Perfect Oatmeal Raisin Cookies with Only 6 Ingredients

Easy Oatmeal Raisin Cookie Recipe- Baker BettieThis 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 BettieI 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

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients


  • 1 CUP SUGAR, preferably dark brown sugar
  • 1 EGG (or egg replacer)
  • 1/2 TBSP vanilla (optional)
  • 1 tsp baking powder (optional)
  • 1/2 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.


  1. Dawn says

    I have been asked to make oatmeal raisin cookies WITH peanut butter…Any suggestions? I have searched other recipes but you seem to have the most positive remarks so I hope you can assist!!!

  2. nada says

    hey….thanks for your recipe.i tried ur recipe and it was very tasty. but it became little soft.its real texture is soft or??how can I make little hard??I used butter in room temperature.

    thanks you.

  3. says

    Just made these and they're sooo good! I made a couple changes, though: I used about a third cup of whole wheat flour; my husband and I don't like raisins so I replaced them with slivered almonds, white chocolate chips, and dark chocolate chips; and I dipped the dough balls in a mixture of Kosher salt, ground cinnamon, and ground nutmeg. They came out chewy and gooey and delicious! Thanks for a dynamite recipe! :)

  4. says

    Wow! Those adaptations sound amazing! Thanks for sharing. I love it when people make it their own and then share with me so I can try it too! So glad they turned out well for you!

  5. says

    If I leave out the baking powder will it still rise a bit or be flat? Also, can I freeze the dough (freeze uncooked for later use so that I have some for later in the middle of the night or early in the morning when I have a cookie craving). The cookies sound yummy

  6. Admarie says

    Just made a batch and my two sons and I just can’t stop eating them. They are delish!!! Thanks a lot for the recipe.

    • Baker Bettie says

      Thanks for letting me know Admarie! That makes my heart sing! I’m so glad you got to share and enjoy them with your family. It means so much to me to hear those things!

  7. says

    Hi Katherine! The cookies in the pictures were made with only the 6 ingredients listed necessary. So they were made without baking powder and that is how tall they turn out for me! One trick you can always do to keep them tall is to scoop the dough and then let the mounds chill for some time before baking. If I do this, I usually put the whole cookie sheet in the freezer for about 5 minutes before baking. This will allow the cookie to set before spreading out keeping your cookies really nice and thick!

  8. says

    This recipe sux donkey balls, after mixing the wet and dry ingredients i had a bowl full of crumbs, wouldn't form into any type of cookie, had to add in other things like honey to give some consistency to be able to form anything to put on the cookie sheet…

  9. says

    Hi Kevin! I'm sorry it didn't work out for you but this is a tested recipe so I would love to help troubleshoot! It sounds like you had too much flour in your batter. Make sure to fluff up your flour and lightly spoon it into your measuring cups and then level it off. Do not pack it down! this is a common error in measuring flour. If you have a kitchen scale, it would be even better to weigh your flour. 1 cup of flour should weight about 4.5 oz. So for this recipe you need about 5 oz of flour, or 1 cup plus 2 tablespoons. Hope that helps!

  10. Barbara Lane says

    Just made these with all the optional ingredients. Very tasty! Doesn’t make a huge batch which is perfect for our family.

  11. Juliet says

    I found this simple recipe for oatmeal raisin cookies and immediately I knew I had to try it. I am not an expert when it comes to baking so I followed the ingredients and baking instructions as precise as possible. The end product made these cookies the best oatmeal raisin cookies I have ever had.

    • Baker Bettie says

      I am so glad to hear that Juliet! Thank you for trying the recipe and letting me know how it went!

  12. Sarah-Jane Crane says

    Just made these (batch 2 in oven now!). Used light brown sugar, sultanas soaked in brandy and salted butter as that's what I had in, with 1tsp of vanilla extract and 3/4tsp of cinnamon. I first thought the mixture looked a bit too dry so I added a couple of tsp of the drained brandy and they came out perfect, better than shop bought!
    Will definitely be trying your other recipes xx

  13. Ilky says

    I really felt like something sweet and simple and it was around 10:00 pm here in Australia, I came across your recipe and made it and it was perfect ! My husband who does not like raisins loved this cookie recipe will definitely make again.
    Thank you !

  14. angie says

    i tried these Cookies and they are sooo good and its very easy and quick to throw together perfect for when u have a craving that just cant wait lol i also tried it with coconut flavor and chocolate chips instead of vanilla and raisins and they were to die for!!! Love the cookies and the versatility of it thanks for sharing it with us.


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