Baker Bettie

Simply Perfect Oatmeal Raisin Cookies

This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. This recipe calls for very few ingredients and is made without baking powder or baking soda. 

An Oatmeal Raisin Cookie with a cup of coffee

Oatmeal Raisin Cookies Overview

Skill Level: Beginner

Simply perfect oatmeal raisin cookies really only need very few ingredients. Butter and sugar is mixed together with an egg, some oats, flour, and raisins to create a cookie that is slightly crispy on the outside and moist and chewy in the center.

You may be surprised to see that this recipe is made without baking powder or baking soda. The creaming process of the butter and sugar along with the addition of the egg make the cookie rise without the need for any other leavening. This results in an easy oatmeal raisin cookie with very few ingredients!

Tips, Tricks, and Techniques

  • Soaking your raisins overnight (or for 15 minutes in hot liquid) will soften them and create a more desirable texture in your cookies. Raisins can simply be soaked in water, or try bourbon, spiced rum, or coffee liquor for even more flavor!
  • If you did not have time to plan ahead and bring your butter and egg to room temperature, you can do it quickly by heating the butter in very short burts in the microwave and by covering the egg in warm water. Check out this article for more details on quickly bringing butter and eggs to room temperature.
  • This recipe can also be seen as sort of a base recipe for chewy oatmeal cookies. Swap out the raisins for chocolate chips, dried cherries, nuts, or any other mix-ins you enjoy in your oatmeal cookies.

A tray of Oatmeal Raisin Cookies with a cup of coffee

Ingredient Functions

  • Butter: Butter adds richness and flavor to the cookies. The process of creaming the butter and sugar also helps leaven the cookies. Real unsalted butter is definitely preferred in this recipe, but non-dairy butter can be substituted for a vegan option. Salted butter can also be used, but omit the added salt in the recipe.
  • Sugar: Brown sugar is used as the sweet component in these cookies because it creates a more chewy cookie and also adds more depth of flavor. Use light or dark brown sugar. Dark brown sugar will add even more chew. 
  • Egg: The egg will help leaven and bind the cookies. These cookies have also been successfully tested with Ener-G egg replacer as a vegan option.
  • Flour: The flour provides the main structure for the cookies. All-purpose flour is preferred, but in this particular recipe self-rising flour can also be substituted if the salt is omitted.
An upclose shot of an Oatmeal Raisin Cookie

Easy Oatmeal Raisin Cookies

Yield: About 2 dozen, 2-inch cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. This recipe calls for very few ingredients and is made without baking powder or baking soda. 


  • 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature (*see note for substitution)
  • 3/4 cup (6 oz, 168 gr) light or dark brown sugar, lightly packed
  • 1 large egg (*see note for vegan option)
  • 1/2 tsp cinnamon
  • 1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond kosher)
  • 1 cup plus 2 TBSP (4.8 oz, 136 gr) all-purpose flour (*see substitution notes)
  • 1 1/2 cups (5.25 oz, 147 gr) rolled or quick oats
  • 1 cup (5.2 oz, 145 gr) raisins


  1. Preheat oven to 350ºF (177 C).
  2. In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes.
  3. Add the egg, salt, and cinnamon and mix until just incorporated.
  4. Stop the mixer, and use a spoon or a rubber spatula to stir in the flour, oats, and raisins 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 (177 C) until just lightly browned on the edges and middle still looks under-cooked, about 9-10 minutes.


  • If you want to prep the dough ahead of time, it can be formed into dough balls, frozen, and stored in a freezer ziplock bag for up to 3 months. To bake from frozen, bake at 325F (163 C) for 16-18 minutes.

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Nutrition Information:

Amount Per Serving: Calories: 0

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251 comments on “Simply Perfect Oatmeal Raisin Cookies”

  1. These are great, they turned out perfect when we made them. Thanks for posting.


  2. believe me, i rarely ever leave comments, like never. but oh my goodness. these are to die for. the most yummiest raisin cookies ever. and i used granulated sugar, i cant imagine how much yummier they will be with brown sugar. if only i knew how yummy these are, i would double and double this recipe as i have a big family to bake for;) thank you!!!!

  3. Made 4 batches of these and loved every one of them – rum raisin, chocolate chip, cranberry & cranberry chocolate chip. Took them to a Thanksgiving dinner and didn’t bring any home, so it’s time to make more…..great recipe and easy to follow!

