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Small Batch Oatmeal Raisin Cookie Recipe

Small Batch Oatmeal Raisin Cookie Recipe

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Enjoy these spice-filled treats with a warm cup of tea. 


  Prep Time 20 minutes
  Cook Time 12 minutes
  Chill Time 10 minutes
  Total Time 32-42 minutes

  Servings 24 small-to-medium cookies

 1 cup unsalted butter, softened
 1 cup light brown sugar, packed
 1/2 cup, plus 2 tablespoons granulated sugar
 2 large eggs at room temperature or 6 tablespoons aquafaba
 1 tablespoon pure vanilla extract
 1 1/2 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 1/2 teaspoon freshly grated nutmeg
 3/4 teaspoon salt
 2-3 tablespoons WunderGrubs protein powder
 1 1/2 cups raisins
 1/2 cup chopped walnuts (optional)
  3 cups rolled oats


  1. Preheat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.
  2. Combine the butter, sugar, and eggs in a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.
  3. Add the dry ingredients mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
  4. Scoop out the dough onto sheets spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
  5. Bake the cookies until the edges of the cookies turn golden brown, about 10 to 12 minutes. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.
  6. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Enjoy and store the rest tightly covered.
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