These soft and chewy Oatmeal Raisin Cookies are loaded with oats, plump raisins, and cinnamon. They stay soft in the middle with golden brown slightly crunchy edges.
These small batch cookies are easy to make, so delicious, and ready in just 30 minutes!
This recipe for two makes about 10 cookies. This recipe has been updated and is now my new and improved version.
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How to make Oatmeal Raisin Cookies:
Pre-heat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In the bowl of a stand mixer, use the paddle attachment and mix the room temperature butter until creamy. Do not melt the butter first.
Add the brown sugar and granulated sugar and mix until fluffy, about 2 minutes.
Mix in the egg yolk until fully incorporated.
Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.
Stir in the oats and raisins just until mixed in.
Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.
Bake about 12 – 15 minutes until cookie edges turn golden brown.
Cool on the baking sheet about 2 minutes, and then cool completely on a wire rack.
Store the cookies in an airtight container at room temperature.
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Oatmeal Raisin Cookies
These Oatmeal Raisin Cookies are soft and chewy, loaded with oats, plump raisins, and cinnamon. They stay soft in the middle with golden brown slightly crunchy edges. These small batch cookies are easy to make, so delicious, and ready in just 30 minutes!
- 1/4 cup unsalted butter (room temperature, do NOT melt)
- 1/4 cup dark brown sugar (packed)
- 1/8 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cardamom
- 3/4 cup old fashioned rolled oats (not instant)
- 1/2 cup raisins
- Pre-heat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, use the paddle attachment and mix the room temperature butter until creamy. Do NOT melt the butter first.
- Add the brown sugar and granulated sugar and mix until fluffy, about 2 minutes.
- Mix in the egg yolk until fully incorporated.
- Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
- Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.
- Stir in the oats and raisins just until mixed in.
- Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.
- Bake about 12 - 15 minutes until cookie edges turn golden brown.
- Cool on the baking sheet about 2 minutes, and then cool completely on a wire rack.
- Store the cookies in an airtight container at room temperature.
Let the butter come to room temperature before making this recipe. Do not melt the butter in a microwave. The texture will not come out right if it's melted even a little.
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 88mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Saturday 15th of January 2022
I doubled the recipe and used dried cherries and cranberries instead of raisins, which created absolutely amazing cookies. I'll be saving this recipe. Thank you.
Sunday 2nd of January 2022
I just came across your blog and I'm so happy that you have recipes for two. I want to keep seeing your posts, so I clicked on Follow you, I hope that's the right way to do it. I'm always trying to cut recipes down because I don't need to serve 6 or 8 people. Many times my cutting down recipes doesn't work out so good.
Monday 3rd of January 2022
Hi Lori, I hope you find many recipes here that you enjoy making. You can also sign up for my weekly newsletter. About half way down any of my posts you'll see a newsletter sign up area highlighted when you reach it. I'm also on Pinterest, Facebook and Instagram. Welcome :)
Tuesday 28th of September 2021
So good. Everything a cookie should be--at least for me. soft in the middle, crispy edges. Nice spice. Of course I modified the recipe a bit. Added ground anise and tossed in some toasted walnuts, cause I like nuts in my cookies as well. Thanks so much.
Tuesday 28th of September 2021
Hi Judy, that is a lovely comment and I'm glad you found some additions that work well for you. Thank you :)
Wednesday 7th of July 2021
Cookies are not spreading out and hard to tell if they are cooked. The dough looked a bit on the dry side when putting into oven.
Thursday 8th of July 2021
Hi Sarah, if the dough was too dry that may be why they didn't spread. When cookies don't spread in the oven, it's either because the dough was too dry or too cold. Dry dough doesn't have enough moisture or fat in it to spread out, so it sets in that shape. Dough that's too cold will start to cook and firm up before the butter has a chance to melt completely which is why we use room temperature butter. When I tried making these with melted butter, they also did not spread out for me. When measuring make sure the flour and oats aren't over full. I hope that helps :)
Monday 4th of January 2021
These are delicious! I used gluten-free flour. I baked them for a total of 19 minutes because they weren’t done at 12 and they didn’t spread out. I will definitely make these again! Thank you for sharing the recipe.
Monday 4th of January 2021
Hi Marcia, I'm so glad you enjoyed this recipe, thank you :)