Slice & Bake Oatmeal Cookies
Yield
2 dozenPrep
25 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
granulated |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 4 ½ | cups |
rolled oats
uncooked |
|
| ¾ | cup |
nuts
chopped |
|
| ¾ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
granulated |
|
| 355 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
baking soda
|
|
| 1.1 | l |
rolled oats
uncooked |
|
| 177 | ml |
nuts
chopped |
|
| 177 | ml |
raisins, seedless
|
|
Directions
Cut four 14x12-inch pieces of waxed paper or plastic wrap.
Cream shortening, granulated sugar and brown sugar in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy.
In a medium bowl, combine flour, salt and baking soda.
Gradually stir flour mixture into egg mixture until blended.
Stir in oats, nuts and raisins. Divide dough into 4 equal pieces.
Shape each piece into an 8 to 10-inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12-inch piece of heavy-duty foil.
Label with date and contents. Store in freezer.
To bake 1 roll, preheat oven to 350℉ (180℃).
Lightly grease 2 large baking sheets; set aside.
Cut prepared frozen dough into ¼ inch thick slices.
Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set.
Cool completely on wire racks.
