Big Batch Oatmeal Chocolate Raisin Cookies
- Prep Time25 mins
- Total Time40 mins
- Makes75 cookies
Photo: Erik Putz
Unexpected party, bake sale, cookie cravings: All of these are no big deal thanks to that freezer stash of dough you’re about to whip up.
Ingredients
2 ½ cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp salt
1 ½ cups unsalted butter, softened
1 cup packed light brown sugar
¾ cup granulated sugar
3 eggs
1 tbsp vanilla
2 ½ cups rolled oats
1 ½ cups chopped semi-sweet chocolate
1 ½ cups raisins
Instructions
Preheat oven to 350F. Line a baking sheet with parchment.
Whisk flour, baking soda and salt in a medium bowl. Beat butter and both sugars in a large bowl with an electric mixer until fluffy, about 5 min, scraping side of bowl. Beat in eggs, 1 at a time, then vanilla. Add flour mixture until just combined. Stir in oats, chocolate and raisins.
Roll dough into heaping tablespoonful balls. Place 3 in. apart on sheet. Freeze remaining dough (see tip).
Bake until edges are golden but centres are soft, 10 to 12 min. Let cool on sheet 2 min, then transfer to a rack to cool completely.
Nutrition (per cookie)
Protein 2g, Carbohydrates 14g, Fat 5g, Fibre 1g, Sodium 76mg.
Freezing tip
Portion dough by shaping 1 cup into a log about 1 ½ inch thick. Wrap tightly in plastic and freeze up to two months. Cut each log into 12 portions and bake from frozen as directed, adding 1 to 2 minutes.
Originally published in the March + April 2018 issue. Photo by Erik Putz.