These cookies take a little time to make, but it is mostly hands off. The results are a smooth cookie with a nice chew unlike any other oatmeal raisin cookie you’ve had!
These oatmeal cookies have a softer texture than most and are oh so tasty. You refrigerate the balls of dough overnight which helps to soften the oatmeal and develops the flavor.
The results might just be one of the best oatmeal cookies you have ever had. 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. More of her story can be found on the post I wrote about her frozen fruit salad. She had a very interesting childhood living with her mom and grandparents after her dad passed away.
It sounds like her grandparents were quite the business people and were in to a little bit of everything! Since she had a stroke when I was very young, I don’t remember her cooking.
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.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 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.
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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.