Perfect Oatmeal Raisin Cookies with Only 6 Ingredients

Perfectly soft and chewy easy oatmeal raisin cookie recipe with only 6 ingredients! Easy to put together and the recipe makes the best oatmeal cookies!

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

Recipe for perfectly soft and chewy easy oatmeal raisin cookie recipe with only 6 ingredients! 


  • 1 stick (1/2 cup, 4 oz, 113 gr) butter, room temperature
  • 1 cup (7.4 oz, 210 gr) brown sugar, preferably dark brown sugar
  • 1 large egg (or egg replacer)
  • 1/2 TBSP (0.25 oz, 7 gr) vanilla (optional ingredient)
  • 1 tsp baking powder (optional ingredient, do not add if you are using self rising flour)
  • 1/2 tsp cinnamon (optional ingredient, do not add if you are using self rising flour)
  • 1/2 tsp Morton kosher salt (optional, but highly recommended if you used unsalted butter)
  • 1 cup plus 2 TBSP (4.8 oz, 136 gr) white flour (can be all-purpose, self-rising, or bread flour)
  • 1 cup raisins (soaked in rum or bourbon for 6-12 hours and drained, optional)
  • 1 1/2 cups rolled oats


  1. Preheat oven to 350ºF.
  2. In a large bowl with a hand mixer or the bowl of a stand mixer, cream together the butter and brown sugar.
  3. Add the egg and mix until incorporated. If using, add the vanilla, baking powder, cinnamon and salt, and mix until incorporated.
  4. Stir in the flour then the raisins and oatmeal just until combined. Mixing too much will create tough and dry cookies.
  5. Drop rounded mounds of dough (about 2 TBSP each) on ungreased cookie sheets. Flatten the dough mounds slightly before baking.
  6. Bake at 350ºF until just lightly browned on the edges and middle still looks under-cooked, about 9 minutes.
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213 comments on “Perfect Oatmeal Raisin Cookies with Only 6 Ingredients”

  1. 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.
    • 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. 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.
    • 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. 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!
    • 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. 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. try using coconut oil and whole wheat flour their just as goood!
  7. 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
  8. what do you mean by soaking raisins, I have plumped in the oven before but not soaked, and for how long?
    • 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.
  9. 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.
  10. I need cinnamon raisin cookies NOW-- I knew just where to come for the recipe! :) I love the mobile site, it's terrific!!!
  11. I just made them, but with craisins instead of raisins. Also works very well! Great easy recipe!
  12. 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:)
  13. 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!
  14. Hi, i was wondering if anyone else had troble with this recipe, i made these today and they came out very dry i had to give them to the crow's. anyone tell me where i went wrong please or what i can do to make this a better recipe. i only put the - Butter, Sugar, Oats, Egg, Flour, Rasins THANKS!!!
    • Hi Steph! That definitely sounds like you had too much flour in your batter. This can easily happen depending on where you live and the climate, as well as the way you measure your flour. I would suggest reading this post: And then when you make the cookies leave out about 2 tbsp and see how the dough feels. If it is very wet, then you can add in the rest of the flour. If it feels like the right consistency, then go ahead and bake them. Also make very sure that you do not mix for very long after the flour is added. This can make them tough and dry as well. Mix just unitl incoroporated then stop.
  15. I'm in trouble. The vast majority of recipes I try to halve and quarter wind up being failures ... I managed to quarter this recipe, skip the egg, the baking soda, the raisin soaking and added some balkan yoghurt by eye/feel as a replacement for the egg plus added extra oats (1/2 cup instead of a 1/3 cup). My only complaint is, "why didn't I use more cinnamon?" I typically give over a sacrificial first batch to the oven because most of the time oven temps are never spot on; ovens be fickle beasts. My brand spankin' new oven undercooked them a bit at 10 minutes. One TBSP dough per cookie btw. I think next time I'm going to add some dried apple. Thanks for the recipe!
  16. I was craving something sweet so I just made these. I substituted whole wheat flour for the unbleached, coconut oil for the butter, and coconut palm sugar for the regular sugar. Oh, and also chocolate chips for the raisins! Alot of switches!!! I didn't anticipate the amount of sweetness the chips would add, so they were a little too sweet. Next time I'll try it with maybe half the sugar. They were, however delicious and I quickly scarfed down two of them with a glass of milk!
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  18. I was a little skeptical of this recipe at first (it really just seemed almost too simple!), but they turned out surprisingly well! I have always been a fan of oatmeal cookies, more than chocolate chip or sugar drop, and I like how this recipe is so quick and convenient. I made one alteration, I added orange rind which usually turns out super, but this time added too much. Will try soaking the raisins in rum next time.
  19. Just made these with my daughter for a club she is in. OMG they are amazing. We followed the recipe for the most part. Used granulated sugar and quick oats as that is what we have on had. Also added nutmeg. They taste just like my grandmas. Thank you so much for a super simple recipe. We will definitely be making these again!!!
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  22. I've made these twice now, once with chocolate chips for my sister (she doesn't like raisins in her oatmeal cookies...) and for Christmas, with chocolate chips, with raisins and plain. I like the raisin ones the best, my family liked the chocolate ones best (once again, heathens who don;t like raisins in cookies). My sister liked them so much that she demanded I make them again for her birthday! So thank you, this recipe will be my go-to oatmeal recipe for years to come! (i've also used margarine instead of butter.. i'm a poor college student. and i've slightly melted it in the microwave, so that i could just stir the sugar in, which worked great! I've made them with and without baking powder, and they turned out great both times, maybe they were a little bit poofier with the baking powder, but if you don't have any it won't make that big of a difference)
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  24. wow these are amazing!!!!!!!!!!!!!!
  25. I soak them in a brown sugar bourbon and they fly out of my kitchen! I have to get my local liquor store to special order the bourbon for me, but its worth it.
  26. Just made these with my children....Most Delicious and easiest oatmeal cookies we ever made... I decreased brown sugar a little and did in fact use salt, baking powder, and cinnamon. We also added pecans. I did use fresh ground soft wheat flour - not white flour. Also I did increase cooking time by a few minutes . Next time I will try to sub sucanat for brown sugar to see how the results change. My 12 year old had me copy this recipe for her and will actually be making these herself -start to finish -from now on! Thank you for this easy and yummy recipe- wholesome and chewy!
  27. I followed the directions exactly (except for vanilla which I didn't have on hand), but the oatmeal didn't incorporate very well into the mixture. As a result, it was extremely difficult to create rounded mounts of dough, with oatmeal falling everywhere and all over the baking pan. Please help.
  28. I just made these and they are so good! My husband has had 4 cookies since i've pulled them out of the oven and he keeps telling me how good they are. :) I added the baking powder/salt/cinnamon, upped the vanilla to 1 TBS (we like the extra flavor!), and did NOT add raisins b/c we aren't raisin fans. These were soft and chewy and oh so yummy. I don't see these lasting more than one more day ;) I bookmarked this recipe and will definitely be making it again!
  29. These are the reason I started baking! All the shop bought ones all left me disappointed, I've tried a few recipes but this is the best and most amazing.....I make spiced rum soaked raisins for adults and apple juice soaked raisins for kids. I've made this recipe now soo many times I don't need to look at the recipe much any more!
  30. Calories per cookie?
  31. Pingback: Top 14 Christmas Cookies & Wine Pairings | Texas Farmer's Daughter

