Eggless oatmeal raisin cookies - moist, soft and chewy center with slight crisp on edges, sweet buttery, loaded with plump raisins and spiced with cinnamon. These oatmeal raisin cookies are the BEST I’ve ever had.
This cookie recipe is simple and easy to make. The method of making is similar to any other cookie recipe. Start by creaming the butter and sugar. Then add liquid ingredients and mix. Then add dry ingredients one by one and keep mixing. The cookie dough is ready.
This cookie dough does not require chilling. So we don’t have to wait and we are saving some time here. Once the dough is ready, shape into the balls, flatten them and bake into preheated oven. Cookies are ready. It will take only 30-35 minutes from start to finish.
Key Ingredients:
-- Butter: I always prefer to use unsalted butter in my baking. Just because I like the flavor of it better and I want to control the salt in my recipe. But you can use salted butter, if you don’t have one.
-- Brown sugar: Here light brown sugar is used along with very small quantity of regular white sugar. I prefer brown sugar because it has more moisture than white. So it gives moist cookies.
-- Oats: There is always a big question when recipe calls for oats. Which type of oats to use in the recipe? Here I have use old-fashioned rolled oats. Just because I like the flavor and thickness of the oats which gives chewy, hearty texture. You can use any variety of oats (instant or quick cooking) for making these eggless oatmeal raisin cookies.
-- Raisins: The pairing of oatmeal with raisin is just perfect. I like those plump raisins in every bite of oatmeal cookies. Raisins have high sugar content, so they retain moisture which helps to keep the cookies soft for next few days.
-- Ground cinnamon: It adds the depth of flavor in the cookies. I love cinnamon flavor, so I always add it. But if you are not fan of it, you can skip it.
Check out other eggless cookies recipe
Chocolate chip cookies // Double chocolate cookies // White chocolate macadamia nuts cookies // Snickerdoodles
How to make eggless oatmeal raisin cookies recipe:
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line two cookie sheets with parchment paper or lightly butter it or spray with nonstick cooking spray. Keep it aside.
3) Take all purpose flour, ground cinnamon and baking soda in a bowl.
4) Whisk well till everything is combined well. Keep it aside.
5) In another bowl, take soften butter and both sugars (white granulated and light brown sugar).
6) Start mashing and mixing with spatula. Once you get paste like consistency then switch to wire whisk and beat it till you get smooth, light and fluffy mixture. Alternately you can use stand mixer with paddle attachment or hand mixer.
7) Now add water.
8) Also add vanilla extract.
9) Again beat it till well combined.
10) Now add dry flour mixture.
11) Start mixing it using spatula.
12) And mix till everything is incorporated well.
13) Now add raisins.
14) And fold them in.
15) Add rolled oats.
16) Again mix it till well combined. The dough is stiff (not sticky or loose) and easily manageable to make balls. If yours is not like this then you can chill it for some time in the refrigerator.
17) Make 1 ½ tablespoons size of balls. Arrange them on prepared cookie sheets about few inches apart. You will get 18 balls. Flatten them using your hand or back of the glass.
18) Bake them into preheated oven for about 12-14 minutes. You will notice the edges are slightly brown in color and center it still soft. Remove it from the oven and let it cool for 5 minutes in the pan.
Then remove it to a wire rack and let it cool down completely or serve warm.
Serving suggestion: Enjoy these eggless oatmeal raisin cookies whenever you crave for. I would like to dunk the cookie in a glass of cold milk before eating. It is personal preference, many preferes with milk while many prefers as such.
Eggless oatmeal raisin cookies recipe
Ingredients
- 2 tablespoons + ⅔ cup All purpose flour (Maida)
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Baking soda
- ½ cup Unsalted butter softened at room temperature
- 1 tablespoon White granulated sugar
- ⅔ cup Light brown sugar packed
- 2 teaspoons Water
- 2 teaspoons Pure vanilla extract
- ¾ cup Raisins
- 1 ⅓ cups Rolled oats
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a cookie sheet with parchment paper or lightly butter it or spray with nonstick cooking spray. Keep it aside.
Making cookie dough:
- Take all purpose flour, ground cinnamon and baking soda in a bowl.
- Whisk well till everything is combined well. Keep it aside.
- In another bowl, take soften butter and both sugars.
- Start mashing and mixing with spatula. Once you get paste like consistency then switch to wire whisk and beat it till you get smooth, light and fluffy mixture.
- Alternately you can use stand mixer with paddle attachment or hand mixer.
- Now add water and vanilla extract. Again beat it till well combined.
- Now add dry flour mixture. Start mixing it using spatula.
- And mix till everything is incorporated well.
- Now add raisins. And fold them in.
- Add rolled oats. Again mix it till well combined.
- The dough is stiff (not sticky or loose) and easily manageable to make balls. If yours is not like this then you can chill it for some time in the refrigerator.
Making eggless oatmeal raisin cookies recipe:
- Make 1 ½ tablespoons size of balls.
- Arrange them on prepared cookie sheet about few inches apart. You will get 18 balls.
- Flatten them using your hand or back of the glass.
- Bake them into preheated oven for about 12-14 minutes. You will notice the edges are slightly brown in color and center it still soft.
- Remove it from the oven and let it cool for 5 minutes in the pan.
- Then remove it to a wire rack and let it cool down completely
This is the best oatmeal cookies recipe. Everyone loves it every time I make it. And it's so simple to make. Thank you for the recipe 😊
Glad that everyone loved it.
These are so delicious. I didn’t have light brown sugar so I substituted dark brown sugar and they came out really good. Makes a perfect 18 cookies. My daughter has an egg allergy and she loves them a lot.
Very glad that she liked it.
Thank you for the feedback Sara.
Great recipe, I enjoyed making the cookies. If there is one tiny gripe, it’s that the ingredients aren’t weighed in grams. I had to use a conversion chart.
Glad that you liked the cookies.
I will slowly try adding the gram measurements.
Delicious! My kids love them. I added chocolate chip and raisins. Thank you for sharing Kanan. 😍
Glad that kids enjoyed.
Hi! Thank you so much for publishing this! Making these for the second time tonight! They came out so great the first time I made them. I have a sensitivity to egg so I can’t eat it at all anymore! These taste phenomenal and weren’t dry at all. I did find that they don’t quite make as many as it says it will, but it’s just me and my boyfriend. He loves them just as much as I do! Thank you!
Very glad to know that you guy's are enjoying these cookies.
I guess you're making bigger size than mine and you're getting less number of cookies.