Slice & Bake Oatmeal Cookies
Yield
servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine |
|
| 2 | cups |
sugar
|
|
| 2 | cups |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 5 | cups |
rolled oats
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | cup |
nuts
chopped |
|
| 1 | cup |
raisins, seedless
can use up to 2 cups |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
|
|
| 473 | ml |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 1.2 | l |
rolled oats
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 177 | ml |
nuts
chopped |
|
| 237 | ml |
raisins, seedless
can use up to 2 cups |
|
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.
