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. Pingback: 5 Ingredient Basic Biscuits- Baker Bettie

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

  4. I am sending Val over for a sample!

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

  6. 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

  7. these cookies look delicious!!!

  8. Pingback: Home baking is it worth it? | singlebakingmadmama

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

    • 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?!

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

  11. Pingback: unexpected dark chocolate, almond, oat cookies | wholesam taste

  12. 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! 🙂

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

  14. Were yummy, thanks Sebastian!

  15. how many cookies does this make?

  16. 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!!!

  17. 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.

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

  19. 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! 🙂

  20. 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!

  21. 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!

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

  23. 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

  24. 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.

    • 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!

  25. 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!

  26. Thanks a bunch! Lookin forward to making some

  27. 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…

  28. 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!

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

  30. Delicious!

  31. 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.

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

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

  34. 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.

  35. 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

  36. 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 !

  37. 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.

    • Hi. I want to try this recipe and i will just use an oven toaster (beginner). And the max temp thatbit has is 250F. It says in te recipe that it should be preheated in 350F. How do i alter this? And rolledd oats?? Is it just the ordinary oats we buy in the market?

  38. Just made these and they were AWESOME, I added Peanut Butter and Co’s Dark Chocolate Dreams peanut butter to mine 🙂

  39. These are probably the best cookies I’ve ever had. I use whole wheat flour instead of all-purpose, and I use 2/3 cup sugar instead of 1 cup (2/3 is the perfect amount). I also add chunks of 86% dark chocolate. After cooling, I gobbled up around 6 of these before my wife made me stop.

  40. I’ve never heard of a toaster oven that only goes up to 250F. I suggest you double check the settings or review the instruction manual. Most go to 450-500C I think.

    And yes, I just use the regular oats you buy in the store in the cardboard tube containers (“quick cook” or “old fashioned”).

  41. Hi, I have just finished making those cookies and they came so good. I also added almond and chocolate chips. Thanks for the recipie.

  42. I forgot to soak my raisins prior to mixing up the batter. How important is it to do that step?

  43. So glad you liked them!

  44. Awsome. Just added some molasses. WOW

  45. Perfect! I made them last night I made 21 and by tonight there’s only 3 left ! Simple recipe loved it! Well #myhubisacookiemonster lol

  46. Turned out kind of dry for my liking, but the taste was superb! Next time I will try a tad more butter and maybe some vanilla?

  47. Pingback: Baking Week: Chewy Oatmeal Raisin Cookies - Sweet Potato Chronicles

  48. I made them on Friday and really enjoyed them. I made half regular and the other half i added almond and espresso paste to them and They were such a big hit!!!!! Easy to follow recipes and will be part of my family recipe book for ever! Ty.

  49. i made these cookies in 15 minutes (including the baking time which was 10 minutes). They are DELICIOUS and the best part is that you can change the recipe here and there (like if you want less sugar or less oil like i do). I love how you explained the point of each ingredient at the beginning rather than making me follow a recipe blindly (which i hate doing and never end up doing by the way)

    Thanks! Looking forward to making some of the other things (:

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