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Thick, chewy, and rich without a drop of butter—these soft oatmeal cookies are pure cozy magic made with one bowl and pantry staples. Think golden edges and melty centers with old-fashioned oats, perfectly plump raisins, brown sugar sweetness, vanilla comfort, and gentle cinnamon warmth in every bite. If you’re craving the ultimate no-fuss, no-mixer, no-butter oat cookie fix, this recipe delivers big time!

“I made these with my grandchildren and they are obsessed with them! I love baking with them and they love eating the treats, and so far this has been their favorite. Thank you for sharing”

– BETTE
Overhead photo of ten oat cookies made with raisins and without butter in a cookie tin.

Update: This recipe was originally published in November 2023. I made updates to the article below to include more information about making this soft oat cookies recipe. 

No butter, no mixer, no problem—just thick, soft oat cookies that melt in your mouth with a flavor that tastes like you spent all day baking (but, you didn’t!):

Table of Contents

About these soft oatmeal cookies

Imagine biting into a soft, chewy cookie loaded with sweet oats and a hint of cinnamon, all without a trace of butter. Yes, it’s possible to bake incredibly delicious, bakery-style soft oat cookies with zero butter—and I’ll show you how. 

Whether you’re out of butter or just looking for a lighter bake, this soft oat cookies recipe will win your heart and taste buds. Trust me: after one bite, you’ll be adding these as a staple to your cookie rotation!

Why you’ll love this recipe

Ready to fall in love with a one-bowl cookie that feels like the best kind of blast from the past? Here’s why you’ll adore these delightfully soft chewy oatmeal raisin cookies recipe:

  • No Butter, No Problem: We swap butter for neutral oil along with warming, cozy spices to give these dairy-free cookies plenty of moisture, ensuring soft texture without sacrificing flavor.
  • Chewy Texture Perfection: A precise balance of rolled oats, flour, eggs, and sugar creates thick cookies with soft centers with lightly crisped edges.
  • Pantry-Friendly Ingredients: No fancy flours or hard-to-find items here. Everything you need is likely already in your kitchen, waiting to be transformed into these heavenly treats.
  • Cozy and Comforting: Remember those old-fashioned oatmeal and raisin cookies your Nana used to make? This simple recipe captures that same homemade, heartwarming taste. They’re like the edible equivalent of your favorite cozy sweater—warm, nostalgic, and perfect any time of year.
  • Customizable: Swap raisins for chocolate chips, chopped nuts, dried cranberries, or go totally wild with your favorite cookie mix-ins.
  • Foolproof, Fast, and Family-Friendly: Minimal chilling time and simple steps—easy enough for kids to help, delicious enough for everyone to devour.
Overhead photo of rolled oats, flour, oil, sugar, eggs, raisins, and baking spices neatly arranged in bowls on a kitchen counter.

Ingredients for soft oat cookies

As promised, this bakery soft oat cookies recipe is made with just a handful of pantry staples – and no unsalted butter:

  • Old-Fashioned Oats. Also known as “rolled oats,” these are the heart and soul of this thick oatmeal cookie recipe. Don’t try and swap in instant or quick-cooking oats; they won’t be the same! 
  • All-Purpose Flour. Plain flour helps create the perfect cookie texture.
  • Dark Brown Sugar. This sweetener has extra molasses, which lends an old-fashioned flavor to these big soft oatmeal cookies. Substitutions: Light brown sugar or muscovado sugar will work too for slightly different flavor.
  • Granulated Sugar. You’ll also need white sugar to achieve the perfect cookie consistency. Substitution: Organic cane sugar works beautifully.
  • Cinnamon and Nutmeg. These cozy spices lend a lovely warmth for the best soft oatmeal cookies around. Make sure your ground spices are less than a year old for the best flavor. 
  • Baking Soda. Not to be confused with baking powder, this leavening agent is what helps your bakery-style oatmeal cookies rise to the occasion. 😉
  • Kosher Salt. For overall flavor.
  • Canola Oil. The butter substitute that keeps these oat cookies perfectly soft and moist, without any dairy. Substitutions: Vegetable oil or avocado oil works, too.
  • Eggs. Since this is a one-bowl, no-electric-beater cookie recipe, make sure you whisk the eggs together before adding them to the cookie dough.
  • Vanilla Extract. For warmth. Substitutions: An equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean.
  • Raisins. You’ll want to soak the dried fruit in hot water to plump them up, so each time you bite into one it’s a sweet and juicy surprise!

