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Oatmeal Raisin Cookies Made in a Muffin tin. These cookies are stacked in a white bowl.
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5 from 1 vote

Muffin Tin Oatmeal Cookies

Our oatmeal cookies are made with the finest ingredients and are baked in a muffin tin to the perfect texture. Even the pickiest cookie fan will love them! They're loaded with raisins, chocolate chips, and old fashioned rolled oats. Prepare to enjoy the best golden brown crispy edges and delightfully chewy cookies ever!
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dessert, Snack
Cuisine American
Keyword Muffin tin cookies, oatmeal cookies, Oatmeal Raisin Cookies
Servings 24 cookies
Calories 156cal
Author Muffin Tin Recipes
Cost $3


  • 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


  • 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
  • teaspoon salt
  • ½ cup raisins
  • 1 cup chocolate chip cookies


  • 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.


Nutritional values may vary and are meant to be a guide.


Serving: 1cookie | Calories: 156cal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 76mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg