Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies
There’s something incredibly comforting about the aroma of fresh-baked cookies wafting through the house. Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies are a delightful combination of chewy oatmeal, sweet raisins, and rich chocolate chips, creating a perfect balance of flavors and textures. These cookies are not only delicious but also easy to make and store, making them a fantastic choice for any cookie lover. Whether you’re preparing a treat for a gathering or simply indulging your sweet tooth, this recipe will surely become a favorite in your kitchen.
Reasons to Love Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies
– **Convenient**: The slice-and-bake method allows you to prepare the dough in advance, making it easy to bake fresh cookies whenever the craving strikes.
– **Customizable**: Feel free to swap out the raisins for your favorite dried fruits or nuts, or switch the chocolate chips for white or dark chocolate.
– **Hearty and Satisfying**: The oats provide a wonderful chewy texture, making these cookies more filling than traditional cookies.
– **Perfect for Sharing**: These cookies make an excellent gift for friends, family, or coworkers, especially when packaged in a cute tin or box.
Ingredient List
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats, not quick cook or instant
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- Pinch of salt, optional and to taste
- 1 cup raisins (1/4 cup regular raisins and 1/4 cup golden raisin medley from Trader Joe’s)
- 1 cup semi-sweet chocolate chips
Essential Tools for Success
- Mixing Bowl: For combining your wet and dry ingredients.
- Electric Mixer: To cream the butter and sugars for a light and fluffy texture.
- Cookie Sheet: A sturdy sheet for even baking.
- Parchment Paper: Optional but recommended for easy cleanup and to prevent sticking.
- Plastic Wrap: To wrap the dough logs for slicing later.
Build Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies Step by Step
Step 1: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.
Step 2: Add Egg and Vanilla
Add the large egg and vanilla extract to the creamed mixture. Beat until well combined, ensuring everything is fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, whole wheat flour, baking soda, and salt (if using). This step helps to evenly distribute the baking soda and prevent clumping.
Step 4: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
Step 5: Fold in Raisins and Chocolate Chips
Using a spatula or wooden spoon, gently fold in the raisins and semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 6: Shape and Chill the Dough
Divide the dough into two equal portions. Roll each portion into a log, approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This chilling step is crucial as it helps the cookies maintain their shape during baking.
Step 7: Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
Step 8: Slice the Dough
Remove the dough logs from the refrigerator. Use a sharp knife to slice the logs into 1/2-inch thick rounds. Place the rounds on the prepared cookie sheet, leaving space between each cookie as they will spread slightly during baking.
Step 9: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
Step 10: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful slice-and-bake oatmeal raisin chocolate chip cookies with a glass of milk or your favorite beverage!
Holiday & Seasonal Touches
- Add a sprinkle of cinnamon or nutmeg for a warm, spicy flavor during the fall and winter months.
- Incorporate festive sprinkles or colored chocolate chips for a holiday-themed cookie.
- Try swapping out raisins for dried cranberries or cherries for a tart twist in the summer.
- Consider adding chopped walnuts or pecans for an extra crunch during gatherings.
Behind the Recipe
This recipe for Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies is inspired by the classic favorites of childhood. The combination of oats and chocolate chips creates a nostalgic yet modern cookie that’s perfect for any occasion. Oats provide a hearty texture, while the sweetness of the raisins and chocolate chips balances the flavors beautifully. This recipe is versatile and can be adapted with various add-ins, ensuring that each batch can be uniquely yours.
Leftovers & Meal Prep
These cookies store well, making them an excellent option for meal prep. Once cooled, store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookie dough logs before baking. Just slice and bake directly from the freezer, adding a minute or two to the baking time for delicious, fresh cookies anytime!
Ask the Chef
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats in a pinch, they will change the texture of the cookies. Old-fashioned oats give a chewier and heartier cookie, which is what we recommend for this recipe.
Can I substitute the chocolate chips with something else?
Absolutely! Feel free to replace the chocolate chips with white chocolate chips, butterscotch chips, or even chopped nuts for a different flavor profile.
How do I know when my cookies are done baking?
Your cookies are done when the edges are lightly golden and the centers look slightly underbaked. They will continue to firm up as they cool.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend. Ensure the oats are certified gluten-free as well.
Before You Go
If you’re looking for a delightful cookie that combines wholesome oats with sweet raisins and rich chocolate, look no further than these Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies. Their versatility, ease of preparation, and comforting flavors make them a must-try. Whether you bake them fresh for a gathering or keep a log in the fridge for an impromptu treat, these cookies are sure to bring joy to any occasion. Happy baking!
Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the creamed mixture. Beat until well combined, ensuring everything is fully incorporated.
- In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, whole wheat flour, baking soda, and salt (if using). This step helps to evenly distribute the baking soda and prevent clumping.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Using a spatula or wooden spoon, gently fold in the raisins and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Divide the dough into two equal portions. Roll each portion into a log, approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- When you're ready to bake, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
- Remove the dough logs from the refrigerator. Use a sharp knife to slice the logs into 1/2-inch thick rounds. Place the rounds on the prepared cookie sheet, leaving space between each cookie as they will spread slightly during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a warm, spicy flavor, add a sprinkle of cinnamon or nutmeg.
- Use colored chocolate chips for a festive touch during holidays.
- Swap raisins for dried cranberries or cherries for a tart twist.
