Low Sugar Easy Oatmeal Cookies

Total time45 min

Prep time15 min

Cook time25 min

These classic oat cookies lean on hearty old-fashioned rolled oats and warm ground cinnamon for that comforting, bakery-style flavor in every bite. Butter is creamed until light and fluffy, then eggs and vanilla extract are worked in for a rich, tender base before the dry ingredients come together into a soft, scoopable dough. Studded with raisins for little bursts of natural sweetness, each cookie bakes up with crisp, golden edges and a chewy, slightly underdone center that firms up beautifully as it cools. The texture here is everything: thick, hearty, and satisfying, with just the right amount of spice running through every scoop. It's an easy one-bowl treat that comes together fast and holds up well for make-ahead snacking. For anyone watching added sugar, this is a genuinely solid pick to keep in the regular baking rotation.

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
1 cup raisins (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

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