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A plate of oatmeal cookies with raisins, topped with a light drizzle of icing, stacked on a white plate over a striped cloth.
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Small Batch Oatmeal Cookies

This oatmeal raisin cookie recipe makes 10-12 cookies, perfect for smaller households. The plumped raisins and maple glaze take these over the top!
Course Dessert, Snack
Cuisine American
Budget Cheap
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 15 minutes
Total Time 45 minutes
Servings 12 cookies
Calories 180kcal

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

Calories: 180kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 73mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 233IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg