Small Batch Oatmeal Raisin Cookies or Small Batch Jumbo Oatmeal Cookies are easy, chewy, buttery tasting oatmeal cookies made with a recipe that yields about 14 cookies. This recipe is kind of funny because it's my own recipe from WAY back, but I'd completely forgotten about it until one day I found it posted on another website with great reviews.
I used to call these Small Batch Jumbo Oatmeal Raisin Cookies because I made them to use some raisins labeled as such. But no worries if you don't have any
"jumbo" raisins (they do still sell them) just use whatever you've got.
One thing that makes these cookies special is that they have a great buttery flavor. To balance the amount of butter, there's a decent amount of oats, and the recipe calls for egg white only, which gives the cookies some structure. Using the nuts adds more structure, as does chilling the dough. So even though these have a lot of butter, they should not spread all over the place.
Little Changes to Try
The recipe is now in recipe card format, so print it out and have at it. Because it's small, it's a fun recipe to play with. You can try swapping the all-purpose flour for whole wheat or whole wheat pastry. Maybe toast some of the oats. And there's a lot of butter, so maybe try with Plugra. I'm pretty sure I've made these every which way in some form or fashion.
Baking the Dough Balls
I do a lot of baking in my Breville toaster oven which happens to have a "cookies" setting. The cookies come out nicely browned. It's also fun to use the convection setting (on the Breville or any oven) in which case you'll probably want to reduce the heat to about 330F. And whether or not the dough has been chilled will affect the time.
Recipe
Small Batch Oatmeal Raisin Cookies
Ingredients
- ¾ cup all-purpose flour (95 grams)
- ½ teaspoon baking soda 2.5 ml
- ½ teaspoon cinnamon 2.5 ml
- ⅜ teaspoon salt 1.25 ml
- 10 tablespoons unsalted butter, softened softened (142 grams)
- 6 tablespoons brown sugar (75 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg white (30 grams)
- ¾ teaspoon vanilla 2.5 ml
- 1 ½ cups oats, old fashioned (120 grams)
- ½ cup raisins, large plump ones (80 grams)
- ½ cup untoasted walnuts or toasted pecans chopped (optional) - (80 grams)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly stir together flour, baking soda, cinnamon and salt.
- In a mixing bowl, cream butter and both sugars until light and fluffy. Beat in egg white and vanilla, again, beating until fluffy.
- Stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts (if using).
- For best results, use a generously portioned medium size scoop and press the dough balls really tightly into the scoop. This will help keep the cookies thick.
- Bake 11-13 minutes or until edges of cookies are golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Note: Keep an eye on the cookies and don't pull based on only the time given, but rather how they appear. The baking time is going to vary from oven to oven. Mine are generally done in 13 minutes.
Andrea says
Best oatmeal cookies ever !!!!!!!!!!!!! I loved the recipe especially the small batch this was perfect for me and my fam thanks
Hendria says
well...I did make these and they really really good...
Sorina says
What a beautiful photo - and the combination of flavors sounds so wonderful!
Cakespy says
Anna, I saw you on the food network too--you RULE! Bring on the new year, new cookies, and new projects! Love the small batch recipes. xoxo
Shabby Miss Jenn says
Hey Anna!
Just saw you on Food Network! Holy cow! Your recipe was awesome and so creative! CONGRATULATIONS! Hoooking up to your blog cuz I'm always neeeding good cookies for my kiddies!
xoxox
SMJ
Shanna says
OH HEY - CONGRATS!!!! (I obviously just saw the end of the program).
Shanna says
HI!!! We literally just saw you on Food TV on the Pillsbury Bake Off special! I had the computer up and decided to stop on by! I love to bake cookies and will check back often! 🙂
Cuban Food Guy says
Very nice recipe. As a sidenote, anyone know the email for Anna, the site owner? I can't find one on this site.
Sue says
The Giant Cranberry Oatmeal Cookies were wonderful! I made them for my daughter's looong car trip back to AZ and they were perfect for that. One of them is like a meal, and they're not so sweet or rich that you regret eating the whole cookie!
Hope you're having a nice break!! Thanks for sharing your great recipes!
Kevin says
Those oatmeal and raisin cooking look really good!
Hendria says
I am going to make these now....
Thanks for the recipe...they look great
🙂
Hélène says
"Bonne année" to you and your family. May this New Year bring you happiness, health and... more cookies!
These will be my next try, I love oatmeal!
Hélène
Debra says
I was never a big oatmeal fan until more recently & your oatmeal cookies look quite delicious!
Angie says
Hi Anna,
I want to thank you for all of the time and effort you put into this site...I have enjoyed checking in every day and I have found the best recipes to add to my recipe box!
I dont subscribe to Family Circle...would it be possible for you to post your Grand Prize winning recipe from the magazine...I would love to try it.
Thanks again and I wish you and your family a happy and healthy New Year!
Brenda says
Happy New Year Anna! I've just gotten around to reading my January Family Circle and there you are as the Grand Prize winner in the Quick & Easy Blue Ribbon Recipes! Congratulations! Your recipe sounds great. I've already pulled the page out of the magazine and added it to my "to try" pile
Sue says
Ha ha! I just read my comment, and did I ever blow the name of the Giant Cranberry Oatmeal Cookies!!!
Sue says
Dear Anna,
Happy New Year!! May the year be filled with health, happiness, and good food. You made an impact on the good food at our house in 2007. I'll keep reading your blog in 2008.
Either today or tomorrow I'm going to try your Giant Cranberry Oatmeal Raisin Cookies, and I'm hoping to make the Masterpiece White Chocolate Macadamia Nut cookies too. My daughter and friends will leave for AZ on Thursday, so I want to send along some yummy cookies for their long drive.
My daughter loves the King Arthur Flour Baking Cookbook that you recommended. I hope she studies more than she bakes during this last semester of college. 🙂
Thanks for sharing through your blog!
Danetta says
You have been such an inspiration over the last couple of months that I have been reading your blog. I hope you don't mind but I tell everyone about your great site!
Janet says
Happy New Year to you and your family! Many thanks for a year full of wonderfully delicious recipes! I am looking forward to what you create this year....best wishes!
Anna says
Hi Laurel,
I can't remember where I saw it, but I did run across the recipe you are referring to. In this case, there's so little egg it probably isn't worth trying. I'll be interested to hear what you think of this recipe.
JEP, I love those Chilean raisins. They sell them in bulk at Central Market and I think, at Whole Foods. But the raisins I used were Sun Maid brand, which are not only jumbo, but assorted.
JEP says
When I saw you listed jumbo raisins, it reminded me of the Chilean black raisins I have been buying lately...they do taste better in the jumbo size!
Laurelg1 says
I recently used an oatmeal raisin recipe that called for soaking the raisins in the eggs that are called for in the recipe, along with the vanilla. It turned out wonderfully. I am not sure how that would be affected by only an egg white, but I will use this method anytime I do my oatmeal raisin cookies. *The recipe stated to slighly beat the eggs (it called for two) and add the vanilla, and let the raisins soak in the egg mixture for 1 and 1/2 hours. It also called for white chocolate chips to be added. It was fabulous...and my husband and oldest daughter said it is thier new favorite cookie!