These old fashioned 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.
Frequently Asked Questions
Why is this recipe called overnight oatmeal cookies?
Because the balls of dough chill in the refrigerator overnight and are baked the next day. This gives them their wonderful texture. My family also calls them step on cookies because you flatten them with the bottom of a glass before you bake them.
What is the best way to store oatmeal raisin cookies?
Once the cookies are cooled, move them to an airtight container and store them at room temperature for up to a week. For longer storage, freeze for up to 3 months.
Can I freeze some of the dough?
Yes. Follow the recipe up to the point where you flatten the cookie dough balls with the glass. Arrange the flattened cookie dough disks on a cookie sheet and freeze for an hour or two. Transfer the frozen cookie dough to a freeze bag and return to the freezer for up to three months. You can bake them from frozen, just add a minute or two to the bake time.
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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Oatmeal Raisin Step On Cookies
- 1½ cups unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 cups old fashioned oats
- 1 cup raisins
- 3¾ cups all purpose flour
- ½ teaspoon ground cinnamon
- 2 teaspoon baking soda
- ¼ teaspoon salt
- optional: 1 cup chopped nuts
- Cream together butter and sugar.1½ cups unsalted butter, 2 cups granulated sugar
- Mix in eggs until incorporated.3 large eggs
- Add dry ingredients and mix until uniform.2 cups old fashioned oats, 1 cup raisins, 3¾ cups all purpose flour, ½ teaspoon ground cinnamon, 2 teaspoon baking soda, ¼ teaspoon salt, optional: 1 cup chopped nuts
- Roll into small balls, about an inch in diameter, then roll balls in a little bit of granulated sugar.
- Place in airtight container and 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.