Soft Oatmeal Raisin Cookies No Butter
It's best to have all ingredients at room temperature and be sure to aerate your flour before measuring. I make these with cold pressed avocado oil. Works great with chocolate chips too. - Jenny Jones
Prep Time: 11 minutes
Cook Time: 14 minutes
Total Time: 25 minutes
Makes: 8 -9 cookies
Ingredients:
- 1/4 cup vegetable oil
- 6 Tablespoons brown sugar (1/4 cup + 2 Tbsp.)
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups rolled oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup raisins
Instructions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- With electric hand mixer on medium-high, beat oil, sugar, egg & vanilla in a bowl for 1 minute.
- On low speed, stir in oats, flour, baking soda & salt.
- Fold in raisins.
- Using a scoop, shape into 2-inch balls and place onto baking sheet.
- Bake for 14 minutes. Do not over bake.
- (Recipe can be doubled.)
Note: Can also be made with all butter or half butter / half oil, as long as you have 4 tablespoons of fat. That version is under the "Sweets" category.
Very easy and delicious recipe. Thank you!
Help! I could eat the whole batch! This is the best oatmeal cookie I’ve ever had in my life. I did add 1/4 cup walnuts and 1/4 tsp. cinnamon and shaped them to look like Jenny’s before baking. Jenny has the best recipes for everything and I have made dozens her recipes. I’m going to give 1/2 to the neighbors right now so we don’t eat them all!!!
I made these today by replacing the brown sugar with coconut sugar and using coconut oil. I didn’t have any vanilla extract, so I replaced it with honey and they turned out great; I’m very happy with them! Thank you for the recipe!
I made this today. I used 1/2 of oat flour and 1/4 cup all purpose flour and 1/4 cup of oats, skipped the raisins replaced it with cocoa nibs. It turned out great! Thanks for the recipe!
I made these cookies with coconut oil and regular white sugar (5 tablespoons, I thought I had brown sugar but I didn’t.) I also added a 1 tablespoon of raisins and chocolate chips, scooped it out with a cookie scooper and made exactly 15 small cookies. They didn’t flatten but came out looking like macaroons. They turned out very good. Will keep this recipe but next time I’ll flatten them a bit before baking. Thank you for sharing the recipe!
It wasn’t soft but I kind of like crunchy cookies! I used coconut oil and added chocolate chips! Very delicious!
I have made this recipe three times during quarantine! My family absolutely loves it. I can’t wait to try your other recipes!
My cookies arent soft.
I’ve been looking for a relatively simple and quick oatmeal cookie recipe for a while now and these fit the bill perfectly!!! I made the “half butter-half oil,” chocolate chip version of the recipe, skipping the vanilla as I had none, and they were excellent. Thank you so much!
Awesome. Took up baking during quarantine. Didn’t have any vanilla extract Honey works great.
Did you use honey in lieu of vanilla? That is so neat if so! I’ll have to give that a try sometime!
Very quick and easy to make, here at a small summer cabin without an electric mixer. (I used a whisk.) They are rather dry, though baked exactly 14 minutes, probably because of the fat being oil (I used light olive oil) instead of butter.
I used olive oil but have gas stove and only cook 10 minutes they were perfect !!!
Loved the cookies. This was my first time to bake. The cookies turned out very well and soft. I used 1tsp maple syrup instead of Vanilla (did not have one), Use 2 tsp of chia seeds in stead of raisins (picky kids), and substituted 1/3 cup of almond flour and 1/3 cup of all purpose flour for 1/2 cup of all purpose flour.
Thank you for your recipe.
Great recipe fast easy and all there is to it..
i used 2 teaspoons and made teaspoon sized balls and placed 2 inches apart. They melt right into place.. I also used EVOO and it worked wonderfully.. No cholesterol no saturated fat just plain old fashioned goodness..
I used EVOO too and put raspberry preserves in middle before baking!
Does anyone else use a cookie scoop and have issues where the cookie doesn’t spread out. It basically cooks like a big round ball, reminiscent of a scooped macaroon. Not that they taste bad, but they look like cookie balls, not flat cookies. Thanks for any input
Hey Rebeckah,
I find what works best is to just roll them in balls and they are perfect then
My husband (a.k.a. Mr. Super Picky) loves these cookies. I stumbled on this recipe looking for a butter free oatmeal cookie due to his heart issue. I am so glad I did. I add toasted pecan pieces. So delicious.
Why should we not over bake
Over-baking will result in a drier, harder cookie and these are meant to be soft.
I tried it but I didn’t have all purpose flour so I used self rising flour I came out really good
I made the cookies and they came out really good I was not expecting such great cookies thx for the recipe.
These cookies turned out really good and I loved the texture. I changed the recipe a bit though. Instead of rolled oats and cinnamon I used 1 + 1/4 cup of maple brown sugar oatmeal I had in packets. I baked with apple spice packets before so I though I would try it and I loved it.
