Overnight oatmeal raisin cookies take two days to make, but their soft chewy texture makes it worth the wait. This old fashioned recipe is straight from my great-grandma’s recipe box and the tender cookies are still a favorite.
These oatmeal cookies have a softer texture than most and are oh so tasty. My family calls them step on cookies, because you flatten them with a glass before you bake them.
But overnight oatmeal cookies better describes the process as you make the dough and roll it into balls one day and bake it off the next. This recipe and the two day process makes for the most tender oatmeal cookies you’ve ever had.
As written, this recipe has a nice mild oatmeal and sweet raisin flavor. If you like a spicier oatmeal cookie, feel free to add cinnamon and nutmeg to mimic your favorite recipe.
I thought for Mother’s Day it would be fun to post one of my Great-Grandma’s recipes. Several of her vintage recipes have become a hit here on the site, especially her frozen fruit salad.
She is no longer with us, but her recipes still live on. This is one that I have heard of her making frequently.
The recipe said it yields 9 dozen cookies and by George if I didn’t get exactly 9 dozen. To be fair, I had to work pretty hard scraping the bowl to get the last one… but I wasn’t going to come up one short!
I thought it was really interesting that this cookie has a two day prep. But that is what makes them so special!
Day 1: make dough, roll into balls, roll balls into sugar and put in the fridge.
Day 2 : flatten balls, bake and enjoy
The results are totally worth the wait. It is always fun to bake up vintage treats that I know my great-grandmother and grandma have made before me.
There is something so special about these generational recipes. Even if I don’t have the memories of my great-grandma making them herself, it still has a bit of nostalgia baked right in.
More Great Cookie Recipes
If you like these cookies, great-grandma also had a wonderful recipe for classic peanut butter cookies. You will have to make a batch of those as well.
Frostbite cookies are another great treat that turn what you thought you knew about oatmeal cookies on its head. They have lots of great texture and just the tiniest hint of peppermint.
Ranger cookies are a nice buttery cookie with some oatmeal, coconut and more mixed in. They are mild and oh so tasty.
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- 1 1/2 cups butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 cups old fashioned oats
- 1 cup raisins
- 3 3/4 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- optional: 1 cup chopped nuts
- Cream together butter and sugar.
- Mix in eggs. Then stir in the dry ingredients.
- Roll into small balls, about an inch in diameter, then roll balls in sugar.
- Chill overnight.
- Flatten out with a glass bottom the next day and bake at 375°F for about 8 minutes. She says “keep them light”
- Cool on pan for 5 minutes then move to wire rack to cool completely.
- Store in an airtight container on the counter for up to a week or freeze for up to 3 months.
I like using a small cookie scoop to portion out the dough.
You can refrigerate the balls of dough for up to 3 days before baking them.
You can also freeze the smashed balls of dough to bake later. Just add a minute or two to the bake time.
Store baked cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
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Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 51mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.