Try these Freezer Oatmeal Raisin Cookies for dessert. The cookie dough is also great to freeze as individual cookies and pop a few in the oven whenever a craving strikes!
Today seemed like a good day to talk about cookies. But then again, really what day isn’t?! Ever since I mentioned in my 15 Creative Ways To Use Ice Cube Trays post that you could freeze cookie dough, I’ve been thinking about how I need to stock my freezer with some! So, I set out to create a recipe that would freeze well, giving me the option to make a batch, freeze the dough as individual cookies and then just pop a few out at a time and bake them!
I decided to change things up from traditional chocolate chip and go the oatmeal raisin route. Funny story about these- I thought it would be kinda fun to make these slice and bake so I originally froze the dough in a log. But when I sliced a few off to bake, the oats looked really weird, kinda like worms…and I decided that was not the best option. See below:
See what I mean? Gross. Anyways, to fix things I just let the dough thaw a bit, scooped into balls with a cookie scoop and tried them that way- perfection.
Here’s the recipe:Print
Freezer Oatmeal Raisin Cookies
A classic cookie recipe that’s perfect for freezing as individual cookies and then baking a whole batch or just a few as needed!
- Yield: 2 1x
- 6 Tbsp butter, melted
- 1/2 cup brown sugar
- 1/4 cup nut butter
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup white whole wheat flour
- 1.5 cup rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup raisins
- 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.
I chose to use a little less butter and add some peanut butter to mine. If you’re not into nut butter, you could just skip that and add another 2 Tbsp of butter.
These are definitely going on my list of things to make to stock the freezer before baby bean arrives!
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Excited to try these? Pin them for later so you don’t forget!! Hope you enjoy them!
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