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Oatmeal Raisin Cookies

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.

8 Bakery Style Oatmeal Raisin Cookies on a wire rack and text saying oatmeal raisin cookies.
Bakery Style Oatmeal Raisin Cookies

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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.

butter creamed in a mixing bowl.

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.

vanilla extract added to cookie dough in mixing bowl.

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.

flour and spices being whisked in a mixing bowl.

Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.

flour mixture mixed into the cookie dough batter.

Stir in the oats and raisins just until mixed in.

cookie dough mixed together in a bowl.

Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.

10 balls of oatmeal raisin cookie dough scooped onto a baking sheet.

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.

10 Big Chewy Oatmeal Raisin Cookies on a wire rack.
Big Chewy Oatmeal Raisin Cookies

Store the cookies in an airtight container at room temperature.

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10 soft oatmeal raisin cookies on a wire rack
Yield: 8 Cookies

Oatmeal Raisin Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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!

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Add the brown sugar and granulated sugar and mix until fluffy, about 2 minutes.
  5. Mix in the egg yolk until fully incorporated.
  6. Then, mix in the vanilla extract.
  7. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
  8. Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.
  9. Stir in the oats and raisins just until mixed in.
  10. Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.
  11. Bake about 12 - 15 minutes until cookie edges turn golden brown.
  12. Cool on the baking sheet about 2 minutes, and then cool completely on a wire rack.
  13. Store the cookies in an airtight container at room temperature.

Notes

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.

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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.

Nutrition Information:

Yield:

10

Serving Size:

1

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.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

Small Batch Oatmeal Raisin Cookies in a pile.
Small Batch Oatmeal Raisin Cookies

Oatmeal Raisin Cookie Web Story

CC

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.

Lori Landis

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.

Zona

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 :)

Judy

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.

Zona

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 :)

Sarah

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.

Zona

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 :)

Marcia

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.

Zona

Monday 4th of January 2021

Hi Marcia, I'm so glad you enjoyed this recipe, thank you :)

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