If you've never had a muffin tin cookie before, you don't know what you're missing! They produce the best golden brown crispy edges and a delightfully chewy inside. In this post, we'll show you how to make Oatmeal Raisin Chocolate Chip Cookies in a muffin tin.
Our Oatmeal cookies are made with the finest ingredients and bake to the perfect texture that even the pickiest cookie fan will love. They are loaded with raisins, chocolate chips, and old fashioned rolled oats.
🥘 Ingredients
Before starting this recipe, you'll want to verify that you have the following ingredients:
- Butter - You will need 1 stick of softened, unsalted butter for these cookies. To soften, place your cold stick of butter in a microwave-safe dish and heat for 25 seconds.
- Egg - One large egg will help bind your ingredients together.
- Light brown sugar - Paired with the butter, this sugar will help get your cookies that golden brown coloring and classic taste. Plus, it creates a chewier texture.
- Granulated sugar - This will help sweeten your cookies to perfection.
- Vanilla extract - Extract helps add a subtle and delicious flavor to your cookies.
- Old-fashioned oats - These are the base of your cookie and add a nice chewy texture to your cookie.
- All-Purpose Flour - The base flour for this cookie. You can also use whole wheat flour if you wish.
- Cinnamon - Adds a warm, deliciously classic flavor to your cookies.
- Baking soda - Helps to create a fluffy cookie.
- Salt - Just a small pinch helps to enhance the flavor of the ingredients.
- Raisins - The BEST part of these classic cookies. You can add more (lessen the chocolate chips) or skip them altogether.
- Chocolate chips - I love to add some dark chocolate morsels to balance the sweetness of the cookie base & raisins.
🍽 Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- (2 ) 12-count muffin tins - We used a silicone cupcake pan which works so well to easily pop the cookies out.
- Baking spray - Make sure it is baking spray which is a blend of nonstick oil & flour.
- Mixing bowls - You will need a medium and large mixing bowl for this recipe.
- Whisk - to combine the dry ingredients.
- Wooden Spoon - To mix all the ingredients together to form the dough.
- Tablespoon Cookie Scoop - This handy tool with scoop out the perfect amount of dough per cookie.
- Oven - To bake the cookies on the middle rack.
💭 Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Muffin Tin Oatmeal Cookies out perfectly.
Use Brown and White Sugar
Both white and brown sugar serve an important purpose in making cookies. Muffin tin cookies like these are no exception.
Brown sugar contains molasses and adds an additional depth of flavor to your cookies. In addition, it's acidic and reacts with baking soda, which is alkaline. Brown sugar assists in making a cookie chewier and rise more than one made with white sugar alone.
White sugar helps to aerate the cookie dough during mixing and will allow them to spread more while baking. However, a cookie made with white sugar alone is more dense and crispy.
Using both brown and white sugar together yields the best of both worlds - a chewy cookie with a medium rise and crispy edges.
Tips for Chewy Cookies
In addition to using brown and white sugar in the cookie recipe, the following tips will help ensure that your cookies are perfectly chewy:
When mixing (creaming) the butter, egg, vanilla extract, and white and brown sugar, it should be creamed for 3 - 4 minutes on high. This will allow the sugars to aerate the butter and egg mixture before the other ingredients are added.
In addition, once the cookie dough is done mixing, roll it into a log shape and wrap it in plastic wrap. Place it in the refrigerator for about 2 hours to chill it. This step is important for allowing the cookies to maintain their ability to rise and prevent them from becoming too dense.
⏲️ Baking Time
Since these cookies are baked in a muffin tin, they will not spread out like a regular cookie. Because of that, the baking time is slightly longer.
Bake the cookies at 350°F on the center oven rack for 11 - 13 minutes. Keep in mind that oven times may vary, so you'll need to use your best judgement. The cookies will be golden brown around the edges and be slightly firm in the center when done.
Storage
If you want to store your cookies, just wait for them to fully cool and place them inside an airtight container. Cookies can be stored for about 5 days.
📋 Recipe
Follow the recipe below to make Muffin Tin Oatmeal Raisin Chocolate Chip Cookies! This recipe makes 24 cookies, but you can adjust the recipe card for other serving sizes.
Muffin Tin Oatmeal Cookies
Equipment
- Two (2) 12-Count Muffin Tins
- baking spray
- Mixing Bowls (medium and large)
- Whisk
- wooden spoon
- tablespoon cookie scoop
- conventional oven
- Electric Stand (or Hand) Mixer
Ingredients
- ½ cup unsalted butter
- 1 large egg large
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned oats
- ¾ cup flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup raisins
- 1 cup chocolate chip cookies
Instructions
- In a stand mixer, add your butter, egg, extract, and both sugars.
- Cream until well-combined ( about 3-4 minutes).
- Add in your flour, oats, cinnamon, baking soda, and salt.
- Mix over low-medium speed until dough is combined.
- Fold in chocolate chips and raisins.
- Remove batter from stand mixer bowl, and scrape down sides.
- Add batter to a large plastic wrap sheet and roll. Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
- Preheat oven to 350°F.
- Spray the muffin tin(s) with non-stick spray. If you only have one 12-count muffin tin, you will need to bake the cookies in 2 batches.
- Once dough is fully chilled, pluck off tablespoon sized balls of dough and place them inside the muffin tin depressions.
- Add them to the center rack of a pre-heated oven. Bake for 11-13 minutes. Check for doneness. The edges should be golden brown and the centers slightly firm, not soft. Remove from oven when done.
- Allow cookies to cool inside the muffin tin for 5 minutes before transferring them to a cooling rack.
- If applicable, repeat the steps above for batch number 2.
- Store cooled cookies in an airtight container.
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