Eggless Oatmeal Raisin Cookies
Soft, chewy eggless oatmeal raisin cookies with brown sugar, cinnamon, and old-fashioned oats. No eggs or egg substitutes needed!
Ingredients
- ½ cup unsalted butter softened (113g)
- ½ cup light brown sugar packed (107g)
- ⅓ cup granulated sugar (67g)
- 6 tablespoons milk whole or 2% (90mL)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120g)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1½ cups old-fashioned rolled oats (135g)
- ¾ cup raisins (110–120g)
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer for about 2 minutes, until smooth, creamy, and slightly fluffy.
- Add the milk and vanilla and beat until incorporated. The mixture may look a little separated; that's okay.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the butter mixture and mix with a rubber spatula just until combined.
- Fold in the rolled oats and raisins until evenly distributed.
- Refrigerate the dough for 20–30 minutes.
- Meanwhile, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie (a #30 scoop) onto the baking sheets, about 2 inches apart. Gently press the tops into thick discs.
- Bake for 12–13 minutes, until the edges are set and lightly golden but the centers still look slightly soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
• Use old-fashioned rolled oats, not quick oats, for the best chewy texture.
• Don't chill the dough much longer than 30 minutes, or the cookies won't spread as much.
• For softer cookies, bake 11–12 minutes. For crispier edges, bake 13–14 minutes.
• For dairy-free, use an unsweetened neutral nondairy milk.
• To freeze, freeze the scooped dough balls, then thaw slightly and bake.
• Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
• Don't chill the dough much longer than 30 minutes, or the cookies won't spread as much.
• For softer cookies, bake 11–12 minutes. For crispier edges, bake 13–14 minutes.
• For dairy-free, use an unsweetened neutral nondairy milk.
• To freeze, freeze the scooped dough balls, then thaw slightly and bake.
• Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
Nutrition
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 119mg | Fiber: 1g | Sugar: 15g