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three oatmeal raisin cookies stacked on top of one another.
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4.73 from 22 votes

Small Batch Oatmeal Raisin Cookies

Soft and chewy small batch oatmeal raisin cookies made with old-fashioned oats, brown sugar, and warm cinnamon. Quick to make, perfectly portioned, and ready in just 10 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cookies, oatmeal cookies, oatmeal raisin cookies, small batch cookies
Servings: 6 cookies
Author: Joanie Zisk

Equipment

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
US - Metric

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.

Video

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

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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