Freezer Oatmeal Raisin Cookies
Freezer Oatmeal Raisin Cookies is a lacto ovo vegetarian recipe with 24 servings. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 107 calories. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of baking soda, vanillan extract, nut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. 257 people have made this recipe and would make it again. It is brought to you by The Lean Green Bean. It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so amazing. Similar recipes include Reese’s {Freezer-Friendly} Oatmeal Cookies, Oatmeal-Raisin Cookies, and Oatmeal Raisin Cookies.
Servings: 24
Ingredients:
1 tsp baking soda
½ cup brown sugar
6 Tbsp butter, melted
1 tsp cinnamon
1 egg
¼ cup nut butter
¾ cup raisins
1½ cup rolled oats
1 tsp vanilla extract
¾ cup white whole wheat flour
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 350 degrees.Combine the butter, sugar, nut butter, egg and vanilla in a bowl and stir until well mixed.Add the flour, oats, baking soda and cinnamon and stir until just combined.Stir in the raisins.Using a cooke scoop, or spoon, scoop onto cookie sheet (or plate) and freeze for at least 2 hours.If cooking immediately, remove and bake at 350 degrees for 12-14 minutes. If you want slightly flatter cookies, flatten with a fork halfway through.If freezing for later, place dough balls in a tupperware container and store in the freezer. When ready to bake, pull out however many you want and bake as directed above.
Step by step:
1. Preheat oven to 350 degrees.
2. Combine the butter, sugar, nut butter, egg and vanilla in a bowl and stir until well mixed.
3. Add the flour, oats, baking soda and cinnamon and stir until just combined.Stir in the raisins.Using a cooke scoop, or spoon, scoop onto cookie sheet (or plate) and freeze for at least 2 hours.If cooking immediately, remove and bake at 350 degrees for 12-14 minutes. If you want slightly flatter cookies, flatten with a fork halfway through.If freezing for later, place dough balls in a tupperware container and store in the freezer. When ready to bake, pull out however many you want and bake as directed above.
Nutrition Information:
covered percent of daily need
