Enjoy Classic Oatmeal Raisin Cookies that mix up quickly, don’t need any eggs, and disappear in a flash! This cookie recipe, which can also be made vegan, will be a hit with everyone at your table.
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Cookies are ultimate comfort food. A lot of things are, actually. Mac and cheese. Mashed potatoes. Chicken Pot Pie.
But when your sweet tooth needs some cheering up, well, cookies are where it’s at. And Oatmeal Raisin Cookies? It doesn’t get any more classic than that!
Now, don’t wrinkle up your nose. I know they aren’t Chocolate Chip. That doesn’t mean that they’re any less amazing.
These Oatmeal Raisin Cookies have been making the rounds at our house lately, both traditional and vegan, and I can attest to the fact that they will definitely take your mind off your worries.
Classic Oatmeal Raisin Cookies that Don’t Need Eggs
I’ve found that a vintage cookbooks are some of the best. You find recipes that are simple classics, favorite recipes like what your gramma used to make. No fuss, no muss.
I discovered this classic oatmeal raisin cookbook in a very old cookbook, handed down from my mom. I made some tweaks, of course, substituting butter for lard, for starters. Talk about vintage!
While my cookies are sweet, the originals had even more sugar; I reduced the amount of sugar, too.
I’ve made them with raisins, just like the classic standard, but feel free to stir in chocolate chips and/or other dried fruit if you so desire. They’re good either way.
One of the great things about these Oatmeal Raisin Cookies is that they don’t need eggs. This is great if you’ve run out, are dealing with an allergy, or just don’t want eggs.
My daughter has made these vegan by swapping in coconut oil for the butter and substituting the buttermilk with almond milk plus a bit of lemon juice. Her cookies were just as delicious as the ones I made straight from the recipe.
How do you make oatmeal raisin cookies from scratch?
Oatmeal Raisin Cookies are super simple to make. Make sure you soften the butter first and then get mixing.
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
- Cream together the brown sugar and butter.
- Stir in the buttermilk and vanilla extract.
- Add the oats, raisins, flour, baking soda, and salt.
- Stir well to distribute the ingredients throughout the dough.
- With wet hands or a 2-inch cookie scoop, shape the dough into 2-inch balls. Place the cookie dough balls about 3 inches apart on the prepared trays.
- Press each dough ball with the bottom of a glass dipped in water, to flatten.
- Bake until set and lightly browned, about 10 minutes. Cool on a rack.
Can you use quick oats in oatmeal cookies?
You can use both quick oats and old fashioned oats in oatmeal cookies. The latter produces a heartier, more whole grain-type cookie.
What’s the difference between quick oats and old fashioned?
Old fashioned oats are whole oat kernels that have been rolled flat. For quick oats, the kernels are cut into smaller pieces before being rolled. Technically, quick oats are more processed than old fashioned, making them less hearty, but more quick-cooking.
There are so many great oat recipes for you to try after this one!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of sugar, oats, flour, raisins, and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for spices and other baking ingredients.
How I make this recipe easy:
This Oatmeal Raisin Cookies recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- hand mixer – My Hamilton Beach version is going on a decade and still kicking.
- stand mixer – You can also use a stand mixer if you prefer.
- silicone spatula/spoon – I have two or three of these – so convenient!
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – These heavy-duty rimmed baking sheets have been a game-changer!
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Oatmeal Raisin Cookies
Ingredients
- 1 ½ cup brown sugar packed
- 1 cup butter
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 4 cup rolled oats
- 2 cup raisins
- 1 ¾ cup unbleached, all-purpose flour whole wheat pastry flour can also be used
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Heat the oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl combine the sugar, butter, buttermilk, and vanilla. Stir in the oats, flour, baking soda, and salt.
- With wet hands, shape the dough into 2-inch balls. Dough will be sticky. Place the dough balls about 3 inches apart on the prepared baking sheet.
- Flatten each cookie with the bottom of a glass dipped in water.
- Bake until set and lightly browned, about 10 minutes. Remove to cookie sheet and cool.
Notes
Nutrition
This post was originally published on September 9, 2009. It has been updated for content and clarity.
Molly
These are delicious. I’m always looking for egg-free cookies for a friend of mine who avoids them.
