1/4c butter + 1/4c sugar + 1/2c flour + 1 egg
Mixed the softened butter and sugar together first, then mixed in the egg, then the flour.
At this point it had an appropriately cookie-batter-like consistency, so that was encouraging. Dumped it in a pile in the skillet, and cooked it at 375 for about 10 minutes.
This was a sugar cookie recipe found on the internet divided by about a factor of six, except the original recipe had 1 egg in it also. Eggs are seriously the hugest obstacle to scaling recipes down to quick-experiment single-serving versions.
Came out with a distinct sugar-cookie taste (though what do you expect when you have such a huge quantity of butter and sugar) but the texture was totally weird: spongy and almost cake-like, but dense. Didn't have much clue what I was getting into since I had OMG SIX TIMES AS MUCH EGGS as the original recipe proportionally. Ended up deliciously a little crispy around the edges. Maybe I should have cooked it longer and got more of that. Or, you know, separated it into little cookie-shaped chunks instead of making one giant blob. Could only manage to eat half of the result before being overwhelmed by buttery sweetness despite being helped by three whole glasses of milk. Tupperwared the rest. Fairly tasty stuff.