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Oatmeal Cookies Without Raisins

Are you a fan of oatmeal cookies but don’t like raisins? Then these oatmeal cookies without raisins are perfect for you! They are packed with oats and taste super soft and chewy. The recipe is so easy to make with simple ingredients!

For more ideas, try our frosted oatmeal cookies, cranberry walnut oatmeal cookies, and Chick Fil A cookies.

cooling rack witch oatmeal cookies without raisins and a bowl of rolled oats.

No raisin oatmeal cookies

There are 2 kinds of people in this world: Those who love raisins and those who hate them with a passion.

We are a family divided on this: Patrick and I fall in the first category, while the rest will throw a fit if they have to eat anything with raisins. You’ll know exactly what I mean if you have an opinionated three-year-old.

In any case, after sharing our old-fashioned raisin oatmeal cookies, I also want to share this oatmeal cookie recipe without raisins.

And though I quite like oatmeal cookies with raisins, I must say the raisin-less version is simply divine!

  • The recipe is incredibly easy to make with pantry staples.
  • The cookie dough only requires 30 minutes of chilling.
  • The cookies are loaded with tons of hearty oats, brown sugar, cozy cinnamon, and a secret ingredient that makes them irresistible.
  • The texture is super soft, chewy, and thick.

If you love chewy cookies, try these chocolate chip cookies, sugar cookies, and McDonald’s copycat cookies next!

ingredients for no raison oatmeal cookies.
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Ingredients

These soft oatmeal cookies without raisins use simple ingredients that you may already have in your pantry. Let’s discuss each ingredient! For exact measurements, scroll down to the recipe card below.

  • All-purpose flour provides the structure for the cookies so that they maintain their shape and hold up once they’re baked. When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour can result in cookies that won’t spread in the oven.
  • Old-fashioned rolled oats are ideal for oatmeal cookies because they create a chewier texture.
  • Ground cinnamon pairs beautifully with the oats. Feel free to increase the amount if you love cinnamon!
  • Baking powder gives the cookies a lift.
  • Butter: The butter should be softened to a cool room temperature. As always, I opt for salted butter in these cookies. If you only have unsalted butter, add a pinch of salt.
  • Light brown sugar adds moisture and flavor and also makes the cookies chewier.
  • Granulated sugar ensures the cookies spread as they bake in the oven.
  • Egg: A large egg helps bring the dough together. Use a room-temperature egg for the best results.
  • Molasses is my secret ingredient to give the oatmeal cookies a richer, deeper flavor and make them extra moist.
  • Pure vanilla extract adds a little extra flavor.
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How to make oatmeal cookies without raisins

Once you’ve gathered the ingredients, it’s time to bake big soft oatmeal cookies. Here’s a simple breakdown of the recipe step by step:

step 1 mix wet ingredients.

1. Mix wet ingredients

  • Beat the softened butter with both sugars on medium speed until light and fluffy, about 1 to 2 minutes.
  • Reduce speed to low; add the egg, molasses, and vanilla. Beat until well combined, about 1 minute. Scrape down the sides of the bowl as needed.
step 2 add dry ingredients.

2. Add dry ingredients

  • In a medium bowl, whisk together the flour, rolled oats, baking powder, and cinnamon;
  • Add flour mixture to the wet ingredients in the bowl; mix until almost combined.
step 3 chill dough.

3. Chill dough

  • Cover the bowl tightly with plastic wrap.
  • Refrigerate the dough for 30 minutes (or overnight if preparing the dough ahead of time).
step 4 drop cookie balls.

4. Drop cookie balls

  • Once the dough is chilled, remove it from the fridge.
  • Using a 2-tablepoon cookie scoop, drop heaping balls of dough onto the lined baking sheets.
  • Leave about 2.5 inches / 6 cm between each dough ball because they will spread as they bake.
step 5 bake oatmeal cookies.

5. Bake

  • Bake the cookies at 350°F about 8 to 10 minutes.
  • The cookies are ready when the edges look golden brown and the tops are set.
  • Remove from oven and let cool on the cookie sheet for 5 to 10 minutes.
  • Transfer to a wire rack and let cool completely.
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Tips

  • Measure the flour correctly: When measuring flour, don’t scoop it from the container because you may end up with too much flour in your cookies. Instead, fluff it up in the bag, spoon it into your measuring cup, and level it off with a butterknife.
  • Chill the cookie dough: Make sure to chill the oatmeal cookie dough for at least 30 minutes before baking. You are welcome to skip this step if you prefer thinner cookies.
  • Flatten cookies: Feel free to press the cookies down with the palm of your hand or the bottom of a glass if you want to spread them more. I prefer thick and chewy oatmeal cookies, so I personally skip this step.
  • Let cookies rest on the cookie sheet after baking: The cookies will be slightly soft when you pull them out of the oven. Let them cool on the cookie sheet for 5 to 10 minutes to help them finish setting up, then transfer them, onto a wire rack to cool completely.
  • Double the recipe: If you want more oatmeal cookies, you may easily double the recipe to make about 4 dozen.
stack of oatmeal cookies without raisins.
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What can I use in oatmeal cookies instead of raisins?

Don’t worry if you don’t like raisins in oatmeal cookies. You can easily skip them or replace them with something else delicious!

