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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.
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 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.
I made these with chocolate chips and oatmeal. A little extra oatmeal because I like cookies that spread and get crisp on the edges. Also baked on a greased cookie pan. At 9 minutes they were perfect! We loved them.
These hit the spot. I got 6 medium ish cookies with (I think) a 2 Tbsp scoop. Was out of granulated sugar so used granulated Splenda. Mine were more soft than chewy (I didn’t measure the flour) but the flavor was excellent and a good ratio of oats to raisins. My oven doesn’t seem to brown anything and I cooked for 12 min! Too bad I can’t post a pic. Thanks for the small batch recipe!
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.