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These small batch oatmeal raisin cookies are soft, chewy, and filled with plump raisins and warm cinnamon flavor. Quick to make and bake in just 10 minutes, they’re perfectly portioned for one or two people.
Featured Comment
“Turned out amazing!These are the best oatmeal raisin cookies I’ve made!!”
– Beca
Why You’ll Love This Recipe
- Soft & Chewy: These classic oatmeal raisin cookies have a soft center with lightly crisp edges.
- Quick to Make: No chilling needed – mix, bake, and enjoy in about 20 minutes.
- Warm Cinnamon Flavor: Old-fashioned oats, brown sugar, and cinnamon create rich, comforting flavor.
- Pantry-Friendly: Made with simple ingredients you likely already have.
- Perfectly Portioned: This small batch makes 4–5 cookies, just right for one or two people.
These oatmeal raisin cookies remind me of the cookies my mother used to bake – soft, chewy, and filled with the warm aroma of cinnamon.
Each bite brings that classic combination of buttery oats and plump raisins, the kind of cookie that tastes best fresh from the oven with a glass of milk or a cup of coffee.
It’s a small batch recipe, perfect for baking just enough to enjoy without leftovers, but full of the same homemade flavor that makes oatmeal raisin cookies such a timeless favorite.
If you enjoy these classic oatmeal raisin cookies, you’ll love our other small batch cookie recipes too. Try small batch ginger cookies, small batch thumbprint cookies filled with fruity jam, small batch frosted sugar cookies, or easy chocolate covered Oreos.
Ingredients
If you have any ingredients leftover from this classic oatmeal raisin cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: A mix of granulated and brown sugar adds sweetness and structure. The brown sugar also makes the cookies extra soft. If you’re out of brown sugar, use our small batch brown sugar recipe to make your own.
- Egg Yolk: One egg yolk binds the ingredients together. Save the white for other egg white recipes like mini flourless chocolate cake or small batch vanilla cupcakes.
- Flour: All-purpose flour gives the cookies structure and helps them hold their shape.
- Oats: Old-fashioned oats provide a hearty, chewy texture. Use leftovers in recipes like small batch oatmeal jam bars, single serve apple crisp, baked oatmeal, or small batch lace cookies.
- Raisins: Traditional oatmeal raisin cookies use raisins, but you can swap them with dried cranberries, chopped dates, or other dried fruit. Leftovers work well in small batch morning glory muffins, small batch hermit cookies, or small batch cream scones.
- Nuts (optional): Add a few tablespoons of chopped walnuts or pecans for crunch and flavor. Use extra nuts in ambrosia for one, single serving crustless pecan pie, or small batch maple granola.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This oatmeal raisin cookie recipe is a timeless classic – rich, buttery and perfectly spiced with oats and raisins. Here are several easy ways to switch it up:
- Oatmeal Chocolate Chip: Replace raisins with chocolate chips, or use both raisins + chips for a chewy, chocolate-studded version.
- Nutty Oatmeal: Stir in chopped walnuts or pecans (a few tablespoons) for added crunch and nutty flavor.
- Dried Fruit Oatmeal: Swap raisins for dried cranberries, chopped dates, apricots or your favorite dried fruit for a fruity twist.
- Oatmeal Butterscotch: Use butterscotch chips instead of raisins to add a caramel-like sweetness that pairs beautifully with the spiced oats.
How To Make Oatmeal Raisin Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of oatmeal raisin cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat to 325°F (165°C). Line a baking sheet with parchment paper or a Silpat liner.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until creamy. Set aside.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir until well blended.
- Add Oats and Raisins: Stir in the oats and raisins.
Pro Tip: For plumper raisins, soak them in hot water for 10 minutes, then drain and pat dry before adding.
- Scoop the Dough: Use a medium cookie scoop or large tablespoon to portion the dough. Place cookies about 2 inches apart on the baking sheet.
- Bake: Bake for 8–10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Measure Flour Properly: Spoon flour into your dry measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cookies dry.
- Line the Baking Sheet: Use parchment paper or a silicone mat instead of greasing the pan to prevent excess spreading.
- Watch the Bake Time: Remove cookies when the edges turn lightly golden. Overbaking will make them dry.
- Keep Sizes Consistent: Use a cookie scoop (about 2 to 2½ tablespoons) for evenly sized cookies. This recipe yields about 4–5 cookies.
Frequently Asked Questions
No, this small batch recipe doesn’t require chilling. The cookies bake perfectly soft and chewy without any wait time.
Absolutely! Replace raisins with chocolate chips, dried cranberries, chopped dates, or even butterscotch chips.
Store cooled cookies in an airtight container with a small piece of bread or slice of apple. This keeps them soft and chewy for several days.
Yes, simply double all ingredients for a larger batch.
Yes. Freeze baked cookies for up to 2 months or freeze the dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.
Because this recipe uses melted butter, some spreading is normal. If your cookies spread too much, the butter may have been too hot or there was too little flour. Let the melted butter cool for a few minutes before mixing, and be sure to measure the flour correctly. Lining the baking sheet with parchment instead of greasing also helps.
More Small Batch Cookie Recipes
If you enjoyed these cookies, try these other small batch recipes for a quick and satisfying treat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch oatmeal raisin cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Oatmeal Raisin Cookies
Watch How To Make This
Ingredients
- 3 tablespoons salted butter -melted
- 4 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup old-fashioned oats
- ¼ cup raisins
Instructions
- Heat to 325°F (165°C). Line a baking sheet with parchment paper or a Silpat liner.
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Stir in the egg yolk and vanilla extract until creamy. Set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until well blended.
- Stir in the oats and raisins.Pro Tip: For plumper raisins, soak them in hot water for 10 minutes, then drain and pat dry before adding.
- Use a medium cookie scoop or large tablespoon to portion the dough. Place cookies about 2 inches apart on the baking sheet.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure Flour Properly: Spoon flour into your dry measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cookies dry.
- Line the Baking Sheet: Use parchment paper or a silicone mat instead of greasing the pan to prevent excess spreading.
- Watch the Bake Time: Remove cookies when the edges turn lightly golden. Overbaking will make them dry.
- Keep Sizes Consistent: Use a cookie scoop (about 2 to 2½ tablespoons) for evenly sized cookies. This recipe yields about 4–5 cookies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rather than soaking raisins in hot water, which brings no flavor to the party, try soaking them in a tablespoon or so of gold or dark rum, brandy, or orange juice. Coffee or strong tea might work, if you prefer one of those flavors.
I made double the recipe because I needed more than a few cookies. I don’t know what went wrong. The cookies spread way too much but they do taste good. I even chilled the dough for a little while.
By doubling the recipe, it called for two egg yolks, so I’m wondering if I should have just used one yolk.
Any ideas?
Doubling the recipe and using two yolks is correct. Chilling the dough isn’t required in this recipe, but if the cookies spread too much, it could be due to slightly under-measuring the flour or placing the dough on a warm baking sheet. Since the recipe uses melted butter, letting the dough sit too long before baking can also cause it to soften more and spread more in the oven.
Thank you. I will try them again