Oatmeal raisin cookies are one of those classic treats that never really go out of style. They are soft, a little chewy, and warm with cinnamon in every bite.
This version is completely eggless, so it works for anyone who avoids eggs or simply ran out and still wants to bake.
I love how the raisins get plump and juicy after a quick soak in hot water. It makes such a big difference in the final cookie.
The dough comes together fast and only needs a short chill before baking. Nothing complicated here.
If you have been looking for a reliable eggless cookie recipe, I think this one will become a regular in your kitchen.
Why You’ll Love It
Juicy Raisin Flavor – Plumped raisins add juicy bursts that balance the buttery dough and make every bite pleasantly sweet.
Hearty Oat Texture – Old fashioned oats create a satisfying chewy texture while adding a hearty flavor that makes these cookies feel substantial.
Warm Cinnamon Flavor – Cinnamon and vanilla bring warm bakery-style flavor without overpowering the naturally sweet raisins.
Perfect Texture – Soft centers and golden edges give these cookies the ideal contrast between tender and lightly crisp.
Ingredient List
- 3/4 cup Raisins
- 3/4 cup Softened Butter
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 cup Whole Milk
- 2 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cups Old Fashioned Oats
Directions
Step 1
Soak the raisins in hot water for 10 minutes so they plump up, then drain and pat dry.
Step 2
Beat the butter, brown sugar and granulated sugar for 2 minutes, then beat in the milk and vanilla.
Step 3
Whisk the flour, cinnamon, baking soda and salt, then mix into the wet ingredients.
Step 4
Fold in the oats and raisins, then chill the dough for 20 minutes.
Step 5
Preheat the oven to 350 F and line 2 baking sheets. Scoop the dough into 2 tablespoon mounds.
Step 6
Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft.
Step 7
Cool on the sheet for 5 minutes, then transfer to a rack to finish setting.
Tips
Dry the Raisins Well
After soaking the raisins, drain them completely and pat them dry with paper towels. Extra water can make the cookie dough too soft and cause the cookies to spread more than expected.
Let the raisins cool before adding them to the dough so they do not soften the butter mixture.
Use Softened, Not Melted, Butter
The butter should be soft enough to press easily with a finger but still hold its shape. Melted butter can make these cookies spread thin and turn greasy.
Use milk that is close to room temperature, and add it gradually while beating with the vanilla. This helps the mixture stay smooth instead of separating.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dry and prevent them from spreading properly.
Measure the oats the same way, and use old fashioned oats as listed. Quick oats change the texture and can make the cookies less chewy.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Spiced Carrot Cake
- Eggless Super Moist Banana Bread
Questions You Might Have
Why should I soak the raisins before adding them?
Soaking the raisins in hot water for 10 minutes makes them softer and plumper, so they stay chewy after baking.
Drain them well and pat them dry before mixing them into the dough so the extra water does not affect the cookie texture.
Eggless Oatmeal Raisin Cookies
Ingredients
Equipment
Method
- Soak the raisins in hot water for 10 minutes so they plump up, then drain and pat dry.
- Beat the butter, brown sugar and granulated sugar for 2 minutes, then beat in the milk and vanilla.
- Whisk the flour, cinnamon, baking soda and salt, then mix into the wet ingredients.
- Fold in the oats and raisins, then chill the dough for 20 minutes.
- Preheat the oven to 350 F and line 2 baking sheets. Scoop the dough into 2 tablespoon mounds.
- Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish setting.