Freezer Oatmeal Raisin Cookies
Recipe GLPR5517a19d17c248
Make-ahead oatmeal raisin cookies with warm spices and a tender crumb. Mix melted butter, brown sugar, nut butter, egg, and vanilla, then fold in whole wheat flour, rolled oats, baking soda, and cinnamon before stirring in raisins. Scoop portions onto a baking sheet and freeze for at least 2 hours, then bake whenever you crave fresh cookies. You can also store the frozen dough balls in a container and bake them directly from the freezer for convenient fresh-baked treats.
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Ingredients
6 Tbsp butter, melted
½ cup brown sugar
¼ cup nut butter
1 egg
1 tsp vanilla extract
¾ cup white whole wheat flour
1½ cup rolled oats
1 tsp baking soda
1 tsp cinnamon
¾ cup raisins
Directions
Preheat your oven to 350°F.
In a large mixing bowl, combine the melted butter, brown sugar, nut butter, egg, and vanilla extract. Stir until well blended and smooth.
Add the white whole wheat flour, rolled oats, baking soda, and cinnamon to the wet mixture. Stir until just combined, being careful not to overmix.
Fold the raisins into the dough.
Using a cookie scoop or spoon, drop rounded portions of dough onto a baking sheet or plate, spacing them about 2 inches apart.
Place the baking sheet in the freezer and freeze for at least 2 hours until the dough balls are firm.
To bake immediately: Remove cookies from the freezer and place in the preheated 350°F oven. Bake for 12–14 minutes until the edges are set. For flatter cookies, gently press each cookie with a fork halfway through baking. Remove from the oven when the centers are set but still slightly soft.
To bake later: Transfer the frozen dough balls to an airtight freezer container and store in the freezer for up to 3 months. When ready to bake, remove as many as desired and bake directly from frozen in a 350°F oven for 12–14 minutes, adding 1–2 minutes if needed. Flatten with a fork halfway through if desired.
Cool cookies on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
