Eggless Oatmeal Raisin Cookie Dough
That classic oatmeal-raisin flavor you love — warm cinnamon, chewy oats, and plump raisins — shows up in full force here, no baking required. The secret to making this safe to eat straight from the bowl is heat-treating the flour in the oven first, bringing it to 165°F so it's ready to enjoy without any worry. Milk steps in as the binding liquid, keeping the dough soft and scoopable without a single egg in sight. Brown sugar and a touch of vanilla give it that deep, caramel-y sweetness that makes it taste like the real deal — honestly better than most baked versions. It comes together in one bowl with an electric mixer, so cleanup is minimal and the reward is immediate. With 8 servings, it's perfect for sharing at a party, setting out as a dessert dip, or just keeping a stash in the fridge for whenever a craving hits.
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Learn more →Ingredients
8 servings
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 2 tbsp granulated sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- ¾ cup raisins
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 10 minutes, before using.
- 2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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