Can I freeze oatmeal cookie dough?

Yes, this recipe makes a lot of cookies which makes it a great option to make up your cookie dough ahead and then freeze half the dough for later. Roll the cookie dough into 1 tablespoon size balls and place in a freezer bag or airtight container and freeze for up to 3 months. Defrost and bake as the recipe instructed.

Should I flatten my oatmeal cookies before baking?

It really depends on how you like your cookies, but I'd suggest slightly flattening them. Slightly flattening your cookies can help with even baking and to control spreading (especially if the cookie dough has been in the refrigerator and is firm).

Do I need to chill the oatmeal cookie dough before baking?

No, it's not necessary to chill oatmeal cookie dough before baking. Chilled dough can be easier to handle if the dough is too wet and it can help control spreading as the cookies bake.

Classic Oatmeal Raisin Cookies

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These classic cookies are everything you want in your oatmeal cookies; they are hearty and wholesome with bursts of sweet raisins!

Author: Alie Romano
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 4 dozen 1x
Category: Cookies
Method: Baking
Cuisine: British

Ingredients

Units Scale

3 cups large flaked oats
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, lightly packed
1/4 cup granulated sugar
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 1/3 cups raisins
Maldon salt (optional)

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Instructions

Line two baking sheets with parchment paper and set aside.
In a large bowl add oats, flour, cinnamon, baking soda and salt. Mix to combine ingredients and set aside.
In a large mixing bowl beat butter and sugars together until light and fluffy. Using a spatula scrape the bowl as needed. Add the eggs one at a time and the vanilla, beat until smooth and well incorporated.
Slowly add the dry ingredients to the butter mixture, approx. one cup at a time, again scraping down the bowl as necessary.
Add raisins and mix to combine.
Cover the bowl with plastic wrap and place the batter into the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 350˚F.
Once the dough has chilled spoon tablespoon size of batter onto the cookie sheet, leaving lots of room in between each cookie. Using a fork press into the cookie dough and slide over the top of each cookie.
Bake for 9-10 minutes in the oven or just until the sides start to brown and the middle is still a little gooey.
Remove cookies from the baking sheet and let cool on cooling rack.
Add a pinch of Maldon salt to the tops of each cookie (optional).

Notes

Store cookies in an airtight container for up to 3 days or freeze them for up to one month.

You can cut this recipe in half to make a smaller batch.

Nutrition

Serving Size: 1
Calories: 102
Sugar: 6.4g
Sodium: 82mg
Fat: 4.5g
Saturated Fat: 2.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 14.1g
Fiber: 0.9g
Protein: 1.6g
Cholesterol: 18mg

Find it online: https://bakingforfriends.com/classic-oatmeal-raisin-cookies/