Originally published in the March + April 2018 issue. Photo by Erik Putz.
Big Batch Oatmeal Chocolate Raisin CookiesBy Chatelaine
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.
- 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
- 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.
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.
Nutrition (per cookie)
- 2 g,
- 14 g,
- 5 g,
- 1 g,
- 76 mg.