Perfect Oatmeal Raisin Cookies with Only 6 Ingredients

Baker Bettie Back to Bake-sics, Baking Science, Cookies, Sweets 143 Comments

Easy Oatmeal Raisin Cookie Recipe- Baker Bettie This post is overdue. These easy oatmeal cookies are long gone now and I’m just left here editing the photos and wishing I would have saved some. But the beauty of these babies is that they can be whipped together in minutes. Perfect for days like today when I’m not feeling well or any day really. An easy oatmeal cookie recipe created just for you to throw together in a pinch!

I’m not really sure where my fascination for cookies came from specifically. I know it all started about 4 years ago with an idea that became an obsession to create what was my perfect chocolate chip cookie. I think it was partly due to the fact that most cookies I ate were never quite as good as I hoped they would be. So I wanted to create recipes that lived up to my expectations. And this has been my mission for the past 4 years. It probably will not ever end.

And while my obsession for creating unique, over the top, and fancy cookie recipes is bigger than ever, I understand the need for simple classic recipes. I created the Simple 5 Ingredient Chocolate Chip Recipe a few months ago and it has become one of my most trafficked post. I think my notion of the “I need cookies in my mouth in less than 15 minutes” kind of recipe is a common need. So today I am bringing you my most simple Oatmeal Raisin Cookie Recipe. The recipe at it’s core only needs 6 ingredients to produce a damn good cookie. There are a few other optional ingredients that will bring it up a notch if you have them available. I will break it down for you.

#1: Butter: I prefer good old fashioned unsalted butter and that is what I usually have on hand. If all you have is salted butter, margarine, shortening, or vegan butter, any of them will work. This is a “make it work” kind of recipe. I won’t put strict rules on it. But use real butter if you have it.

#2: Sugar: For the best results, use brown sugar, and preferably dark brown sugar. It will give the cookies the most depth of flavor and chew. However, if all you have is white sugar or regular brown sugar that will also work.

#3: Egg: a whole large egg is preferable, however egg beaters or Ener-G egg replacer will also work. This helps bind the cookies together and does some leavening.

#4: Flour: Good old all purpose flour is best, but bread flour, wheat flour, or self-rising flour will all work as well if they are what you have. For more information on flours, read this post. 

#5: Oatmeal: Obviously.

#6: Raisins: Obviously.

-Optional Ingredients to enhance the flavor and texture (these aren’t absolutely necessary to get a decent cookie if you do not have them on hand or the time to add extras):

Cinnamon, Vanilla, Salt, Baking Powder, Bourbon or Spiced Rum

Easy Oatmeal Raisin Cookie Recipe- Baker Bettie I think I have finally crossed the line over to preferring oatmeal raisin cookies over chocolate chip cookies. I never really liked oatmeal raisin cookies until I started baking a lot of cookies myself. Soaking the raisins in spiced rum or bourbon before baking them was one of the things that really started pulling me across the line. I often do not have time to do this if I haven’t planned ahead enough before baking, and even so I am now preferring oatmeal raisin to chocolate chip. I hope you enjoy this simplified version of the classic Oatmeal Raisin Cookie and check out the 5 Ingredient Chocolate Chip Cookies as well!

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients
Prep time
Cook time
Total time
  • 1 CUP SUGAR, preferably dark brown sugar
  • 1 EGG (or egg replacer)
  • ½ TBSP vanilla (optional)
  • 1 tsp baking powder (optional)
  • ½ tsp cinnamon (optional)
  • 1 CUP PLUS 2 TBSP FLOUR (preferably all-purpose)
  • 1 CUP RAISINS (soaked in rum or bourbon for 6-12 hours and drained, optional)
  • kosher salt (optional)
  1. Preheat oven to 350ºF.
  2. Mix the butter and sugar together until completely combined.
  3. Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
  4. Stir in the flour then the raisins and oatmeal until combined.
  5. Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
  6. Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes.

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Comments 143

  1. Diana Herrera

    I tried these cookies last night, wish I would have used a little less sugar and did not add any raisins…. but, I did combine some cinnamon and Tahitian vanilla powder, yummy, the taste was out of this world. I was forced to add more oats and flour as the dough was really loose. these cookies turned out more like cookie bars from spreading across the baking sheet, but, they taste awesome. I think maybe I just added a little baking soda instead of baking powder, next time. Thanks.

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      Baker Bettie

      Sounds like an elevation problem Diana! Do you live at high elevation? You can also try to pop the baking sheet with the dough mounds on it in the freezer for about 5 minutes before going into the oven. This also helps keep them taller. And yes, you can reduce the sugar if desired by 1/4 cup. If you do decide to use baking soda instead of powder make sure you are using dark brown sugar. You need the acidity from the molasses to activate it.

  2. Pingback: Coop’s oatmeal cookies | Coop's blog

  3. Jenni

    Didn’t soak the raisins, had salted butter, and ALWAY at least double the vanilla of every recipe because I’m obsessed. Tasty batter! they’re still in the over.. already double the cook time. Maybe I mad them too chubby? lol Update soon.

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      Baker Bettie

      It’s very possible that your oven needs to be calibrated too. They will definitely look a little underdone when you take them out. They will keep cooking a little on the baking sheet.

  4. Dee

    Was just about to sit down with the hubby to indulge in some “Orange is the New Black” when he randomly stated, “man, I wish we had some oatmeal raisin cookies!” A google search led me here, and 20 minutes later we had the most delicious cookies! We followed the recipe as written, minus the soaking of the raisins. Will be trying that next time. Baked for 8 mins and turned out perfect! Glad I found your site, thanks for sharing!

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      Baker Bettie

      So glad they worked out for you Dee! One thing you can do to quick soak the raisins is to heat up the liquid and toss the raisins in and let them soak for 5-10 minutes. I think the texture is better if you let them soak in room temp liquid over night, but this definitely works too if you want them in a hurry!

  5. Elias Patellis

    I just made these cookies(06/30/14), I used the baking powder, vanilla, and cinnamon. I baked mine for 15 minutes. They were awesome. Now I have the chocolate chip cookies baking. So easy, so delicious. Thanks for the great recipes.

  6. Samantha Robin

    For all the people who have have failed so tremendously (which is ALL of us if we are honest), this makes us feel better. Thank you for sharing. XD

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      Baker Bettie

      Hi Margy! As the recipe states, if you want to soak your raisins you just put them in the liquid for at least 6 and up to 12 hours. Do this at room temperature. I just do it the night before I’m going to make the cookies. If you want to do it faster you can heat up the liquid and then put the raisins in for about 10 minutes. This works okay, but I think the texture of the raisins are better if you do it for the longer period of time at room temp.

  7. Amy Price Patrick

    added maple syrup since i had no vanilla and they were excellent. On my second patch I added mulberries and now I know what to do with mullberries.

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  8. Brittany

    Just made these and they turned out perfect. Think I might use less sugar next time so my daughter can enjoy them with me ( sweets + toddler = squirrel with ADD). Overall though, awesome, easy recipe. Thanks for posting:)

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  9. Cassi

    Awesome recipe. They take a little longer in the oven (wouldn’t doubt if it was my crappy oven), but I love them! I used Craisins instead because I have a lot of them and plus I don’t really like raisins. Great recipe, especially since I don’t usually have stuff that other recipes require. Would love to see more of your recipes!

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