If you need help with substitutions and conversions, be sure to check out my guide on baking conversions.

Recipe variations

This recipe for soft oatmeal cookies is built to be inclusive. Here are some fun ways to make it your own:

  • Cranberry Orange Oat Cookies. Swap out the raisins for dried cranberries to add a tart, zesty kick to your cookies. For an added burst of bright flavor, add a few rasps of orange zest to the dough and soak your fruit in orange juice.
  • Oatmeal Chocolate Chip Cookies. For a chocolatey twist, replace the raisins with chocolate chips.
  • Nutty Oatmeal Cookies. Add chopped nuts like pecans or walnuts to the dough for an extra crunch. This not only enhances the texture but also adds a nutty richness that complements the oats and raisins (or your choice of dried fruit or chocolate) beautifully.
  • Gluten-Free. To make these cookies celiac-friendly, use certified gluten-free oats and substitute the regular flour with your favorite gluten-free flour blend. Make sure to let the dough rest for a minimum of 30 minutes before baking to allow the flour to rehydrate.
  • Boozy Adult Twist. Soak your raisins in rum rather than water for an added layer of flavor.

And if you’ve got leftover oats, put them to good use in these recipes: Chia Seed with Oatmeal and Bananas.

Overhead photo of dried raisins rehydrating in a bowl of warm water.

Chef expert tips for perfect results every time!

Follow these tips to ensure your soft oatmeal cookies with old-fashioned oats come out perfectly every time:

  • Oil Matters: Use a neutral-tasting oil like vegetable or canola. Olive oil is too strong for this soft oatmeal cookies recipe.
  • Measure by Weight if Possible: For consistency, use the weight provided, especially with the flour and oats.
  • Soak the Raisins: For juicier, plumper raisins, soak them in warm water for about 10-15 minutes before adding them to the dough. 
  • Drain and Blot Dry: After soaking, be sure to drain the raisins thoroughly and blot them dry with paper towels. This crucial step prevent a soggy excess moisture from altering the cookie dough.
  • Room Temperature Ingredients: Ensure that all your ingredients, especially eggs, are at room temperature before you start for even mixing.
  • Separate Eggs While Cold: While you want the eggs to be room temp before adding them to the cookie dough, make sure you separate the egg while it’s still cold. This helps ensure the yolk doesn’t break.
  • Chill the Dough: If time allows, chill your cookie dough in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain a thick shape and enhances the flavors. 
  • Cookie Doneness: The center of the oatmeal cookies without butter will appear very soft underdone – just look at the EDGES of the cookies. I bake mine for 13 ½ minutes.
  • Sea Salt Finish: Sprinkle a generous pinch of flaky salt over warm cookies for a bakery-worthy final touch.
Action photo of a wooden spoon stirring together soft oat cookie dough in a large mixing bowl.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this oatmeal cookies without butter recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use quick oats instead of old-fashioned?

You are always welcome to do whatever you’d like in the kitchen. If you’re looking for the best chewy, soft no-butter oat cookies, I recommend sticking with old fashioned rolled oats. However, you can try quick oats, just note the texture will be much softer and less chewy. And, whatever you do, avoid steel cut oats.

Should I soak my raisins for oat cookies?

Please do! You’ll be pleasantly surprised how much it affects the overall texture of these old-fashioned raisin oatmeal cookies. Just make sure to drain them thoroughly and blot them dry before adding them to your dough. 

What oil should I use for the best flavor?

