There's nothing quite like the smell of fresh cookies baking, and these small batch oatmeal cookies bring that comfort in the best way. They're soft, lightly spiced with cinnamon, and filled with sweet raisins that make every bite a little nostalgic. Perfect for a quick treat or sharing with someone special, this recipe gives you just enough cookies to enjoy without being overwhelmed by a big batch.
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MARY'S TWO CENTS
These cookies aren't just tasty-they're budget-friendly too, using simple pantry staples and just enough ingredients for a small batch. They fall squarely into our cheap category!
INGREDIENTS
INGREDIENT NOTES
- Oats: Old-fashioned rolled oats give the best chewy texture. Quick oats can be used in a pinch, but the cookies will be softer and less hearty.
- Flour: All-purpose flour is standard. For a nuttier flavor, swap in up to half with whole wheat flour.
- Butter: Unsalted butter is ideal. If using salted, reduce added salt slightly.
- Sugars: The combo of brown sugar and white sugar adds chewiness and sweetness. You can use all brown sugar for extra chew.
- Raisins: Plump them in warm water for 10 minutes before mixing for the best texture. Dried cranberries or chopped dates are fun alternatives.
- Spices: Cinnamon adds warmth, but you could also sprinkle in nutmeg or cardamom for a twist.
See the recipe card for quantities and measurements.
INSTRUCTIONS FOR (RECIPE NAME)
- Line a baking sheet with parchment paper.
- Soak raisins in very hot water and set aside.
- Whisk together oats, flour, baking powder, salt, and cinnamon in small bowl.
- In another medium bowl, mix both sugars until combined.
- Stir in the melted butter until smooth.
- Whisk in the egg yolk, vanilla, and half & half.
- Stir in the dry oat mixture to form a soft dough.
- Gently fold in the drained raisins.
- Moisten hands and roll dough into balls.
- Press the balls down with the bollom of a greased glass.
- Bake at 350°F until golden brown. Cool for 5 minutes.
- Transfer the cookies to a wire cooling rack.
- Make the glaze by mixing all the ingredients together.
- Drizzle glaze on top of the cooled cookies.
GOTTA RUN?
Bookmark Small Batch Oatmeal Cookies for later!
CHANGE IT UP
Maple Glazed: Finish with the optional maple glaze for extra sweetness.
Trail Mix Cookies: Mix in chopped nuts, seeds, and dried fruit for a heartier cookie.
Spiced Oatmeal Cookies: Add a dash of pumpkin spice blend or chai spices.
Breakfast-Friendly: Reduce sugar slightly and add extra nuts or seeds for a wholesome snack.Content
STORAGE
Freezer: Freeze baked cookies for up to 2 months; thaw at room temperature or warm briefly in the oven.
Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerator: Store for up to a week, but bring to room temp before serving for best texture.
Top tips For Oatmeal raisin cookies
Measuring: Spoon and level flour instead of scooping, to avoid dense cookies.
Mixing: Don't overmix once the dry ingredients are added-stir just until combined.
Flattening: Grease the bottom of your glass or measuring cup before pressing the dough balls; it prevents sticking.
Batch Baking: Bake one sheet at a time in the center of the oven for even browning.
FAQ
Yes! Just double all ingredients and bake in batches.
Nope-this dough can be baked right away.
Overbaking is the most common cause. Pull them out as soon as the edges are lightly golden.
Absolutely. Chocolate chips, nuts, or even leaving them plain all work well.
Soft and chewy with a little crispness at the edges.
Equipment
- 2 Mixing bowls (one for wet, one for dry)
- Whisk and spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Hand mixer for glaze not really needed, but nice
Ingredients
For the cookies:
- 1 ¼ cups old-fashioned rolled oats (3.75 oz)
- ½ cup plus 2 tablespoons all-purpose flour (2.5 oz)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ½ cup packed light brown sugar (3.5 oz)
- ¼ cup granulated sugar (1.75 oz)
- 6 tablespoons unsalted butter melted and cooled
- 1 large egg yolk
- 2 tablespoons half and half
- ¾ teaspoon vanilla extract
- ⅓ cup raisins soaked until plump
For the glaze (optional):
- ¾ cup powdered sugar
- ¼ cup maple syrup
- 1 tablespoon butter melted
- 1 Small pinch of kosher salt
Instructions
For the cookies:
- Place the oven rack in the middle position and heat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
- Whisk oats, flour, baking powder, salt, and cinnamon in a medium bowl.
- Whisk brown sugar and granulated sugar together in a medium bowl.
- Whisk in melted butter until well combined.
- Whisk in egg yolk, vanilla, and milk until smooth.
- Use a rubber spatula to gently stir in the oat mixture until a soft cookie dough forms.
- Gently fold in the plumped raisins.
- Working with heaping 1 ½ tablespoons of dough at a time, roll into balls.
- Evenly place the rolls on the prepared baking sheet.
- Use the bottom of a greased drinking or measuring cup to flatten the dough balls to ½ inch thickness.
- Bake the cookies until the edges are set and just beginning to brown, 13-15 minutes. Rotate the baking sheet halfway through baking.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool. Serve warm or at room temperature.
For the optional glaze:
- Add all the glaze ingredients to a medium bowl. Use a hand mixer or whisk until fully combined and smooth. (If the glaze is too thick, add a half tablespoon to a full tablespoon of half and half.)
- Drizzle the glaze over the cooled cookies.
Nutrition
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