Store a log of this oatmeal raisin dough in your freezer so you can enjoy freshly baked cookies at a moment's notice.
- Prep time 20 minutes
- Total time 5 hours
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, salt and baking soda; stir into butter mixture just until combined. Stir in raisins and oats.
Divide dough in half. Working with one-half at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 12-inch (30 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Thaw overnight in refrigerator before continuing with recipe.)
Trim ends of logs; slice dough into 1/4-inch (5 mm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until lightly browned, about 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 2 weeks.)
Change it up: Oatmeal Chocolate Slice-and-Bake Cookies
Substitute raisins with semisweet chocolate chips.
Makes about 50 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 63 mg
- Sugars 10 g
- Protein 1 g
- Calories 101.0
- Total fat 4 g
- Potassium 70 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