I doubled the recipe. Used a little maple syrup for part of sugar. Added a little more flour to make up more added liquid. I used mix of olive oil, coconut oil and avocado oil. Delicious
I’m sold on this recipe and so is my fussy hubby who, by the way, went back for seconds. Lol. I followed the recipe exactly as is and was happy with how it turned out. Not greasy or overly sweet like other recipes I’ve tried before. Will be making these again soon. Thank you for sharing it.
Thank you for the recipe. These are as close I’ve ever been able to come to my mother’s widely loved oatmeal cookies (she’s not one for writing down measurements). I’ll be making these often. I highly recommend the addition of 1/2 tsp cinnamon and 1/4 cup chopped walnuts.
Just made last night and I love them. I didn’t have any raisins or anything to substitute them. But they are still amazing.
Very tasty and Nice texture! I substituted raisins w/ dried cranberries and put a pecan half on the top– my teens Loved them!
I think the next batch I will delete the vanilla and add a little pure Maine maple syrup– maybe delete one tablespoon of the brown sugar.
Thanks so much for posting this recipe– A TRUE BLESSING DURING THE COVID-19 PANDEMIC!
Kevin from Maine
Just made these and they are so yummy! Chewy and soft and not too sweet–perfect combination. I used golden raisins and filtered coconut oil instead of vegetable oil, substituted 1:1.
Wonderful! I’ve baked two batches in two days adding dried cranberries and dark chocolate. Great instructions!
Loved these and hubby did too! I had run out of butter so these were perfect. I used gluten free flour, almond milk and added a bit of cinnamon too. I actually added kumquat purée as well and they turned out amazing. Subbed chocolate chips for the raisins. Thanks!
Actually no milk…was thinking of another recipe from dinner lol.
I was craving a sweet quick treat. I had no butter in the house so I’m glad you used the oil. I have no brown sugar so used regular sugar. They came out puffed and light and delicious. Not overly sweet
Just made my second batch as they’re a great treat for my 2 year old ! I subbed raisins for choc chips.
This time I split the mixture into around 15 not 9 and I preferred the bake at 360F for 14 mins ! Thanks for the super easy and yummy recipe! Happy baking 🙂
I just made batch number two. I added a little white sugar to sweeten them a bit. These are so good and easy to make. I can’t imagine they’re overloaded with calories. 👍👍
My cookies came out chewy but kinda dry I dont know why? And they aren’t very sweet kinda bland.
My cookies came out perfect . I used quick oats for mine’s without raisins . They’re all gone !!
I made these cookies using mayo cuz I had no eggs and even though they are cooling down, these are way better than Jenny’s cookies! 10/10 2 thumbs up and 5 stars and 5 mics from The Source Hip Hop Magazine to!!!!
I would like to use coconut oil?They are baking now and part of the batch I added peanut butter I’m anxious to see if they come out.Thanks for a healthy heart cookie,which is what we need.!
I used coconut brown sugar for my cookies, and boy were they yummy!
Great recipe I Substituted cranberries and walnuts for the Raisins.Healthy breakfast snack to pack for work!
Tried today. Very good. Didn’t add raisens hubby won’t eat!
To add a little brown sugar sprinkle on top lije gramma did would be great!
Soft, flavor is good and I had no issues with cookies flattening out too much.
Easy, quick and yummy…..I made 1 dozen with this recipe, perfect for me and my husband, until my “adult kids “ tasted them! What can I say Jen, from dinner to desserts, your recipes are delicious! Making them for years and will continue for many more. I DO MISS YOUR VIDEOS, LOVE THEM!
I would like to substitute with whole wheat flour. Do liquids need to be increased?
I made these cookies and my husband went crazy for them. I added the walnuts and chocolate chips, its a great tasting and fairly healthy recipe! It is definitely going in the recipe collection! Thank you for posting, lots of love from Toronto, Canada!
MariposaYour presentation is fantastic your videos are self-explanatory and excellent please keep them coming
Can you use quick oats for this too?
I’m sure you can. Measure the quick oats and hold back adding your own sugar if your oats are already sweetened. I have some maple and brown sugar packets I am going to make the cookies out of.
So glad I read your note at the beginning of the recipe!
My granddaughter is allergic to all milk proteins except for Coconut milk.
So I am always looking for subs for butter and margarine. I will try avocado oil next time. Does this work in chocolate cakes as well?
thanks
You can use apple sauce instead butter or oil with cake mixes. Ratio is 1:1 (use the same amount of apple sauce as you would oil or butter.)
Extra virgin olive oil is best and they turn out wonderfully.. I also make a 2″+ ball and spread apart equally. I also bake 16 mins for a darker crunchy cookie.. They are yummy in milk..