No-Butter Mini Oatmeal Raisin Cookie Cups
Alright. Okay. HELLO. Hey ya first recipe of 2021.
Whoa. That sounds weird.
First off. I feel I should start by asking how you feel about oatmeal raisin cookies. I know it’s contentious. Personally, I’ve finally developed a taste for raisins in my cookies these past couple of years. Which means I’ve only started posting raisin cookie recipes these past couple of years. Because I’m selfish. And I only recipe test and make and post what I like. For the most part.
Anyway. My point is. These no-butter mini oatmeal raisin cookie cups have raisins in them. Obviously. So. If you’re not a fan of raisin-filled cookies. Skip this recipe. OR! Just skip the raisins. OR! Swap in mini chocolate chips instead.
The next topic I’d like to discuss is the ease and hastiness of these mini oatmeal raisin cookie cups.
Seriously. These dairy-free cookie cups are so damn quick and easy to make. You’ll need one bowl, one stirring apparatus, five minutes to stir everything together, one mini muffin tray (or two, if your tray only has 12 molds in it — this recipe yields 24 babies), one oven, and 10 minutes of patience for the baking to take place.
This is a classic oatmeal raisin cookie dough that uses your choice of canola, vegetable, or coconut oil and it is completely dairy-free and hassle-free.
And now. I want to expound on the flavors and textures involved in these oatmeal raisin cookie cups.
These mini cookie cups are soft and dense and thick and tender and rich and chewy and have slightly crispy edges and the gooiest centers.
Thanks to the cup shape of the muffin molds, this dough bakes up extra tall and hefty. Which makes these oatmeal cookie cups extra gooey and thick and teeth-sinking-pleasurable.
Then. There’s the chewy oats and raisins. For extra texture points.
And the flavor. These oatmeal raisin cups are sweet, but not cloyingly so. They’ve got a hint of spice from a pinch of ground cinnamon. They’re full of vanilla flavor. They’re earthy and hearty from a generous amount of oats. They’re packed with juicy raisins (OR! nothing. OR! chocolate chips). And they’re rich and comforting and nostalgic and delicious.
The thing with mini cookie cups is. They’re so poppable (not a word). Like, into-mouth poppable. Because they’re so little and cute. And little. I lost count of how many of these mini oatmeal cookie cups I popped into my mouth while I was photographing them, and it’s not because I’m not great at math.
Soft and gooey. Chewy and tender. Thick and dense. Rich and flavorful. Mini and adorable and so easy and so quick and dairy-free.
No-butter mini oatmeal raisin cookie cups — pop in, sink teeth, chew, savor, swallow, smile, sip milk, repeat 24 times.
No-Butter Mini Oatmeal Raisin Cookie Cups
Yield: 24-26 mini cookie cups
1/2 cup oil (canola, vegetable, melted coconut)
3/4 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
3/4 cup packed flour
1 3/4 cups quick oats
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup raisins
1. Preheat oven to 350 F. Grease 24 mini muffin molds well.
2. In a large bowl, vigorously whisk together the oil, brown sugar, egg, and vanilla extract until smooth.
3. Pour the flour, oats, cornstarch, baking soda, cinnamon, and salt over the wet ingredients and stir everything together until just combined. Mix in raisins last.
4. Round small-medium pieces of dough between your palms and press into the muffin molds, filling each just till the top. Bake for 9-11 minutes, until cookie edges just begin to get golden but the centers are barely set. Let cookie cups cool 10+ minutes in pan before easing out of the molds with a knife.
