Thick, chewy, and packed with warm cinnamon spice, these cookies come together the classic way — butter and sugars creamed until fluffy, then folded with old-fashioned rolled oats and plump raisins for that irresistible bakery-style texture. The dough gets a quick chill before baking, which helps the edges turn golden and crisp while the centers stay soft and slightly underbaked, exactly how a great oatmeal raisin cookie should be. Each one bakes up with those signature cracked, sugary edges and a chewy middle that only gets better as it cools on the rack. It's a comforting, nostalgic treat that fits neatly into a plant-based baking rotation without sacrificing any of the texture or flavor you're after. Simple pantry staples like flour, brown sugar, and cinnamon do all the heavy lifting here, making this a reliable go-to whenever a cookie craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
