Big Batch Oatmeal Chocolate Raisin Cookies

59

PREP TIME

25 min

TOTAL TIME

40 min

Makes

75 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.


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.

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.

Nutrition (per cookie)

  • Calories
  • 106,
  • Protein
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 76 mg.

Originally published in the March + April 2018 issue. Photo by Erik Putz.