Making a recipe that requires a pound of flour, a pound of butter, and half a dozen eggs just isn’t an option if you’re feeding a small family of four. (I know, your favorite cookies likely don’t require that volume of ingredients. But honestly, many recipes for classic oatmeal raisin cookies do require a pretty hefty grocery haul.)
Reducing a recipe isn’t typically as simple as cutting the recipe in half. So I’ve done the testing for you to come up with this small batch chewy oatmeal cookie recipe. They’re just a little chewy with a hint of cinnamon and perfectly filled with sweet raisins. They’ll quickly become your favorite small batch dessert recipe.
1/2 cup old-fashioned oats, rolled oats or quick oats
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside.
Add raisins to a small microwave-safe bowl; cover with water. Microwave on HIGH power 1 minute. Let stand 5 minutes; drain hot water from raisins, and set aside.
Beat butter in a medium bowl with a hand mixer on low speed or in the bowl of a stand mixer fitted with paddle attachment until creamy, about 1 minute. Add brown sugar, and beat until well combined and creamy, about 1 minute. Beat in egg yolk, vanilla, and molasses just until combined.
Stir together dry ingredients: flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to wet ingredients; beat until smooth, about 1 minute. Beat in oats, about 30 seconds. Beat in raisins to cookie dough, about 30 seconds.
Using a small cookie scoop, drop dough onto prepared cookie sheet. Bake in preheated oven until set and edges are golden brown, 10 to 12 minutes.
Remove from oven. Let cookies stand on baking sheet until firm enough to transfer to a wire rack or cooling rack, about 3 minutes. Store in an airtight container.
Prep Time:10 min
Cook Time:10 min
Serving Size:1 cookie
Keywords: Small Batch Oatmeal Raisin Cookies
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