  32. Me and my toddler just made these delicious cookies. Very simple and great for beginners like us. Thank you!
  33. Excellent web site you have here.. It's hard to find high quality writing like yours nowadays. I really appreciate individuals like you! Take care!!
  34. Just made these, Very simple to make. I did not add the raisins. I added 1 tsp of the vanilla and cinnamon, quick oats, light brown sugar, flour, butter and the egg. I baked them in my toaster oven for 9 mins on the first batch then went up to 9 min 40 seconds on the rest. I noticed when i mixed it that it was dry, crumbly and I thought oh great now what did I do, but i mixed it a little longer then suggested and everything came together nicely and the moisture did work its way through everything and when baked it was still a soft cookie. Came out great! Thanks! Will be trying the chocolate chip one next!!
  35. My wife and I just made a batch using a different recipe, which is why we are looking for another. They were terribly hard and dry and it must have been that recipe called for 400 degrees F. Anyway, I like the idea of raisins soaked in spiced rum. My question is, does the left over spiced rum make for an interesting rum and coke! Can't be wasting expensive spiced rum! We'll be trying your recipe this weekend.
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  38. Best cookies ever! Just made them for the kids. Baking powder required if you like em thick.
  39. Loved these! I did change a couple of things .. I added rum imitation, flax seed, and sun flower seeds. Sounds odd I know but they turned out really good and are toddler approved :)
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  41. This is a wonderful recipe. I had to substitute quite a bit based on what I had available and thanks to the versatility of the recipe, the cookies turned out well! I used oat flour instead of all-purpose, cranberries instead of raisins, coconut oil instead of butter, coconut sugar/sucanat instead of regular sugar, and ginger instead of cinnamon. Thanks again for creating such delicious recipes!
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  44. I used this recipe but instead I put in half a cup of dried cherries and half a cup of chocolate chips. It was delicious!!!
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  46. Made these cookies today and they turned out soooo good! Thanks for sharing your recipe;)
  47. Pingback: Oatmeal cookies – ifoodprojects

  48. Hi. I just made these oatmeal cookies as a "thank you" for a kind person, and he texted me within minutes of leaving my house to say that they were "the best oatmeal cookies he had EVER had in his life." Please note: 1) oatmeal cookies are his favorite kind 2) this was my first time trying your recipe 3) I'm a vegan so I made his cookies that way, and he didn't' know it (vegetable oil-based margarine instead of butter, 1 tbsp flaxseed + 2 tbsp water instead of an egg). So--I'm grateful that you helped me make someone happy. I certainly will be baking these again. Hope the happiness comes back to you, and then some. Karen
  49. Just made these cookies, soft and chewy in the center, only thing I would do differently is less vanilla (you can taste it a tad to much) and more brown sugar maybe sub some for white sugar? Just needs a hint more sweetness. Either way they were a hit with my kids.
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