Soft Oatmeal Raisin Cookies Recipe -
Soft Oatmeal Raisin Cookies Recipe

Soft Oatmeal Raisin Cookies

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"This cookie is really moist and chewy."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
  2. Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
  3. Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
  4. Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2008

This cookie is delicious with some modifications. I used all whole wheat flour, doubled the yogurt (used low fat vanilla), halfed the sugar to 1/2 cup since the yogurt is already sweetened (used only brown sugar), used 1 whole egg rather than 2 egg whites (why waste it?), and skipped the butter flavored granules. Instead of adding in my oatmeal and raisins last, I stirred it in with my wet ingredients before adding the flour mixture to absorb some moisture. To make up for the butter flavor, I would use butter-flavored non stick spray. I had to bake mine for 11 minutes to get them cooked through and they were just a bit more than a tbs per cookie. After baking, I let them sit on the baking sheet for about 3 minutes so they can be chewy. Put them in the fridge and they will stay moist and will be chewy. They actually taste better the next day! Hope my review helped! =D

Most Helpful Critical Review
May 09, 2005

Well, this recipe was a good starting point but I made/would have made a lot of changes. To start with I added 1tsp cinnamon, and didn't bother with the salt, butter buds or vanilla extract. I also used all brown sugar instead of some of each. The cookies took over 15 mins to bake and were still just starting to brown on top. I know ff cooking doesn't tend to brown as attractively as recipes that use butte/marg, but I did think the cooking time was a bit short. After tasting them, I will make the following changes next time: using more oats and less flour, as I thought the oats were a bit lost; using a dah of ground mixed spice in addition to the cinnamon I added and baking them for 20 mins. They weren't horrible, but were extremely average.

Mar 19, 2003

If you're reading this review, that means you're in the mood for a soft oatmeal cookie- so get baking! These are exactly what I always thought oatmeal cookies should be like- moist, chewy, mmmmm mmmmm good. I used peach flavored yogurt- the whole 8 oz. of it- and I felt like I was eating peach oatmeal in delicious cookie form. I can't believe it's not butter in these. My fiance loved them- and he thought I was lying when I told him there was no butter. Enjoy!

Mar 26, 2003

Absolutely great! They are chewy, soft, & tasty. Low fat...but don't have a low fat taste...they taste 'real'. My friends ate them up, couldn't believe they were low fat, and wanted the recipe right away. The cookies are also very easy to make. Defintely recommend.

Mar 19, 2003

I have never seen a cookie recipe like this one, using yogurt and butter buds. I was a little apprehensive at first, but figured I would try it out for my parents, who love lo-fat stuff. This cookie is great! I used less vanilla, and thought that was better. These cookies are so soft, moist, and almost like a cake. They are best if eaten 5 minutes after being taken out of oven. Nice recipe!

Jan 20, 2004

This recipe has become my favorite cookie recipes...and I don't like to bake. I use the recipe as is --- or omit the fake butter flakes (becuase I don't buy) and add whatever nuts I can two boys and my neighbors love these cookies! FAB!!!

Jun 15, 2005

I've made these "cookies" several times and they always turn out the same. They're not horrible, but I don't think you can call these cookies. They turn out extremely puffy, no matter how much I try to flatten them before putting them into the oven. When they cool, there's weird shiny glaze on them. I've tried cutting back on the sugar to see if that was the problem, but the glaze is still there. I agree that the cooking time needs to be longer. I don't think I'll be making these again - I'd rather eat my yogurt!

Feb 11, 2009

I love this cookie. I increased the yogart to 8oz of fat free, used an atrificial sweetner instead of the 1/2 cup of granular sugar and added 3/4 cup of walnuts. I also added 1/2 cup of milled flax seed. This did not alter the taste but made it more healthy. These changes produced a better, healthier cookie,


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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