How to Make Chai-Spiced Oatmeal Raisin Cookies for Two
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Some people think it’s unthinkable to crave oatmeal raisin cookies. But if you’re one of the few, proud cravers of a hot, spiced, bakery-fresh cookie, this is your day! This recipe makes just enough oatmeal raisin cookies for two! It’s also possible to make just one if you’re feeling yourself. Don’t worry – I’ve got notes for that, too!
How to Make a Small Batch of Oatmeal Raisin Cookies
The craving for a hot cookie comes on hard and fast sometimes, and you don’t necessarily need a dozen or more of them. Maybe you just need to satisfy that need. I don’t know about you, but I bake enough that we hardly need to be making a dozen cookies every other day.
So, start with a couple tablespoons of softened butter. I don’t expect you actually have butter sitting out softened. I’m not crazy. Just pop it into the microwave for a couple seconds. It’s okay if it gets a little melty, but you still want it mostly solid.
To that, you’re going to “cream” in some brown sugar. I use a fork and mash it together, and then start whisking it. Think about the motion you use to whisk scrambled eggs with a fork. Same thing. It’s just going to be a lot thicker and won’t want to be whisked. You’re just trying to get a little air in it and dissolve the sugar a bit.
Add in your egg white and vanilla. It’s going to be a lot easier to whisk now. Get it nice and incorporated. I recommend egg white because I usually have a carton in my fridge. If you only have whole eggs on hand, you can separate out the white and save the yolk for later. You could also swap the egg white for 1 tablespoon of ground flax mixed with 2 tablespoons of water.
Finally, you’ll toss in the flour, chai masala, salt, baking soda, oats, and raisins. I switch to a spoon to fold the dry ingredients into my wet ingredients. It’s going to end up a creamy combo, and slightly thinner in texture than most of my other cookie dough recipes.
Scoop your dough onto a parchment lined baking sheet, and bake!
If You’d Rather Make One Large Cookie
You can easily turn this recipe into a single portion oatmeal raisin cookie. Instead of portioning out two big cookies, mound all the dough onto the baking sheet. Make sure it’s no taller than 1 1/2 inches, though, so spread it out a bit. Otherwise, you’ll be baking this monster for a WHILE.
At the recommended height, you’ll bake it for 15 to 18 minutes depending on how done you want that center. 18 minutes is going to get you a crisper exterior and a cakier interior. 15 minutes is a softer cookie with an underbaked center.
You Could Even Make Smaller Cookies
Maybe you’re leaning the other direction. Instead of one extra-large cookie or two medium-large cookies, you just want 4 normal-sized cookies. That’s simple as well. Just portion your dough into 4 cookies. Your bake time will be shorter: 8 to 10 minutes, again, depending on how done you want the center.
Why You Should Use Chai Masala for Oatmeal Raisin Cookies
Usually, you throw some cinnamon in your cookies, and it’s good enough. However, I highly recommend you swap in chai masala (this translates to tea spice, by the way). It’s cinnamon, nutmeg, ginger, cardamom, and black pepper. Yeah, you’re still only grabbing one spice jar, but you’re really loading your cookies with some big flavor.
Just because you’re making a small batch doesn’t mean you have to skimp on flavor. Make it POW!
I Actually Do Want a Full Batch…
If you have gotten through this post and now you want a whole batch of cookies, I highly recommend that you check out my vegan oatmeal raisin cookie post. These are just as easy to make, but there’s no eggs or dairy in them. This recipe does use cinnamon, but you can always swap in the chai masala there, too.
Tools You’ll Need for Chai-Spiced Oatmeal Raisin Cookies for Two
The only thing left is to make sure you have the right tools for the job. Here’s what I used to make my cookies:
- Small sheet pan
- Parchment paper
- Cereal bowl
- Fork and spoon
- Chai Masala
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Chai-Spiced Oatmeal Raisin Cookies for Two
Equipment
- Cereal bowl
- Sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 2 Tbsp unsalted butter softened
- 2 Tbsp light brown sugar
- 1 Tbsp egg white
- ¼ tsp vanilla extract
- ⅓ cup all purpose flour
- ¼ tsp chai masala
- ¼ tsp pink himalayan salt
- ⅛ tsp baking soda
- ⅓ cup old fashioned oats
- ¼ cup raisins
Instructions
- Preheat the oven to 350ºF. Line your sheet pan.
- Using a fork in a cereal bowl, whisk together the softened butter and brown sugar until creamy.
- Beat in the egg white, vanilla, salt, and chai masala.
- Switch to a spoon and fold in the flour, baking soda, oats, and raisins. The dough will be a little sticky.
- Divide the dough into two cookie dough mounds on your prepared sheet pan.
- Bake for 13-15 minutes depending on how well-done you want the middle of your cookies.
- Serve hot from the oven.