  • Chocolate chips: Add up to 1 cup of semi-sweet chocolate chips for a lovely chocolate note. Feel free to swap in milk or dark chocolate or a mix if you’d like.
  • M&M’s are a fun addition for children. Fold 1 cup M&M’s into the cookie dough and press a few extra M&M’s into the cookies right after baking.
  • Nuts: You can never go wrong with nuts in oatmeal cookies! They add a lovely crunch. Stir 1/2 cup to 1 cup chopped walnuts or pecans. For extra flavor, toast the nuts in a pan on the stove over medium-low heat for a few minutes.
  • Other dried fruit: If you’re not a fan of raisins, but enjoy other dried fruit, try adding dried cranberries, chopped dried apricots, dried blueberries, or dried cherries.
no raisin oatmeal cookies on a white cutting board with a bowl of brown sugar and a jar of cinnamon sticks.
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Storage instructions

Store oatmeal cookies without raisins

Once your soft oatmeal cookies have cooled, place them in an airtight container. They will last on the counter at room temperature for up to a week!

Make cookie dough ahead of time

You can prepare the cookie dough up to 3 days ahead of time. Cover it tightly and refrigerate until ready to bake.

If the cookie dough gets too hard to scoop, let it sit on the counter for about 20 minutes to soften and become scoopable.

Can I freeze oatmeal cookie dough?

Yes, the cookie dough freezes well. Line a cookie sheet with parchment paper, scoop the cookie dough onto the baking sheet, and flatten each dough ball.

Freeze for 1 to 2 hours, until solid. Place the frozen cookie dough into a large freezer bag.

You can bake the frozen cookie dough balls, simply add an extra 1 to 2 minutes to the baking time.

Freeze baked oatmeal cookies

Of course, you can also freeze the baked cookies. First, let them fully cool, then freeze them in a freezer-friendly container or bag for 3 to 4 months.

When you’re ready to eat them, let the cookies thaw out on the counter before serving.

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FAQ

How many cookies does the recipe make?

My recipe yields about 2 dozen thick oatmeal cookies, but you can easily double or triple the recipe if you want more.

Can I use quick oats in this recipe?

I recommend old-fashioned rolled oats because they provide a chewier texture.

Still, you may replace them with the same amount of quick oats if you prefer. Just keep in mind that the texture won’t be quite the same.

Why are my no raisin oatmeal cookies not spreading in the oven?

There are a few things that will prevent your cookies from spreading.

For one, measuring the flour correctly is important because too much flour can prevent the cookies from spreading.

I recommend weighing the flour with a digital kitchen scale. Alternatively, use the spoon and level method.

My oatmeal cookies always flatten on their own, but if you notice yours don’t, flatten each ball of cookie dough slightly before baking.

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Looking for delicious cookies to sink your teeth in? I’ve rounded up a few more of our favorite cookie recipes. They are all super easy to whip up and make the perfect sweet treat!

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

oatmeal cookie recipe without raisins.

Oatmeal Cookies Recipe Without Raisins

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Are you a fan of oatmeal cookies but don’t like raisins? Then these oatmeal cookies without raisins are perfect for you! They are packed with oats and taste super soft and chewy. The recipe is so easy to make with simple ingredients!

Ingredients

  • 1 1/2 cups / 180 g / 6.3 oz all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 cups / 170 g / 6 oz old-fashioned oats
  • 3/4 cup / 170 g / 6 oz salted butter, room temperature
  • 3/4 cup / 150 g / 5.3 oz light brown sugar, packed
  • 1/4 cup / 50 g / 1.8 oz granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp molasses
  • 2 tsp vanilla extract

Instructions

  1. Combine dry ingredients. In a medium bowl, whisk together the flour, rolled oats, baking powder, and cinnamon; set aside.
  2. Cream butter and sugar. Beat the softened butter with both sugars on medium speed until light and fluffy, about 1 to 2 minutes.
  3. Incorporate egg and vanilla. Reduce speed to low; add the egg, molasses, and vanilla. Beat until well combined, about 1 minute. Scrape down the sides of the bowl as needed.
  4. Mix dry and wet ingredients. Add flour mixture; mix until almost combined.
  5. Chill dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes (or overnight if preparing the dough ahead of time).
  6. Prepare for baking. Preheat your oven to 375°F / 190°C / gas mark 5. Line 2 baking sheets with parchment paper or non-stick baking mats.
  7. Scoop cookie balls. Once the dough is chilled, remove it from the fridge. Using a 2-tablepoon cookie scoop, drop heaping balls of dough onto the lined baking sheets. Leave about 2.5 inches / 6 cm between each dough ball because they will spread as they bake.
  8. Bake. Bake the cookies for 8 to 10 minutes. They are ready when the edges look golden brown and the tops are set.
  9. Cool. Remove from oven and let cool on the cookie sheet for 2 to 3 minutes. Transfer to a wire rack and let cool completely.

Notes

Tips

  • Measure the flour correctly: When measuring flour, don’t scoop it from the container because you may end up with too much flour in your cookies. Instead, fluff it up in the bag, spoon it into your measuring cup, and level it off with a butterknife.
  • Chill the cookie dough: Make sure to chill the oatmeal cookie dough for at least 30 minutes before baking. You are welcome to skip this step if you prefer thinner cookies.
  • Flatten cookies: Feel free to press the cookies down with the palm of your hand or the bottom of a glass if you want to spread them more. I prefer thick and chewy oatmeal cookies, so I personally skip this step.
  • Let cookies rest on the cookie sheet after baking: The cookies will be slightly soft when you pull them out of the oven. Let them cool on the cookie sheet for 5 to 10 minutes to help them finish setting up, then transfer them, onto a wire rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 61mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 2g

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