These small batch oatmeal raisin cookies are exactly what a classic cookie should be — soft, chewy centers, slightly crisp edges, and just the right hit of warm cinnamon spice in every bite. I made this an easy oatmeal raisin cookie recipe in a small batch on purpose, because let’s be honest, sometimes you have a craving for just a few cookies and not a full three dozen. Raisins are folded in throughout, bringing that classic, nostalgic flavor you grew up loving — the kind of cookie that instantly feels like home. You are going to love these oatmeal raisin cookies!
Okay, these chewy oatmeal raisin cookies took me a few rounds to get right, and it all comes down to texture. Old-fashioned oats give you that hearty bite. Dark brown sugar keeps the centers soft and the edges a little caramelized. I tested a bunch of sugar ratios, and too much white sugar gave me flat, crispy cookies every time. Dark brown is what brings that deep, toffee-ish flavor. Add a little cinnamon and vanilla and you get warm, cozy, and not too sweet.
Here’s what I discovered: chill the dough for at least a couple of hours. I know, I know. The craving hits and you want cookies NOW. If you’re looking for a no chill recipe, try my Brown Butter Oatmeal Chocolate Chip Cookies! But trust me. Chilling lets the oats soak up all that cinnamon and vanilla, and it keeps the cookies from spreading too thin. The first time I skipped it, I got cookie pancakes. Crispy, sad, not what I was going for. So do yourself a favor and let the dough rest. You’ll get cookies that hold their shape and stay perfectly chewy in the middle. And not to forget, they’ll taste nostalgic!
Ingredients
- 1/2 cup unsalted butter
- 2/3 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour
- 1 + 1/4 cups old fashioned oats
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 3/4 cup raisins
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Add flour, oats, salt, baking soda, and ground cinnamon to a bowl. Whisk to combine.
Step 2: Melt the butter in a medium bowl.
Step 3: Add dark brown sugar and granulated sugar and mix until combined.
Step 4: Add vanilla extract and egg. Mix until combined.
Step 5: Add flour mixture into butter mixture and stir until just combined.
Step 6: Fold in the raisins until evenly distributed.
Step 7: Cover the bowl and place in refrigerator for 30 minutes.
Step 8: Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Cover and refrigerate cookies for 2 hours.
Step 9: Preheat oven to 325° F. Line a baking sheet with parchment paper. Bake for 13-14 minutes.
Step 10: Remove from the oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Why you’ll love these oatmeal raisin cookies
- Oatmeal lover’s dream – Packed with old-fashioned oats in every bite, balanced perfectly with a touch of sweetness.
- Great for any occasion – From cookie jars to casual cravings, these cookies always fit the moment.
- Simple and satisfying to make – No fancy techniques or mix-ins needed, just a straightforward dough that comes together with ease.
- Customizable – Swap the raisins for chocolate chips or dried cranberries, add nuts, or adjust the spice to make them your own.
- Perfectly portioned – A small batch recipe that makes just enough for sharing (or not), ideal for weeknight baking or small households.
- Classic flavor combo – Soft, chewy oats paired with warm cinnamon and sweet raisins create the nostalgic taste everyone loves.
Tips for the best oatmeal raisin cookies
- Use old-fashioned oats, not instant – Old-fashioned oats hold their shape and give the cookies a hearty, chewy texture, while instant oats can turn the cookies mushy or dense.
- Don’t skip the chill time – Chilling the dough for at least a couple of hours firms up the butter and helps the cookies hold their shape instead of spreading too thin in the oven.
- Don’t overmix the dough – Mix just until combined to keep the cookies soft and tender; overmixing can lead to a tougher texture.
- Line your pan or baking sheet with parchment – This makes it easy to remove the cookies cleanly and helps prevent sticking or over-browning on the bottom.
- Let them cool on the pan briefly – Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack so they finish setting without falling apart.
If you love cookies, try these recipes next!
- Brown Butter Oatmeal Chocolate Chip Cookies
- Maple Pecan Cookies
- Cinnamon Swirl Pumpkin Cookies
- Peanut Butter Chocolate Swirl Cookies
- Chocolate Crunch Cookies
Frequently asked questions
Old-fashioned oats are recommended for the best chewy texture. Quick oats are more finely processed and can make the cookies turn out denser or slightly mushy.
It can. Dry, older raisins can pull moisture from the dough and bake up tough. Soaking them in warm water for about 10 minutes before mixing them in helps keep them soft and juicy. Make sure to pat them dry so you don’t add extra water to the dough!
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Chilling the dough for at least a couple of hours firms up the butter, deepens the flavor, and helps the cookies hold their shape in the oven instead of spreading too thin.
Absolutely — dried cranberries would work well in place of raisins if you want to switch things up.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Oatmeal Raisin Cookies
Ingredients
- 1/2 cup (113g) unsalted butter (browned)
- 2/3 cup (135g) dark brown sugar
- 3 tablespoons (38g) granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 3/4 cups + 2 tablespoons (112g) all-purpose flour
- 1 & 1/14 cup (120g) old-fashioned oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) raisins
Instructions
- Add flour, oats, salt, baking soda, and ground cinnamon to a bowl. Whisk to combine.
- Melt the butter in a medium bowl.
- Add dark brown sugar and granulated sugar and mix until combined.
- Add vanilla extract and egg. Mix until combined.
- Add flour mixture into butter mixture and stir until just combined.
- Fold in the raisins until evenly distributed.
- Cover the bowl and place in refrigerator for 30 minutes.
- Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Cover and refrigerate cookies for 2 hours.
- Preheat oven to 325° F. Line a baking sheet with parchment paper. Bake for 13-14 minutes.
- Remove from the oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
