Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies is a side dish that serves 14. One serving contains 230 calories, 3g of protein, and 10g of fat. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Averie Cooks has 6337 fans. From preparation to the plate, this recipe takes around 25 minutes. A mixture of salt, egg, whole wheat flour, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Similar recipes include Slice ’n’ Bake Oatmeal Chocolate Chip Cookies, Slice-n-Bake Chocolate Peanut Butter Chip Oatmeal Cookies, and Slice-and-Bake Oatmeal Raisin Cookies.

Servings: 14

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 teaspoon baking soda

1 large egg

3/4 cup all-purpose flour

1/4 cup granulated sugar

3/4 cup light brown sugar, packed

1 cup old-fashioned whole rolled oats (not quick cook or instant)

1/2 cup raisins (I used 1/4 cup regular raisins and 1/4 cup golden raisin medley from TJs)

pinch salt, optional and to taste

1/2 cup semi-sweet chocolate chips

1/2 cup (1 stick) unsalted butter, softened

2 teaspoons vanilla extract

1/4 cup whole wheat flour

Equipment:

baking sheet

mixing bowl

paper towels

stand mixer

hand mixer

microwave

knife

oven

baking pan

Cooking instruction summary:

To the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl with hand mixer), add the butter, sugars, and beat on medium-high until light and fluffy, about 4 to 5 minutes. Stop, scrape down the sides of the bowl and add the egg, vanilla, and beat until well incorporated, about 2 minutes. Stop, scrape down the sides of the bowl and add the oats, both flours, baking soda, optional salt, and beat just until incorporated, about 1 minute. Fold in the raisins and chocolate chips by hand, or beat just momentarily to incorporate. Turn dough out onto a large piece of plasticwrap and form a large log with it, about 12 to 14 inches in length and about 3 inches in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for at least 2 hours, up to 2 months. Tip - Vertically slice a cardboard paper towel roll and place dough inside the tube to help to prevent it from flattening or getting lopsided in the freezer until it's set. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Allow log to come to room temperature for about 5 minutes to make slicing easier, or microwave it for 10 to 15 seconds. With a very sharp knife, slice log into 14 to 15 slices. Each slice should be 3/4-inch to 1-inch thick. Do not make your slices thinner because cookies will spread and you won't get the chewy edges and soft centers that make these cookies so wonderful. Place slices on prepared baking tray, spaced 2 inches apart, and bake no more than 8 cookies per tray because they spread a bit more than the average cookie. Bake for about 15 minutes (this sounds long but remember dough was frozen and is 1-inch thick), or until edges are set and centers are just beginning to set. It's okay if tops appear glossy and a bit under-done because cookies firm up as they cool. Rotate trays midway through baking. Allow cookies to cool on baking sheets for 5 to 10 minutes before moving to racks to finish cooling. Cookies will keep in an airtight container for up to 1 week; however, consider baking only as many slices from the log as needed at any one time because fresh is always best. Unused portion of frozen log can kept in freezer for 2 to 3 months. Keep gluten-free by using certified gluten-free oats and your favorite gluten-free baking blend in place of the whole wheat flour.

 

Step by step:


1. To the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl with hand mixer), add the butter, sugars, and beat on medium-high until light and fluffy, about 4 to 5 minutes. Stop, scrape down the sides of the bowl and add the egg, vanilla, and beat until well incorporated, about 2 minutes. Stop, scrape down the sides of the bowl and add the oats, both flours, baking soda, optional salt, and beat just until incorporated, about 1 minute. Fold in the raisins and chocolate chips by hand, or beat just momentarily to incorporate. Turn dough out onto a large piece of plasticwrap and form a large log with it, about 12 to 14 inches in length and about 3 inches in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for at least 2 hours, up to 2 months. Tip - Vertically slice a cardboard paper towel roll and place dough inside the tube to help to prevent it from flattening or getting lopsided in the freezer until it's set. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Allow log to come to room temperature for about 5 minutes to make slicing easier, or microwave it for 10 to 15 seconds. With a very sharp knife, slice log into 14 to 15 slices. Each slice should be 3/4-inch to 1-inch thick. Do not make your slices thinner because cookies will spread and you won't get the chewy edges and soft centers that make these cookies so wonderful.

2. Place slices on prepared baking tray, spaced 2 inches apart, and bake no more than 8 cookies per tray because they spread a bit more than the average cookie.

3. Bake for about 15 minutes (this sounds long but remember dough was frozen and is 1-inch thick), or until edges are set and centers are just beginning to set. It's okay if tops appear glossy and a bit under-done because cookies firm up as they cool. Rotate trays midway through baking. Allow cookies to cool on baking sheets for 5 to 10 minutes before moving to racks to finish cooling. Cookies will keep in an airtight container for up to 1 week; however, consider baking only as many slices from the log as needed at any one time because fresh is always best. Unused portion of frozen log can kept in freezer for 2 to 3 months. Keep gluten-free by using certified gluten-free oats and your favorite gluten-free baking blend in place of the whole wheat flour.


Nutrition Information:

Quickview
229k Calories
2g Protein
9g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
229k
11%

Fat
9g
15%

  Saturated Fat
5g
36%

Carbohydrates
33g
11%

  Sugar
17g
19%

Cholesterol
31mg
10%

Sodium
53mg
2%

Alcohol
0.2g
1%

Caffeine
5mg
2%

Get Enough Of These
Protein
2g
6%

Manganese
0.45mg
23%

Selenium
7µg
10%

Fiber
1g
7%

Iron
1mg
7%

Copper
0.15mg
7%

Phosphorus
68mg
7%

Magnesium
26mg
7%

Vitamin B1
0.1mg
7%

Vitamin B2
0.08mg
5%

Vitamin A
225IU
5%

Folate
17µg
4%

Potassium
138mg
4%

Zinc
0.55mg
4%

Vitamin B3
0.7mg
4%

Calcium
24mg
2%

Vitamin B5
0.21mg
2%

Vitamin E
0.31mg
2%

Vitamin B6
0.04mg
2%

Vitamin D
0.19µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Joke

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