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Soft Batch Oatmeal Raisin Cookies Recipe for Two

Soft Batch Oatmeal Raisin Cookies

These Soft Batch Oatmeal Raisin Cookies are super soft, thick, chewy, and loaded with oats, plump raisins, and cinnamon. These cookies are easy to make, so delicious, and ready in just 45 minutes!

Scroll to bottom for full recipe card with ingredients.

This is a small batch cookie recipe and makes about 8 cookies. They are perfect as an after dinner dessert or while snuggled up with your honey in front of a movie.

How to make Soft Batch Oatmeal Raisin Cookies:

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt, then set aside.

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Next, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.

Add in the egg and vanilla extract and mix until fully incorporated.

Slowly mix in the flour mixture and continue mixing until just combined.

Mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.

oatmeal raisin cookie batter in a silver bowl

Cover the cookie dough tightly with plastic wrap and refrigerate for 20 minutes.

After about 10 minutes, preheat the oven to 350 degrees F (180 C).

Line a large baking sheet with parchment paper and set aside.

Remove the cookie dough from the refrigerator.

Scoop out 2 tablespoon sized balls of cookie dough and drop onto the prepared baking sheet. Leave about an inch or two of space between each ball of cookie dough so they can spread out a little while they bake.

8 unbaked oatmeal cookies on parchment paper on a baking sheet

Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set.

Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Soft Batch Oatmeal Raisin Cookies Small Batch
Soft Batch Oatmeal Raisin Cookies Recipe for Two

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Yield: 8 Cookies

Soft Batch Oatmeal Raisin Cookies

Soft Batch Oatmeal Raisin Cookies

These Soft Batch Oatmeal Raisin Cookies are super soft, thick, chewy, and loaded with oats, plump raisins, and cinnamon. These cookies are easy to make, so delicious, and ready in just 45 minutes! This is a small batch cookie recipe and makes about 8 cookies. They are perfect as an after dinner dessert or while snuggled up with your honey in front of a movie.

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons unsalted butter (softened to room temperature)
  • 1/8 cup brown sugar
  • 1/8 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup raisins

Instructions

  1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt, then set aside.
  2. Next, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
  3. Add in the egg and vanilla extract and mix until fully incorporated.
  4. Slowly mix in the flour mixture and continue mixing until just combined.
  5. Mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.
  6. Cover the cookie dough tightly with plastic wrap and refrigerate for 20 minutes.
  7. After about 10 minutes, preheat the oven to 350 degrees F (180 C).
  8. Line a large baking sheet with parchment paper and set aside.
  9. Remove the cookie dough from the refrigerator.
  10. Scoop out 2 tablespoon sized balls of cookie dough and drop onto the prepared baking sheet. Leave about an inch or two of space between each ball of cookie dough so they can spread out a little while they bake.
  11. Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set.
  12. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

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Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 133Saturated Fat: 2gCholesterol: 27mgSodium: 65mgCarbohydrates: 23gFiber: 1gSugar: 6gProtein: 2g
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Veronica Brignac

Tuesday 26th of May 2020

Hi, I made the cookies and added some pecans to the batter. The cookies didn’t spread much and came out big and soft! They taste good!

Zona

Wednesday 27th of May 2020

Oh yum! Pecans sound like a great addition to this cookie :)

Patricia Mapley

Thursday 17th of October 2019

I did double this recipe and got 12 beautiful cookies. I added some chopped walnuts. I was out of vanilla (yikes) so I added half as much as called for of fiori de sicilia. Amazingly delicious.

Zona

Thursday 17th of October 2019

Hi Patricia, I'm so glad you enjoyed them!

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Kathie

Tuesday 14th of August 2018

Hi! I made these today. Followed the directions to the letter. Like the taste. But felt they were a bit on the dry side . I will try other recipes from here as it is just my husband and myself.

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