There is something so comforting about oatmeal raisin cookies. They have the comfort of a big bowl of oatmeal but the sweetness of a cookie. They are one of our favourites. They even find their way onto my pre-baby to-do list. I love having some pre-made frozen cookie dough in the freezer. It makes it so easy to bust them out and bake when the mood strikes or when I need a fast dessert for company.
This recipe can easily be doubled or tripled and that is exactly what I did. It takes the same amount of time for me to make a triple batch of cookies as it does to make a single batch. I usually bake one batch or about 20-24 cookies. While that batch is baking, I continue to scoop out the remained of the dough onto a parchment covered baking sheet. I space them every close together, almost but not quite touching. I can get about 50-60 dough balls on a tray, depending on the size. I place the tray in the freezer for about an hour or so.
After they’ve had a chance to freeze (though not completely), I remove the trays from the freezer and divide the balls of dough into freezer bags, about 20-24 cookies per bag. These bags got back into the freezer until I’m ready to bake them. When I want to bake them, I let the bag thaw for about 10-20 minutes until the dough has softened and then bake like normal.
It’s a great and simple idea. It removes a step for me at the baking time, and it makes it easier for me when company comes over. Fresh baked cookies, almost on demand and so easy and delicious.
- 1/2 cup of butter, softened
- 2/3 cup brown sugar, packed
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 cup flour
- 1 1/4 c. rolled oats or quick oats
- 1/4 cup shredded coconut
- 3/4 c. raisins
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
- In a stand mixer or bowl, beat egg.
- Add butter, brown sugar and vanilla. Blend until smooth.
- Now add baking soda, cinnamon, salt, oats, coconut.
- Slowly add flour so that it doesn’t fly all over the place.
- Incorporate the raisins into the dough. The completed dough should be thick but still, have a little stickiness to it.
- Scoop into balls, 1” in diameter. I like to use a cookie scoop. Flatten slightly with a fork
- Bake for 8-12 minutes. A shorter bake time will give you softer cookies, while a longer bake time will give you a crunchier cookie. As a personal preference (and my husband’s preference) I like them soft in the middle but with a nice little crunch on the outside. For this result, I bake for about 9-10 minutes.
- Remove from oven, let them cool and enjoy!
I talked earlier about freezing the cookie dough, but you can also freeze baked cookies. Just bake the cookies as you usually would. When they are completely cooled, and I mean totally cooled, place them in freezer bags and put into your freezer. When you want to eat them, let them thaw for about 20-30 minutes. That’s it. It is really up to you how you want to freeze and bake your cookies. All options are easy and have delicious results.