’t have eggs? I knew that. Use 1 Tablespoon of Mayo (equal to one packet from Weinerschnitzel or Chik-Fil-A) Applesauce or smashed banana would work too if you have them handy.
3½ Tablespoons – Flour (breadcrumbs might work, but I haven’t tried it)
A tiny pinch of baking soda and another of salt.
Makes one cookie, approximately 200 calories (like you really care).
2 Tablespoons – Raisins or Chocolate Chips (as if you’re going to have those hanging around)
A future cookie “ad nauseam” sufferer
Making one cookie at a time may seem to be a bit of a waste of time and effort. However, for us, “ad nauseams”, it is a fabulous idea! As long as I don’t decide to make just another cookie.