The BEST Oatmeal Cookie Recipe (no Raisins)
I’ve been making this oatmeal cookie recipe for years when I want something reliably soft, chewy, and crowd-pleasing without the raisin controversy. These cookies bake up with golden edges and tender centers, and they come together from pantry staples in under an hour. If you like a cookie that travels well to school lunches or potlucks, this is the one I reach for (right after I’m done babysitting the crockpot for dinner like my favorite garlic parmesan chicken pasta).
Why you’ll love this dish
- Kid-approved: no raisins means fewer complaints from picky eaters.
- Simple pantry ingredients: most items are already in your kitchen.
- Texture balance: chewy oats with slightly crisp edges.
- Versatile: easy to add chocolate chips, nuts, or spice.
“The best oatmeal cookie I’ve ever had — chewy, buttery, and not too sweet. Perfect with coffee.” — a happy kitchen test-taster
These are great for after-school snacks, bake sales, or holiday cookie plates. If you’re prepping a spread for a gathering—maybe alongside a hearty main like a lasagna—you’ll appreciate how easy these scale up (best lasagna recipe).
Preparing The BEST Oatmeal Cookie Recipe (no Raisins)
This is the quick process so you know what to expect:
- Preheat your oven and prep baking sheets.
- Cream the butter and sugars until fluffy.
- Add eggs and vanilla, then fold in the dry mix.
- Stir in rolled oats and any optional mix-ins.
- Scoop dough onto lined sheets and bake until edges are golden.
- Cool briefly on the hot sheet, then transfer to racks.
What you’ll need
- 1 cup salted butter, softened (sub: unsalted + 1/4 tsp salt)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature (sub: 2 flax eggs for vegan)
- 2 teaspoons vanilla extract
- 2 1/4 cups rolled oats (old-fashioned) — do not use instant for best texture
- 1 3/4 cups all-purpose flour (for gluten-free, try a 1:1 GF blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (omit extra if using salted butter and prefer less)
- 1 teaspoon cinnamon — optional, adds warmth but not in the original recipe
Directions to follow
- Preheat the oven to 325°F. Line two light-colored baking sheets with parchment and set aside. Light pans keep the bottoms from over-browning.
- In a large bowl or stand mixer, cream the softened butter with the brown and granulated sugars for 3–4 minutes. Stop when the mixture is lighter in color and fluffy.
- Add the eggs and vanilla. Mix until smooth and fully combined. Scrape the bowl as needed.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt (add cinnamon here if using).
- Gradually add the dry ingredients to the wet mixture on medium speed until just combined. Avoid overmixing.
- Stir in the rolled oats by hand. Fold in any mix-ins like chocolate chips, chopped nuts, or leave plain. (I skip raisins, but they’re fine if you love them.)
- Use a medium cookie scoop to portion dough onto the lined baking sheet, leaving about 2 inches between each ball. Flatten slightly if you want a wider cookie.
- Bake 9–12 minutes, until edges are golden brown and centers are set but still soft. Rotate pans halfway if your oven has hot spots.
- Let cookies cool on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
How to plate and pair
These cookies are lovely on a simple dessert platter or in a stack tied with twine for a gift. Pair ideas:
- A tall glass of cold milk or a latte for dunking.
- Sandwich two cookies with vanilla ice cream for an easy cookie ice cream sandwich.
- Serve alongside fresh fruit or a bowl of whipped cream for a snack plate.
- For a savory-sweet dinner party, offer these as the sweet finish after lighter mains like a zucchini-forward pasta or casserole—see this zucchini lasagna recipe for a veggie-packed main.
How to store & freeze
- Room temp: Airtight container for up to 3 days. Place a slice of bread in the container to keep cookies soft (the bread helps maintain humidity).
- Refrigerate: Up to 1 week, though refrigeration can firm cookies.
- Freeze baked cookies: Layer with parchment in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Freeze dough: Scoop balls onto a tray and freeze solid, then transfer to a bag. Bake frozen dough with an extra 1–2 minutes in the oven.
Reheating: Warm cookies for 8–10 seconds in the microwave or 3–4 minutes at 325°F in the oven to refresh the chew.
Pro chef tips
- Room-temp butter and eggs help the dough emulsify and produce even texture.
- Measure flour by spooning into the cup and leveling; too much flour makes dry cookies.
- Use old-fashioned rolled oats for chew and structure; quick oats make a softer, denser cookie.
- Don’t overbake: take cookies out as soon as edges are golden—centers will firm as they cool.
- Light-colored pans and parchment prevent overly dark bottoms.
- Chill dough 30 minutes if you want thicker cookies that spread less.
Creative twists
- Chocolate chip oatmeal: fold in 1–1 1/2 cups semisweet chips.
- Nutty: add 3/4 cup chopped walnuts or pecans.
- Tropical: stir in 1/2 cup shredded coconut and 1/2 cup dried pineapple.
- Spiced molasses: add 1/4 cup molasses and an extra 1/2 tsp cinnamon plus 1/4 tsp ground ginger.
- Gluten-free: swap AP flour for a 1:1 GF flour and ensure oats are certified gluten-free.
- Vegan: replace butter with vegan spread and use flax eggs (1 tbsp flax + 3 tbsp water per egg).
Common questions
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats give a softer, less chewy cookie. For the classic texture, stick with old-fashioned rolled oats.
Q: How do I get chewier cookies?
A: Use a touch more brown sugar than white, don’t overbake, and consider adding an extra yolk or chilling the dough briefly to concentrate flavor.
Q: Can I freeze the dough?
A: Yes — scoop dough onto a tray, freeze, then store in a freezer bag. Bake from frozen and add 1–2 minutes to the baking time.
Q: Are these safe to leave at room temperature?
A: Yes, baked cookies stored in an airtight container at room temperature are fine for about 3 days. For longer storage, freeze them.
Conclusion
If you want a reliable, no-raisin oatmeal cookie that’s soft in the middle with golden edges, this recipe delivers every time. For variations and inspiration, I like comparing classic approaches from other bakers—try the Classic Soft Oatmeal Cookies recipe on Lauren’s Latest for a slightly different technique, or see Sugar Spun Run’s take on big soft oatmeal cookies for mix-in ideas at Oatmeal Cookies – Sugar Spun Run. Happy baking — and don’t forget to save a few for yourself.
Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 325°F (163°C). Line two light-colored baking sheets with parchment and set aside.
- In a large bowl or stand mixer, cream the softened butter with the brown and granulated sugars for 3–4 minutes until lighter in color and fluffy.
- Add the eggs and vanilla. Mix until smooth and fully combined, scraping the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt (add cinnamon here if using).
- Gradually add the dry ingredients to the wet mixture on medium speed until just combined. Avoid overmixing.
- Stir in the rolled oats by hand and fold in any mix-ins like chocolate chips or chopped nuts.
- Use a medium cookie scoop to portion dough onto the lined baking sheet, leaving about 2 inches between each ball. Flatten slightly if you want a wider cookie.
- Bake for 9–12 minutes, until edges are golden brown and centers are set but still soft. Rotate pans halfway if your oven has hot spots.
- Let cookies cool on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