They were easier to scoop into cookie balls for the second batch, once the batter had hydrated a bit.
Jessica Fisher
Yay! I’m so glad you liked them! Thanks for sharing your experience with the rehydrating. Always helpful!
Erica R.
Just made these today with chocolate chips instead of raisins. Must have made them smaller than you do – although they are pretty large – because it yielded almost four dozen. The most important part is they are teen-boy-approved.
Jessica Fisher
So glad you enjoyed them!
Lynn from NC Outer Banks
Oh these sound good with lots of options and I like that they don’t call for eggs. But I’ll have to hold off for now as I’m out of oats 🙁 Rats!
Jessica Fisher
Let me know what you think when you get around to making them. 🙂
Cate
Yum!! So chewy and creamy… if that’s possible for a cookie? I made these tonight! Love that you can just mix ingredients quickly, by hand. I went a little light on the flour so they really had to cool to stay together but they were sooo delicious. We did some mini chocolate chips and raisins. Also this was the first oatmeal cookie I made that didn’t call for cinnamon (could have added but wanted to stick to recipe) and they were great with out it.
Jessica Fisher
Yay! So glad you enjoyed them and that you’ve got a cinnamon-less option going forward.
Lara
Since we are social distancing, (we aren’t on true lockdown) I’ve been baking a bath of choc chip cookies every few days. I seriously was just thinking this morning that I should try another cookie type and here you are. Thanks! I don’t have raisins on hand, but I do have a mixed nut/dried cranberry/raisin trail mix that should be delicious with this. Mmmmm!
Jessica Fisher
Let me know how you like it?
Carrie
We made these vegan style the other day and they were amazing! We subbed half stick margarine and half coconut oil for the butter and soy milk with a Tbs of lemon juice for the buttermilk. Every one liked them and couldn’t believe they were vegan. The entire batch was gone in a day!
Thanks for this winning recipe!
Jessica Fisher
Yay! So glad you enjoyed them as much as we did.
Lisa
Would it be a problem to use the lard instead of butter? Butter is kind of expensive around here and I try to make it go as far as I can! We had a hog butchered, so I’ve got plenty of rendered lard!
Jessica
Do you normally use lard in baking? If so, then I’d give it a go. I’ve never baked with it.
maggie
what if i don’t have the old fashioned oats? can i just use quick oats?
Jessica
@maggie, yes, that is fine.
BethAnn
I made these tonight with raisins…. OH. MY. GASP! Really so simple and easy to make…. an instant classic! these definitiely make it into the recipe box!
Martha in Georgia
I made these with dried cranberries and pecans. My family loved them! Most went into the freezer but the ones I left on the counter disappeared immediately!
Jessica
@Martha in Georgia, Yeah! So glad you liked them. My last batch tastes almost like a praline. Not sure how, but I like it.
carrie
what if you don’t have buttermilk?
Jessica
@carrie, well, you could try the typical buttermilk substitute which is to add lemon juice or white vinegar to milk and let it thicken a bit. But, I would be tempted to try yogurt, thinned with milk. Just a couple ideas – I’ve never tried either. I usually have a big thing of buttermilk in the fridge.
Britney
Just wanted to say I made these today using milk + vinegar and it worked out fine!
Mary Jo
These are pretty much our family’s favorite cookies now. I haven’t made them with any mix-ins, but in the past two months, I’ve probably made them plain at least 6 times. :o) I use Sucanat and freshly ground whole wheat flour, and all old-fashioned oats (only because I never have quick-cooking on hand). They are delicious!
Jessica
Yeah! Thanks for letting me know!
Carla
These look awesome! I’m hoping to bake a batch later today. Cranberries and chocolate sound great!
Rebekah
These are really good. I made them with sucanat and wheat flour and some with spelt flour. I love the picture of them they look like comfort food.
Thea
I have made this recipe several times over the past month – including to take for a family reunion. I over heard one comment of an older relative that these cookies tasted like something her mom used to make!
These are a family favorite now. The kids and I love them with the raisins and my husband loves them with chocolate chips!
AllieZirkle
Suggestions on mix ins? I’m partial to chocolate anything but is there a mixin the FishKiddos favor?
Jessica
Chocolate and cranberry, but they were really good plain, too.