Enjoy Classic Oatmeal Raisin Cookies that mix up quickly, don’t need any eggs, and disappear in a flash! This cookie recipe, which can also be made vegan, will be a hit with everyone at your table.

Cookies are ultimate comfort food. A lot of things are, actually. Mac and cheese. Mashed potatoes. Chicken Pot Pie.

But when your sweet tooth needs some cheering up, well, cookies are where it’s at. And Oatmeal Raisin Cookies? It doesn’t get any more classic than that!

Now, don’t wrinkle up your nose. I know they aren’t Chocolate Chip. That doesn’t mean that they’re any less amazing.

These Oatmeal Raisin Cookies have been making the rounds at our house lately, both traditional and vegan, and I can attest to the fact that they will definitely take your mind off your worries.

Classic Oatmeal Raisin Cookies that Don’t Need Eggs

I’ve found that a vintage cookbooks are some of the best. You find recipes that are simple classics, favorite recipes like what your gramma used to make. No fuss, no muss.

I discovered this classic oatmeal raisin cookbook in a very old cookbook, handed down from my mom. I made some tweaks, of course, substituting butter for lard, for starters. Talk about vintage!

While my cookies are sweet, the originals had even more sugar; I reduced the amount of sugar, too.

I’ve made them with raisins, just like the classic standard, but feel free to stir in chocolate chips and/or other dried fruit if you so desire. They’re good either way.

One of the great things about these Oatmeal Raisin Cookies is that they don’t need eggs. This is great if you’ve run out, are dealing with an allergy, or just don’t want eggs.

My daughter has made these vegan by swapping in coconut oil for the butter and substituting the buttermilk with almond milk plus a bit of lemon juice. Her cookies were just as delicious as the ones I made straight from the recipe.

How do you make oatmeal raisin cookies from scratch?

Oatmeal Raisin Cookies are super simple to make. Make sure you soften the butter first and then get mixing.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats. Cream together the brown sugar and butter. Stir in the buttermilk and vanilla extract. Add the oats, raisins, flour, baking soda, and salt. Stir well to distribute the ingredients throughout the dough. With wet hands or a 2-inch cookie scoop, shape the dough into 2-inch balls. Place the cookie dough balls about 3 inches apart on the prepared trays. Press each dough ball with the bottom of a glass dipped in water, to flatten. Bake until set and lightly browned, about 10 minutes. Cool on a rack.

Can you use quick oats in oatmeal cookies?

You can use both quick oats and old fashioned oats in oatmeal cookies. The latter produces a heartier, more whole grain-type cookie.

What’s the difference between quick oats and old fashioned?

Old fashioned oats are whole oat kernels that have been rolled flat. For quick oats, the kernels are cut into smaller pieces before being rolled. Technically, quick oats are more processed than old fashioned, making them less hearty, but more quick-cooking.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of sugar, oats, flour, raisins, and butter can help keep the price down.

Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for spices and other baking ingredients.

How I make this recipe easy:

This Oatmeal Raisin Cookies recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

stainless steel mixing bowl – I’m not sure you have too many of these.

hand mixer – My Hamilton Beach version is going on a decade and still kicking.

stand mixer – You can also use a stand mixer if you prefer.

silicone spatula/spoon – I have two or three of these – so convenient!

parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.

sheet pans – These heavy-duty rimmed baking sheets have been a game-changer!

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up! If you prepare this recipe, be sure to take a picture and hashtag it. I can't wait to see what you cook up!

Print Recipe 5 from 3 votes Oatmeal Raisin Cookies Classic Oatmeal Raisin Cookies at their finest, these sweet treats contain no egg, perfect for those with food allergies or when you're just short of eggs. You'll want to make extra to stash in the freezer. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Servings: 18 cookies Calories: 277 kcal Author: Jessica Fisher Ingredients 1 1/2 cup brown sugar packed

1 cup butter

1/2 cup buttermilk

1 tsp vanilla extract

4 cup rolled oats

2 cup raisins

1 3/4 cup unbleached, all-purpose flour whole wheat pastry flour can also be used

1 tsp baking soda

3/4 tsp salt Instructions Heat the oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl combine the sugar, butter, buttermilk, and vanilla. Stir in the oats, flour, baking soda, and salt.

With wet hands, shape the dough into 2-inch balls. Dough will be sticky. Place the dough balls about 3 inches apart on the prepared baking sheet.

Flatten each cookie with the bottom of a glass dipped in water.

Bake until set and lightly browned, about 10 minutes. Remove to cookie sheet and cool. Notes Optional: stir in any of the following, up to 2 cups in place of the raisins: chocolate chips, dried cranberries, chopped nuts or seeds, or other chopped dried fruit. Store cooled cookies at room temperature in an airtight container for up to 1 week. Store in the freezer for up to 6 weeks. Nutrition Calories: 277 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 28 mg | Sodium: 261 mg | Potassium: 115 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 326 IU | Calcium: 37 mg | Iron: 1 mg

This post was originally published on September 9, 2009. It has been updated for content and clarity.