  4. I just made the easy oatmeal raisin cookies using salted butter, regular brown sugar and all the optional ingredients. I soaked the raisins in rum. I’m not sure it made much difference in the overall flavor of the cookie. My intention was to also add walnuts but I forgot them. Whoops! They were delish! Turned out exactly as pictured. Recipe made 24. I will definitely use this recipe again. Thanks!

  5. These cookies were amazing! We even added in some apple pie spice for a little bit of an extra kick! They were so easy to make and they tasted amazing!

  6. I have Old Fashion Oats & Quick 1 Minute Oats. Which do I use?

  7. Absolutely best oatmeal raisin cookies I’ve ever had. Followed recipe with all options except soaking the raisins. Baked 11 mins, they came out perfect. Thanks for this great recipe, will use from here on out.

  8. This recipe was absolutely amazing. My family loved it.

  9. Just made these (ate 3) and they’re my new fav! I didn’t have baking soda in the house but I was craving cookies..I don’t have any chocolate chips so oatmeal it was!

  10. I baked these for a work function. It was a last minute thing. I didn’t have brown sugar or vanilla extract, but these cookies came out great!

  11. As a celiac, I’ve struggled to find a great oat cookie recipe. They always turn to oat-crisp-cookies; thin, flat discs that taste okay but are definitely not cookies. So too, was the first batch of this one, followed faithfully but using Pamela’s Baking Mix for the flour.
    Batch 2 added in chopped walnuts and one extra egg, was stuck in the fridge for a day, only one tablespoon of batter rolled into a ball and placed on a paper-lined baking tray and NOT flattened, and put into the oven as it was still heating (about 275F) then 9 minutes on the timer when the oven hit 350’F.
    Oh… my… deliciousness! Perfect, snickerdoodle size and shape cookies. Chewy, nutty oat goodness. The cookies did not make breakfast. They disappeared from the cooling rack before they were cool!
    Thank you for my new favorite cookie recipe. Well, 2nd-favorite. Gingerbread cookies still own my heart! 😉

  12. Every time I make oatmeal cookies, they end up super hard. I’m gonna make these today and hopefully, they turn out better.

    • Make sure not to over bake! The temperature of cookies continues to rise after you pull them out of the oven so you want to pull them when they still look a little bit under done.

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  14. My child is allergic to wheat and dairy, so i used coconut oil in place of butter and brown rice flour. This recipe worked very good. I left the cookies in the turned off oven for few extra minutes, that made them a little crispier. However they tasted great, and next time i will remove them right after. A big thank you for sharing this recipe.

    • Hi there! Thank you so much for your comment! I am so happy to hear that these cookies worked well with rice flour so that your child could enjoy them! I have not made them that way yet, so it is so good to know that it works! Did you make the substitute cup for cup?

  15. I’m going to make these today. Thanks! 😀

  16. Wonderful recipe. I’ve tried many  and this is the best. For anyone only having white sugar, no worries, they turn out great! A little pale and not quite as “pretty”, but perfect flavor. My only change I think would be to add one more teaspoon of butter and an additional egg. The batter is a bit dry. I have decided after this recipe that baking soda has no place in oatmeal raisin asin cookies. That single ingredient has been my downfall all these years. Thank you for an incredible cookie!! Can’t wait to experiment with chocolate chips, craisins, nuts and seeds. A store here sells the everything cookie which is our favorite. Packed with healthy ingredients. Can’t hurt to boost these! 

  17. Can’t wait to try them, going to soak the raisins now will let them soak overnight. Is the oatmeal old fashion or quick?

  18. I made these with cinnamon, baking powder, all purpose flour, vanilla extract, and without the raisins. They are amazing! I even drizzled a little frosting on the them… YUM. I’m totally outdone at how quick and easy this recipe is.

  19. I love this recipe!! I’ve made it quite a few times. But..I just noticed you took out the optional ingredients!! I used to add vanilla and baking soda and boy oh boy were they so awesome! I can’t remember the measurements as it has been a while since I made them. Why did you remove the optional ingredients? I’m winging it, leaving out the baking soda and adding vanilla.

    • Hi Lucy! I did update this recipe recently to make some instructions more clear and to simplify it because many people were confused by it! If you do want to add them in, add 1 tsp vanilla and a 1/2 tsp baking soda. 🙂

  20. I absolutely love this recipe, it’s easy and quick, perfect for a baking newbie like myself. The cookies came out looking and tasting brilliant and were an instant hit with the family. I am now making yet another batch, this time with cranberries for a change. I have posted a picture of these beauties on my Pinterest. Thank you Bettie!

