OATMEAL SLICE AND BAKE COOKIES RECIPES

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SLICE-AND-BAKE OATMEAL RAISIN COOKIES RECIPE | EPICURIOUS



Slice-and-Bake Oatmeal Raisin Cookies Recipe | Epicurious image

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

Provided by Jenny Rosenstrach

Yield Makes 4 dozen cookies

Number Of Ingredients 13

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups raisins

Steps:

  • Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
  • Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
  • Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
  • Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
  • Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
  • DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES RECIPE ...



Slice and Bake Oatmeal Chocolate Chip Cookies Recipe ... image

Delight your guests with these oats and chocolate chip cookies – perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Yield 20

Number Of Ingredients 14

1 cup gluten-free old-fashioned oats
1/2 cup gluten-free oat flour
1/2 cup brown rice flour
2 tablespoons tapioca flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon pure vanilla
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
  • Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
  • Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
  • Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 190 , CarbohydrateContent 22 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 12 g, TransFatContent 0 g

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