Big Batch Oatmeal Chocolate Raisin Cookies

  • Prep Time25 mins
  • Total Time40 mins
  • Makes75 cookies
Big Batch Oatmeal Chocolate Raisin 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.


  • 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.

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.