Classic Butter Slice & Bake Oatmeal Cookies
Submitted by mjcroy
Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minReal butter makes these slice-and-bake cookies rich and tender with a melt-in-your-mouth quality shortening can’t match.
Roll the dough, wrap it tight, and forget about it until cookie cravings hit.
Oats add hearty chew while raisins and nuts bring bursts of sweetness and crunch.
This recipe yields enough dough for multiple batches, so you can bake a few now and save the rest for later.
Pro Tips
- Soften butter to room temperature for easy creaming, but don’t let it melt or cookies will spread too thin
- Wrap dough logs in plastic wrap first, then foil, to prevent freezer burn
- Mark the date on wrapped dough so you know when the 6-month window is up
- Bake from frozen for firmer cookies, or thaw slightly for softer, chewier results
Ingredients
Directions
Cut four 14 x12 inch pieces of waxed paper or plastic wrap.
Cream butter or margarine and sugars in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy.
In a medium bowl, combine dry ingredients.
Stir flour mixture into egg mixture until blended.
Stir in nuts and raisins.
Divide dough into 4 pieces.
Shape each piece into an 8 to 10 inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil.
Label and date.
Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough roll.
Preheat oven to 375℉ (190℃).
Lightly grease baking sheets; set aside.
Cut dough into slices or chunks.
Place dough about 1 inch apart on prepared baking sheets.
Bake 10 to 12 minutes until edges are light brown and centers are slightly set.
Cool about 2 minutes on baking sheet.
Remove cookies and cool on wire racks.
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