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a stack of 3 oatmeal raisin cookies on a black tray surrounded by raisins
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4.84 from 18 votes

Small Batch Oatmeal Raisin Cookies

Make easy, small batch Oatmeal Raisin Cookies in 20 minutes! Enjoy warm, chewy cookies with nutty oats, juicy raisins, and a hint of cinnamon. Easy to make, filling your kitchen with a delightful aroma. Perfect for satisfying your cookie cravings.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cookies, oatmeal cookies, oatmeal raisin cookies, small batch cookies
Servings: 6 cookies
Author: Joanie Zisk

Ingredients

  • 3 tablespoons salted butter , melted
  • 4 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • teaspoon salt
  • ¼ cup old-fashioned oats
  • ¼ cup raisins

Instructions

  • Heat oven to 325 degrees F (165 degrees C). Line the cookie sheet with parchment paper or a Silpat liner.
  • In a medium-sized bowl, mix together the melted butter, brown sugar, and granulated sugar until well blended.
  • Beat in the egg yolk and the vanilla extract until creamy. Set the bowl aside.
  • In a separate small bowl, mix together the flour, baking soda, cinnamon, and salt.
  • Stir the flour mixture into the butter mixture until well blended.
  • Stir in the oats and raisins.
  • Use a medium-sized cookie scoop or 1 large tablespoon to scoop out the cookie dough. Place cookies 2-inches apart on the cookie sheet. Bake for 8 to 10 minutes.
  • Let the cookies cool for 5 minutes on a cookie sheet then transfer them to a cooling rack to finish cooling.

Video

Notes

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your oatmeal raisin cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Accurate Flour Measurement: Getting the flour measurement right 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 it compacts the flour, causing you to add more than needed.
  • Cookie Sheet Prep: Opt for a baking mat or parchment paper to line your cookie sheet. Avoid greasing the sheet with butter or oil spray, as it can make your cookies spread too much.
  • Watch the Baking Time: Keep an eye on those cookies. Take them out as soon as the edges start to brown lightly. Overbaking is a no-go.
  • Even Dough Distribution: Use a cookie scoop that holds around 2 to 2.5 tablespoons of dough for uniform cookies. You should get about 4-5 cookies using this measure.
  • Chocolate Chip Variation: If raisins aren't your thing, swap them out for an equal amount of chocolate chips to make oatmeal chocolate chip cookies.

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 145mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 216IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

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