Perfect Oatmeal Raisin Cookies with Only 6 Ingredients

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients- Baker BettieThis post is overdue. These 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.

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients- Baker Bettie

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.

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients- Baker BettieAnd 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.

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients- Baker Bettie#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

Perfect Oatmeal Raisin Cookies with Only 6 Ingredients- 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- Baker Bettie

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. These look delish! I think I might make a batch today…they would be a special treat in my daughter’s lunch box next week too! (minus the rum or bourbon – ha!)

  2. Alison Levesley says:

    Sitting in a coffee shop reading this and desperate to get home to try them out! They look awesome. Going to add some almonds and cranberry too. Question- how to you get such perfect mounds of cookie dough?

  3. I adore you and these cookies :)

  4. These cookies look mind-blowing! I am definitely going to try this, since my Oatmeal Raisin cookies always turn out flat and crispy and I really prefer them chewier.

  5. Do you mean cooked oatmeal or quick oats?

    • Baker Bettie says:

      Neither. You want to use old-fashioned rolled oats. I will edit the recipe to be more clear. (quick oats will work but the texture will be different.)

  6. can i get away with using instant oatmeal and no baking powder? lol

  7. Koussay Kamel says:

    yammmmmi mama make it very delicious I love it.

  8. These cookies were amazing! I just took a batch out of the oven!

  9. I think this will be tomorrows recipe or a vesrion of it

  10. oops version

  11. Thank You, Baker Bettie! My four-year-old Daughter just made her very first batch of oatmeal cookies and they were SO GOOD!!! This recipe is GREAT…

  12. I'm so glad it worked out for you and your daughter Lliam! That is so awesome that she is learning in the kitchen so young! That's the way to do it!

  13. Catz Villanueva says:

    im thinking of learning how to bake and came upon your page, just have a question.. can I use regular (instant) oats if I don't have the rolled oats?

  14. Walter Sinclair says:

    I baked one tester at 350 for 9 minutes. It wasn't ready. I baked it for three more minutes. Not ready. Two more minutes and it still wasn't cooked and my oven is working just fine. I'm going to adjust the temperature and the time.

  15. Paul Misseghers says:

    Time and temperature and moisture are dependent on altitude…..maybe the recipe was written by someone in Montana…. :)

  16. Walter Sinclair says:

    I've adjusted it. It works now. :)

  17. Sarah Chapman says:

    I'm going with 10 dozen

  18. Paul Misseghers I lived in Philadelphia at the time when I wrote this recipe. It does depend on altitude, and Winnipeg is a higher altitude and Philadelphia, but it can also depend on if your oven is cooking at the correct temperature and how large you make the cookies. I'm glad it is working for you now! I find that it is common to think the cookies look underbaked when pulling them out of the oven. They will keep cooking for a few minutes after removed and this is how you keep them chewy and perfect. Unless you like a crunchier cookie, then you can leave them in the oven until the look done.

  19. TK Butler says:

    These were great! I needed a quick recipe for my boss' birthday tomorrow. Oatmeal raisin cookies are her favorite! This was fast and easy and they're extra delicious. Managed to get the entire batch done during the same time as I was cooking supper. (I might have sampled a couple.) Thanks so much for posting!

  20. how many cookies does this recipe make?

  21. I made 23 small cookies. The flavor is mainly sweet, I’ve tried other recipes where the salt was inside the mix so it had a more salty and sweet flavor. They turned out very soft and chewy.

  22. OMG.. Love these cookies!!! My only change was switching the sugar to 1/2 cup white sugar and 1/2 brown sugar. Made them while I was making breakfast yesterday and I only have 2 left! My house is starting to prefer these to chocolate chip too.

  23. made these with my 2 year old though they look more rustic lol absolutely lovely :-)

  24. This recipe is amazing! We didn’t have raisins, but we did have baby Hershey bars leftover from Halloween… SO delicious! Easily my new favorite cookie.

  25. Sonia La Shawne McDade says:

    I made these tonight – I did a half shortening, half margarine… (out of my beloved butter) a full tablespoon of Vanilla, some really roasted slivered almonds ( did a rough chop in my spice grinder) and a 1/2 cup of Craisins – WE ARE IN LOVE!!! – THANK YOU!

