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Imagine biting into a warm, soft, and chewy cookie filled with nutty oats, juicy raisins, and a hint of cinnamon. As these easy oatmeal raisin cookies bake to perfection in just 10 minutes, your kitchen fills with an amazing aroma. This is the ultimate small batch oatmeal raisin cookie recipe you’ve been craving!
Looking for more small batch cookie recipes? Try into our spiced Ginger Cookies for a warm, rich flavor, or jam-filled Thumbprint Cookies with a sweet, fruity center. Our frosted Sugar Cookies are soft, sweet, and topped with creamy frosting, and the Chocolate Covered Oreos offer a classic favorite with a chocolatey twist.
Why You’ll Love This Oatmeal Raisin Cookies Recipe
- Quick Baking: These cookies are ready in just 10 minutes.
- No Chill Time: No need to refrigerate the dough—bake right away!
- Perfectly Spiced: Cinnamon adds a magical touch that elevates the cookies.
- Small Batch: Perfect for a personal treat or a cozy date night.
- Doubles Easily: Want more? This recipe can easily be doubled for extra cookies.
Watch How To Make This Recipe
Ingredients
If you have any ingredients leftover from this small batch oatmeal raisin cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use 3 tablespoons of melted salted butter to inject a burst of rich, buttery flavor. Melted butter is the key to achieving moist, chewy cookies.
- Sugar: Incorporate both granulated and brown sugar into your mix. They don’t just sweeten; they also contribute to the cookie’s structure and tenderness. If you don’t have brown sugar on hand, consider making a small batch of brown sugar for this recipe.
- Egg yolk: A single egg yolk serves as the perfect binder for this small batch recipe. Be sure to save the egg white to use in any of our egg white recipes like a Mini Flourless Chocolate Cake or Two Vanilla Cupcakes.
- Vanilla extract: This ingredient is essential for adding a depth of flavor to your cookies.
- Flour: Stick with all-purpose flour for the structural backbone of your cookies. Note: the recipe has not been tested with alternative flours.
- Baking soda: This leavening agent helps your cookies puff up nicely during baking.
- Ground cinnamon: A touch of cinnamon brings a subtly spiced aroma and taste that elevates the entire cookie.
- Salt: A dash of salt enhances the flavors of all the sweet elements in the recipe.
- Oats: Choose old-fashioned oats for the best texture and chewiness in your cookies. Use extra oats in an Apple Crisp, Baked Oatmeal, or Lace Cookies.
- Raisins: While raisins are traditional, feel free to swap them for other dried fruits like cranberries or chopped dates to mix things up. Add any leftover raisins to Morning Glory Muffins or Cream Scones.
- Nuts: If you’re a fan of crunch, add a few tablespoons of chopped walnuts or pecans. They’re optional but delightful. Use extras in Ambrosia, Crustless Pecan Pie, or Chicken Salad.
Recipe Variations
When you make this oatmeal raisin cookie recipe as it’s originally crafted, you’re in for a delightful treat. They’re buttery, perfectly spiced, and an instant classic. But if you’re in the mood to get a bit creative or tailor them to your personal taste, here are some tasty twists you can try:
- Chocolate Chip Oatmeal Cookies: Replace the raisins with chocolate chips, or go half-and-half for a chewy and chocolaty experience.
- Nutty Oatmeal Cookies: Add some crunch by tossing in chopped pecans or walnuts into the dough.
- Dried Fruit Oatmeal Cookies: Not a fan of raisins? Substitute them with other dried fruits like cranberries or chopped dates for a different but equally satisfying bite.
- Butterscotch Oatmeal Cookies: Swap the raisins for butterscotch chips for a unique and irresistible flavor.
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 and Prep: Heat the oven to 325°F (165°C). Line a cookie sheet with parchment paper or a Silpat liner.
- Mix Wet Ingredients: In a medium bowl, mix the melted butter, brown sugar, and granulated sugar until well blended.
- Add Egg and Vanilla: Beat in the egg yolk and vanilla extract until creamy. Set aside.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, cinnamon, and salt.
- Combine Mixtures: Gradually mix the flour mixture into the butter mixture until well combined.
- Add Oats and Raisins: Stir in the oats and raisins.
Pro Tip: Soak raisins in hot water for 10 minutes, then drain and pat dry for plumper raisins.
- Scoop Dough: Use a medium cookie scoop or a large tablespoon to scoop out the dough. Place the cookies 2 inches apart on the cookie sheet.
- Bake: Bake for 8 to 10 minutes.
- Cool: Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.
Expert Tips
- Before you start baking, read the entire recipe, including the Ingredient Notes section, and check out the process photos. This detailed guide will help you understand each step, ensuring your oatmeal raisin cookies turn out perfectly. All the information you need is right here in the recipe post, so make sure you don’t miss anything!
- Accurate Flour Measurement: Properly measuring flour is crucial. Stir the flour in its container first. Use a spoon to lightly heap flour into a measuring cup, then level it off with a straight-edged knife. Avoid scooping directly with the cup, as this compacts the flour and can cause you to use more than needed.
- Cookie Sheet Prep: Line your cookie sheet with a baking mat or parchment paper. Avoid greasing the sheet with butter or oil spray, as this can make your cookies spread too much.