You’ll want to stick with a neutral oil, such as vegetable, canola, or even light avocado oil. However, you try coconut oil for a hint of richness and slight flavor. But, avoid using olive oil as it’s too robust in flavor for these no butter oatmeal cookies. 

Do no butter oatmeal cookies have gluten?

I can’t speak for all recipes, but my soft oatmeal cookies with old-fashioned oats are bound with all-purpose flour, so yes they contain gluten.

That said, you’re welcome to swap in the cup-for-cup gluten-free flour blend of your choosing. Just make sure it has xanthan gum for the best results. 

What about dairy?

As far as dairy is concerned, you’re in the clear! I use canola oil instead of butter to make these oat cookies soft. 

Do I need a mixer for this recipe?

Nope! You’ll just need a mixing bowl and a whisk!

Close-up photo of the soft interior on a no butter oatmeal cookie.

Serving oatmeal cookies without butter

  • Ultimate Warm Cookie Experience. Top a warm, freshly-baked no butter oat cookie with a scoop of ice cream and sprinkle of ground cinnamon for a gooey, decadent raisin oatmeal experience.
  • Cookie Ice Cream Sandwiches. Sandwich a scoop of your favorite ice cream, like vanilla, cinnamon, or even rum raisin, between two oatmeal raisin cookies for a deliciously indulgent treat. 
  • Warm Cookie with Cold Drink. Sometimes, simplicity wins. Serve yourself a raisin oatmeal cookie warm from the oven with a cold glass of milk or a chilled sugar cookie cocktail for dipping.
  • Dipped in Chocolate Sauce. Partially dip each oatmeal raisin cookie in melted dark, milk, or white chocolate, and then let them set for chocolate-dipped treats.

Unique serving ideas

Storing leftover cookies

Got some leftover no butter oatmeal cookies or dough? No worries, I’ve got you covered with some simple storage solutions: 

  • To Store: Let the leftover baked cookies cool to room temperature before storing in an airtight container at room temperature for up to a week.
  • To Freeze Unbaked Dough: Scoop into balls and flash freeze on a baking sheet. Once solid, transfer to a freezer-safe storage bag. You can bake them straight from the freezer, just add a couple extra minutes to the bake time, no need to thaw. 
  • To Freeze Baked Cookies: Let the oat cookies cool completely, then freeze in layers with a sheet of parchment between each layer. Cookies are best when enjoyed within 1 month.
  • To Reheat: Microwave for 10–15 seconds to restore that just-baked soft oatmeal cookie softness.
Close-up photo of a soft oat cookie make without butter.

These old-fashioned soft raisin oatmeal cookies without butter are proof you don’t need dairy to create bakery-level deliciousness at home. With panty staples, one bowl, and just 30 minutes you’ll be baking up soft, chewy perfection that tastes like a warm hug.

Remember, life is what you bake of it, so keep those ovens warm and your cookie jars full. Until next time, know that I think you’re oat-standing!

Cheyanne

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More desserts with oats!

Overhead photo of ten soft oat cookies on a parchment-lined serving tray.

Soft Oatmeal Cookies

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Chill Time: 30 minutes
Servings: 25 cookies
Print Recipe Pin Recipe
Thick, chewy, and rich without a drop of butter—these soft oatmeal cookies are pure cozy magic made with one bowl and pantry staples. Think golden edges and melty centers with old-fashioned oats, perfectly plump raisins, brown sugar sweetness, vanilla comfort, and gentle cinnamon warmth in every bite. If you’re craving the ultimate no-fuss, no-mixer, no-butter oat cookie fix, this recipe delivers big time!