  26. Oh yum cant wait to eat these too easy

  27. Okay so I made these last night and I wanted to post as soon as they came out of the oven but I was in a cookie coma. :) these were absolutely delicious, my family loved them! My adjustments were I used light brown sugar instead of dark and I used vanilla and added dark chocolate pieces and i also used baking soda. I made about 18 big cookies and they were amaze balls. Can’t wait to try more recipes and just in time for the holidays. :)

  28. Brandon Bach Stevens says:

    Just made these! Thanks for the recipe!

  29. Maddie Lynn says:

    I only ever use instant oats in my cookies. My kids won't eat them otherwise. The cookies turn out fine, a bit smoother in texture compared to rolled.

  30. Maddie Lynn says:

    I made this for the first time just now, and they're great. I used instant oats and omitted the raisins, used the optional ingredients. I live in Montana at 3200 feet elevation, and after 12 minutes they were baked to perfection for the size I made them. Thanks for this great recipe.

  31. I'll bake in a bit. Im going to use chocolates instead of raisins hahaha we will see then

  32. I just got my otg yesterday and wanted to try out a simple cookie. I have never baked in my life and neither anyone in the family. So this was something of an experiment. I substituted unsalted butter with salted one coz that’s what I had at home and the shops were not open yet. I found this recipe online and found it very simple and easy. I tried it and voila, I made my first set of cookies today. It was yummy too. I really didn’t follow the recipe coz I didn’t have a measuring cup, but still it came out fine. Thank a ton for this wonderful recipe which did instill in me the courage and urge to bake more

  33. I LOVE LOVE LOVE that you also gave vegan options that will work! My biggest problem when converting recipes to vegan is not knowing if the vegan version, like Ener G Egg will do the job a real egg does for the recipe. THANK YOU THANK YOU THANK YOU!!!

  34. How many cookies does this make? I am doing a cookie exchange so I need a certain amount. Thanks!

  35. For some reason my batter was kind of dry and after 9 minutes in the oven the cookies appeared much lighter than yours. Any idea what could have caused this? Ps: I used quick oats.

    • Baker Bettie says:

      What kind of sugar did you use? If you used light brown sugar or regular granulated sugar that could be the difference in color. As far as the batter being dry it could just be where you live or the way you measured your flour. It is easy to accidentally pack too much flour in the measuring cups. Always feel free to add a TBSP or two of milk or water if you cookie batter is too dry.

      • Hi Bettie! Thanks for your response you’re so kind. As you suggested and I figured out afterwards, the white sugar is to blame for the light cookies. Btw, this recipe is perfectly delicious. Thanks for sharing!!!

  36. Made these cookies, they were great, going to make chocolate chip next

  37. MelissaBakes says:

    Thanks for this great recipe! I’ve made dozens of these with different variations like, cranberries, chocolate chips, white chocolate chips and also cocoa powder and almonds!! The list could be endless!!!

    They always taste great each and every time!

    Merry Christmas from Florida!

    • Baker Bettie says:

      I’m so glad it has been working out for you Melissa! I love all of your variations. That is what I love about cookies. You can take 1 base recipe and make endless flavor combinations with it. Merry Christmas to you too!

  38. Has anyone tried making these cookies with gluten free flour–my daughter has a gluten allergy and i was thinking of trying a half batch for her after I make a batch for everyone else

  39. I have all the ingredients at home and I am going to try it out today but I am not going to add raisins. .

  40. brave heart says:

    I am sorry but these are the worst cookies I have ever tasted. far too much flour, not enough eggs and butter.
    and the baking time was all off.. they had no flavor and are ere very dry. I said I am sorry, but this is the truth. you should adjust this recipe.

    • Baker Bettie says:

      I’m sorry the cookies didn’t work out for you. This is actually a tested recipe that has worked well for numerous other bakers. The ratios of flour to butter and egg is very standard for basic cookie recipes. I’m wondering where you live and if this affected how much flour was in your batter? I recently found out that measuring cups in other countries are bigger than American measuring cups. If you are using american measuring cups, make sure that you are lightly spooning the flour in and then leveling off, making sure not to pack the flour down in. I will edit the recipe to include weight measurements for those people who do have a digital scale. That is always the most accurate way to measure. Hope you have a Happy New Year!

  41. Margi Fisher says:

    Cookies turned out great! I used the cinnamon, vanilla and a sprinkle of salt on the top. After 9 minutes they were the soft texture I like my cookies to be. Used left-over golden raisins I had from Christmas. Great recipe!