- Watch the Baking Time: Keep a close eye on your cookies. Take them out as soon as the edges start to lightly brown. Overbaking will lead to dry cookies.
- Even Dough Distribution: Use a cookie scoop that holds around 2 to 2.5 tablespoons of dough for uniform cookies. This measure should yield about 4-5 cookies.
- Chocolate Chip Variation: If you’re not a fan of raisins, swap them out for an equal amount of chocolate chips to make delicious oatmeal chocolate chip cookies.
Frequently Asked Questions
Old-fashioned rolled oats are the top choice for oatmeal raisin cookies. Avoid using steel-cut oats, as they’ll remain too tough, and instant oats, as they’ll turn mushy.
Yes, shortening can be used as a substitute for butter. While I’m partial to the rich flavor that butter provides, shortening is also a viable option.
Of course! If you’re looking to make a larger batch, simply double the quantities of all the ingredients.
Keep your oatmeal raisin cookies in an airtight container and store them at room temperature. They should stay fresh for up to a week.
More Small Batch Cookie Recipes
If you loved making and enjoying these small batch oatmeal raisin cookies, you’re in for a treat! Here are a few more irresistible cookie recipes that are perfect for satisfying your sweet tooth without making too many. From classic favorites to fun new combinations, each recipe is designed for small servings, making them perfect for a cozy night in or a quick 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 would like additional information about the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this easy 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
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 the oven to 325°F (165°C). Line a cookie sheet with parchment paper or a Silpat liner.
- In a medium bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
- Add the egg yolk and vanilla extract, and beat until the mixture is creamy. Set aside.
- In a small bowl, combine the flour, baking soda, cinnamon, and salt.
- Gradually stir the flour mixture into the butter mixture until well mixed.
- Fold in the oats and raisins.
- Scoop the dough using a medium cookie scoop or a large tablespoon, and place the cookies 2 inches apart on a baking sheet.
- Bake for 8 to 10 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.
Notes
- Before you start baking, read the entire recipe, including the Ingredient Notes section, and check out the process photos. This detailed guide will help you understand each step, ensuring your oatmeal raisin cookies turn out perfectly. All the information you need is right here in the recipe post, so make sure you don’t miss anything!
- Accurate Flour Measurement: Properly measuring flour is crucial. Stir the flour in its container first. Use a spoon to lightly heap flour into a measuring cup, then level it off with a straight-edged knife. Avoid scooping directly with the cup, as this compacts the flour and can cause you to use more than needed.
- Cookie Sheet Prep: Line your cookie sheet with a baking mat or parchment paper. Avoid greasing the sheet with butter or oil spray, as this can make your cookies spread too much.
- Watch the Baking Time: Keep a close eye on your cookies. Take them out as soon as the edges start to lightly brown. Overbaking will lead to dry cookies.
- Even Dough Distribution: Use a cookie scoop that holds around 2 to 2.5 tablespoons of dough for uniform cookies. This measure should yield about 4-5 cookies.
- Chocolate Chip Variation: If you’re not a fan of raisins, swap them out for an equal amount of chocolate chips to make delicious oatmeal chocolate chip 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.
You didn’t say when the egg goes in
Yes, it is mentioned in step 3 of the instructions in both the recipe post with process shots and also in the recipe box.
Easy to follow directions that makes my idea amount of cookies. The flavor and texture are exactly what I was craving. Can’t wait to try additional recipes.
I’m so happy yo enjoyed the cookies!
Turned out amazing!These are the best oatmeal raisin cookies I’ve made!!
I’m so happy you enjoyed them!
Love the recipe so easy to do. The only thing different I do is add walnuts. And I soak the raisins in water for 20 minutes drain pat dry real well. Then add to cookie dough. The raisins get soft and not really chewy.
These were great!! I made a bunch of changes due to what I have in my store cupboard but the recipe was very forgiving – I used dark brown soft sugar & caster sugar (i’m in the UK) as well as porridge oats and some softened/pre-soaked dried apricots. The cookies turned out darker and thinner than yours because of the swaps but SO delicious 🙂
I’m so happy you enjoyed the cookies, Sophie. Thank you for your feedback.
I just made these. They are soooo good. Thank you forecipe! It made 8 cookies of the size I like. Perfect for 2 servings.
😂 I just saw that I missed the cinnamon! I thought I saw it when I was browsing the recipes but for some reason didn’t see it when I was prepping the dough. I had to add 4 tablespoons of oats because it looked too wet. Mine came out excellent tasting but looked terrible 😂 I used my toaster oven so I set the temperature to 320 instead of 325. Baked for 9 minutes, cooled down for 10 minutes, tried and then went back in the oven this time for actually 325 for 3 minutes. Perfect texture! Will use canola or avocado oil next time because from experience they don’t cause a spread. I’ve seen this look before 😂
Thank you by the way!
I’m glad you enjoyed the cookies, Michelle. Thank you for the feedback.
Hmm so canola oil isn’t the magic substitute for butter that I had hoped for but definitely a little less spread. Also use Bob’s Red Mill egg replacer instead of a real poultry egg. Dough was a lot less wet that real egg but I added about 3 tablespoons of oats anyway because I really wanted these to be oatmeal-y 😂 Thanks again for the recipe.