Equipment

  • 2 Baking Sheets – with silpat mats or parchment paper
  • 1 Large Bowl
  • 1 Whisk
  • 1 Wooden Spoon

Ingredients 

  • 2 Cups + 1 Tablespoon All-Purpose Flour – spooned and leveled (259 grams)
  • 1 Cup Dark Brown Sugar – packed (200 grams)
  • 1/3 Cup Granulated Sugar (67 grams)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • ¾ tsp Kosher Salt
  • Heaping 1/8 tsp Ground Nutmeg
  • 1 Cup Vegetable Oil (Substitute: Canola Oil or Neutral Oil of Choice)
  • 3 Large Eggs – two whole eggs + 1 egg yolk; WHISKED TOGETHER
  • 1 Tablespoon Pure Vanilla Extract
  • 2 ½ Cups Old Fashioned Whole Rolled Oats (213 grams)
  • 1 ½ Cups Raisins – rehydrated (210 grams)(SEE NOTES) (substitute: semi-sweet chocolate chips, pecans, walnuts, or combination)

Instructions

  • Preheat Oven: Arrange your oven rack to the middle position and preheat your oven to 350-degrees Fahrenheit.
    Line two large baking sheets with Silpat mats or parchment paper and set aside.
  • Mix Dry Ingredients: To a large bowl, add the flour, both sugars, cinnamon, baking soda, salt, and nutmeg.
    Grab a whisk to stir the ingredients until they’re well combined, making sure to break up any large clumps of brown sugar.
  • Add Wet Ingredients: Make a well in the center of the dry ingredients.
    To the well, add the oil, whisked eggs, and vanilla.
    Using a wooden spoon, stir the ingredients together until almost combined.
  • Add Oats and Raisins: To the bowl of cookie dough, add the oats and raisins.
    Use a wooden spoon to stir the cookie dough together until everything is combined. (Tip: The cookie dough should appear thick, wet, and slightly sticky.)
  • Chill Cookie Dough: Cover the bowl and let the cookie dough chill in the refrigerator for 30-45 minutes.
  • Roll Cookie Dough: Using an ice cream scoop, cookie scoop, or a spoon, portion the dough into large balls, roughly 2 tablespoons (50 grams) each.
    Roll and squeeze the cookie dough balls between the palms of your hands to form a tight ball.
    Arrange the cookie dough ball onto the prepared cookie sheet, spacing each ball 2-inches apart. Repeat portioning and rolling all the cookie dough into balls.
  • Bake Oatmeal Raisin Cookies: Transfer the cookie sheet to the preheated oven and bake for 13-16 minutes, or until the edges of the cookies are lightly golden in color.
    (Tip: The center of the cookies will appear very soft underdone – just look at the EDGES of the cookies. I bake mine for 13 ½ minutes.)
  • Cool: Transfer the cookie sheet to a wire rack and let the cookies cool on the baking sheet for 5 minutes.
  • Serve: Transfer the oatmeal cookies from the baking sheet to the wire rack to cool completely.
    Or enjoy warm topped with flaky sea salt, a scoop of ice cream and a sprinkling of ground cinnamon or room temperature with a glass of milk. Enjoy!
    Overhead photo of ten soft oatmeal cookies on a serving tray.

Notes

  • Eggs: Since this is a one bowl and no electric beater cookie recipe, make sure you whisk the eggs together before adding them to the cookie dough.
  • Oats: For these oatmeal raisin cookies, you’ll need to use old-fashioned whole oats, also known as “rolled oats”. Do not use instant oats in this cookie recipe. Whole old-fashioned oats lend the perfect chewy, thick texture.
  • Raisins: For the best oatmeal cookies with plum raisins, you’ll want to make sure you soak the raisins in warm water for 10-15 minutes, drain, and blot them thoroughly dry before using in this recipe.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 25 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 259kcal    Carbohydrates: 39g    Protein: 4g    Fat: 10g    Saturated Fat: 2g    Polyunsaturated Fat: 5g    Monounsaturated Fat: 2g    Trans Fat: 0.1g    Cholesterol: 22mg    Sodium: 128mg    Potassium: 143mg    Fiber: 2g    Sugar: 11g    Vitamin A: 33IU    Vitamin C: 0.5mg    Calcium: 22mg    Iron: 2mg
Course: Dessert
Cuisine: American

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