Oh, the joy of baking! There’s something so comforting about the smell of freshly baked cookies wafting through the house. Today, I’m excited to share with you my favorite recipe for the BEST Oatmeal Cookie without raisins. If you’re like me and prefer your cookies without those pesky little dried fruits, then this recipe is just for you! Plus, it’s a fantastic way to whip up a batch of chewy oatmeal cookies that everyone will love. And if you’re looking for quick family dinners or easy pasta recipes to pair with your sweet treats, I’ve got you covered there too!
Why You’ll Love This Recipe
- Simple and quick to make, perfect for busy weeknights.
- Chewy and soft texture that melts in your mouth.
- Customizable with your favorite mix-ins like chocolate chips.
- Great for sharing with family and friends or enjoying all by yourself!
- Pairs wonderfully with a cup of coffee or tea.
Ingredients
To make these delightful cookies, you’ll need the following ingredients:
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 1/4 cups rolled oats
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional, not in my original recipe)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create these scrumptious cookies:
- Preheat the oven to 325° F. Line two light-colored baking sheets with parchment paper and set aside.
- In a large bowl or the bowl of a stand mixer, cream the softened butter with the white and brown sugar until it becomes lighter in color and fluffy, about 3-4 minutes.
- Add the large eggs and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. If you love cinnamon in your oatmeal cookies (not in my original recipe), add that here now as well.
- Gradually mix the flour mixture into the wet ingredients on medium speed.
- Stir in the old-fashioned oats and any mix-ins like chocolate chips or sweet raisins if you’re using.
- Using a medium cookie scoop, scoop cookie dough balls onto the lined baking sheet.
- Bake for 9-12 minutes or until the edges are golden brown and the centers are soft but not gooey.
- Cool for 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cookies turn out perfectly every time:
- Make sure your butter is softened to room temperature for easy creaming.
- Don’t overmix the dough once you add the dry ingredients; this keeps your cookies tender.
- For an extra touch, sprinkle a little sea salt on top of the cookies before baking.
- If you want to make these cookies ahead of time, you can freeze the dough balls and bake them fresh whenever you crave a warm cookie!
How to Serve
These cookies are perfect for any occasion! Serve them warm with a glass of milk, or enjoy them as a delightful dessert after a hearty meal. They also make a great addition to a cookie platter for gatherings or holiday parties. If you’re looking for more delicious dessert ideas, check out my Decadent Chocolate Cake or the Ultimate Chocolate Indulgence Cake for a sweet finish to your dinner!
Make Ahead and Storage
These cookies can be made ahead of time and stored in an airtight container for up to 3 days. If you want to keep them longer, consider freezing them! Just make sure to let them cool completely before placing them in a freezer-safe bag. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up. They’ll taste just as fresh as the day you baked them!
So there you have it! A simple, delicious recipe for the BEST Oatmeal Cookie without raisins. I hope you enjoy making these as much as I do. Happy baking!
The BEST Oatmeal Cookie Recipe (no Raisins)
Ingredients
Method
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla, mix until smooth.
- Whisk dry ingredients together. Gradually mix into wet ingredients on medium speed.
- Stir in oats and optional mix-ins. Scoop dough onto prepared baking sheets.
- Bake for 9-12 minutes until edges are golden. Cool on racks before storing.