These Small-Batch Chewy Oatmeal Raisin Cookies are perfect when you’re craving a classic treat but don’t need a whole tray of cookies. Soft, chewy, and filled with sweet raisins, this recipe makes just six perfect oatmeal raisin cookies—just enough to satisfy without going overboard. Whether it’s a quick afternoon bake or a late-night craving, these cookies hit the spot every time.
This is not the only small-batch recipe on my site, let me share the others I love. My small-batch chocolate chip cookies, no-bake cookies, small-batch oatmeal chocolate chip cookies, and snickerdoodles are 2 other recipes you NEED to try. Maybe you aren't in the mood for cookies? Surely these small-batch brownies are what you are looking for?
Ingredients
- Regular oats- I have seen some people use quick-cooking oats in their recipes. The texture is not the same and I will always prefer regular oats.
- All-purpose flour- You can also use whole wheat pastry if you want a whole wheat version.
- Baking soda
- Salt- Kosher is my preferred and while this recipe does not call for much salt, it is essential.
- Ground cinnamon
- Butter- be sure to soften, not MELT the butter.
- Brown and granulated sugar- I love the combination of the two.
- Egg yolk- with such a small batch, you don't need the whole egg.
- Vanilla
- Walnuts- optional
How to make
- Mix together the flour, baking soda, cinnamon, and salt in a small bowl and set it aside.
- Place the butter and sugar in a bowl. Mix for 1-2 minutes until they are well combined. I like to do this with an electric mixer, but it can also be done by hand.
- Add the egg yolk and vanilla then mix this to combine. Be careful not to overmix.
- Next, add the dry mixture, oats, raisins, and walnuts, if using them. Again, mix only to combine.
- Scoop the cookies onto a parchment-lined baking sheet. Place the sheet in the fridge and let the cookie balls chill for 30 minutes. While the cookies are chilling, preheat the oven to 350 degrees.
- Bake for 10-14 minutes. The edges should be a light golden brown. Remove the pan from the oven. You can enjoy them right away or let them cool.
Top tips
While you technically don't have to chill the dough, you will not get the delicious chewy texture without proper chilling. Trust me when I say these cookies will be so much better with the chill time.
Raisins can easily be substituted for craisins, golden raisins, or currants. I have tried all three and love them.
I love chewy cookies, but if you like a crispier cookie, simply bake the cookies for an additional 5 minutes. This will crisp up the edges and leave the very center slightly chewy and soft.
These can also be made ahead of time and frozen. Mix the dough as directed, scoop the cookies, and freeze on a parchment-lined baking sheet or plate. Once they are frozen, store them in a ziplock bag for up to one month. When you are ready to bake, thaw and bake.
Small-Batch Chewy Oatmeal Raisin Cookies
Ingredients
- ½ cup regular oats
- ⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons softened butter
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 egg yolk
- ½ teaspoon vanilla
- ⅓ cup raisins
- ¼ cup chopped walnuts (optional)
Instructions
- Mix together the flour, baking soda, cinnamon, and salt in a small bowl and set it aside.
- Place the butter and sugar in a bowl. Mix for 1-2 minutes until they are well combined. I like to do this with an electric mixer, but it can also be done by hand.
- Add the egg yolk and vanilla then mix this to combine. Be careful not to overmix.
- Next, add the dry mixture, oats, raisins, and walnuts if you are using them. Again, mix only to combine.
- Scoop the cookies onto a parchment-lined baking sheet. Place it in the fridge and let the cookie balls chill for 30 minutes. While it is chilling, preheat the oven to 350 degrees.
- Bake for 10-14 minutes. The edges should be a light golden brown. Remove the pan from the oven. You can enjoy them right away or let them cool.
Did you make this recipe? Let me know!