Slice and Bake Oatmeal Raisin Chocolate Chip Cookies

My youngest granddaughter will be 5 in a few days and since I live so far away I always send them some cookies to enjoy.  I haven't seen this little one for over 4 years she was just a toddler last time I had the opportunity to see her.  She is growing up to be such a lovely little lady.  I hope that she enjoys the cookies her Nana made for her!  

These cookies were very easy to put together and I recommend using the paper towel roll tip.  They smelled heavenly and got a thumbs up from my hubby!

Happy Birthday, Syringa

Love you to the moon and back!!

Until Next Time...

Enjoy!

SLICE-AND-BAKE oatmeal raisin chocolate chip cookies

Recipe from Averie Cooks

Yield: 14 to 15 medium-large cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 2+ hours, for dough chilling

INGREDIENTS:

1/2 CUP (1 STICK) UNSALTED BUTTER, SOFTENED

3/4 CUP LIGHT BROWN SUGAR, PACKED

1/4 CUP GRANULATED SUGAR

1 LARGE EGG

2 TEASPOONS VANILLA EXTRACT

1 CUP OLD-FASHIONED WHOLE ROLLED OATS (NOT QUICK COOK OR INSTANT)

3/4 CUP ALL-PURPOSE FLOUR

1/4 CUP WHOLE WHEAT FLOUR

1/2 TEASPOON BAKING SODA

PINCH SALT, OPTIONAL AND TO TASTE

1/2 CUP RAISINS 

1/2 CUP COMBINED, SEMI-SWEET CHOCOLATE CHIPS AND WHITE CHOCOLATE CHIPS 

DIRECTIONS:

using a bowl OF A STAND MIXER FITTED WITH THE PADDLE ATTACHMENT (OR MIXING BOWL WITH HAND MIXER), ADD THE BUTTER, SUGARS, AND BEAT ON MEDIUM-HIGH UNTIL LIGHT AND FLUFFY, ABOUT 4 TO 5 MINUTES. STOP, SCRAPE DOWN THE SIDES OF THE BOWL AND ADD THE EGG, VANILLA, AND BEAT UNTIL WELL INCORPORATED, ABOUT 2 MINUTES. STOP, SCRAPE DOWN THE SIDES OF THE BOWL AND ADD THE OATS, BOTH FLOURS, BAKING SODA, OPTIONAL SALT, AND BEAT JUST UNTIL INCORPORATED, ABOUT 1 MINUTE. FOLD IN THE RAISINS AND CHOCOLATE CHIPS BY HAND.

TURN DOUGH OUT ONTO A LARGE PIECE OF PLASTIC WRAP AND FORM A LARGE LOG WITH IT, ABOUT 12 TO 14 INCHES IN LENGTH AND ABOUT 3 INCHES IN DIAMETER. SEAL UP THE BUNDLE, ROLL IT BACK AND FORTH A COUPLE TIMES TO SMOOTH IT OUT SO ONE SIDE ISN'T FLAT FROM RESTING ON THE COUNTER, AND PLACE IT IN THE FREEZER TO CHILL FOR AT LEAST 2 HOURS, UP TO 2 MONTHS. TIP - VERTICALLY SLICE A CARDBOARD PAPER TOWEL ROLL AND PLACE DOUGH INSIDE THE TUBE TO HELP TO PREVENT IT FROM FLATTENING OR GETTING LOPSIDED IN THE FREEZER UNTIL IT'S SET.

PREHEAT OVEN TO 350F, LINE A BAKING SHEET WITH A SILPAT NON-STICK BAKING MAT, PARCHMENT, OR SPRAY WITH COOKING SPRAY; SET ASIDE. ALLOW LOG TO COME TO ROOM TEMPERATURE FOR ABOUT 5 MINUTES TO MAKE SLICING EASIER. WITH A VERY SHARP KNIFE, SLICE LOG INTO 14 TO 15 SLICES 3/4-INCH TO 1-INCH THICK. DO NOT MAKE YOUR SLICES THINNER BECAUSE COOKIES WILL SPREAD AND you want the chewy middle and crisp edges.

PLACE SLICES ON PREPARED BAKING TRAY, SPACED 2 INCHES APART, AND BAKE NO MORE THAN 8 COOKIES PER TRAY BECAUSE THEY SPREAD A BIT MORE THAN THE AVERAGE COOKIE. BAKE FOR ABOUT 15 MINUTES, OR UNTIL EDGES ARE SET AND CENTERS ARE JUST BEGINNING TO SET. IT'S OKAY IF TOPS APPEAR GLOSSY AND A BIT UNDER-DONE BECAUSE COOKIES FIRM UP AS THEY COOL. ROTATE TRAYS MIDWAY THROUGH BAKING. ALLOW COOKIES TO COOL ON BAKING SHEETS FOR 5 TO 10 MINUTES BEFORE MOVING TO RACKS TO FINISH COOLING.

COOKIES WILL KEEP IN AN AIRTIGHT CONTAINER FOR UP TO 1 WEEK; HOWEVER, you can bake as many as you want and the UNUSED PORTION OF FROZEN LOG CAN KEPT IN FREEZER FOR 2 TO 3 MONTHS.

KEEP GLUTEN-FREE BY USING CERTIFIED GLUTEN-FREE OATS AND YOUR FAVORITE GLUTEN-FREE BAKING BLEND IN PLACE OF THE WHOLE WHEAT FLOUR.