Oatmeal raisin cookies. For a 7-year-old playdate. At my house. I felt… oddly self-conscious.
Let’s be real. Oatmeal raisin? In a world of rainbow sprinkles, chocolate chunks, and monster cookies overflowing with questionable food coloring, it’s a risky choice. But then I had a little epiphany.
Rewind 50-60 years. I bet your average 7-year-old would have been THRILLED to get an oatmeal raisin cookie. It was a treat. A real, honest-to-goodness treat.
We’re so oversaturated with sugary, artificial concoctions that a perfectly delicious cookie, full of butter, sugar, and wholesome oats, is considered “risky” or, at best, “vanilla.” It’s ridiculous.
So, I got annoyed. And I made them anyway. And you know what? If they didn’t like them, they didn’t have to eat them. Simple as that.
But guess what? Everyone loved them. These “old-fashioned” cookies were a hit. And honestly, they’re a killer cookie. Crispy edges, chewy centers, sweet raisins, and that classic oatmeal flavor? It’s one of my favorites, especially with a handful of walnuts thrown in. Yum!
Why We Need to Bring Back Simple Treats:
We’ve forgotten the joy of a truly delicious, uncomplicated cookie. We’ve become so obsessed with the flashy and the over-the-top that we’ve lost sight of the simple pleasures.
That’s why I’m inviting you to join me in bringing back simple treats with this mini-batch oatmeal raisin cookie recipe.
Why You’ll Love These Mini-Batch Oatmeal Raisin Cookies:
- Perfect Portion Control: Just enough cookies to satisfy your craving without a mountain of leftovers.
- Classic Flavor: The same delicious taste as a full-batch recipe.
- Crispy Edges, Chewy Centers: The perfect texture combination.
- Wholesome Ingredients: Real (plant) butter, oats, and raisins.
- Easy to Make: A simple recipe that anyone can master.
These mini-batch cookies are exactly the same as their full-batch counterparts: crispy exterior, delightful oat-y chewiness, sweet yummy raisins and soft gooey centers.
Let’s reclaim treat time. Let’s bring back the simple joy of a truly delicious oatmeal raisin cookie. Join me!
Recipe inspired by this this no-nonsense creation.
Mini-batch Oatmeal Raisin Cookies
Ingredients
Wet ingredients
- 1 tbsp (plant) butter, softened (14 g) dairy-free if desired
- 1 tbsp sugar (12 g)
- 1 tbsp brown/coconut sugar (12 g) sub more regular sugar
- 1 tsp applesauce, or mashed banana (5 g) this is your egg replacer, sub (plant) milk/yogurt
- 1/8 tsp vanilla extract
Dry ingredients
- 2 tbsp flour (15 g) gf all purpose if desired
- 1/16 tsp baking soda sub 1/4 tsp baking powder, cookies will brown less
- 1/16 tsp baking powder
- pinch of salt
- 3 tbsp oats (15 g)
- 1 1/2 tbsp raisins (15 g) sub chocolate/candy/nuts
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl add butter, sugars, applesauce, vanilla and beat until light and creamy. I use a small spoon and really scrape against the sides of my bowl to incorporate everything. This should take only about a minute. (Optional: add a drop of molasses for additional depth of flavor.)
- Add flour, baking soda, pinch of salt, and combine into cookie dough until no flour is visible.(Over mixing develops the gluten, making a tough cookie.) If this is too dry add 1/2 tsp water/milk at a time until it is combined.
- Fold in oats and raisins.
- Scoop onto the cookie sheet (I used a tbsp scoop and made 4 small cookies) and bake for 11-13 minutes until golden, but still moist beneath cracks on top.
- Let cookies cool and enjoy immediately!
Super easy and delicious. I don’t have the precise measuring utensils for 1/16th for example but I just improvised. I doubled the recipe but did not double the sugar. It made 8 cookies. The cookies didn’t spread as much so I flattened them down while they were still baking. I might add a little more milk next time too. They were definitely a sweet treat for the evening! Will use this recipe again.
Hi Jazmine – so glad to hear this! The sugar acts as a liquid ingredient and contributes to flattening. More milk might do it if you would like to keep the sugar low. Keep me posted 🙂