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Enjoy soft, chewy oatmeal raisin cookies filled with nutty oats, sweet raisins, and a touch of cinnamon. This easy small batch recipe comes together quickly, baking to perfection in just 10 minutes.
Looking for more small batch cookie recipes? Try into our spiced Ginger Cookies for a warm, rich flavor, or Thumbprint Cookies filled with sweet, fruity jam. For something soft and sweet, our Sugar Cookies are topped with creamy frosting, while Chocolate Covered Oreos deliver a classic treat with a chocolatey twist.
Why You’ll Love This Recipe
- Quick to Make: These oatmeal raisin cookies are quick to prepare and bake in just 10 minutes.
- No Waiting: Skip the chill time and bake immediately for instant satisfaction.
- Warmly Spiced: A touch of cinnamon gives these cookies an extra layer of flavor.
- Small Batch: Perfectly portioned for one or two servings.
- Easily Scalable: Need more cookies? Simply double the 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 for rich flavor and chewy cookies. Melting the butter is key to creating a soft, moist texture.
- Sugar: This recipe combines granulated sugar and brown sugar for sweetness and structure. Brown sugar also adds a touch of softness to the cookies. No brown sugar on hand? Make your own brown sugar using just granulated sugar and molasses.
- Egg Yolk: A single egg yolk acts as a binder in this small batch recipe. Save the egg white for other egg white recipes like a Mini Flourless Chocolate Cake or Two Vanilla Cupcakes.
- Vanilla Extract: A must-have for enhancing the flavor. Use pure vanilla extract for the best results.
- Flour: Stick with all-purpose flour for the structure of these cookies.
- Baking Soda: Helps the cookies puff up slightly during baking, contributing to their soft texture.
- Ground Cinnamon: Adds a warm, subtle flavor.
- Salt: Just a pinch balances and elevates the sweetness in the cookies.
- Oats: Old-fashioned oats are the best choice for chewy cookies with great texture. Use any leftovers in recipes like Apple Crisp, Baked Oatmeal, or Lace Cookies.
- Raisins: Classic oatmeal raisin cookies call for raisins, but feel free to substitute with dried cranberries, chopped dates, or your favorite dried fruit. Leftover raisins can be used in Morning Glory Muffins, Hermit Cookies, or Cream Scones.
- Nuts: Add a few tablespoons of chopped walnuts or pecans for a bit of crunch. They’re optional but add delightful texture. Use extra nuts in Ambrosia, Crustless Pecan Pie, or Chicken Salad.
Recipe Variations
This oatmeal raisin cookie recipe is a classic—rich, buttery, and perfectly spiced. While the original version is delicious as is, here are a few ways to customize the cookies:
- Oatmeal Chocolate Chip Cookies: Swap out the raisins for chocolate chips, or mix them together for a chewy, chocolaty twist.
- Nutty Oatmeal Cookies: Stir in a handful of chopped pecans or walnuts for added crunch and a nutty flavor.
- Dried Fruit Oatmeal Cookies: If raisins aren’t your favorite, substitute them with dried cranberries, chopped dates, or even apricots for a sweet, fruity variation.
- Oatmeal Butterscotch Cookies: Replace the raisins with butterscotch chips to add a rich, caramel-like flavor 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 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
- Read Before You Start: Take a moment to read through the entire recipe, including the Ingredient Notes, to ensure you’re set up for success. Every detail is covered in the post.
- Measure Flour Correctly: To avoid dense cookies, spoon flour into your dry measuring cup and level it off with a knife. Scooping directly from the container can compact the flour, leading to dry cookies.
- Prepare the Cookie Sheet: Line your baking sheet with a silicone mat or parchment paper. Greasing the sheet can cause the cookies to spread too much.
- Baking Time Matters: Remove the cookies from the oven as soon as the edges are lightly golden. Overbaking will dry them out, so keep an eye on the timer.
- Even Cookie Sizes: Use a cookie scoop (about 2 to 2.5 tablespoons) to portion the dough for consistent cookies. This recipe should make 4-5 cookies.
- Easy Swap: Not a fan of raisins? Replace them with the same amount of chocolate chips for a chewy oatmeal chocolate chip cookie variation.
Frequently Asked Questions
You can substitute raisins with dried cranberries, chopped dates, or even chocolate chips for a different flavor.
Absolutely! Simply double all the ingredients to make more cookies. The baking time will remain the same.
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in an airtight container for up to 3 months.
More Small Batch Cookie Recipes
If you enjoyed these oatmeal raisin cookies, try these other small batch recipes for a quick and satisfying treat. Perfect for when you want just enough to enjoy without extras:
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 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
- Read Before You Start: Take a moment to read through the entire recipe, including the Ingredient Notes, to ensure you’re set up for success. Every detail is covered in the post.
- Measure Flour Correctly: To avoid dense cookies, spoon flour into your dry measuring cup and level it off with a knife. Scooping directly from the container can compact the flour, leading to dry cookies.
- Prepare the Cookie Sheet: Line your baking sheet with a silicone mat or parchment paper. Greasing the sheet can cause the cookies to spread too much.
- Baking Time Matters: Remove the cookies from the oven as soon as the edges are lightly golden. Overbaking will dry them out, so keep an eye on the timer.
- Even Cookie Sizes: Use a cookie scoop (about 2 to 2.5 tablespoons) to portion the dough for consistent cookies. This recipe should make 4-5 cookies.
- Easy Swap: Not a fan of raisins? Replace them with the same amount of chocolate chips for a chewy oatmeal chocolate chip cookie variation.
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.
Idk what I did but I bake often and this recipe was a fail. I even weighed everything! Turned out flat! Usually your recipes are amazing.
I’m sorry to hear that these cookies didn’t turn out as expected. It’s tough to pinpoint exactly what went wrong without being there, especially since it sounds like you did everything right by weighing the ingredients. Sometimes things like butter temperature, oven calibration, or even how the dough was mixed can cause cookies to spread more than intended. I’m glad to hear you’ve had success with other recipes—hopefully, we can troubleshoot this one together!
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 just made these cookies. They are awesome. I received a phone call right after l gathered and mixed my ingredients; so when l put the first two cookies in the oven, l shut the door and turned around to see the Oats! Staring right at me… l quickly added them to the remaining ingredients. The “oatless” cookies aren’t too bad. Oh well. Thanks for the recipe. I love it.
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.