  21. Awesome cookies! The recipe is fabulous.

  22. They are awesome!!

  23. I’m looking for cookie recipes without baking soda and baking powder because those ingredients make me have stomach problems big time! So glad to find this oatmeal cookie and your chocolate chip cookie recipes. I’m sure going to try them.

  24. Can you make these without using an electric mixer?

    • Hi Sandra! It is a bit more difficult to cream butter and sugar without an electric mixer but you definitely can make these. Beat the butter and sugar together with a wooden spoon in your bowl and get it as creamy as you can. It will be a bit of an arm workout but once its creamy then you can start adding the other ingredients. Hope that helps!

  25. Delicious!!! These are beyond easy to make and probably the best oatmeal raisin cookies I’ve had! I used quick oats as that is all I had left…turned out perfectly! Pinning them now so I can make them again!

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  27. Thank you so much for posting this recipe. I am not allowed to eat anything with leavening agents. With craving oatmeal raisin cookies this recipe is a blessing. I just baked up a batch and they are perfect. I did not soak the raisins or do anything special other throw the ingredients together. I expect them to be even better if I actually took my time.

    Thank you again for this wonderful recipe!

  28. Can I substitute butter with coconut oil ???

    • Hi Shilpa, I have not tried that substitute but I suspect it will work. The cookies will likely be much thinner because coconut oil melts at a much lower temperature than butter. Let me know if you do try it and how it goes!

  29. The recipe was quick, easy and the cookies were delicious! I don’t bake a lot now that I live alone. But sometimes a gal just needs oatmeal raisin cookies fresh from the oven when their daughter is flying home for a visit. Thanks Bettie! 

    • Hi Kathy! It makes me so happy that you enjoyed these and got to share them with your daughter! I hope you two had a lovely time together!

  30. These were just what I was looking for as I didn’t have baking soda. My grandson and I made these into oatmeal scotchies. We added some coconut and they were delicious! Thank you!

  31. I felt we were all out of everything in my house. But with your amazing recipe we had delicious cookies in no time. We didn’t even add raisins we just kept admitting oatmeal cookies and they came out great (nothing like the pics though). Ours were soft in the middle with a crispy lace on the outside. Thank you for a great recipe!

  32. These are the best oatmeal cookies I’ve ever made! I have been looking for the perfect recipe for ages. These turned out moist inside, chewy with a touch of crackle outside and beautifully thick and soft. So glad I found these. I added a cup of chopped walnuts and skipped the extra 2 Tbsp of flour to compensate.

  33. Hi, can you use self raising flour instead of all purpose flour? 

  34. Mine crumbled all apart

  35. I substituted with dried Cranberries, and it turned out amazing!

  36. THIS IS HANDS DOWN the BEST recipe I have EVER tasted for these!!!! They were soft, chewy, plump, and Delicious, not to EVEN mention SIMPLE!!!! Thank you so much…#Bookmarkingandmakingeveryholidayforward…Bye Bye old recipe!!!!

  37. I botched them. Just my luck I most likely improperly measured the flour. I will say that the resulting cookie “balls” tasted awesome, though.

  38. I’m sorry but these were undone I had to put in for another minute and then another minute and then I decided to just put them in for another full three minutes so they should be at least 15 minutes now.  I’m going to see how they are.  The flavor is fine it’s just they were raw inside (not just under done) and not crispy at all. 
    I feel like I missed a step

    • Hi there, it sounds like your oven might not be getting up to temperature! IF you do not already have an oven thermometer I suggest getting one. You can get one for about $5. It is common for ovens to not actually heat to their set temperature. So sometimes you need to set the temperature higher to actually reach what you are looking for. Also be careful not to open the oven while they are baking. The more often you open, the longer it will take your baked goods to bake. For baking recipes in general, always think of timing as a guideline. Everyone’s ovens work different. So if you see that they are not done, keep cooking until they are. I make these cookies frequently and they are always done in this amount of time. But like I said, if your oven is cooler than 350 or if the oven has been opened a lot, they could take almost twice as long to bake. Hope that helps!

  39. 9-10 minutes did not get close to done for my cookies. I went about 15 minutes and still a little under done.

    • Hi Tim, I’m sorry for your experience! Do you have a thermometer in your oven? I suspect maybe it is running a little at a lower temp. Or did you bake from frozen? Both of those could be factors of why your cookies took a bit longer.

  40. The whole family has loved them so far, even my picky dessert-hating brother and my dad who swore nothing would ever beat his mum’s recipe (sorry, grandma)!

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