Oatmeal Raisin Slice-and-Bake Cookies Oatmeal Raisin Slice-and-Bake Cookies

Oatmeal Raisin Slice-and-Bake Cookies | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

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



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


  • Iron 4.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Oatmeal Raisin Slice-and-Bake Cookies