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. 

Ingredients

  • 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

Instructions

  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.

Notes

  • 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Amount Per Serving: Calories: 0

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

243 comments on “Simply Perfect Oatmeal Raisin Cookies”

  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. 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. Pingback: Oatmeal Raisin Cookies | Alexa's Mom

  6. Do you mean cooked oatmeal or quick oats?

    • 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.)

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

  8. yammmmmi mama make it very delicious I love it.

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

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

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

  16. I've adjusted it. It works now. 🙂

    • Great! Thanks for sharing what worked for you!! :/

      • Mine were also not done in the specified timeframe. Not because I like a different texture, they just were not cooked completely.
        I use gold baking sheets – I upped the temp to 375 and baked for 11min. Worked well for me!
        I did use all optional ingredients, added 1/2C pecan pieces, and half craisins, half raisins (what I had on hand).

  17. 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. 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. 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. Just made these! Thanks for the recipe!

  29. 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. 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.

    • 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. 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!

    • 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. 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.

    • 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!

    • I agree… Too much flour for sure. I followed the recipe and was disappointed with the results 🙁 Sorry to say.

  41. 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. 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. 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.

Leave a Comment »