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Seriously Addictive Slice & Bake Cookies: Oatmeal & Raisin

Addictions are to be taken seriously. And serious addictions in the form of cookie dough that can be frozen need to be shared. Slice up the frozen cookie dough and any hour becomes ‘cookie o’clock’!

Just knowing that I have a stash, or log in this case, of cookie dough tucked away in my freezer, ready to be baked into golden crispiness within minutes, makes me feel every bit like the ‘domestic Goddess’ Nigella Lawson refers to in her book about baking – ‘How To Be A Domestic Goddess’. Not to be confused with a Stepford Wife sort of a situation, Nigella Lawson’s ‘domestic goddess’ is more evocative of the notion of enjoying the simple pleasures of life at home. _La dolce vita!

We all have days when nothing seems to go right. For me, I always find that turning to the kitchen, especially baking, at the end of such a day helps clear my head. Making my way through the right proportions of flour and butter, and turning it into a recipe as pleasurable as this one, leaves me with a feeling of gaining back some control over the madness.

If you’re on the edge and need a tad more convincing to get baking this weekend, then let me tell you that these cookies have a healthy dose of whole wheat flour and old fashion oats of the non-instant variety that are packed with nutrition. I’m all for comfort food that sneaks in the healthy stuff!

I’ve baked my way through several batches of these cookies and can finally tell you that the frozen dough is best sliced up to a thickness of 1/3rd of an inch with the temperature dropped to 140 degrees Celsius. This is an all-purpose flour meets whole wheat and oats situation, so a little bit of TLC goes a long way. You’ll know it’s time to pull them out of the oven when the cookies take on a beautiful golden hue. In my case, this took about 20 minutes, but I’d urge you to stay close and keep an eye on the cookies while they’re baking. As for the taste, I’ll guarantee that between the cookie dough and the baked cookies, these definitely live up to the ‘seriously addictive’ part of this post title.

Recipe adapted from Bon Appetit

Makes about 40 cookies.

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Seriously Addictive Slice & Bake Cookies: Oatmeal & Raisin
Addictions are to be taken seriously. And serious addictions in the form of cookie dough that can be frozen need to be shared. Slice up the frozen cookie dough and any hour becomes 'cookie o’clock'!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl, whisk together the flours, baking powder, baking soda, salt & nutmeg. In a separate, larger bowl, use an electric mixer to beat together the butter with the soft brown & castor sugar until creamy, be careful not to overdo this. Add the eggs one at a time, ensuring that you scrape down the sides of the bowl between additions. Add the vanilla and continue to beat.
  2. Reduce the speed of the electric beater. Gradually, add the flour mixture in batches & combine. Fold in the oats & raisins in batches.
  3. Depending on the space available in your freezer, divide the dough into 1 1/2 -in diameter logs on sheets of parchment paper (I made 3 logs). Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Twist the ends tightly in opposite directions (like that of a toffee wrapper) to ensure that the logs are tightly sealed. Freeze for at least 4 hours before baking. These can be stored wrapped like this in the freezer for about 2 to 3 weeks.
  4. To bake: Pre-heat the oven to 140 degrees Celsius. Unwrap the dough & cut 1/3rd inch rounds (while rotating the log of dough). Line a baking sheet with greased parchment paper and bake the cookies on the parchment paper for about 15 to 20 minutes or until they are slightly golden in colour. Transfer on to a wire rack to allow them to cool.
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3 Comments on “Seriously Addictive Slice & Bake Cookies: Oatmeal & Raisin

aliasgarmukhtiar mukhtiar
August 7, 2013 at 12:13 pm

looks yummy

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Tarika Singh
October 23, 2013 at 7:29 am

🙂

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Aparna Thiyam
October 29, 2015 at 10:54 pm

This is awesome…. I MUST try this recipe soon. Thanks for sharing.. 🙂

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