Chewy, cinnamon-warmed oatmeal cookies studded with plump raisins are exactly the kind of treat that feels indulgent without relying on the usual sweeteners. The dough comes together with softened vegan butter and eggs beaten to a light, fluffy base, then folded through with hearty old-fashioned rolled oats for that classic thick, chewy bite. A short chill in the fridge keeps the dough easy to scoop and helps the edges bake up golden while the centers stay soft. Baked just until set, these cookies firm up beautifully as they cool, giving you that perfect balance of crisp edge and tender middle. It's a solid pick for anyone watching added sugar but still craving a warm, spiced, from-scratch cookie.
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Beat the softened vegan butter, brown sugar, and granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
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