  42. Steph TC Michele says:

    i actually just made these. im vegan so used egg replacer. i added everything except the salt and baking powder and used a full tbsp of vanilla instead of half and just soaked the raisins in water for about 25 mins and the cookies turned out awesome!! thank you for this wonderful recipe BakerBettie :)

  43. Steph TC Michele says:

    i actually just made these. im vegan so used egg replacer. i added everything except the salt and baking powder and used a full tbsp of vanilla and full tsp of cinnamon instead of half and just soaked the raisins in water for about 25 mins and the cookies turned out awesome!! thank you for this wonderful recipe BakerBettie :)

  44. So I"m like the only person in the world who forgot to put the oatmeal in their oatmeal cookies…….. Fail…….

  45. Awesome cookies!! Made them this evening and my son and husband loooooved them! Super easy and quick and especially good tasting! Thx for the recipe!

  46. These are the best! Thanks for sharing.

  47. How much baking powder would you add?

  48. I made these yesterday and subbed a 1/2 cup of large chocolate chips for the raisins and a stick of margarine, because it was what I had on-hand. Brought them in to share with my co-workers and they’re a hit! They want seconds tomorrow! Thanks a bunch!! (:

  49. I'm so excited! I'm making them tonight. Will let you know how they turn out.

  50. Eileen Wold says:

    just made these with my two kids. we used eath balance instead of butter and they added a cup of craisins too. So good!

  51. Amy Shuster Winter says:

    I am sending Val over for a sample!

  52. Jeramie Morris says:

    Not bad – knocked these out on my own for the boys and I during the playoff games. :)

  53. Just made these beauties and I was skeptical taking them out of the oven when they didn’t look done. I love them!!!!!! The real test is my son who is coming over soon. He loves my oatmeal raisin cookies. I have used the same recipe for over 30 years and he brags on them. I don’t know, I just might switch to your now. I will keep you posted about my son’s rating of this recipe.

    Thank you

  54. these cookies look delicious!!!

  55. Emma Pickering says:

    Why does it say "oatmeal" at the top of the page, and then "rolled oats" at the recipe stage!?? They are different creatures!

    • Baker Bettie says:

      Hi Emma. I’m a little confused about your comment. Rolled Oats are just one of the forms of oats that we refer to as oatmeal or use to make the porridge we call oatmeal. Oatmeal refers to (at least in the states) any kind of ground oats and can be steel cut oats, crushed oats, rolled oats, quick oats. It is a general words used for referring to the ground oat groats used to make porridge. “Oatmeal Raisin Cookies” is a very common name for a very common cookie (at least in the states) made with raisins and rolled oats. The reason I specify “rolled oats” is because this cannot be made with the cooked porridge and it cannot be made with steel cut oats. Does that make sense?!

  56. Emma Pickering says:

    (They do look good too btw, that wasnt just a negative comment, just curious!)

  57. Deirdre Stinson says:

    I made these yesterday. I left out the raisins as we're not raisin fans. I did add the vanilla, cinnamon & baking powder. They were still super simple & quick to make. I got 2 dozen large, delicious cookies. My fiancé has commented several times that these take him back to visits to his Gram's house as a little boy. He keeps saying, "They're just like my Gram's". They are now all gone. Thank you! :)

  58. Sebastian Durland says:

    Making a batch now, just used 1/2 stick of butter (all we had…), hopefully its still good! xD

  59. Were yummy, thanks Sebastian!

  60. Fhs Xujialing says:

    how many cookies does this make?

  61. 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!!!

  62. 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.

  63. Viktoria says:

    They were PERFECT, i have never eaten something made by me as delicious as those cookies! x

  64. 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! :)

  65. 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!

  66. I'm planning on making oatmeal cookies this week. Maybe I'll use this. I plan on using Craisins, semi-sweet chocolate chips, and orange zest. Excitement!

  67. Excitement indeed! That's sounds awesome too! I love everybody's adaptations!

  68. 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

  69. 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!

  70. 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!

  71. Thanks a bunch! Lookin forward to making some

  72. 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…

  73. 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!

  74. 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.

  75. Robyn Ross says:


  76. Making these right now as I write this. Hoping they turn out awesome. While they're baking, I'm going to look at the chocolate chip recipe.

  77. John Ford says:

    I think these are possibly the best oatmeal cookies I have ever made.

  78. I made some changes also. Added some cinnamon sugar and a cup of cinnamon chips. So Good!!! Made 3 dozen and they vanished!!!

  79. 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!

  80. 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

  81. 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 !


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