Classic Oatmeal Raisin Cookies at their finest, these sweet treats contain no egg, perfect for those with food allergies or when you're just short of eggs. You'll want to make extra to stash in the freezer.
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.
Optional: stir in any of the following, up to 2 cups in place of the raisins: chocolate chips, dried cranberries, chopped nuts or seeds, or other chopped dried fruit.Store cooled cookies at room temperature in an airtight container for up to 1 week. Store in the freezer for up to 6 weeks.